A Cultural History of Food in the Age of Empire

Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780–1860.

Series Preface

Introduction: Locating Foodways in the Nineteenth Century
Martin Bruegel, Institut National de la Recherche Agronomique, France

1 Food Production: Industrial Processing Begins to Gain Ground
Pierre Saunier, Institut National de la Recherche Agronomique, France

2 Food Systems in the Nineteenth Century
Yves Segers, Katholieke Universiteit Leuven, Belgium

3 Food Security and Safety
Vera Hierholzer, Goethe University, Frankfurt am Main, Germany

4 Food and Politics: Policing the Street, Regulating the Market
Martin Bruegel, Institut National de la Recherche Agronomique, France

5 Eating Out
Peter Scholliers, Vrije Universiteit Brussel, Belgium

6 Professional Cooking, Kitchens, and Service Work
Amy B. Trubek, University of Vermont, USA

7 Family and Domesticity: Food in Poor Households
Anna Davin, Independent Scholar, UK

8 Body and Soul: From Tension to Bifurcation
Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany

9 Food Representations
Kolleen M. Guy, University of Texas at San Antonio, USA

10 World Food: The Age of Empire c. 1800–1920
Fabio Parasecoli, , New School, New York, USA

Notes
Bibliography
Notes on Contributors
Index