Title Feast and famine : food and nutrition in Ireland, 1500-1920 / L.A. Clarkson and E. Margaret Crawford

Published Oxford ; New York : Oxford University Press, ©2001

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Description 1 online resource (325 pages) : illustrations Contents Intro; Title Page; Preface; Contents; List of Graphs; List of Tables; Abbreviations; 1: Food, Economy, and Society; Introduction; Themes; 2: The Sixteenth and Seventeenth Centuries: A Pattern Established; Introduction; Contemporary perspectives; The components of diets; Conclusion: the forces of change; 3: From the Restoration to the Great Famine: The Food of the Middling and Upper Classes; Introduction; General inuences on patterns of food consumption; The upper and middling classes; Meat, poultry, rabbits; Per capita meat consumption; Bread, cakes, and grains; Dairy and eggs; Fish Potatoes, vegetables, and fruitGroceries; Alcohol; Miscellaneous; Conclusion; 4: Potatoes, Population, and Diet, circa 1650 to circa 1845; Introduction; The spread of potato cultivation; Potatoes: quantities, preference, and pleasure; Other foods and drink; Conclusion; 5: Dietary Changes, 1845-1920; The determinants of change; Potato consumption after the Famine; Variety and diversity; Indian meal and oatmeal; Wheat, wheat our, and bread; Dairy produce; Tea and other groceries; Meat, fish, and eggs; Fruit and vegetables; Alcohol; Conclusion; 6: Food, Famine, and Ireland; Introduction Famine: event or structure?Ireland and food production; Famine and Ireland in perspective; Conclusion; 7: The Anatomy of Famine; Introduction; Images and descriptions of famine; Starvation, kwashiorkor, and marasmus; Vitamin deciency diseases; Fevers and infections; A hidden agony?; Conclusion; 8: Food and Nutrition; Introduction; Dietary surveys in Ireland; The methods of nutritional analysis; The components of nutrition; Nutrition in the sixteenth and seventeenth centuries; The eighteenth and nineteenth centuries: nutrition among the non-institutionalized population Nutrition in gaols, workhouses, schools, and hospitalsConclusion; 9: Nutrition, Health, and Demography; Introduction; Food and health in Ireland before the potato period; Potatoes and health; Potatoes and population; Food and health after the Famine; Indicators of health; Conclusion; 10: Food, Municipalities, and the State; Introduction; The assizes of bread and ale and municipal control of trade in basic foods; Parliamentary enforcement of the assize of bread; Weights, measures, and adulteration; Food, drink, and taxation; Famine relief; Conclusion; 11: Conclusion; Appendix: Accounts Books Summary 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 Bibliography Includes bibliographical references (pages 287-319) and index Notes Print version record Subject Food habits -- Ireland -- History Potatoes -- Social aspects -- Ireland -- History Food supply -- Ireland -- History Nutrition. Food -- history Diet -- history Nutritional Physiological Phenomena Population Dynamics Social Conditions -- history Starvation -- history SOCIAL SCIENCE -- General. BUSINESS & ECONOMICS -- Infrastructure. Nutrition Food habits Food supply Manners and customs Potatoes -- Social aspects Voedselvoorziening. Hongersnood. SUBJECT Ireland -- History -- Famine, 1845-1852. http://id.loc.gov/authorities/subjects/sh95010073 Ireland -- Social life and customs. http://id.loc.gov/authorities/subjects/sh85068048 Ireland. http://id.loc.gov/authorities/names/n79063445 Ireland Northern Ireland Subject Ireland Genre/Form Statistics History Statistics. Statistiques. Form Electronic book Author Crawford, E. Margaret ISBN 9780191543678 0191543675 1280445947 9781280445941

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