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.
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.
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
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.
