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EBOOK
Author Clarkson, Leslie A.
Title Feast and famine : food and nutrition in Ireland, 1500-1920 / L.A. Clarkson and E. Margaret Crawford.
Imprint Oxford ; New York : Oxford University Press, 2001.

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Subject Food habits -- Ireland -- History.
Potatoes -- Social aspects -- Ireland -- History.
Food supply -- Ireland -- History.
Food -- history.
Diet -- history.
Nutritional Physiological Phenomena.
Population Dynamics.
Social Conditions -- history.
Starvation -- history.
Ireland -- History -- Famine, 1845-1852.
Ireland -- Social life and customs.
Ireland.
Northern Ireland.
Alt Name Crawford, E. Margaret.
Description 1 online resource (325 pages) : illustrations
Bibliography Note Includes bibliographical references (pages 287-319) and index.
Summary This text traces the history of food and famine in Ireland. The authors explore the economic and social forces which have lain behind changes in diet, as well as the more personal motives of taste, preference, and nutrition.
Contents Intro; Title Page; Preface; Contents; List of Graphs; List of Tables; Abbreviations; 1: Food, Economy, and Society; Introduction; Themes; 2: The Sixteenth and Seventeenth Centuries: A Pattern Established; Introduction; Contemporary perspectives; The components of diets; Conclusion: the forces of change; 3: From the Restoration to the Great Famine: The Food of the Middling and Upper Classes; Introduction; General inuences on patterns of food consumption; The upper and middling classes; Meat, poultry, rabbits; Per capita meat consumption; Bread, cakes, and grains; Dairy and eggs; Fish
Potatoes, vegetables, and fruitGroceries; Alcohol; Miscellaneous; Conclusion; 4: Potatoes, Population, and Diet, circa 1650 to circa 1845; Introduction; The spread of potato cultivation; Potatoes: quantities, preference, and pleasure; Other foods and drink; Conclusion; 5: Dietary Changes, 1845-1920; The determinants of change; Potato consumption after the Famine; Variety and diversity; Indian meal and oatmeal; Wheat, wheat our, and bread; Dairy produce; Tea and other groceries; Meat, fish, and eggs; Fruit and vegetables; Alcohol; Conclusion; 6: Food, Famine, and Ireland; Introduction
Famine: event or structure?Ireland and food production; Famine and Ireland in perspective; Conclusion; 7: The Anatomy of Famine; Introduction; Images and descriptions of famine; Starvation, kwashiorkor, and marasmus; Vitamin deciency diseases; Fevers and infections; A hidden agony?; Conclusion; 8: Food and Nutrition; Introduction; Dietary surveys in Ireland; The methods of nutritional analysis; The components of nutrition; Nutrition in the sixteenth and seventeenth centuries; The eighteenth and nineteenth centuries: nutrition among the non-institutionalized population
Nutrition in gaols, workhouses, schools, and hospitalsConclusion; 9: Nutrition, Health, and Demography; Introduction; Food and health in Ireland before the potato period; Potatoes and health; Potatoes and population; Food and health after the Famine; Indicators of health; Conclusion; 10: Food, Municipalities, and the State; Introduction; The assizes of bread and ale and municipal control of trade in basic foods; Parliamentary enforcement of the assize of bread; Weights, measures, and adulteration; Food, drink, and taxation; Famine relief; Conclusion; 11: Conclusion; Appendix: Accounts Books
Note Print version record.
ISBN 9780191543678 (electronic bk.)
0191543675 (electronic bk.)
0198227515
1280445947
9781280445941
OCLC # 70214502
Additional Format Print version: Clarkson, Leslie A. Feast and famine. Oxford ; New York : Oxford University Press, 2001 0198227515 (DLC) 2001045166 (OCoLC)47243973