Feast and Famine: Food and Nutrition in Ireland 1500-1920

封面
OUP Oxford, 2001年11月15日 - 336 頁
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.
 

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內容

FOOD ECONOMY AND SOCIETY
1
THE SIXTEENTH AND SEVENTEENTH CENTURIES A PATTERN ESTABLISHED
9
FROM THE RESTORATION TO THE GREAT FAMINE THE FOOD OF THE MIDDLING AND UPPER CLASSES
29
POTATOES POPULATION AND DIET CIRCA 1650 TO CIRCA 1845
59
DIETARY CHANGES 18451920
88
FOOD FAMINE AND IRELAND
111
THE ANATOMY OF FAMINE
134
FOOD AND NUTRITION
164
NUTRITION HEALTH AND DEMOGRAPHY
222
FOOD MUNICIPALITIES AND THE STATE
249
CONCLUSION
279
Account Books
282
Bibliography
287
Index
321
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熱門章節

第 295 頁 - Memoranda, Statistical Tables, and Charts prepared in the Board of Trade with Reference to Various Matters bearing on British and Foreign Trade and Industrial Conditions, 19o3, LXVII (the Fiscal Blue Book of 19o3), p.

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