Bread and the British Economy, 1770–1870
Regular price
€65.99
14 days return policy
Shipping & Delivery
A01=Andrew Jenkins
A01=Christian Petersen
Age Group_Uncategorized
Age Group_Uncategorized
Albion Mill
Annual Average Prices
Author_Andrew Jenkins
Author_Christian Petersen
automatic-update
Baking Trade
barley
Barley Bread
Bread Acts
Bread Committee
Bread Consumption
Bread Price
bread regulation
Category1=Non-Fiction
Category=JH
Category=KCC
Category=KCZ
Category=KND
Category=KNDF
Census
cereal crops
Commercial Millers
consumption
COP=United Kingdom
Delivery_Pre-order
eq_bestseller
eq_business-finance-law
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Essex
Fancy Breads
food history
Gluten Content
historical bread consumption analysis
Hold
household
Household Bread
household expenditure
imperial
Imperial Quarter
Language_English
loaf
London Bakers
milling technology
PA=Temporarily unavailable
price
Price_€50 to €100
PS=Active
quarter
Quartern Loaf
Rye
softlaunch
standard
Standard Wheaten
UK Import
wheat
Wheat Bread
Wheat Consumption
wheat imports
Wheat Loaf
wheaten
Worshipful Company
Product details
- ISBN 9781138380189
- Weight: 670g
- Dimensions: 156 x 234mm
- Publication Date: 18 Sep 2018
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
In this ambitious book Christian Petersen has taken a central topic in economic and social history and given it a new sweep and coherence. As the Lord’s Prayer suggests, securing an adequate supply of bread was a matter of over-riding concern to everyone until very recently. Bread was always by far the largest single item in the budgets of the poor, but bread could be made from many grains - wheat, rye, barley etc. Christian Petersen describes how in the later eighteenth century the process of replacing other cereals by wheat in bread making was completed throughout Britain. He provides a continuous series of estimates of bread consumption per caput, of bread prices (and, consequently, used in conjunction with population data, of total national expenditure on bread), and of wheat output and net imports. The implications of the changes in techniques of milling and baking that occurred are analysed, and the organisation of the baking and retailing of bread is described. Bread was so central to the economy of individual households and to the national economy as a whole that this book represents a major contribution to the history of the British economy and of British society in the period 1770-1870.
Christian Petersen (deceased) was a leading Sales Promotion Consultant and author. He moved to academic life in his early forties studying Modern History at New College Oxford and undertaking the research on which this book is based. He died suddenly in January 1993 with his work at an advanced stage. This book has been brought to completion by Andrew Jenkins of Exeter University.
