Spary, E. C. (Author)
Cambridge University Press
Physical Details: xi + 418 pp.; ill.
Language: English
Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, Emma Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined
...MoreReview Sacha Tomic (2015) Review of "Feeding France: New Sciences of Food, 1760--1815". Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 388-389).
Review Elizabeth A. Williams (2015) Review of "Feeding France: New Sciences of Food, 1760--1815". Isis: International Review Devoted to the History of Science and Its Cultural Influences (pp. 933-934).
Review Simmons, Dana (2015) Review of "Feeding France: New Sciences of Food, 1760--1815". Medical History (pp. 634-635).
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