Feast and Famine: Food and Nutrition in Ireland 1500-1920

Hardcover | December 1, 2001

byLeslie Clarkson, Margaret Crawford

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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 personalmotives 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 anutritional 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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From the Publisher

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 personalmotives of taste, preference, and acceptabil...

Leslie Clarkson is a Professor Emeritus of Social History, The Queen's University of Belfast. Margaret Crawford is a Senior Research Fellow, The Queen's University of Belfast.
Format:HardcoverDimensions:336 pages, 9.21 × 6.14 × 0.91 inPublished:December 1, 2001Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198227515

ISBN - 13:9780198227519

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Table of Contents

1. Food, Economy, and Society2. The Sixteenth and Seventeenth Centuries: A Pattern Established3. From the Restoration to the Great Famine: The Food of the Middle and Upper Classes4. Potatoes, Population, and Diet, c. 1650-18455. Dietary Changes 1845-19206. Food, Famine, and Ireland7. The Anatomy of Famine8. Food and Nutrition9. Nutrition, Health, and Demography10. Food, Municipalities, and the State11. ConclusionBibliography

Editorial Reviews

"Clarkson and Crawford deserve to be congratulated on putting famine into perspective as part of the dietary history of Ireland."--Albion
"This book rescues food and nutrition from what the authors call the basement of history... the study of history with food and drink omitted is incomplete history, and this book is an important demonstration of that maxim."--Europe: Early Modern and Modern