Food in Nineteenth-Century British History

Volume Three: Mealtimes
1. Auflage 2025
ISBN: 978-1-032-97629-7
Verlag: Routledge

Buch, Englisch, 534 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 960 g

Reihe: Nineteenth-Century Science, Technology and Medicine: Sources and Documents

A curious phenomenon occurred in British food writing from around the 1860s. Publishers began printing books dedicated to specific meals. Breakfast. Luncheons. Afternoon Tea. Dinners. Until this time, most cookbooks had been hefty tomes containing hundreds of pages of recipes, but the new recipe books were slimmer and more accessible, catering for a broader readership. The appearance of focused cookbooks reveals the growing influence of advanced printing technologies and rising literacy levels combined with changes in social life and class relations that coalesced around food, granting mealtimes great importance. The sources reprinted in this volume were produced in response to the changing social dynamics that accompanied industrialisation, urbanisation and socio-economic modernisation.

Zielgruppe

Postgraduate and Undergraduate Advanced

Autoren/Hrsg.

Miller, Ian

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Weltgeschichte
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Europäische Geschichte

Inhaltsverzeichnis

Volume 3: Meals in Nineteenth-Century Britain

Series Preface

Introduction

Part 1: Breakfast

1. G. Hill, The Breakfast Book: A Cookery Book for the Morning Meal (London: Richard Bentley, 1865), pp. 1-39, 128-39.

2. M. Hooper, Handbook for the Breakfast Table (London: Griffith and Farran, 1873), pp. 3-9, 15-

3. C. Howard, Etiquette: What to Do and How to Do It (London: F. V. White, 1885), pp. 61-4.

Part 2: Lunch

4. J. H. Landon, Breakfast, Luncheons and Ball Suppers (London: Chapman and Hall, 1887), pp. 26-54.

5. A Member of the Aristocracy, The Management of Servants: A Practical Guide to the Routine of Domestic Service 4th edn. (London and New York: Frederick Warne and Co., 1890), pp. 61-9.

6. I. Beeton, Mrs Beeton’s Cookery Book and Household Guide (London: Ward, Lock and Co., 1898 [1861]), pp. 244-50.

7. The Epicure’s Year Book for 1869 (London: Bradbury, Evans and Co., 1869), pp. 132-8.

Part 3. Afternoon Tea

8. A Member of the Aristocracy, The Management of Servants: A Practical Guide to the Routine of Domestic Service (London: Frederick Warne and Co., 1890), pp. 70-80.

9. I. Beeton, Mrs Beeton’s Cookery Book and Household Guide (London: Ward, Lock and Co., 1898), pp. 263-4.

10. Au Fait, Social Observance (London: Frederick Warne, 1896), pp. 138-41.

11. C. E. Pascoe, London of Today: An Illustrated Handbook for the Season (Boston, MA: Roberts Brothers, 1893), pp. 97-101.

12. ‘For Afternoon Tea’, Hampshire and Portsmouth Telegraph (28 March 1891), p. 12.

13. ‘Afternoon Tea’, Dundee Courier (15 December 1891), p. 6.

14. ‘Afternoon Tea Recipes’, Lloyd’s Illustrated Newspaper (22 July 1900), p. 9.

Part 4. Dinner

15. M. Clutterbuck, What Shall We Have For Dinner? 2nd edn. (London: Bradbury and Evans, 1852), pp. v-vi, 1-55

16. G.V., Dinners and Dinner Parties or the Absurdities of Artificial Life 2nd edn. (London: Chapman and Hall, 1862), pp. 38-52.

17. M. Hooper, Little Dinners: How to Serve Them with Elegance and Economy 10th edn. (London: Henry S. King, 1876), pp. 3-28.

18. E. S. Mott, Cakes and Ale: A Memory of Many Meals (London: Grant Richards, 1897), pp. 68-110.

19. H. Thompson, Food and Feeding (London: Frederick Warne and Co., 1898 [1879]), pp. 214-36, 249-71.

Part 5. Workhouse Meals

20. Second Annual Report of the Poor Law Commissioners, Reports of Commissioners, Cmd., 1836, vol. 29, pt 1.1 (595), pp. 63-6.

21. ‘Dudley Dietary Tables’, House of Lords (12 March 1838), pp. 2593-2602.

22. ‘The Andover Union Workhouse’, York Herald (27 September 1845), p. 3.

23. A Barrister, A Digest of the Evidence taken Before the Select Committee of the House of Commons on Andover Union (London: J. Murray, 1846), pp. 16-18.

24. E. Smith, A Guide to the Construction and Management of Workhouses (London: Knight and Co., 1870), pp. 78-95.

25. ‘Food at Cardiff Workhouse’, Western Mail (4 September 1899), p. 6.

Part 6. Prison Diets

26. W. Guy, ‘On Sufficient and Insufficient Dietaries, with Especial Reference to the Dietaries of Prisoners’, Journal of the Statistical Society of London, 26:3 (1863), pp. 239-41, 250-69, 272-80

27. J. B. Thomson, ‘Notes on the Prison Dietaries in Scotland: Part One’, Edinburgh Medical Journal, 12:1 (1866), pp. 987-97.

28. Manual of Cooking and Baking for the Use of Prison Officers, chapters 4 & 5, (H. M. Convict Prison, Parkhurst, 1902)

Part 7. Sick Cookery

29. M. Hooper, Cookery for Invalids, Persons of Delicate Digestion and for Children (London: Henry S. King, 1896), pp. v-xi, 1-30.

30. F. B. Jack, The Art of Cooking for Invalids in the Home and the Hospital (Edinburgh: T. C. and E. C. Jack, 1896), pp. v-vi, 1-2, 25-6, 49-50, 91-2, 93.

Part 8. Vegetarian Meals

31. H. S. Salt, A Plea for Vegetarianism and other Essays (Manchester: Vegetarian Society, 1886), pp. 7-55.

32. C. W. Forward, Practical Vegetarian Recipes (London: J. S. Virtue & Co., 1899), pp. 7-115

33. ‘The Stages of a Vegetarian’, British Medical Journal, i:2164 (21 June 1902), pp. 1559-60.

Bibliography

Index

Über Autor(innen)

Dr. Ian Miller is Senior Lecturer in Medical History at Ulster University. He has authored seven books on the history of medicine and food. Of particular relevance are Ian’s book-length studies on the force-feeding of hunger strikers (2016), Irish dietary change following the devastating Famine (2013) and the surprisingly interesting history of the Victorian stomach (2011).