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Extracts from The Market Assistant

Food History: Critical and Primary Sources Volume 3 : 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...

American Bison

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The American bison (Bison bison) is more closely related to cattle than to true buffalo, such as the water buffalo (Bubalus bubalis). Nonetheless, early European settlers called the unfamiliar animal they encountered in North America...

The Mechanical Calf: On the Making of a Multispecies Machine

Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...In the late nineteenth century most people obtained their milk still warm from cows kept no more than a few miles away, whereas the final decade of the twentieth century saw the emergence of the first fully automated robotic milking...

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...

The State, Health, and Nutrition

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...OverviewThe science of nutrition has influenced consumers in their choices about the kinds and optimal amounts of food to eat, but there are other influences as well, such as prosperity levels within a given population, the efficiency...

Food Science/Food Politics: Max Rubner and ‘Rational Nutrition’ in Fin-de-Siècle Berlin

Food History: Critical and Primary Sources Volume 3 : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Few of us have ever heard of the German physiologist Max Rubner (1854–1932), yet all of us eat, work, exercise, diet, and die in the bioenergetic world that he did so much to create. As a scientist, Rubner demonstrated experimentally...

A Thirsty Business: The Drinks Industry and Sport

Tony Collins

Tony Collins is Professor of History in the International Centre for Sports History and Culture at De Montfort University. His previous books include Rugby’s Great Split, Rugby League in Twentieth Century Britain, and A Social History of English Rugby Union, each of which won the Aberdare prize for sports history book of the year. In 2009, his Social History of English Rugby Union was selected as a book of the year by the New Statesman, the Guardian and the Independent on Sunday. @collinstony Author affiliation details are correct at time of print publication.

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Wray Vamplew

Tony Collins is Research Fellow, International Centre for Sports History and Culture, De Montfort University. Wray Vamplew is Research Professor, University of Stirling. Author affiliation details are correct at time of print publication.

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Mud, Sweat and Beers : A Cultural History of Sport and Alcohol

Berg, 2002

Book chapter

...For as long as there has been a brewing industry in Britain, it has had deep links with British sporting life. The great brewing families themselves had long and intimate connections with sport. The very nature of the trade, with its...

Family and Domesticity: Food in Poor Households

A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...Much is now known about the larger patterns of food consumption in Britain in the nineteenth and twentieth centuries. Pioneer work by John Drummond and Anne Wilbraham (The Englishman’s Food. A History of Five Centuries of English...