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Synopsis
Feast and Famine traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. The authors also look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.
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About the Author
Leslie Clarkson is a Professor Emeritus of Social History, The Queen's University of Belfast. Margaret Crawford is a Senior Research Fellow, The Queen's University of Belfast.
Review
"Clarkson and Crawford deserve to be congratulated on putting famine into perspective as part of the dietary history of Ireland."--Albion
"This book rescues food and nutrition from what the authors call the basement of history...[T]he study of history with food and drink omitted is incomplete history, and this book is an important demonstration of that maxim."--Europe: Early Modern and Modern
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- PublisherOxford University Press
- Publication date2002
- ISBN 10 0198227515
- ISBN 13 9780198227519
- BindingHardcover
- Edition number1
- Number of pages336
- Rating
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Feast and Famine: A History of Food in Ireland 1500-1920
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Feast and Famine : A History of Food in Ireland, 1500-1920
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ISBN 13: 9780198227519
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Feast and Famine (Hardcover)
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Hardcover. Condition: new. Hardcover. This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth centuryas well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connectionbetween eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred. This innovative title traces the history of food in Ireland from the sixteenth to the early twentieth century. The authors explore the evolution of Irish diets over the centuries, in the process putting the role of the potato and the history of the famines into their proper perspectives. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780198227519
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