Food: A British History, 1800-1914: Volume III: Food: its Materiality
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About this book
This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History.
About the Author
Peter Atkins is Emeritus Professor of Geography at the University of Durham. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs, and the geography of food generally.
| Author | Peter J. Atkins (Editor) |
| ISBN-13 | 9781040728413 |
| Publisher | Taylor & Francis |
| Publication Date | 07/21/2026 |
| Series | Routledge Historical Resources |
| Page Count | 446 pages |
Book details
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- PDF, instant download
- Language
- English
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