British history
Category=GBC
Category=NHD
Category=NHTB
domestic science education
eq_bestseller
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food adulteration analysis
Food production
Food science
forthcoming
History of cooking
History of cuisine
industrial food processing
kitchen technology history
nineteenth century British food system
public health policy UK
Victorian nutrition science
Product details
- ISBN 9781032435947
- Dimensions: 156 x 234mm
- Publication Date: 01 Jul 2026
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History.
Peter Atkins is Emeritus Professor of Geography at the University of Durham. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs, and the geography of food generally.
