Feast and Famine: A History of Food in Ireland 1500-1920: Food and Nutrition in Ireland 1500-1920

Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.

9780198227519

ISBN 10: 0198227515 / 0-19-822751-5
ISBN 13: 9780198227519
Publisher: OUP Oxford
Publication Date: 2001
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:
This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces, which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.

Review:
Most welcome ... rich fare ... a veritable feast for those interested in food, famine and disease in Ireland and elsewhere. Clearly we have here the definitive book on the subject of Irish food and nutrition. ( Medical History)

Besides being an able and reliable account of Irish diet over half a millennium, ( The Agricultural History Review)

is also an excellent introduction to much of the new research in Irish economic history over the past two decades.

Illuminating and innovative study ... The authors handle sources cautiously and convincingly. Even when at their most technical they write lightly and attractively ... They have set a rich but finely prepared dish before us. Its many novelties and subtleties will take time to digest. It satisfies while whetting the appetite for more. ( English Historical Review)

Review

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Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.
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Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.
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Book Description: Oxford University Press, United Kingdom, 2002. Hardback. Book Condition: New. 234 x 162 mm. Language: English Brand New Book ***** Print on Demand *****.This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred. Bookseller Inventory # APC9780198227519

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Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.
ISBN 10: 0198227515
ISBN 13: 9780198227519
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Book Description: Oxford University Press, United Kingdom, 2002. Hardback. Book Condition: New. 234 x 162 mm. Language: English Brand New Book ***** Print on Demand *****. This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred. Bookseller Inventory # APC9780198227519

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Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.
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Book Description: Oxford University Press. Hardback. Book Condition: New. 336 págs. Bookseller Inventory # 30013145

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Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.
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Book Description: Oxford University Press, 2002. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 1. Food, Economy, and Society2. The Sixteenth and Seventeenth Centuries: A Pattern Established3. From the Restoration to the Great Famine: The Food of the Middle and Upper Classes4. Potatoes, Population, and Diet, c. 1650-18455. Dietary Changes 1845-19206. Food, Famine, and Ireland7. The Anatomy of Famine8. Food and Nutrition9. Nutrition, Health, and Demography10. Food, Municipalities, and the State11. ConclusionBibliography. Bookseller Inventory # ABE_book_new_0198227515

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Clarkson, Leslie A.; Crawford, Margaret; Clarkson, Le A.
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Book Description: OUP Oxford, 2002. Hardcover. Book Condition: Brand New. 325 pages. 9.30x6.25x0.85 inches. In Stock. Bookseller Inventory # 0198227515

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Book Description: OUP Oxford. Hardcover. Book Condition: New. Hardcover. 336 pages. Dimensions: 9.2in. x 6.4in. x 1.2in.Feast and Famine traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. The authors also look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Bookseller Inventory # 9780198227519

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