Reforming food in post-famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history.

This book is relevant to United Nations Sustainable Development Goal 2, Zero hunger.

Introduction
Part I: constructing Irish bodies, c.1845-1900
1. The chemistry of famine: nutritional discourse and dietary transformation, c.1845-47
2. Framing the post-famine body: tea, bread and nutritional decline, c.1850-1900
3. Regulating the institutionalised body, c.1845-70
Part II: governing food, c.1850-1910
4. Reforming food production: agricultural science and education, c.1845-80
5. Purity, adulteration and national economic decline, c.1860-1910
6. Reforming Irish domestic and agricultural education, c.1890-1914
Part III: food, Imperialism and resistance, c.1900-22
7. Voluntarism, the state and the feeding of the young, c.1900-14
8. Anticipating a second famine: consumption, production and resistance during the First World War
Conclusion
Index