Skip Navigation Links
Food & History (FOOD 7.2)

Food & History - 7.2 (2009)
Public Eating, Public Drinking. Places of Consumption from Early Modern to Postmodern Times

Add to basket ->
VIII+232 p., 27 b/w ill., 170 x 240 mm, 2010
ISBN: 978-2-503-52696-6
Languages: English, French
PaperbackPaperback
The publication is available.The publication is available.
Retail price: EUR 57,00 excl. tax
How to order?
Online content: http://www.brepolsonline.net/toc/food/7/2

Marc Forster & Maren Möhring, Introduction.

Early Modern Public Houses

Marc Forster, Space, Gender and Honor in Village Taverns ; Beat Kümin, Iconographical Approaches to the Early Modern Public House.

Modern Restaurants

Peter Scholliers, The Diffusion of the Restaurant Culture in the Nineteenth Century: Brussels as Uncommon or Typical Case? ; Andrew P. Haley, Dining in High Chairs: Children and the American Restaurant Industry, 1900-1950.

Rationalised Eating Places

Angelika Epple, “You absolutely help yourself”. A Transnational History of Fast Food Around 1900 ; Ulrike Thoms, Physical Reproduction, Social Differentiation, and Communication in the Workplace. The Lunch Room as a Place of Consumption.

Ethnic Restaurants

Lars Amenda, Food and Otherness. Chinese Restaurants in West European Cities in the 20th Century ; Maren Möhring: Staging and Consuming the Italian Life-style. The Gelateria and the Pizzeria-Ristorante in Post-war Germany ; Elizabeth Buettner, Chicken Tikka Masala, Flock Wallpaper, and “Real” Home Cooking: Assessing Britain’s “Indian” Restaurant Traditions.

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

Privacy Policy - Terms and Conditions © 2017 Brepols Publishers NV/SA - All Rights Reserved