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, this book focusses on the role of food during industrialisation and urbanisation in Britain.
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.
Contributors.
1. Editors Introduction Part One: The Supply of Food
2.
Nutrition, Technology and the Growth of the British Biscuit Industry,
1820-1900 T. A. B. Corley
3. The Consumer Revolution and the Growth of
Factory Foods: Changing Patterns of Bread and Cereal-Eating in Britain in the
Twentieth Century E. J. T. Collins
4. The Development of the Meat Industry
E. F. Williams
5. The Growth of the Sugar Trade and Refining Industry G. N.
Johnstone
6. The London Milk Trade, 1900-1930 E. H. Whetham
7. The Cocoa and
Chocolate Industry in the Nineteenth Century J. Othick
8. The British Tea
Trade in the Nineteenth Century P. Mathias Part Two: Factors Influencing
Consumption
9. The Agricultural Labourers Standard of Living in Kent,
1790-1840 T. L. Richardson
10. Drink and Working-Class Living Standards in
Britain, 1870-1914 A. E. Dingle
11. Regional Variations in Food Habits D. E.
Allen
12. The Corner Shop: The Development of the Grocery and General
Provisions Trade J. M. Blackman
13. J. Lyons and Co. Ltd: Caterers and Food
Manufacturers, 1894-1939 D. J. Richardson
14. The Development of the
Food-Canning Industry in Britain During the Inter-War Period J. P. Johnston
Part Three: A Nutritional Evaluation
15. Developments Leading to Present-Day
Nutritional Knowledge D. F. Hollingsworth
16. Some Basic Principles of
Nutrition J. Yudkin
17. Nutrition Surveys D. S. Miller
18. A Nutritional
Analysis of Historical Evidence: The Working-Class Diet, 1880-1914 D. J.
Oddy. Index.
Derek J. Oddy (19312018) was, at the time of original publication, Senior Lecturer in Economic History, Ealing Technical College, UK.
Derek S. Miller was, at the time of original publication, Research Nutritionist, Queen Elizabeth College, University of London, UK.
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