Food & History - 7.2 (2009)

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 20^th 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.