Marc Jacobs and Peter Scholliers (ed.), Eating out in Europe: picnics, gourmet dining and snacks since the late eighteenth century
Is there a connection between coarse bread eaten during harvesting in 1840, a cordial meal at a Berner Inn in 1870, the robust food of a factory’s canteen in 1900, a sophisticated dinner at a three-star restaurant in 1950, and a hamburger consumed outside a school gate in 1990 (p. 1)? They are all...
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| Vydáno v: | URI:https://journals.openedition.org/aof, |
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| Hlavní autor: | |
| Médium: | Article ou chapitre numérique |
| Jazyk: | Anglais |
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Anthropology of food
2005
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| On-line přístup: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Shrnutí: | Is there a connection between coarse bread eaten during harvesting in 1840, a cordial meal at a Berner Inn in 1870, the robust food of a factory’s canteen in 1900, a sophisticated dinner at a three-star restaurant in 1950, and a hamburger consumed outside a school gate in 1990 (p. 1)? They are all examples of meals eaten outside the home, in Europe, during the last to centuries. In the book Eating Out in Europe the editors Marc Jacobs and Peter Scholliers want to give an overview and to demo... |
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