Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Reg
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.
The royal Parisian botanical garden, the Jardin du Roi, was a jewel in the crown of the French Old Regime, praised by both rulers and scientific practitioners. Yet unlike many such institutions, the J
Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Reg
It is often assumed that natural philosophy was the forerunner of early modern natural sciences. But where did these sciences’ systematic observation and experimentation get their starts? In Materials
