For all classes, British eating habits changed dramatically in the long nineteenth century. Volume two offers a collection of sources that shed light on what people ate and cooked at home, and also while they were out and about. Cookery books are an obvious primary source, and these range from popular books aimed largely at servants responsible for providing meals to middle- and upper-class families to less lavish recipes contained in books intended for school cookery classes which would then be prepared at home.
This volume explores the interwoven themes of industrialisation, urbanisation and dietary health.
VOLUME II DIET AND HEALTH
Series Preface
General Editors Introduction
Volume II Introduction
PART 1: Industrialisation, Urbanisation and Diet
1 A Sketch of the Hours of Labour, Mealtimes, &c &c &c in Manchester and its
Neighbourhood
2 The Moral and Physical Condition of the Working Classes Employed in the
Cotton Manufacture in Manchester
J. KAY-SHUTTLEWORTH
3 The Condition of the Working Class in England in 1844
F. ENGELS
4 Distress in Manchester: Evidence of the State of the Labouring Classes in
184042
J. ADSHEAD
5 London Labour and the London Poor Volume One: The London Street Folk
H. MAYHEW
6 London Labour and the London Poor Volume Two: The London Street Folk
H. MAYHEW
PART 2: Stomachs, Digestion and Indigestion7 Experiments and Observations on
the Gastric Juice and the Physiology of Digestion
W. BEAUMONT
8 Through St. Martins Window
9 How is Digestion Carried On?
10 Bacchus: An Essay on the Nature, Causes, Effects and Cure of Temperance
R. B. GRINDROD
11 Dr Abernethys Code of Health and Long Life with the Cause and Cure of
Indigestion; Everyone His Own Physician
J. ABERNETHY
12 Memoirs of a Stomach
S. WHITING
13 Report of the Inter-Departmental Committee on Physical Deterioration
Volume One
PART 3: Nutritional Science
14 Liebigs Extract of Meat
15 Food for Infants: A Complete Substitute for that Provided by Nature
J. VON LIEBIG
16 Liebigs Extract of Meat
E. SMITH
17 Practical Dietary for Families, Schools and the Labouring Classes
E. SMITH
18 Food of the People: A Letter to Henry Fenwick, Esq. M.P.
J. BROWN
PART 4: Adulteration19 A Treatise on Adulterations of Food and Culinary
Poisons
F. ACCUM
20 Adulteration of Food, Drink and Drugs being the Evidence taken before the
Parliamentary Committee
21 Adulteration of Food: A Fearful Prospect
22 Adulteration of Bread
23 Adulteration of Food: Drink and Tobacco
24 Dreadful Poisoning at Bradford: Thirteen Persons Dead
25 The Poisoned Lozenges at Bradford
26 The Bradford Poisoned Lozenge Case
27 The Adulteration of Bread
28 Leeds Grocers and Tea Dealers on Adulteration
29 The Adulteration Prosecutions
PART 5: Infant Mortality and the Milk Supply
30 Observations on the London Milk Supply
H. H. RUGG
31 The Municipalization of the Milk Supply
32 Infantile Mortality and Infants Milk Depots
G. F. MCCLEARY
33 A Report on the Milk Supply of Large Towns: Its Defects and their Remedy
VI: Sterilised and Humanised Milk for Infants in England
PART 6: Excessive Tea Drinking34 A View of the Nervous Temperament
T. TROTTER
35 Tea and Coffee: Their Physical, Intellectual and Moral Effects on the
Human System
W. A. ALCOTT
36 Tea and Tea Drinking
A. READE
37 Tea-Drinking
38 Tea and Tea Drinkers
39 Editorial, Coffee Public House News and Temperance Hotel Journal
PART 7: Making Water Safe
40 The Dolphin or Grand Junction Nuisance: Proving that Seven Thousand
Families in Westminster and its Suburbs are Supplied with Water in a State
Offensive to the Sight, Disgusting to the Imagination and Destructive to
Health
41 An Investigation of the Properties of Thames Water
W. LAMBE
42 Memoir on the Organic Analysis or Microscopic Examination of Water
A. H. HASSALL
43 The Wonders of a London Water Drop
44 Water and Alcohol: The Two Great Rivals Considered Physiologically and
Chemically
E. R. H. UNGER
Bibliography
Index
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 Ians 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).
