Bread and the British Economy, 1770–1870

Discover the intricate relationship between bread and the British economy in the thought-provoking book Bread and the British Economy, 1770–1870 by Taylor & Francis Ltd. Published in 1995, this hardback edition spans 362 pages, offering a comprehensive analysis of bread not just as a staple food, but as a significant socio-economic element during a transformative period in British history.

Delve into topics such as cost efficiency, nutritional aspects, and the dynamics of flour production. The book examines market changes and manipulation, the role of various consumer and socio-economic groups, and the logistics of bread transport. This work is essential for anyone interested in understanding how a simple food item shaped the economy and society of Britain from 1770 to 1870.

Enhance your knowledge of economic history and food studies with this insightful exploration that remains relevant today.