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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 Hardcover – November 1, 2012


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Product Details

  • Hardcover: 368 pages
  • Publisher: University Of Chicago Press; 1st ed edition (November 1, 2012)
  • Language: English
  • ISBN-10: 0226768864
  • ISBN-13: 978-0226768861
  • Product Dimensions: 6 x 1.5 x 9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #360,301 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Astute and wide-ranging. . . . [Spary] places the ideology of consumption in a realm of deliberate choice, where diet and daily practice were closely tied to a growing global pillage and a globalization with little regard to consequence. The seeds of social revolution were not just among the leaves of books."
(Larry Stewart British Journal for the History of Science)

“E. C. Spary successfully demonstrates that food is a serious matter of history, involving learned controversies, commercial networks, medical expertise, and even political stakes. This tasty and nourishing book offers us a fresh and unexpected view on Enlightenment culture and Parisian society and raises this important question: why, after all, do people eat what they eat?”
(Antoine Lilti, École des hautes études en sciences sociales Paris)

About the Author

E. C. Spary is a lecturer in the Faculty of History at the University of Cambridge. She is the author of Utopia’s Garden: French Natural History from Old Regime to Revolution and coeditor of Materials and Expertise in Early Modern Europe: Between Market and Laboratory, both published by the University of Chicago Press.

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Most Helpful Customer Reviews

Format: Kindle Edition Verified Purchase
I purchased this book for a senior capstone course in History. This book is full of information regarding the evolution of food and food science, and how these things came to be used for new purposes - such as social/political critique. While the author is surely knowledgeable of her subject, her writing style is somewhat lacking. While the book is packed with information, the author tends to obfuscate her meaning at times - perhaps due to her background in science. This leaves some of the book's key arguments somewhat unfounded without further research. All the same, the book is certainly interesting, especially for those interested in food science, the history of food, and the Enlightenment.
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By MADPHD on March 29, 2015
Format: Paperback Verified Purchase
Brilliant!
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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760
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