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Saturday, 25 October 2014

Diet In Western Europe In the Late 19th Century

In ;ate 19th century Western Europe, greater efficiency on farms and better food-distribution systems were preventing the onset of food shortages and famines. But although people rarely died from lack of food any more, this did not necessarily mean that they were well fed. The poor in towns and the countryside received food from charities to offset their hunger.

In Britain falling food prices meant that meat, jam and butter were making a more regular appearance on working men's tables. Also dishes like Shepherd's Pie were becoming more widespread as mincing machines made the shredding of meat easy and popular.

Meanwhile the rich enjoyed varied diets. Meals were often social events and new foods were being introduced at a phenomenal rate.

Source Food For Thought by Ed Pearce

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