Eating on the Move from the Eighteenth Century to the Present PDF Download
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Author: Rita d’Errico
Publisher: Taylor & Francis
ISBN: 1000893278
Category : History
Languages : en
Pages : 290
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Book Description
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat. Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research. This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.
Author: Rita d’Errico
Publisher: Taylor & Francis
ISBN: 1000893278
Category : History
Languages : en
Pages : 290
Get Book Here
Book Description
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat. Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research. This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.
Author: David Hussey
Publisher: Routledge
ISBN: 1317016009
Category : History
Languages : en
Pages : 253
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Book Description
The Single Homemaker and Material Culture in the Long Eighteenth Century represents a new synthesis of gender history and material culture studies. It seeks to analyse the lives and cultural expression of single men and women from 1650 to 1850 within the main focus of domestic activity, the home. Whilst there is much scholarly interest in singleness and a raft of literature on the construction and apprehension of the home, no other book has sought to bring these discrete studies together. Similarly, scholarly work has been limited in evaluating gendered consumption practices during the long eighteenth century because of an emphasis on the homes of families. Analysing the practices of single people emphasises the differences, but also amplifies the similarities, in their strategies of domestic life.
Author: Troy Bickham
Publisher: Reaktion Books
ISBN: 1789142458
Category : History
Languages : en
Pages : 286
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Book Description
When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available? In Eating the Empire, Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire’s edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire.
Author: Marc Jacobs
Publisher:
ISBN: 9781350044838
Category : Electronic books
Languages : en
Pages : 396
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Book Description
"Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. 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 differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325793
Category : Cookbooks
Languages : en
Pages : 340
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Book Description
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Author: Barbara Karsky
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 16
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 942
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Book Description
Author: International Commission for Research into European Food History
Publisher: Academic Press
ISBN:
Category : Health & Fitness
Languages : en
Pages : 306
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Book Description
Author: Peter Brown
Publisher:
ISBN: 9780948939075
Category : Dinners and dining
Languages : en
Pages : 40
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Book Description
Author: Malak S. Rouchdy
Publisher: American University in Cairo Press
ISBN: 1617978566
Category : Social Science
Languages : en
Pages : 164
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Book Description
In recent years, the food question has been a central concern for politicians, economists, international organizations, activists and NGOs alike, as well as social scientists at large. This interest has emerged from the global food crisis and its impact on the environment and the political economy and security of the global south, as well as the expansion of scholarly studies relating food issues to agrarian questions with the objective of developing theoretical frameworks that would allow for a critical analysis of the current food issues at historical, cultural, social, political and economic levels. In this context, Cairo Papers organized its 2016 symposium around the food question in the Middle East. Papers in this collection address the food question from both its food and agricultural aspects, and approach it as the site of political and economic conflicts, as the means of sociocultural control and distinction, and as the expression of national and ethnic identities. Contributors: Ellis Goldberg, Saker ElNour, Hala Barakat, Khaled Mansour, Malak S. Rouchdy, Habib Ayeb, Christian Handerson, Sara Pozzi, and Sara El-Sayed.
