In the long nineteenth century, significant developments occurred in science, technology and medicine which transformed food production and consumption. This volume explores the foods that were eaten in nineteenth-century Britain.
In the long nineteenth century, significant developments occurred in science, technology and medicine which transformed food production and consumption. This volume explores the foods that were eaten in nineteenth-century Britain.
Dr. Ian Miller is Senior Lecturer in Medical History at Ulster University. He has authored seven books on the history of medicine and food. Of particular relevance are Ian's book-length studies on the force-feeding of hunger strikers (2016), Irish dietary change following the devastating Famine (2013) and the surprisingly interesting history of the Victorian stomach (2011).
Inhaltsangabe
VOLUME I: URBANISATION AND DIETARY CHANGE Series Preface General Editors' Introduction Volume I Introduction PART 1: Bread 1 The Food of London G. DODD 2 The English Bread Book for Domestic Use E. ACTON 3 The Brown Bread Question 4 Bread-making 5 The Bread Reform League 6 Bread Reform PART 2: Potatoes Introduction 7 Hints Respecting the Culture and the Use of Potatoes 8 Potatoes: The Poor Man's Own Crop G. GEORGE 9 The Book of Household Management I. BEETON PART 3: Fruit Introduction 10 Cookery and Domestic Economy M. SOMERVILLE 11 Profitable Fruit-Farming C. WHITEHEAD 12 Canadian Canned Fruit 13 Fruit 14 Fruit Culture 15 The Conservation of Fruit PART 4: Fish Introduction 16 Modern Cookery for Private Families E. ACTON 17 Fish Cookery I. THWAITES 18 How London Gets Its Fish: An Early Morning Visit to Billingsgate Market F. M. HOLMES 19 Street Life in London J. THOMSON & A. SMITH 20 Practical Treatise on the Choice and Cookery of Fishes PISACATOR 21 The Wild Tribes of London W. PHILLIPS 22 Fried Fish 23 Is a Fried-fish Business a Nuisance? 24 'Who Says a Fried 'Un?' 25 Killed by Fried Fish PART 5: Meat Introduction 26 The Housekeeper's Guide or a Plain and Practical System of Domestic Cookery E. COPLEY 27 Modern Cookery for Private Families E. ACTON 28 The Book of Household Management I. BEETON 29 The Cook and Housewife's Manual M. DODS 30 The Food of London G. DODD 31 Diseased Meat Sold in Edinburgh J. GAMGEE 32 Two Families Poisoned by Eating Tinned Meat 33 A Family Poisoned by Eating Tinned Meat at Middlesbro' 34 Meat Inspection in Glasgow 35 The Dangers of Tinned Meats 36 The Meat Question 37 Putrid Tinned Meat PART 6: Dairy Introduction 38 A New System of Domestic Cookery M. RUNDELL 39 The Food of London G. DODD 40 State Aid for Dairy Education: The Increase of Our Home Supplies of Dairy Produce a Matter of National Interest Specially Affecting the Poorer Classes T. BIRKETT 41 The Farm and the Dairy J. P. SHELDON PART 7: Cheese Introduction 42 On the Construction and Heating of Dairy and Cheese Rooms J. HARDING 43 English and American Dairying: Their Points of Difference and Comparative Merits X. A. WILLARD 44 Cheese and Cheese Making J. LONG AND J. BENSON 45 All About Cookery I. BEETON PART 8: Ice Cream Introduction 46 Street Life in London J. THOMSON AND A. SMITH 47 The Book of Ices A. B. MARSHALL 48 Ice Cream and Typhoid Fever 49 Ice Cream Revelations in Sheffield 50 The Deadly Ice-Cream 51 The Dangers of 'Ice-Cream' PART 9: Desserts Introduction 52 Foreign Desserts for English Tables: A Calendar for the Use of Hosts and Housekeepers 53 Host and Guest: A Book About Dinners, Dinner-Giving, Wines and Desserts A. V. KIRWAN 54 The Royal English and Foreign Confectioner C. E. FRANCATELLI 55 The Modern Confectioner W. JEANES Bibliography Index
VOLUME I: URBANISATION AND DIETARY CHANGE Series Preface General Editors' Introduction Volume I Introduction PART 1: Bread 1 The Food of London G. DODD 2 The English Bread Book for Domestic Use E. ACTON 3 The Brown Bread Question 4 Bread-making 5 The Bread Reform League 6 Bread Reform PART 2: Potatoes Introduction 7 Hints Respecting the Culture and the Use of Potatoes 8 Potatoes: The Poor Man's Own Crop G. GEORGE 9 The Book of Household Management I. BEETON PART 3: Fruit Introduction 10 Cookery and Domestic Economy M. SOMERVILLE 11 Profitable Fruit-Farming C. WHITEHEAD 12 Canadian Canned Fruit 13 Fruit 14 Fruit Culture 15 The Conservation of Fruit PART 4: Fish Introduction 16 Modern Cookery for Private Families E. ACTON 17 Fish Cookery I. THWAITES 18 How London Gets Its Fish: An Early Morning Visit to Billingsgate Market F. M. HOLMES 19 Street Life in London J. THOMSON & A. SMITH 20 Practical Treatise on the Choice and Cookery of Fishes PISACATOR 21 The Wild Tribes of London W. PHILLIPS 22 Fried Fish 23 Is a Fried-fish Business a Nuisance? 24 'Who Says a Fried 'Un?' 25 Killed by Fried Fish PART 5: Meat Introduction 26 The Housekeeper's Guide or a Plain and Practical System of Domestic Cookery E. COPLEY 27 Modern Cookery for Private Families E. ACTON 28 The Book of Household Management I. BEETON 29 The Cook and Housewife's Manual M. DODS 30 The Food of London G. DODD 31 Diseased Meat Sold in Edinburgh J. GAMGEE 32 Two Families Poisoned by Eating Tinned Meat 33 A Family Poisoned by Eating Tinned Meat at Middlesbro' 34 Meat Inspection in Glasgow 35 The Dangers of Tinned Meats 36 The Meat Question 37 Putrid Tinned Meat PART 6: Dairy Introduction 38 A New System of Domestic Cookery M. RUNDELL 39 The Food of London G. DODD 40 State Aid for Dairy Education: The Increase of Our Home Supplies of Dairy Produce a Matter of National Interest Specially Affecting the Poorer Classes T. BIRKETT 41 The Farm and the Dairy J. P. SHELDON PART 7: Cheese Introduction 42 On the Construction and Heating of Dairy and Cheese Rooms J. HARDING 43 English and American Dairying: Their Points of Difference and Comparative Merits X. A. WILLARD 44 Cheese and Cheese Making J. LONG AND J. BENSON 45 All About Cookery I. BEETON PART 8: Ice Cream Introduction 46 Street Life in London J. THOMSON AND A. SMITH 47 The Book of Ices A. B. MARSHALL 48 Ice Cream and Typhoid Fever 49 Ice Cream Revelations in Sheffield 50 The Deadly Ice-Cream 51 The Dangers of 'Ice-Cream' PART 9: Desserts Introduction 52 Foreign Desserts for English Tables: A Calendar for the Use of Hosts and Housekeepers 53 Host and Guest: A Book About Dinners, Dinner-Giving, Wines and Desserts A. V. KIRWAN 54 The Royal English and Foreign Confectioner C. E. FRANCATELLI 55 The Modern Confectioner W. JEANES Bibliography Index
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