Download or read book The Bakers of Paris and the Bread Question 1700 1775 written by Steven Laurence Kaplan and published by Duke University Press. This book was released on 1996-06-19 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan’s The Bakers of Paris and the Bread Question, 1700–1775 focuses on the production and distribution of France’s most important commodity in the sprawling urban center of eighteenth-century Paris where provisioning needs were most acutely felt and most difficult to satisfy. Kaplan shows how the relentless demand for bread constructed the pattern of daily life in Paris as decisively and subtly as elaborate protocol governed the social life at Versailles. Despite the overpowering salience of bread in public and private life, Kaplan’s is the first inquiry into the ways bread exercised its vast and significant empire. Bread framed dreams as well as nightmares. It was the staff of life, the medium of communion, a topic of common discourse, and a mark of tradition as well as transcendence. In his exploration of bread’s materiality and cultural meaning, Kaplan looks at bread’s fashioning of identity and examines the conditions of supply and demand in the marketplace. He also sets forth a complete history of the bakers and their guild, and unmasks the methods used by the authorities in their efforts to regulate trade. Because the bakers and their bread were central to Parisian daily life, Kaplan’s study is also a comprehensive meditation on an entire society, its government, and its capacity to endure. Long-awaited by French history scholars, The Bakers of Paris and the Bread Question, 1700–1775 is a landmark in eighteenth-century historiography, a book that deeply contextualizes, and thus enriches our understanding of one of the most important eras in European history.

Download or read book Catalogue written by Royal Agricultural Society of England. Library and published by . This book was released on 1918 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Catalogue of the Library of the Royal Agricultural Society of England written by G. E. Manwaring and published by . This book was released on 1918 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Feeding France written by E. C. Spary and published by Cambridge University Press. This book was released on 2014-05-22 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.

Download or read book The Economic Turn written by Steven Kaplan and published by Anthem Press. This book was released on 2019-01-16 with total page 783 pages. Available in PDF, EPUB and Kindle. Book excerpt: The mid-eighteenth century witnessed what might be dubbed an economic turn that resolutely changed the trajectory of world history. The discipline of economics itself emerged amidst this turn, and it is frequently traced back to the work of François Quesnay and his school of Physiocracy. Though lionized by the subsequent historiography of economics, the theoretical postulates and policy consequences of Physiocracy were disastrous at the time, resulting in a veritable subsistence trauma in France. This galvanized relentless and diverse critiques of the doctrine not only in France but also throughout the European world that have, hitherto, been largely neglected by scholars. Though Physiocracy was an integral part of the economic turn, it was rapidly overcome, both theoretically and practically, with durable and important consequences for the history of political economy. The Economic Turn brings together some of the leading historians of that moment to fundamentally recast our understanding of the origins and diverse natures of political economy in the Enlightenment.

Download or read book A History of Bread written by Peter Scholliers and published by Bloomsbury Publishing. This book was released on 2024-01-11 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.

Download or read book A Revolution in Taste written by Susan Pinkard and published by Cambridge University Press. This book was released on 2009 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.

Download or read book Methods for the Determination of Organic Matter in Air written by David Hendricks Bergey and published by . This book was released on 1899 with total page 914 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Feeding the People written by Rebecca Earle and published by Cambridge University Press. This book was released on 2020-06-25 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Potatoes are the world's fourth most important food crop, yet they were unknown to most of humanity before 1500. Feeding the People traces the global journey of this popular foodstuff from the Andes to everywhere. The potato's global history reveals the ways in which our ideas about eating are entangled with the emergence of capitalism and its celebration of the free market. It also reminds us that ordinary people make history in ways that continue to shape our lives. Feeding the People tells the story of how eating became part of statecraft, and provides a new account of the global spread of one of the world's most successful foods.

Download or read book Natural Interests written by Caroline Ford and published by Harvard University Press. This book was released on 2016-03-28 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Challenging the conventional wisdom that French environmentalism can be dated only to the post-1945 period, Caroline Ford argues that a broadly shared environmental consciousness emerged in France much earlier. Natural Interests unearths the distinctive features of French environmentalism, in which a large and varied cast of social actors played a role. Besides scientific advances and colonial expansion, nostalgia for a vanishing pastoral countryside and anxiety over the pressing dangers of environmental degradation were important factors in the success of this movement. Over the nineteenth and twentieth centuries, war, political upheaval, and natural disasters—especially the devastating floods of 1856 and 1910 in Paris—caused growing worry over the damage wrought by deforestation, urbanization, and industrialization. The natural world took on new value for France’s urban bourgeoisie, as both a site of aesthetic longing and a destination for tourism. Not only naturalists and scientists but politicians, engineers, writers, and painters took up environmental causes. Imperialism and international dialogue were also instrumental in shaping environmental consciousness, as the unfamiliar climates of France’s overseas possessions changed perceptions of the natural world and influenced conservationist policies. By the early twentieth century, France had adopted innovative environmental legislation, created national and urban parks and nature reserves, and called for international cooperation on environmental questions.

Download or read book An Investigation of the Influence Upon the Vital Resistance of Animals written by Alexander McAdie and published by . This book was released on 1899 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Stakes of Regulation written by Steven L. Kaplan and published by Anthem Press. This book was released on 2015-08-15 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scholars have long regarded ‘Bread, Politics and Political Economy in the Reign of Louis XV’ (1976) as marking an important moment in the study of the social, political and cultural history of eighteenth-century France. ‘The Stakes of Regulation’ is the companion volume to a new edition of this landmark study, revealing how Kaplan’s thinking has evolved in reaction both to the changing intellectual, epistemological, historiographical and socio-political environment, and to the significant scholarship that has been accomplished during the past forty years. Kaplan remains faithful to his original premise: that the subsistence question is at the core of eighteenth century history, and that the issues joined by the struggle over liberalization continue to shape our destiny today through the bristling tension between liberty and equality, and the debate over the necessity, legitimacy and character of regulation.

Download or read book Oxford Symposium on Food Cookery 1989 written by Harlan Walker and published by Oxford Symposium. This book was released on 1990 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.

Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Download or read book Catalogue de la biblioth que de feu M Baron Preceded by a biographical sketch written by Hyacinthe Théodore BARON (the Younger.) and published by . This book was released on 1788 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Stirring the Pot with Benjamin Franklin written by Rae Katherine Eighmey and published by Smithsonian Institution. This book was released on 2018-01-16 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.

Download or read book American Book Prices Current written by and published by . This book was released on 1996 with total page 1084 pages. Available in PDF, EPUB and Kindle. Book excerpt: