Feast and Famine: Food and Nutrition in Ireland 1500-1920OUP Oxford, 2001 M11 15 - 336 pages This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred. |
Contents
THE FOOD OF | 29 |
POTATOES POPULATION AND DIET CIRCA 1650 TO CIRCA 1845 | 59 |
DIETARY CHANGES 18451920 | 88 |
FOOD FAMINE AND IRELAND III | 111 |
THE ANATOMY OF FAMINE | 134 |
FOOD AND NUTRITION | 164 |
7a Daily protein content of gaol diets 18241868 | 204 |
8a Daily protein content of workhouse diets 18411887 | 210 |
9a Daily protein content of school diets early 18th century1869 | 216 |
NUTRITION HEALTH AND DEMOGRAPHY | 222 |
FOOD MUNICIPALITIES AND THE STATE | 249 |
Assize of Bread Ireland | 259 |
Offences against food and weights and measure acts 18631912 | 267 |
Total net government income 000s 17001800 | 273 |
CONCLUSION | 279 |
Common terms and phrases
adulteration agricultural alum Armagh assize assize of bread bacon bakers beef beer Belfast butter buttermilk cent Clarendon Press committee on physical Conolly consumed consumption Cork corn County County Donegal County Fermanagh County Galway County Mayo death disease Dublin duties early eaten eating economic history eighteenth century England English exports farmers fever fish flour food and drink Gráda grain GRAPH Hibernian history of Ireland household Ibid important Indian meal Irish Famine King's Hospital L. A. Clarkson labourers Library of Ireland loaves London meat milk mortality mutton National Library nineteenth century nutritional oatmeal oats ounces Oxford pint poor law population potatoes pounds protein quantities Recommended dietary allowance Regulation diet relief School scurvy seventeenth century social society Statistical survey sugar Table Templemoyle Townley Hall towns trade tuberculosis typhus United Kingdom vitamin Waterford weight wheat wheaten whiskey wines workhouses xerophthalmia