Eating the Empire
Food and Society in Eighteenth-Century Britain
Distributed for Reaktion Books
288 pages
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85 halftones
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6 1/4 x 9 1/4
- Contents
- Review Quotes
Table of Contents
Contents
Introduction Part I: Encountering, Acquiring and Peddling 1 The Empire’s Bounty 2 The New British Consumer 3 Advertising and Imperialism Part II: Defining, Reproducing and Debating 4 Defining a British Cuisine 5 An Edible Map of Mankind 6 The Politics of Food Conclusion References Selected Sources Acknowledgements Photo Acknowledgements Index
Review Quotes
Politiken (Denmark)
"Everyone is wondering what the corona pandemic can teach us about ourselves and the world we live in. Maybe the answer is in a new . . . book on British food habits in the seventeenth and eighteenth centuries. . . . Although Bickham had no idea about the virus when he wrote his book, he draws a vivid and suddenly up-to-date picture of how people's everyday lives intertwine across worlds and time zones, when goods are constantly crossing borders."
Asian Affairs
"Entertainingly written, with blessedly little historiographical jargon, amusingly illustrated with a wealth of contemporary caricatures, this book allows you to ponder the interpenetration of consumption and social action. Great stuff."
Erika Rappaport, professor of history, University of California, Santa Barbara, author of "A Thirst for Empire: How Tea Shaped the Modern World"
"Eating the Empire is a delicious soup, which brings humble and familiar ingredients together into a satisfying and nutritious meal. By studying the foodways of the British Isles during the long eighteenth century, Bickham shows how ordinary men and women encountered and appropriated the Empire, Europe, and the Enlightenment and developed a national cuisine that was both local and global."
James Walvin, professor emeritus of history, University of York, author of "How Sugar Corrupted the World: From Slavery to Obesity"
"The nature of food and eating is so central to social experience, and this book succeeds in saying something new in a lively scholarly field, showing an admirable grasp of both the broader background—Britain and the Empire—and the specific details about a range of foodstuffs."
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