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...
Gardado en:
| Publicado en: | URI:https://journals.openedition.org/aof, |
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| Autor Principal: | |
| Formato: | Article ou chapitre numérique |
| Idioma: | Anglais |
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Anthropology of food
2005
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| Acceso en liña: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |