Journal Food & History, vol. 7.2

Food & History - 7.2 (2009)

Public Eating, Public Drinking. Places of Consumption from Early Modern to Postmodern Times

  • Pages: 232 p.
  • Size:170 x 240 mm
  • Illustrations:27 b/w
  • Language(s):English, French
  • Publication Year:2010

  • ISBN: 978-2-503-52696-6
  • Paperback
  • Available
    • E-journal
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    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.