A Cultural History of Food in the Age of Empire (Paperback)

Series Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France 1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France 2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium 3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany 4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France 5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium 6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA 7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK 8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany 9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA 10 World Food: The Age of Empire c. 1800-1920 Fabio Parasecoli, , New School, New York, USA Notes Bibliography Notes on Contributors Index