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Feast and FamineFood and Nutrition in Ireland 1500-1920$
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Leslie Clarkson and Margaret Crawford

Print publication date: 2001

Print ISBN-13: 9780198227519

Published to Oxford Scholarship Online: January 2010

DOI: 10.1093/acprof:oso/9780198227519.001.0001

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Food, Economy, and Society

Food, Economy, and Society

(p.1) Chapter one Food, Economy, and Society
Feast and Famine

L. A. Clarkson

E. Margaret Crawford

Oxford University Press

This chapter explores the relationship between, food and drink, populations, and individuals. It considers why food and nutrition have until recently figured little in historical discussions. It touches on the expenditure of time and income on food production and preparation over the decades and across social classes, the cultural influences on food consumption, and the connections between food and hospitality. Chapters 2–5 are essentially narrative, examining changing patterns of consumption over time, the contrasts between the consumption patterns of rich and poor and, in particular, the increasing importance of potatoes. Chapters 6–9 discuss the frequency and severity of famines in Ireland and examine the connections between food, nutrition and demographic change. Chapter 10 examines local and national policies on food supplies.

Keywords:   consumption, famines, hospitality, nutrition, potatoes, production

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