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Feeding France: New Sciences of Food, 1760–1815 - Cambridge Social and Cultural Histories Spary, E. C. (University of Cambridge)
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Feeding France: New Sciences of Food, 1760–1815 - Cambridge Social and Cultural Histories
Spary, E. C. (University of Cambridge)
Feeding France offers the first comprehensive study of France's industrial food industry in the decades surrounding the French Revolution. Complementing histories of gastronomy and the restaurant, this book rewrites the history of the French relationship with food to show that chemistry, industrialisation and the politics of consumption were intimately intertwined.
430 pages, 28 b/w illus.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | April 6, 2017 |
| ISBN13 | 9781316647998 |
| Publishers | Cambridge University Press |
| Pages | 432 |
| Dimensions | 229 × 155 × 24 mm · 632 g |
| Language | English |
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