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Reforming food in post-Famine Ireland : medicine, science and improvement, 1845-1922 / Ian Miller

Author
Miller, Ian, 1980-
Published
Manchester : Manchester University Press, 2014.
New York : Palgrave Macmillan
Physical Description
1 online resource (xii, 227 pages)
Additional Creators
UPSO eCollections (University Press Scholarship Online).
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Contents
Science, improvement and food, c. 1845-80. The chemistry of famine : nutritional discourse and dietary transformation ; Reforming food production : agricultural science and education -- Food and national decline in post-Famine Ireland, c. 1845-1910. Food and improvement in the mid-nineteenth-century institution ; The decaying post-Famine body : tea, bread and nutritional decline ; Purity, adulteration and national economic decline ; Reforming Irish domestic and agricultural education -- Food, imperialism and resistance, c. 1900-22. Voluntarism, the state and the feeding of the young ; Anticipating a second Famine : consumption, production and resistance during the First World War.
Summary
This is the first dedicated study of how and why Irish eating habits dramatically transformed between the Famine and independence. It also investigates the simultaneous reshaping of Irish food production after the Famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies.
Subject(s)
Genre(s)
ISBN
9781781706909 (electronic bk.)
1781706905 (electronic bk.)
9781526102621 (electronic bk.)
1526102625 (electronic bk.)
9780719088865
0719088860
Digital File Characteristics
data file
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 42864238