Food in Nineteenth-Century British History
Regular price
€173.60
19th century
British History
Category=JBCC4
Category=NHD
Category=NHTB
Category=PDX
Cookery books
cooking
eating habits
eq_bestseller
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
eq_society-politics
Food
food adulteration
industrial revolution diet
mealtimes
milk supply safety
nineteenth-century British food policy
public health history
recipes
Tea parties
Victorian nutrition
working class nutrition
Product details
- ISBN 9781032976259
- Dimensions: 156 x 234mm
- Publication Date: 25 Jul 2025
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
For all classes, British eating habits changed dramatically in the long nineteenth century. Volume two offers a collection of sources that shed light on what people ate and cooked at home, and also while they were out and about. Cookery books are an obvious primary source, and these range from popular books aimed largely at servants responsible for providing meals to middle- and upper-class families to less lavish recipes contained in books intended for school cookery classes which would then be prepared at home.
Dr. Ian Miller is Senior Lecturer in Medical History at Ulster University. He has authored seven books on the history of medicine and food. Of particular relevance are Ian’s book-length studies on the force-feeding of hunger strikers (2016), Irish dietary change following the devastating Famine (2013) and the surprisingly interesting history of the Victorian stomach (2011).
