Feeding France

Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial...

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Bibliographic Details
Main Author: Spary, E. C.
Format: Book
Language:unknown
Published: Cambridge University Press 2014
Subjects:
First Nations
Online Access:http://dx.doi.org/10.1017/cbo9781139381185
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spelling crcambridgeupr:10.1017/cbo9781139381185 2024-05-19T07:40:24+00:00 Feeding France New Sciences of Food, 1760–1815 Spary, E. C. 2014 http://dx.doi.org/10.1017/cbo9781139381185 unknown Cambridge University Press https://www.cambridge.org/core/terms ISBN 9781139381185 9781107031050 monograph 2014 crcambridgeupr https://doi.org/10.1017/cbo9781139381185 2024-04-25T06:51:35Z Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, Emma Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined. Book First Nations Cambridge University Press Cambridge
institution Open Polar
collection Cambridge University Press
op_collection_id crcambridgeupr
language unknown
description Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, Emma Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.
format Book
author Spary, E. C.
spellingShingle Spary, E. C.
Feeding France
author_facet Spary, E. C.
author_sort Spary, E. C.
title Feeding France
title_short Feeding France
title_full Feeding France
title_fullStr Feeding France
title_full_unstemmed Feeding France
title_sort feeding france
publisher Cambridge University Press
publishDate 2014
url http://dx.doi.org/10.1017/cbo9781139381185
genre First Nations
genre_facet First Nations
op_source ISBN 9781139381185 9781107031050
op_rights https://www.cambridge.org/core/terms
op_doi https://doi.org/10.1017/cbo9781139381185
op_publisher_place Cambridge
_version_ 1799479965674110976

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