Food in Nineteenth-Century British History: Volume IV: Britain, Food and the World [Hardcover]

Volume 4 examines the British diet from its colonial and global perspectives. Colonialism, combined with rapidly improving global transport networks, introduced the British introduced to a plethora of unfamiliar foods from overseas. Changing economic trading patterns also impacted massively on the changing British diet. Emigration (inwards and outwards), and military service, further encouraged a global inter-mingling of diets and palates. The British stomach was introduced to new spices and herbs, either at home or abroad, although fears persisted that the British constitution was ill-suited to rich, foreign foods. A selection of sources will bring to life how the increasingly globalised world changed British eating habits, while introducing readers to the many debates surrounding this transition.

Volume 4: Britain, Food and the World

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Series Preface

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Introduction

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Part 1. Britain, Food and the World

1. G. Dodd, The Food of London: A Sketch (London: Longman, Brown, Green and Longmans, 1856), pp. 396-439.

2. W. Crookes, The Wheat Problem (London: John Murray, 1899), pp. v-viii, pp. 1-50.

3. Report of the Royal Commission on Supply of Food and Raw Material in Time of War, Volume One: The Report (London: H. M. S. O., 1905), pp. 4-21

Part 2. Curries

4. W. White, Curries: Their Properties and Healthful and Medicinal Qualities (London: Sherwood and Bowyer, 1844). pp. 3-21]

5. H. Hervey, Anglo-Indian Cookery at Home: A Short Treatise for Returned Exiles (London: Horace Cox, 1895), pp. 1-43

6. G. P. Pillai,