MARC Record from marc_columbia

LEADER: 03105fam a2200445 a 4500
001 1623719
005 20220608201340.0
008 940429t19931993stka 101 0 eng d
010 $a 94112911
015 $aGB94-7247
020 $a0748604316 :$c£30.00
035 $a(OCoLC)29844870
035 $a(OCoLC)ocm29844870
035 $9AKN2482CU
035 $a(NNC)1623719
035 $a1623719
040 $aUk$cUk$dIDeKN$dNN$dDLC$dOrLoB
042 $alccopycat
043 $ae-uk---
050 04 $aTX360.G7$bF654 1993
082 00 $a363.8/0941$220
245 00 $aFood for the community :$bspecial diets for special groups /$cedited by C. Anne Wilson.
260 $aEdinburgh :$bEdinburgh University Press,$c[1993], ©1993.
300 $aix, 185 pages :$billustrations ;$c23 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFood and society ;$v6
500 $a"Papers from the sixth Leeds Symposium on Food History and Traditions, April 1991"--T.p. verso.
504 $aIncludes bibliographical references and index.
505 0 $a1. Introduction / C. Anne Wilson -- 2. The Measure of the Meat: Monastic Diet in Medieval England / Eileen White -- 3. Keeping Hospitality and Board Wages: Servants' Feeding Arrangements from the Middle Ages to the Nineteenth Century / C. Anne Wilson -- 4. Navy Blues: The Sailors' Diet, 1530-1830 / Jennifer Stead -- 5. School Dinners - Style Louis XIV / Lynette Muir -- 6. Bastille Soup and Skilly: Workhouse Food in Yorkshire / Peter Brears -- 7. Marching on their Stomachs: The Soldiers' Food in the Nineteenth and Twentieth Centuries / H. G. Muller.
520 $aConventional food histories tend to tell us more about the diet of the nobility and gentry than the everyday food of ordinary people. This book takes a different viewpoint. It describes how people living and working together for a common purpose often shared a common diet, and examines the food preparation for certain groups restricted in their choice of foodstuffs.
520 8 $aSo, what did medieval monks eat? How did the catering arrangements for servants change between the Middle Ages and the nineteenth century? What were school dinners like at the French school of St Cyr? What delights did a typical Yorkshire workhouse diet contain? What was on the menu if you were a sailor between 1530 and 1830? And have soldiers in the nineteenth and twentieth centuries really marched on their stomachs?
520 8 $aThese questions and many more are answered in this fascinating new examination of Food for the Community, shedding as much light on contemporary dietary theories and the social context of special diets as it does on the actual foods consumed.
653 0 $aFood$aConsumption$aHistory
650 0 $aDiet$zGreat Britain$vCongresses.
650 0 $aDiet$xSocial aspects$zGreat Britain$vCongresses.
700 1 $aWilson, C. Anne.$0http://id.loc.gov/authorities/names/n85034646
711 2 $aLeeds Symposium on Food History and Traditions$n(6th :$d1991)
830 0 $aFood and society ;$v6.
852 00 $bglx$hTX360.G7$iF654 1993g