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This history of how Manchester provisioned its population between 1770 and 1870, draws upon demographic factors, economic patterns, the role of supply routes, types of food (perishable and non-perishable), markets and traders, means of payment and diet, health and mortality to paint its picture. The book is illustrated and makes use of tabulated information and maps. Specific types of food are examined in relation to how they were bought, sold and traded in the Manchester and Salford areas at that time. In the case of meat, the influence of droving, the impact of the railways and price implications for consumption and availability are considered. At the same time, the distribution of groceries in terms of markets, the growth in shop-keeping of non-perishable foodstuffs, the wholesale function, the case of bakers and the role of consumer credit is analyzed. Other topics examined include the rise in consumption standards, food quality, patterns of health and mortality and nutritional standards.
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Book Description Manchester Univ Pr, 1992. Hardcover. Condition: New. Never used!. Seller Inventory # P110719030889
Book Description Manchester Univ Pr, 1992. Condition: New. book. Seller Inventory # M0719030889