British history
Category=GBC
Category=NHD
Category=NHTB
culinary social history
dining etiquette research
eq_bestseller
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Food production
Food science
forthcoming
historical food systems
History of cooking
History of cuisine
nineteenth-century British cuisine
primary sources British food history
street food evolution
Victorian food culture
Product details
- ISBN 9781032435954
- 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.
