Feast and famine : food and nutrition in Ireland, 1500-1920 / L.A. Clarkson and E. Margaret Crawford.
By: Clarkson, Leslie A [author]
.
Contributor(s): Crawford, E. Margaret.
Material type: 
BookPublisher: Oxford ; New York : Oxford University Press, c2001 (2005)Description: 325 p. : ill. ; 24 cm. + hbk.ISBN: 0198227515; 9780198227519.Subject(s): Food habits -- Ireland -- History | Potatoes -- Social aspects -- Ireland -- History | Food supply -- Ireland -- History | Society | Social services & welfare, criminology | European history | History | Social & cultural history | Social impact of disasters | Cookery / food & drink etc | Ireland | Ireland -- History -- Famine, 1845-1852 | Ireland -- Social life and customsDDC classification: 363.809415 | 941.5 CLA | Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 363.809415 (Browse shelf(Opens below)) | 1 | Available | 00105582 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 941.5 CLA (Browse shelf(Opens below)) | 1 | Available | 38888000538888 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 941.5 CLA (Browse shelf(Opens below)) | 2 | Available | 38888000538896 |
Enhanced descriptions from Syndetics:
This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.
Bibliography: (pages 287-319) and index.
Food, economy and society -- The sixteenth and seventeenth centuries: a pattern established -- From the restoration to the Great Famine: The food of the middling and upper classes -- Potatoes, population and diet, circa 1650 to circa 1845 -- Dietary changes, 1845-1920 -- Food, famine and Ireland -- The anatomy of famine -- Food and nutrition -- Nutrition, health and demography -- Food, municipalities and the State -- Conclusion.
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.
Table of contents provided by Syndetics
- 1 Food, Economy, and Society
- 2 The Sixteenth and Seventeenth Centuries: A Pattern Established
- 3 From the Restoration to the Great Famine: The Food of the Middle and Upper Classes
- 4 Potatoes, Population, and Diet, c. 1650-1845
- 5 Dietary Changes 1845-1920
- 6 Food, Famine, and Ireland
- 7 The Anatomy of Famine
- 8 Food and Nutrition
- 9 Nutrition, Health, and Demography
- 10 Food, Municipalities, and the State
- 11 Conclusion
- Bibliography