The study of the history of food and drink and the many influences upon eating and drinking has long been of interest to many people and not just those involved in the teaching of, and study of, hospitality or culinary arts/management programmes. Because food and drink has been and continues to be, such an integral and mostly traditional part of everyday society and culture, historians take a great interest in this subject. Whether the interest is professional, academic or purely of individual, there is much to learn about the eating and drinking habits of our predecessors, not only from a gastronomic point of view, but also from the perspective of the dining habits of individuals and families in their own homes. This publication, which includes a wide selection of examples of how our eating and drinking habits and patterns has been produced under the auspices of the International Commission for Research into European Food History. As with previous publications by the commission, this book follows on from, and builds upon, the papers and debates which occurred in the Commission's 2001 colloquia.
Eating and drinking habits of the past in Europe, varied tremendously depending upon many determinants including social standing, wealth (or lack of it), geographical position within Europe, and climate. Nowadays, fast food has permeated almost every level of society, and grazing or snacking have become daily habits for many people because of the way in which society has changed. Europe however, has much to offer, and many traditions still prevail. This publication provides a comprehensive study and critical debate of eating and drinking habits and patterns since the late eighteenth century and includes topics ranging from picnics and eating outdoors, to the interventions of technology and the fast food culture.
No less than 23 eminent European scholars and social historians have contributed to this book that has been edited by Marc Jacobs and Peter Scholliers. All of the authors have extensive experience in their field and they clearly share a common interest in the history of food in Europe and further afield. The opening editorial chapter prepares the reader by providing an extensive overview of the topics to be covered throughout the book, as well as setting the social, cultural and technological foundations for the chapters that follow. One cannot help feeling however, that some of this information could have been utilised in a concluding synopsis at the end of the book.
The book is divided into two main parts and has an interesting and well‐considered structure with each part relating to a three‐course meal made up of a variety of “dishes”. The reader is guided through history whilst at the same time experiencing a blend of traditional and modern perspectives and events. Part one focuses on eating and drinking outside of the home environment between the middle ages and the second world war. Chapters 2‐4 provide an interesting view of eating out in the open air whether it be purely for pleasure or out of necessity, for land workers for example. Chapters 5‐8 as well as 9‐11 draw the attention of the reader to dining and drinking out cultures and the changes that have taken place over the past 200 years, for example with regard to pubs and inns and the beer drinking culture, the development of wide ranging types of restaurants, and changes in attitudes to dining out.
Part 2 takes a more modern focus with three components to the “menu”. The first discusses the themes of gastronomy and luxury eating in France and the UK, although there is an emphasis (quite rightly) upon France and the great cooks and chefs who have contributed so much to the world. The “second course” takes the reader into the realms of advancing uses of technology as well as how growing industrialisation influenced the needs of the masses in terms of eating at work, fast‐food (or eating without effort as the authors put it), and snacking. Here, the focus is largely on Germany, The Netherlands and the UK, although a pan European perspective is also provided. The “final course” takes a more institutional approach, discussing such aspects as the eating habits of urban labourers in France, industrial canteens in Germany, and school meals in France. It finishes with an overview of issues relating to the implementation of public policies up to the end of the twentieth century.
When considered as a whole, the book clearly combines a mix of social, economic, cultural, and historical perspectives in a well‐thought out and easily understandable manner. It is well ordered and easy to read and follow, there is little or no off‐putting jargon and it flows with an ease that should captivate even the most casual reader. It is not just a book for scholars and academics and as such, will be of interest to anyone who has an interest if food and drink. As an academic with a keen interest in the subjects contained within this book, I found it to be most informative and a pleasure to read. I shall certainly be keeping a copy in my office and putting some copies of it in our library. Bearing in mind the ever‐changing evolution of food and drink as well as eating and drinking habits and patterns, I look forward to the next one!
