Feast and Famine: A History of Food in Ireland, 1500-1920 - Couverture rigide

Clarkson, Leslie; Crawford, Margaret

Couverture rigide

ISBN 10 : 0198227515 ISBN 13 : 9780198227519

Editeur : Oxford University Press, 2001

Synopsis

Feast and Famine Traces the history of food in Ireland from the 16th to the early 20th century. This title explores the evolution of Irish diets over the centuries, in the process putting the role of the potato and the history of the famines into their perspectives. It analyzes the reasons why potato became a major component of the diet, during the 18th century. Full description

A propos du livre

Revue de presse :

Most welcome ... rich fare ... a veritable feast for those interested in food, famine and disease in Ireland and elsewhere. Clearly we have here the definitive book on the subject of Irish food and nutrition. (Medical History)

Besides being an able and reliable account of Irish diet over half a millennium, Feast and Famine is also an excellent introduction to much of the new research in Irish economic history over the past two decades. (The Agricultural History Review)

Illuminating and innovative study ... The authors handle sources cautiously and convincingly. Even when at their most technical they write lightly and attractively ... They have set a rich but finely prepared dish before us. Its many novelties and subtleties will take time to digest. It satisfies while whetting the appetite for more. (English Historical Review)

The style is felicitous, the exposition clear and issues disposed of only after a conscientious discussion of the difficulties ... The book is an effective opening up of dietary issues, and it ably and at times innovatively explores and presents detail, and brings a novel and refreshing competence in nutritional knowledge to historical study. (Irish Studies Review)

Présentation de l'éditeur :

This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.

À propos de cette édition

• Éditeur: Oxford University Press
• Date d'édition: 2001
• ISBN 10: 0198227515
• ISBN 13: 9780198227519
• Reliure: Relié
• Nombre de pages: 336