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Reforming food in post-Famine Ireland : medicine, science and improvement, 1845-1922 /
This is the first dedicated study of how and why Irish eating habits dramatically transformed between the Famine and independence. It also investigates the simultaneous reshaping of Irish food production after the Famine. Adopting an interdisciplinary approach, the book draws from the diverse method...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Manchester :
Manchester University Press,
2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Science, improvement and food, c. 1845-80. The chemistry of famine : nutritional discourse and dietary transformation ; Reforming food production : agricultural science and education
- Food and national decline in post-Famine Ireland, c. 1845-1910. Food and improvement in the mid-nineteenth-century institution ; The decaying post-Famine body : tea, bread and nutritional decline ; Purity, adulteration and national economic decline ; Reforming Irish domestic and agricultural education
- Food, imperialism and resistance, c. 1900-22. Voluntarism, the state and the feeding of the young ; Anticipating a second Famine : consumption, production and resistance during the First World War.