Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century

Overview

Europeans are eating out in unprecedented numbers-in cafés, pubs, brasseries, and restaurants. But what if we open up this concept of "eating out" to include any eating that takes place outside the home? What cultural shifts can we see through time? What does this tell us about pre-industrial, industrial, and post-industrial societies?

Eating Out in Europe addresses such questions as it examines changes in eating patterns. Case studies include the evolution of the pub, the rise ...

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Overview

Europeans are eating out in unprecedented numbers-in cafés, pubs, brasseries, and restaurants. But what if we open up this concept of "eating out" to include any eating that takes place outside the home? What cultural shifts can we see through time? What does this tell us about pre-industrial, industrial, and post-industrial societies?

Eating Out in Europe addresses such questions as it examines changes in eating patterns. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in nineteenth-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway, and countryside traditions in Hungary. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day.

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Product Details

  • ISBN-13: 9781859736531
  • Publisher: Bloomsbury Academic
  • Publication date: 6/1/2003
  • Edition description: First Edition
  • Pages: 416
  • Lexile: 1510L (what's this?)
  • Product dimensions: 5.50 (w) x 8.50 (h) x 1.06 (d)

Meet the Author

Marc Jacobs is Director, Vlaams Centrum Volkscultuur, Brussels.

Peter Scholliers is Professor of History, Vrije Universiteit Brussel.

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Table of Contents

List of Tables
List of Figures
Preface and Acknowledgements
1 Vaut ou ne vaut pas le detour: Conviviality, Custom(er)s and Public Places of New Taste since the Late Eighteenth Century 1
2 Eating in the Open Air in England, 1830-1914 21
3 Feeding the Shearers: Endogenous Developments in Scottish Harvest Food 39
4 Food Outdoors on Farms and on Estates: Changing Eating Habits of Country Folk in Hungary, 1760-1960 53
5 Eating Out before the Restaurant: Dining Cultures in Early-modern Inns 71
6 Heaven or Hell? The Public House and Its Social Perception in Nineteenth- and Early Twentieth-century Switzerland 89
7 Early Tourism and Public Drinking: The Development of a Beer-drinking Culture in a Traditional Wine-producing Area (Meran, South Tyrol) 105
8 Food Culture in Slovene Urban Inns and Restaurants between the End of the Nineteenth Century and World War II 125
9 The Picnic in Nineteenth-century France. A Social Event Involving Food: Both a Necessity and a Form of Entertainment 139
10 Trick or Treat? How to Wine and Dine (as a Group) for Free 161
11 The Rise of Restaurants in Norway in the Twentieth Century 179
12 The French Novel and Luxury Eating in the Nineteenth Century 199
13 Escoffier, Bocuse et (surtout) les autres ...: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries 215
14 Continuity and Change in British Restaurants, 1951-2001: Evidence from the Good Food Guide 229
15 Eating in the Public Sphere in the Nineteenth and Twentieth Centuries 245
16 Technological Innovations and Eating Out as a Mass Phenomenon in Europe: A Preamble 263
17 The Rising Popularity of Dining Out in German Restaurants in the Aftermath of Modern Urbanization 281
18 Eating Without Effort: The Rise of the Fast-food Industry in Twentieth-century Britain 301
19 Snacks and Snack Culture in the Rise of Eating Out in the Netherlands in the Twentieth Century 317
20 Eating Out during the Workday: Consumption and Working Habits among Urban Labourers in France in the Second Half of the Nineteenth Century 337
21 Industrial Canteens in Germany, 1850-1950 351
22 Eating at School in France: An Anthropological Analysis of the Dynamics and Issues Involved in Implementing Public Policy, 1970-2001 373
Notes on Contributors 389
Name Index 397
Place Index 401
Food and Drink Index 405
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