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Extracts from The Market Assistant

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Going To Market Some fifty years ago it was the common custom for the thrifty “old New Yorker,” when going to market, to start with the break of day, and carry along with him the large “market-basket,” then considered a very...

Breakfast Dishes for Every Morning of Three Months

The English Breakfast : The Biography of a National Meal with Recipes

Bloomsbury Academic, 2013

Book chapter

...Miss M. L. Allen’s (1884) Breakfast Dishes for Every Morning of Three Months is aimed at housekeepers of establishments in which—even though the author describes the work as intended for houses of the upper middle class—economy was a prime...

Body and Soul: From Tension to Bifurcation

A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...The dichotomy of body and soul permeates much of the history of philosophy. There is no one way to approach and account for this tension. The history of food generally eschews the very notion, and the relation between food, body, and soul...

The Breakfast Book

The English Breakfast : The Biography of a National Meal with Recipes

Bloomsbury Academic, 2013

Book chapter

...Brimming with social aspiration, this earliest of the three cookbooks perfectly captures the spirit of gentrification behind the rise of the English Breakfast. French terms are much in evidence, and there is a definite preference...

Spiritual Cleansing: Priests and Prostitutes in Early Victorian London

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...The reform of streetwalking prostitutes in Victorian London is an instance in the urban historical geography of dirt that emphasizes immaterial and spiritual as well as material and physical forms of filth. In this chapter I present a novel...

The State, Health, and Nutrition

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Overview The science of nutrition has influenced consumers in their choices about the kinds and optimal amounts...
...In Louisa May Alcott’s Little Men (1871), the second book in her popular Little Women series, the boys at Plumfield School are thrilled to learn that Daisy, one of the few girls at the all-boys’ school, has begun cooking lessons in a small...

Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States

Matthew Smith

Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015). Author affiliation details are correct at time of print publication.

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Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...Introduction The expert on nutrition is not the nutrition expert, but the man who has studied nutrition by the ultimate method of research...

Learning about the Environment in Early Colonial New Zealand

Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction Takata pai, takata mohio Knowledge makes a person good Since the Enlightenment, European science has viewed the world as a web of interconnected and functionally related components. What has already...

Fifty Breakfasts

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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The English Breakfast : The Biography of a National Meal with Recipes

Bloomsbury Academic, 2013

Book chapter

...Redolent with the taste of Empire, pukka Colonel Kenney Herbert’s bracing book is the epitome of the manly, no-nonsense approach to cookery. He writes with aplomb and inclines to the kinds of offerings once described as ‘dishes men like...