Eating Out in Europe - Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

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 nineteenth-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.>

About the author

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium.

Peter Scholliers is Professor of History at Vrije Universiteit Brussel. He specializes in European food history and has written numerous works on Belgian foodways.

Product details

• Authors: Marc Jacobs, Peter Scholliers
• Assisted by: Marc Jacobs (Editor), Peter Scholliers (Editor), Scholliers Peter (Editor)
• Publisher: Berg Publishers Ltd
• Languages: English
• Product format: Hardback
• Released: 01.06.2003
• EAN: 9781859736531
• ISBN: 978-1-85973-653-1
• No. of pages: 416
• Dimensions: 138 mm x 216 mm x 26 mm
• Subjects: Guides > Food & drink > General, dictionaries, tables; Non-fiction book > Dictionaries, reference works > Dictionaries, encyclopaedias; Sociology, Europe, Cultural Studies, COOKING / General, European History, HISTORY / Social History, 20th century history: c 1900 to c 2000, SOCIAL SCIENCE / Anthropology / Cultural & Social, SOCIAL SCIENCE / Customs & Traditions, 19th century, c 1800 to c 1899, 20th century, c 1900 to c 1999, 21st century, c 2000 to c 2100, Food & society, Social and cultural history, Social and cultural anthropology, Cookery / food and drink / food writing