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Author: E. C. Spary Publisher: Cambridge University Press ISBN: 1107031052 Category : History Languages : en Pages : 431
Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: E. C. Spary Publisher: Cambridge University Press ISBN: 1107031052 Category : History Languages : en Pages : 431
Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: Clotilde Druelle Publisher: Springer ISBN: 3030055639 Category : History Languages : en Pages : 357
Book Description
This book examines the history of Herbert Hoover’s Commission for Relief in Belgium, which supplied humanitarian aid to the millions of civilians trapped behind German lines in Belgium and Northern France during World War I. Here, Clotilde Druelle focuses on the little-known work of the CRB in Northern France, crossing continents and excavating neglected archives to tell the story of daily life under Allied blockade in the region. She shows how the survival of 2.3 million French civilians came to depend upon the transnational mobilization of a new sort of diplomatic actor—the non-governmental organization. Lacking formal authority, the leaders of the CRB claimed moral authority, introducing the concepts of a “humanitarian food emergency” and “humanitarian corridors” and ushering in a new age of international relations and American hegemony.
Author: Gal Ventura Publisher: BRILL ISBN: 9004376755 Category : Art Languages : en Pages : 503
Book Description
Gal Ventura explores the ideological sources promoting maternal breast-feeding in modern Western society, through a survey of hundreds of artworks produced in France from the French Revolution to the beginning of the twentieth century.
Author: E. C. Spary Publisher: ISBN: 9781306857642 Category : Food industry and trade Languages : en Pages : 432
Book Description
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.
Author: Emma C. Spary Publisher: ISBN: 9781139959810 Category : Food industry and trade Languages : en Pages : 418
Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: Abdullahi Osman El-Tom Publisher: Demeter Press ISBN: 1772583405 Category : Social Science Languages : en Pages : 193
Book Description
Moving Meals and Migrating Mothers: Culinary cultures, diasporic dishes and familial foodways explores the complex interplay between the important global issues of food, families, and migration. We have an introduction and twelve additional chapters which we have organised into three parts: Part I Moving Meals, Markets and Migrant Mothers; Part II Migrating Mothers Performing Identity through Moving Meals; Part III Meanings and Experiences of Migrant Maternal Meals. Although these parts are not mutually exclusive, they are meant to emphasize socio-cultural and economic considerations of migration (Part I), the food itself (Part II), and families (Part III). We have a wide geographic representation, including Europe (Ireland and France), the USA, Canada, New Zealand, and Korea. In addition, we have contributors from all stages of career, including full professors, as well recent doctoral graduates. Overall the contributions are interdisciplinary, and therefore use a variety of methodologies, although most make use of traditional social sciences methods, including interviews and ethnographic observations.
Author: E. C. Spary
Author: E. C. Spary
Author: Clotilde Druelle
Author: Gal Ventura
Author: E. C. Spary
Author: United States International Trade Commission
Author: Edmund Burke
Author: Edmund Burke
Author: Emma C. Spary
Author: 
Author: Abdullahi Osman El-Tom