Feast and famine : food and nutrition in Ireland 1500-1920

L.A. Clarkson and E. Margaret Crawford

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.

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  • 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

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書名 Feast and famine : food and nutrition in Ireland 1500-1920
著作者等 Clarkson, Leslie. A
Crawford, E. Margaret
Crawford Margaret
Clarkson Leslie
出版元 Oxford University Press
刊行年月 2001
ページ数 vi, 325 p.
大きさ 24 cm
ISBN 0198227515
NCID BA5560034X
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言語 英語
出版国 イギリス