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Feast and Famine
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Feast and Famine: Food and Nutrition in Ireland 1500-1920

Leslie Clarkson and Margaret Crawford

Abstract

This book traces the history of food and famine in Ireland from the 16th to the early 20th century. It is concerned with what people ate and drank, and how consumption patterns changed over time. It explores the economic and social forces that lay behind these changes, as well as individual motives affecting taste, preferences, and acceptability. It considers the reasons why potatoes became such a major component of diet of the poor during the 18th century at the same time as the diets of the middling and upper classes became more varied. The book is also concerned with nutrition, paying parti ... More

Keywords: diet, disease, famine, food supply, government policy, health, mortality, nutrition, population, potatoes

Bibliographic Information

Print publication date: 2001 Print ISBN-13: 9780198227519
Published to Oxford Scholarship Online: January 2010 DOI:10.1093/acprof:oso/9780198227519.001.0001

Authors

Affiliations are at time of print publication.

Leslie Clarkson, author
Professor Emeritus of Social History, The Queen's University of Belfast,

Margaret Crawford, author
Senior Research Fellow, The Queen's University of Belfast

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