Feeding France : new sciences of food, 1760 - 1815

Cover; Half-title; Series information; Title page; Copyright information; Dedication; Table of contents; List of illustrations; Acknowledgments; Introduction; Economic expertise; From économie to industrie; 1 Economic eaters; Personal économie; Public économie; Commercial économie; Women and économie; Conclusion; 2 The kingdom of bread; From political to chemical économie; Alternative solutions; Responses to Parmentier; Bread abolitionists; Conclusion; 3 The matter of nourishment; The quest for the matter of nutrition; A matter of heterodoxy; Why French doctors banned the scales. - Succulence and opulenceQuantifying broth; 4 Health foods and the medical marketplace; Parisian apothecaries lay claim to learned status; The market for health foods; Endorsing chocolate; Health flours and the perils of Old Regime entrepreneurship; Conclusion; 5 The potato republic; Subsistence level; 'First among vegetables'; Potato experimenters in Paris; Industrialising the potato; 'The Revolution is over'; 6 Making more out of meat; Offcuts; Republican gelatine; From gelatinous matter to gelatine; Shaky authority; Conclusion; 7 Political palates; After Republicanism, gastronomy. - The Maecenas of gourmandsGender and gastronomy; Gastronomy against the sciences; Making a science of taste; Conclusion; 8 The empire of habit; Need and nourishment; The Empire strikes back; The search for grape sugar; Sugar, the chemical chamaeleon; Switching foods, shifting expertise; The Emperor conquers Switzerland; Conclusion; Conclusion; References; Manuscripts; Printed works; Index