Food: A British History, 1800–1914

Peter J. Atkins (Herausgeber)

Media-Kombination

2263 Seiten

2026
Routledge
978-1-032-43586-2 (ISBN)

Infos

This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History.

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This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History.

Autor

Peter Atkins is Emeritus Professor of Geography at the University of Durham. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs, and the geography of food generally.

Inhalt

Volume I: The Food System - Economics, Politics, Technology; Volume II: Embodied Food History of Nineteenth-Century Britain; Volume III: Food: its Materiality; Volume IV: Food and Culture

Produkt-Details

• Erscheint lt. Verlag: 1.7.2026
• Zusatzinfo: 17 Halftones, black and white
• Verlagsort: London
• Sprache: englisch
• Maße: 156 x 234 mm
• Themenwelt: Schulbuch / Wörterbuch ► Lexikon / Chroniken
• Themenwelt: Geisteswissenschaften ► Geschichte ► Allgemeine Geschichte
• Themenwelt: Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
• Themenwelt: Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
• ISBN-10: 1-032-43586-0 / 1032435860
• ISBN-13: 978-1-032-43586-2 / 9781032435862
• Zustand: Neuware