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

Author: Ian Miller
Publisher: Manchester [u.a.] : Manchester Univ. Press, 2014.
Edition/Format:   Print book : English : 1. publView all editions and formats
Summary:

The first dedicated study of how and why Irish consumption and production customs dramatically transformed after the famine and independence -- .

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Ian Miller
OCLC Number: 891449609
Description: XII, 227 S. : graph. Darst. ; 24 x 16 cm
Contents: IntroductionPart I: constructing Irish bodies, c.1845-19001. The chemistry of famine: nutritional discourse and dietary transformation, c.1845-472. Framing the post-famine body: tea, bread and nutritional decline, c.1850-19003. Regulating the institutionalised body, c.1845-70Part II: governing food, c.1850-19104. Reforming food production: agricultural science and education, c.1845-805. Purity, adulteration and national economic decline, c.1860-19106. Reforming Irish domestic and agricultural education, c.1890-1914Part III: food, Imperialism and resistance, c.1900-227. Voluntarism, the state and the feeding of the young, c.1900-148. Anticipating a second famine: consumption, production and resistance during the First World WarConclusionIndex -- .
Responsibility: Ian Miller.

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