In this Book
- Reforming food in post-Famine Ireland: Medicine, science and improvement, 1845–1922
- Book
- 2015
- Published by: Manchester University Press
summary
Reforming food in post-famine Ireland: Medicine, science and improvement, 1845–1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history.
Table of Contents
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- Figures and tables
- pp. ix-x
- Acknowledgements
- pp. xi-xii
- Introduction
- pp. 1-18
- I. Science, improvement and food, c.1845–80
- II. Food and national decline in post-Famine Ireland, c.1845–1910
- III. Food, imperialism and resistance, c.1900–22
- Conclusion
- pp. 197-204
- Select bibliography
- pp. 205-220
Additional Information
ISBN
9781526102621
Related ISBN(s)
9780719088865
MARC Record
OCLC
894476910
Pages
256
Launched on MUSE
2017-04-13
Language
English
Open Access
No