The Making Of The Modern British Diet
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The Making Of The Modern British Diet
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Author : Derek J. Oddy
language : en
Publisher: Taylor & Francis
Release Date : 1976-01-01
The Making Of The Modern British Diet written by Derek J. Oddy and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976-01-01 with Diet categories.
Food And Culture
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Author : Carole Counihan
language : en
Publisher: Routledge
Release Date : 2013
Food And Culture written by Carole Counihan and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Diet And Health In Modern Britain
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Author : Derek J. Oddy
language : en
Publisher: Taylor & Francis
Release Date : 1985-01-01
Diet And Health In Modern Britain written by Derek J. Oddy and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-01-01 with Social Science categories.
John Pearce And The Rise Of The Mass Food Market In London 1870 1930
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Author : David W. Gutzke
language : en
Publisher: Springer Nature
Release Date : 2019-11-09
John Pearce And The Rise Of The Mass Food Market In London 1870 1930 written by David W. Gutzke and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-09 with History categories.
At the center of sweeping change to food retailing practices in Victorian and Edwardian England lies one man: John Pearce. An innovative businessman and a quintessential rags-to-riches success story, Pearce was at the forefront of the rise of the mass food market in London. With his catering company Pearce & Plenty, he fed millions of workers who wanted fast, nutritious, and tasty food. David W. Gutzke mines a wide range of primary sources to offer a portrait of a pivotal figure in London and a leader of the temperance catering movement who had “done more than can be readily recognised to render London a sober city.” By studying Pearce’s companies as well as those of his competitors, this book documents a half century of changing consumption habits in London.
The Making Of The Modern British Home
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Author : Peter Scott
language : en
Publisher: Oxford University Press
Release Date : 2013-08-29
The Making Of The Modern British Home written by Peter Scott and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-29 with History categories.
The Making of the Modern British Home explores the impact of the modern suburban semi-detached house on British family life during the 1920s and 1930s - focusing primarily on working-class households who moved from cramped inner-urban accommodation to new suburban council or owner-occupied housing estates. Migration to suburbia is shown to have initiated a dramatic transformation in lifestyles - from a `traditional' working-class mode of living, based around long-established tightly-knit urban communities, to a recognisably `modern' mode, centred around the home, the nuclear family, and building a better future for the next generation. This process had far-reaching impacts on family life, entailing a change in household priorities to meet the higher costs of suburban living, which in turn impacted on many aspects of household behaviour, including family size. This volume also constitutes a general history of the development of both owner-occupied and municipal suburban housing estates in interwar Britain, including the evolution of housing policy; the housing development process; housing and estate design, lay-outs, and architectural features; marketing owner-occupation and consumer durables to a mass market; furnishing the new suburban home; making ends meet; suburban gardens; social filtering and conflict on the new estates; and problems of 'mis-selling' and 'Jerry building'. Peter Scott integrates the social history of the interwar suburbs with their economic, business, marketing, and architectural/planning histories, demonstrating how these elements interacted to produce a new model of working-class lifestyles and 'respectability' which marked a fundamental break with pre-1914 working-class urban communities.
The Cambridge World History Of Food
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Author : Kenneth F. Kiple
language : en
Publisher: Cambridge University Press
Release Date : 2000
The Cambridge World History Of Food written by Kenneth F. Kiple and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Consumer Behaviour And Economic Growth In The Modern Economy Rle Consumer Behaviour
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Author : Henri Baudet
language : en
Publisher: Routledge
Release Date : 2014-12-05
Consumer Behaviour And Economic Growth In The Modern Economy Rle Consumer Behaviour written by Henri Baudet and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-05 with Business & Economics categories.
These essays show that industrialisation and fast economic growth have changed not only the broad material environment, but have also had a very important impact on basic food consumption. The introductory chapter takes a theoretical view and tries to establish the interrelationship between economic forces and social habits. The other contributors analyse how the experience of Europe, Japan and North America fit this general explanation and they demonstrate how cultural and regional differences have shaped the development of consumer behaviour and patterns of consumption over the last two centuries.
The British Police And Home Food Production In The Great War
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Author : Mary Fraser
language : en
Publisher: Springer Nature
Release Date :
The British Police And Home Food Production In The Great War written by Mary Fraser and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Liquid Pleasures
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Author : Proffessor John Burnett
language : en
Publisher: Routledge
Release Date : 2012-10-02
Liquid Pleasures written by Proffessor John Burnett and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-02 with History categories.
Drinking has always meant much more than satisfying the thirst. Drinking can be a necessity, a comfort, an indulgence or a social activity. Liquid Pleasures is an engrossing study of the social history of drinks in Britain from the late seventeenth century to the present. From the first cup of tea at breakfast to mid-morning coffee, to an eveining beer and a 'night-cap', John Burnett discusses individual drinks and drinking patterns which have varied not least with personal taste but also with age, gender, region and class. He shows how different ages have viewed the same drink as either demon poison or medicine. John Burnett traces the history of what has been drunk in Britain from the 'hot beverage revolution' of the late seventeenth century - connecting drinks and related substances such as sugar to empire - right up to the 'cold drinks revolution' of the late twentieth century, examining the factors which have determined these major changes in our dietary habits.
Cooking Cuisine And Class
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Author : Jack Goody
language : en
Publisher: Cambridge University Press
Release Date : 1982-06-24
Cooking Cuisine And Class written by Jack Goody and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982-06-24 with Social Science categories.
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.