Volume 4 examines the British diet from its colonial and global perspectives. Colonialism, combined with rapidly improving global transport networks, introduced the British introduced to a plethora of unfamiliar foods from overseas. Changing economic trading patterns also impacted massively on the changing British diet. Emigration (inwards and outwards), and military service, further encouraged a global inter-mingling of diets and palates. The British stomach was introduced to new spices and herbs, either at home or abroad, although fears persisted that the British constitution was ill-suited to rich, foreign foods. A selection of sources will bring to life how the increasingly globalised world changed British eating habits, while introducing readers to the many debates surrounding this transition.
Volume 4 examines the British diet from its colonial and global perspectives. Colonialism, combined with rapidly improving global transport networks, introduced the British introduced to a plethora of unfamiliar foods from overseas.
Volume 4: Britain, Food and the World
Series Preface
Introduction
Part
1. Britain, Food and the World
1. G. Dodd, The Food of London: A Sketch (London: Longman, Brown, Green and
Longmans, 1856), pp. 396-439.
2. W. Crookes, The Wheat Problem (London: John Murray, 1899), pp. v-viii, pp.
1-50.
3. Report of the Royal Commission on Supply of Food and Raw Material in Time
of War, Volume One: The Report (London: H. M. S. O., 1905), pp. 4-21
Part
2. Curries
4. W. White, Curries: Their Properties and Healthful and Medicinal Qualities
(London: Sherwood and Bowyer, 1844). pp. 3-21]
5. H. Hervey, Anglo-Indian Cookery at Home: A Short Treatise for Returned
Exiles (London: Horace Cox, 1895), pp. 1-43
6. G. P. Pillai, London and Paris through Indian Spectacles (Madras:
Vaijayanti Press, 1897), pp. 9-16.
7. Curry Clubs, The Graphic (28 February 1885), p.
219.
8. Curry in England, The Star (Guernsey) (5 June 1890), p.
4.
Part
3. Eating Cats, Dogs and Rats in China
9. J. Davis, The Chinese: A General Description of China and its Inhabitants,
Volume One (New York, NY: Harper and Brothers, 1840), pp. 298-314.
10. G. W. Crooke, China, being The Times Special Correspondence from China
in the Years 1857-58 (London: G. Routledge, 1858), pp. 235-45.
11. P. G. L., A Reminiscence of Canton, June 1859 (London: Harrison and Sons,
1866), pp. 1-5.
12. W. H. Medhurst, The Foreigner in Far Cathay (New York, N.Y.: Scribner,
Armstrong and Co., 1872), pp. 103-8.
13. Diet and Medicine in China, Cornhill Magazine, 2 (February 1897), pp.
175-8.
Part
4. Uncivilized Eating in Africa
14. M. Hausa, Native Literature ed. Schön, J. F. (London: Society for
Promoting Christian Knowledge, 1885), pp. 62-6.
15. J. Smith, Adventures on the Western Coast of Africa (London: Webb,
Millington and Co., 1860), pp. 133-41.
16. R. F. Burton, The Lake Regions of Central Africa (New York, NY: Harper
and Brothers, 1860), pp. 461-8.
17. J. G. Wood, The Natural History of Man, being an Account of the Manners
and Customs of the Uncivilised Races of Man (London: George Routledge and
Sons, 1868), pp. 158-62.
18. H. H. Johnston, British Central Africa (London: Methuen and Co., 1897),
pp. 424-39.
19. M. H. Kingsley, Travels in West Africa (London: Macmillan and Co., 1897),
pp. 207-12.
Part
5. Eating un the Australias
20. R. Taylor, Te Ika A Maui or New Zealand and Its Inhabitants (London:
Wertheim and Macintosh, 1855), pp. 166-70.
21. W. Swainson, New Zealand its Colonisation (London: Smith, Elder and Co.,
1859), pp. 20-6.
22. A. Andrews, The Diet and Dainties of Australian Aborigines, Bentleys
Miscellany, 51 (1862), pp. 544-9.
23. R. B. Smyth, The Aborigines of Victoria Volume Two (London: John Ferres,
1878), pp. 392-8.
Part
6. Insisting on Eating British Food Abroad
24. F. A. Steel and G. Gardiner, The Complete Indian Housekeeper and Cook 3rd
edn. (Edinburgh: Edinburgh Press, 1893 [ 1888]), pp. 1-11, 50-59, 250-61.
25. Wyvern, Culinary Jottings: A Treatise in Thirty
Chapters on Reformed
Cookery for Anglo-Indian Exiles based upon Modern English and Continental
Principles (Madras: Higginbotham and Co., 1885), pp. 1-29, 285-313.
26. H. Duckitt, Hildas Where Is It? of Recipes (London: Chapman and Hall,
1891), pp. vii-xi, 9-15, 31-6, 45-8, 61-3, 69-78.
27. A. Field, Verb. Sap.: On Going to West Africa, Northern Nigeria,
Southern and to the Coasts (London: Bale, Sons and Danielsson, 1905), pp.
62-5.
Part
7. Food, Governance and Resistance
28. W. R. Cornish, Observations on the Nature of the Food of the Inhabitants
of Southern India (Madras: Gantz Brothers, 1864), pp. 1-50.
29. Sir Richard Temples Experiments on the Madras Famine, Medical Times
and Gazette (19 May 1877), pp. 541-2.
30. A. F. Heard, Poisoning by Wholesale: A Reminiscence of China Life.
Transcribed from a handwritten manuscript found in the papers of Augustine
Heard Gray.
31. P. C. Ray, The Poverty Problem (Calcutta: Thacker, Spink and Co., 1895),
pp. 1-71.
Bibliography
Index
Dr. Ian Miller is Senior Lecturer in Medical History at Ulster University. He has authored seven books on the history of medicine and food. Of particular relevance are Ians book-length studies on the force-feeding of hunger strikers (2016), Irish dietary change following the devastating Famine (2013) and the surprisingly interesting history of the Victorian stomach (2011).
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