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Author:
Publisher:
ISBN: 9782336262536
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN: 9782336262536
Category :
Languages : en
Pages :
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Book Description
Author: Alain Drouard
Publisher: Editions L'Harmattan
ISBN: 2296176615
Category : History
Languages : fr
Pages : 310
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Book Description
Que serait notre alimentation sans les conserves, le frigidaire, la cuisson au gaz ? Que serait-elle devenue sans la sélection végétale et animale, sans les apports des procédés alimentaires ou les certifications qualitatives ? Cet ouvrage revient sur les origines de l'industrie alimentaire, la formation des marchés, la place des normes, les labels de qualité et les techniques ainsi que sur la réaction des consommateurs et des différents acteurs face à l'innovation.
Author:
Publisher: Odile Jacob
ISBN: 2738175988
Category :
Languages : en
Pages : 448
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Author: Martin Bruegel
Publisher: Bloomsbury Publishing
ISBN: 1350995398
Category : History
Languages : en
Pages : 297
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Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Rebecca L. Spang
Publisher: Harvard University Press
ISBN: 0674919149
Category : History
Languages : en
Pages : 332
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Book Description
During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
Author: Lars Bluma
Publisher: Routledge
ISBN: 1317626109
Category : History
Languages : en
Pages : 235
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Book Description
Interest in the history of the workplace is on the rise. Recent work in this area has combined traditional methods and theories of social history with new approaches and new questions. It constitutes a ‘topical contact zone’, a particularly dynamic field of research at the junction of social history, history of occupational health and safety, history of technology and the industrial environment. This book focuses on the new approaches in this important and growing area and their possible range of influence. These new attempts to rewrite a history of the workplace are multiple - and in some cases disparate - but share many key characteristics. They are turning away from the assumption that class and class conflict is the prime mover in social history, abandoning the traditional binomial workers vs. entrepreneurs perspective which had long sustained the historical perspective on labour. Moreover, as this collections outlines, these new attempts concentrate on the analysis of complex social networks of actors that defined and configured industrial workplaces, suggesting a broadening of possible social actors. This book was originally published as a special issue of the European Review of History.
Author: Jean-Pierre Williot
Publisher: Que sais-je
ISBN: 9782715406834
Category :
Languages : fr
Pages : 125
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Book Description
Author: E. C. Spary
Publisher: Cambridge University Press
ISBN: 1139952366
Category : History
Languages : en
Pages : 431
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Book 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, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.
Author: Kyri W. Claflin
Publisher: Berg
ISBN: 0857852175
Category : Social Science
Languages : en
Pages : 304
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Book Description
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Author: Madeleine Ferrières
Publisher:
ISBN:
Category : Fear
Languages : fr
Pages : 484
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Book Description
Au-delà de la peur de manquer, il y a la crainte de manger du corrompu et du malsain. En même temps qu'il a cherché à réduire la pénurie, l'Occident a ainsi progressivement mis sous surveillance l'ensemble de la chaîne alimentaire. Notre comportement alimentaire a une longue histoire que Madeleine Ferrières s'attache ici à reconstituer. Des règlements médiévaux de boucherie à l'abattage systématique des animaux au temps de Louis XIV, de la peur des poisons à la suspicion à l'endroit des nourritures nouvelles, comme la pomme de terre, l'Occident invente un ordre alimentaire illustré de manière éloquente, au début du XXe siècle, par le Pure Food and Drug Act américain. Mais cette invention n'est pas allée sans une autre : celle du consommateur. Rassasié, prudent, voire savant ou se croyant tel, il appartient à l'utopie de l'abondance et de la sécurité. L'histoire des peurs alimentaires n'est ainsi rien d'autre que l'histoire de l'Occidental way of life.
