Food: A British History, 1800–1914

Peter Atkins is Emeritus Professor of Geography at the University of Durham. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs, and the geography of food generally.

• Volume III: Food: its MaterialityGeneral IntroductionTimelineVolume III IntroductionPart 1. The ‘stuff’ of foodstuffs1.1 The beginnings of food chemistry and nutrition1. ANON., EXTRACT OF MEAT, London Review of Politics, Society, Literature, Art & Science (4 February 1865), pp. 142-432. ANON., LIEBIG’S EXTRACT OF MEAT, Pharmaceutical Journal 2nd series, 9 (1867/68), pp. 296-3003. G. C. FRANKLAND, BOILING MILK, The Nineteenth Century (September 1896), pp. 454-601.2 Food adulteration and fraud, food safety, food reform4. W.B. O’SHAUGHNESSY, POISONED CONFECTIONARY [sic], Lancet (16, ii, 1831), pp. 193-985. EVIDENCE OF ARTHUR HILL HASSALL, FIRST REPORT FROM THE SELECT COMMITTEE ON ADULTERATION OF FOOD, &C; WITH THE MINUTES OF EVIDENCE, B.P.P. 1854/5 (432) viii. 1-32 [images 225-56], QQ. 3-5, 15, 150.6. FELIX FOLIO, THE HAWKERS AND STREET DEALERS OF THE NORTH OF ENGLAND MANUFACTURING DISTRICTS, (Manchester: Heywood, 1859)7. A. H. HASSALL, FOOD AND ITS ADULTERATIONS, London: Longman (1855), pp. xxxiii-xxxiv, 617-208. HENRY MAYHEW, LONDON LABOUR AND THE LONDON POOR: A CYCLOPÆDIA OF THE CONDITION AND EARNINGS OF THOSE THAT WILL WORK, THOSE THAT CANNOT WORK, AND THOSE THAT WILL NOT WORK¸ (London: Griffin, Bohn, volume 2, 1861), pp. 134-359. JAMES GREENWOOD, THE SEVEN CURSES OF LONDON, (London: Rivers, 1869), pp. 153-5610. EVIDENCE OF THOMAS BLACKWELL, FIRST REPORT FROM THE SELECT COMMITTEE ON ADULTERATION OF FOOD, &C.; WITH THE MINUTES OF EVIDENCE, AND APPENDIX, B.P.P. 1854-55 (H.C. 432)11. ANON., THE PREVENTION OF FOOD ADULTERATION, The Spectator (29 August 1874), pp. 1088-9012. ANON., ADULTERATION OF FOOD AND THE REMEDY, Westminster Review January, 129 (January 1888), pp. 27-2813. C.H. CRIBB, THE STATISTICS OF ADULTERATION, British Food Journal (February 1899), pp. 30-311.3 Expertise: public analysts and laboratories14. EVIDENCE OF ARTHUR HILL HASSALL, REPORT OF THE SELECT COMMITTEE ON ADULTERATION OF FOOD, &C., B.P.P. 1856 (H.C. 379) viii, pp .290-91 [images 317-318], QQ. 4389-90.15. EDITORIAL, THE ANALYST, 1 (1876-77), 316. ELEVENTH ANNUAL REPORT OF THE LOCAL GOVERNMENT BOARD, 1881-1882, B.P.P. (C. 3337) xxx, pp. xviii-c [images 102-104]17. TWENTIETH ANNUAL REPORT OF THE LOCAL GOVERNMENT BOARD 1890-91, B.P.P. 1890-91 (C.6460) xxxiii, cl-cliii [images 152-155]18. ANON., THE DEVONSHIRE DAIRIES COMPANY AND THE COUNTY ANALYST, British Food Journal 1 (1899), pp. 3-41.4 Food Reform19. EDITORIAL, CERTIFICATES FOR TRADE PURPOSES, British Food Journal 1 (1899), pp. 5-6Part 2: Transport, Including Refrigeration20. EDWARD NELSON, ‘THE MEAT SUPPLY OF THE UNITED KINGDOM’, Journal of the Society of Arts 43 (1895), pp. 420-2521. LEONARD W. LILLINGSTON, ‘FROZEN FOOD’, Good Words (January 1898), pp. 237-24422. JAMES CRITCHELL AND JOSEPH RAYMOND, A HISTORY OF THE FROZEN MEAT TRADE, (London: Constable 1912), pp. 393-99Part 3: Food Processing, Canning, Bottling, Sauces3.1 Food Processing23. J.J. MANLEY, ‘REPORT ON PRESERVED VEGETABLES, FRUIT AND MILK’, Journal of the Society of Arts (7 November 1884), pp. 1128-3224. [ANDREW WYNTER], ‘PRESERVED MEATS’, Fraser’s Magazine (April 1852), pp. 410-1725. HENRY MAYHEW, ‘THE ESTABLISHMENT OF MESSRS CROSSE AND BLACKWELL, SAUCE AND PICKLE MANUFACTURERS’, The Shops and Companies of London, volume 1 (London: Strand Printing and Publishing 1865), pp. 174-883.2 Food Manufacture26. THOMAS GRANT, ‘BISCUITS’, in Ure, A. (Ed.) Recent Improvements in Arts, Manufactures and Mines: Being the Second Edition of a Supplement to the Third Edition of his Dictionary (London: Longman, 1845), pp. 26-2827. JOSEPH HATTON, ‘BISCUIT TOWN’, English Illustrated Magazine (August 1892), pp. 855-86428. ELIHU BURRITT, A WALK FROM LONDON TO LAND’S END AND BACK, (London: Low, 1865), pp. 90-10029. L.P. MERRIAM, ‘EVIDENCE TO FOOD COMMITTEE’, Journal of the Society of Arts (22 November, 1867), pp. 76-7730. L.P. MERRIAM, ‘ON THE CONDENSED MILK MANUFACTURE’, Journal of the Society of Arts (2 May 1873), pp. 450-45431. CECIL CRIBB, ‘CONDENSED MILK’, British Food Journal (January, 1899), pp. 8-9Part 4: Recipes And Cookery Books32. WILLIAM KITCHINER, THE HOUSEKEEPER’S ORACLE, (London: Whittaker, Treacher, 1829), pp. 8-19, 74-8333. MRS DALGAIRNS, THE PRACTICE OF COOKERY ADAPTED TO THE BUSINESS OF EVERY DAY LIFE, (Edinburgh: Cadell, 1829), p. v34. ESTHER COPLEY, THE COMPLETE COTTAGE COOKERY, (London: Groombridge, 1862), pp. 7-835. ELIZA ACTON, MODERN COOKERY, IN ALL ITS BRANCHES, (London: Longman, 1845), pp. 286-9136. CHARLES ELMÉ FRANCATELLI, THE MODERN COOK, (London: Bentley, 1846), p. viii37. ISABELLA BEETON (ED.), BEETON’S BOOK OF HOUSEHOLD MANAGEMENT, (London: Beeton, 1861)Part 5: Meals5.1 Dinner38. EDITORIAL AND LETTER TO THE EDITOR BY G.H.M., THE TIMES, (3 January 1859), pp. 6, 939. TABITHA TICKLETOOTH, THE DINNER QUESTION: OR, HOW TO DINE WELL AND ECONOMICALLY, (London: Routledge, 1860), pp. 7-8, 17-18, 3640. PHILOMATH DE LA FOURCHETTE, PLAIN DINNERS, (July, 1880), pp. 452-5641. THOMAS WALKER, ARISTOLOGY OR THE ART OF DINING, (London: Bell, 1881), pp. 1-2, 22-25, 42, 47, 93-9642. LT-COL. NEWNHAM-DAVIS (1899) DINNERS AND DINERS, (London: Grant Richards), pp. 175-8143. ROWNTREE, B.S., POVERTY: A STUDY OF TOWN LIFE, (London: Macmillan, 1901), pp. 232, 234, 248, 25244. ONE OF THE OLD BRIGADE, LONDON IN THE SIXTIES, (London: Everett, 1908)5.2 Tea: the Commodity, the Drink, and the Meal45. G. G. SIGMOND, TEA; ITS EFFECTS, MEDICINAL AND MORAL, (London: Longman 1839)46. S.P. DAY, TEA: ITS MYSTERY AND HISTORY, (London: Simkin Marshall 1878), p. 5147. ANON., TEA AND THE TEA TRADE FROM A COMMERCIAL POINT OF VIEW, Leisure Hour (1 July 1870), pp. 439-4048. ANON., TEA AND TEA-DRINKERS, London Reader (4 December 1875), p. 1005.3 Styles of Service49. ANON., THE DRESSING OF DINNER TABLES, &C, Cassell’s Household Guide (London: Cassell, Petter and Galpin, vol. 1, 1869), pp. 371-72Part 6: Kitchen Technologies6.1 Technologies: Ovens, Stoves, Kitchens, Utensils50. COUNT RUMFORD, [BENJAMIN THOMPSON] ESSAYS: POLITICAL, ECONOMICAL AND PHILOSOPHICAL, (London: Cadell 1802), vol. III, pp. 23-25, 67-68, 71-76.51. W. H. WHITELEY, (1817) WHITELEY’S SELF-ACTING KITCHEN RANGE, FOR BOILING, BAKING, STEAMING, British Lady’s Magazine (November 1817), pp. 291-9252. A. SOYER, MY KITCHEN AT HOME, IN IDEM., THE GASTRONOMIC REGENERATOR, (London: Simpkin & Marshall 1846), pp. 631-3753. LADY BENTHAM, COTTAGER’S STOVES, Journal of the Society of Arts (10 November 1854), pp. 341-4354. GEORGE DODD, POT AND KETTLE PHILOSOPHY, HOUSEHOLD WORDS, (3 December 1854), pp. 333-3655. ARIE JENNY SUGG, THE ART OF COOKING BY GAS, (London: Cassell 1890), pp. 4, 10-1556. G.W. YAPP, REPORT ON COOKING APPARATUS [AT THE LONDON EXHIBITION], Journal of the Society of Arts (29 August 1873), pp. 787-96 57. ANON., THE EXPLOSION OF KITCHEN-RANGE BOILERS, Chambers’s Journal (18 March 1893), pp. 171-736.2 Cookery Schools, Domestic Science58. HARRIET MARTINEAU, THE NEW SCHOOL FOR WIVES, Household Words (10 April 1852), pp. 84-8959. E. NICOLLS, ON INSTRUCTION IN COOKERY, Journal of the Society of Arts (23 June 1876), p. 77460. R. C. BROWNE CLAYTON, SEVERAL YEARS’ EXPERIENCE IN SCHOOLS OF COOKERY, Journal of the Society of Arts (17 November 1877), pp. 924-2561. N. PRICE, COOKERY IN PUBLIC ELEMENTARY SCHOOLS; THE DIFFICULTIES STATED AND DISCUSSED, Journal of the Society of Arts (17 November 1877), pp. 929-3262. ANON., MR GLADSTONE ON DOMESTIC THRIFT, The Times (2 May 1878), p. 863. F.L. CALDER, MR MUNDELLA’S COOKERY CLASSES, Good Words (December 1884), pp. 190-9264. MISS PYCROFT, HISTORY OF TRAINING SCHOOLS FOR TEACHERS OF DOMESTIC ECONOMY IN ENGLAND, Journal of the Society of Arts (20 November 1896), pp. 966-71ReferencesIndex