The Substance of Modernity. Food and the Alimentary Sciences in Eighteenth-Century France
Emma Spary’s new book #Feeding_France explores the rise of the food expert as public figure from the eighteenth century onwards, considering in particular the life-story of Antoine Parmentier, who introduced the potato into the country. The history of food consumption trends, which remains largely unexplored, tells a tale of persuasion, food crises and controversy.
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#livre #alimentation #France