How many calories? Food availability in England and Wales in the eighteenth and nineteenth centuries
Harris, Bernard and Floud, Roderick and Hong, Sok Chul (2015) How many calories? Food availability in England and Wales in the eighteenth and nineteenth centuries. Research in Economic History, 31. pp. 111-191. ISSN 0363-3268 (https://doi.org/10.1108/S0363-326820150000031003)
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Abstract
In The Changing Body (Cambridge University Press and NBER, 2011), we presented a series of estimates showing the number of calories available for human consumption in England and Wales at various points in time between 1700 and 1909/13. We now seek to correct an error in our original figures and to compare the corrected figures with those published by a range of other authors. We also include new estimates showing the calorific value of meat and grains imported from Ireland. Disagreements with other authors reflect differences over a number of issues, including the amount of land under cultivation, the extraction and wastage rates for cereals and pulses and the number of animals supplying meat and dairy products. We consider recent attempts to achieve a compromise between these estimates and challenge claims that there was a dramatic reduction in either food availability or the average height of birth cohorts in the late-eighteenth century.
ORCID iDs
Harris, Bernard ORCID: https://orcid.org/0000-0001-7118-1118, Floud, Roderick and Hong, Sok Chul;-
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Item type: Article ID code: 50435 Dates: DateEvent22 April 2015Published5 November 2014AcceptedSubjects: Social Sciences > Economic History and Conditions
History General and Old World > Great BritainDepartment: Faculty of Humanities and Social Sciences (HaSS) > Social Work and Social Policy > Social Work and Social Policy > Social Policy Depositing user: Pure Administrator Date deposited: 19 Nov 2014 13:18 Last modified: 17 Dec 2024 01:13 Related URLs: URI: https://strathprints.strath.ac.uk/id/eprint/50435