The Making of the Modern British Diet (1) (Routledge Library Editions: Food and Diet)

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Synopsis
Food is the physiological basis of man’s existence but is also an expression of a society’s culture and may play many roles other than physiological in terms of both personal and group relationships. Originally published in 1976, The Making of the Modern British Diet focusses on the role of food during industrialisation and urbanisation in Britain.Part One contains a series of commodity studies covering bread, cereals, biscuits, meat, milk, tea and cocoa which reflect trends in the supply of some of the foods in the British diet during the nineteenth and early twentieth centuries. The emphasis in Part Two is predominantly on consumption, either through the study of living standards or consumer preference or through the presentation of food and the organisation of its outlets to the consumer. Part Three provides a nutritional evaluation which is an entirely new approach in an historical work.
Copyright:
1976

Book Details

Book Quality:
Publisher Quality
Book Size:
240 Pages
ISBN-13:
9781040380284
Related ISBNs:
9781041011866, 9781040380192, 9781003613565
Publisher:
Taylor & Francis
Date of Addition:
Copyrighted By:
D.J. Oddy and D.S. Miller
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
History, Nonfiction, Cooking, Food and Wine, Health, Mind and Body
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Derek Oddy
Edited by:
Derek Miller

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