ISBN: 9780857712608

This historical study of developments in cookery considers it as a vehicle for widespread improvement in public health in late nineteenth century and early twentieth-century Britain. In t… More...

This historical study of developments in cookery considers it as a vehicle for widespread improvement in public health in late nineteenth century and early twentieth-century Britain. In this period cookery came to be recognized as a public issue and not only as a private or domestic matter. Cookery came to be seen as an aspect of practical preventive medicine and as an important part of medical care. Furthermore, because cookery was obviously connected to questions of how to prepare and eat food, it required a basic understanding of personal cleanliness and hygienic food handling. This book shows how scientific knowledge about nutrition and healthcare was delivered to the general public through cookery, especially when linked to educational activities. Such knowledge was delivered in schools by teachers, in hospitals through nursing, and in the armed services by medical officers and hospital staff. Examining all these has revealed the growing interest in and the diverse connections between cooking, nutrition and healthcare across British society. The establishment of the National Training School of Cookery in London in 1873 opened a new era in cookery education. The School trained cookery teachers to be instructors in elementary schools, hospitals and the armed services. To date, the role of cookery in school education, nursing, the British Army and the Royal Navy has invariably been treated as additional within their mainstream histories. Its contribution has never been highlighted in academic research, even though its effectiveness was recognized by contemporary doctors, scientists and women educationalists. This book, using evidence from archival records, shows the progress made in all activities related to diet and healthcare, many of which were new to medicine. At the same time it explores the many challenges and struggles faced by those who undertook this work in the complex areas of sanitation, medicine, food supply and general habits. Nutrition and Health in Britain Before World War One I.B. Tauris British History 9781845116828 DE,GB,US,ES,IT,FR,MX English History, Bloomsbury Publishing<

ISBN: 9780857712608

This historical study of developments in cookery considers it as a vehicle for widespread improvement in public health in late nineteenth century and early twentieth-century Britain. In t… More...

This historical study of developments in cookery considers it as a vehicle for widespread improvement in public health in late nineteenth century and early twentieth-century Britain. In this period cookery came to be recognized as a public issue and not only as a private or domestic matter. Cookery came to be seen as an aspect of practical preventive medicine and as an important part of medical care. Furthermore, because cookery was obviously connected to questions of how to prepare and eat food, it required a basic understanding of personal cleanliness and hygienic food handling. This book shows how scientific knowledge about nutrition and healthcare was delivered to the general public through cookery, especially when linked to educational activities. Such knowledge was delivered in schools by teachers, in hospitals through nursing, and in the armed services by medical officers and hospital staff. Examining all these has revealed the growing interest in and the diverse connections between cooking, nutrition and healthcare across British society.The establishment of the National Training School of Cookery in London in 1873 opened a new era in cookery education. The School trained cookery teachers to be instructors in elementary schools, hospitals and the armed services. To date, the role of cookery in school education, nursing, the British Army and the Royal Navy has invariably been treated as additional within their mainstream histories. Its contribution has never been highlighted in academic research, even though its effectiveness was recognized by contemporary doctors, scientists and women educationalists. This book, using evidence from archival records, shows the progress made in all activities related to diet and healthcare, many of which were new to medicine. At the same time it explores the many challenges and struggles faced by those who undertook this work in the complex areas of sanitation, medicine, food supply and general habits. History, eBooks.com<

ISBN: 9780857712608

In 1842 the average life expectancy for a labourer in Liverpool was just 15 years.The condition of public health in Britain during the nineteenth century from poor sanitation, housing and… More...

In 1842 the average life expectancy for a labourer in Liverpool was just 15 years.The condition of public health in Britain during the nineteenth century from poor sanitation, housing and nutrition resulted in repeated outbreaks of typhus and cholera and prompted the government to usher in an era of welfare and state intervention to improve the health of the nation.The establishment of the National Training School of Cookery in London in 1873 was part of this wave of reform.The school trained cookery teachers to be instructors in schools, hospitals and the armed services, replacing the nineteenth-century laissez-faire attitude to nutrition and forcing health and diet to become public issues.Here Yuriko Akiyama reveals for the first time how cookery came to be seen as an important part of medical care and diet, revolutionising the nation's health.She assesses the practical impact of nutrition in hospitals, schools and the military and explores the many challenges and struggles faced by those who undertook work to educate the nation in the complex areas of sanitation, medicine, food supply and general habits.; EPUB; History & Transport > Humamities > Regional & national history > European history > British & Irish, Saqi<

ISBN: 9780857712608

In 1842, the average life expectancy for a labourer in Liverpool was just 15 years.The condition of public health in Britain during the nineteenth century from poor sanitation, housing an… More...

In 1842, the average life expectancy for a labourer in Liverpool was just 15 years.The condition of public health in Britain during the nineteenth century from poor sanitation, housing and nutrition resulted in repeated outbreaks of typhus and cholera and prompted the government to usher in an era of welfare and state intervention to improve the health of the nation.The establishment of the National Training School of Cookery in London in 1873 was part of this wave of reform.The school trained cookery teachers to be instructors in schools, hospitals and the armed services, replacing the nineteenth-century laissez-faire attitude to nutrition and forcing health and diet to become public issues.Here Yuriko Akiyama reveals for the first time how cookery came to be seen as an important part of medical care and diet, revolutionising the nation's health.She assesses the practical impact of nutrition in hospitals, schools and the military and explores the many challenges and struggles faced by those who undertook work to educate the nation in the complex areas of sanitation, medicine, food supply and general habits.; PDF; History & Transport > Humanities, Bloomsbury Publishing<

ISBN: 9780857712608

In 1842, the average life expectancy for a labourer in Liverpool was just 15 years.The condition of public health in Britain during the nineteenth century from poor sanitation, housing an… More...

In 1842, the average life expectancy for a labourer in Liverpool was just 15 years.The condition of public health in Britain during the nineteenth century from poor sanitation, housing and nutrition resulted in repeated outbreaks of typhus and cholera and prompted the government to usher in an era of welfare and state intervention to improve the health of the nation.The establishment of the National Training School of Cookery in London in 1873 was part of this wave of reform.The school trained cookery teachers to be instructors in schools, hospitals and the armed services, replacing the nineteenth-century laissez-faire attitude to nutrition and forcing health and diet to become public issues.Here Yuriko Akiyama reveals for the first time how cookery came to be seen as an important part of medical care and diet, revolutionising the nation's health.She assesses the practical impact of nutrition in hospitals, schools and the military and explores the many challenges and struggles faced by those who undertook work to educate the nation in the complex areas of sanitation, medicine, food supply and general habits.; PDF; History & Transport > Humanities, Bloomsbury Publishing<