Eating Out In Europe: Picnics, Gourmet Dining And Snacks Since The Late Eigteenth Century

Europeans are eating out in unprecedented numbers-in cafés, pubs, brasseries, and restaurants. 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 does this tell us about pre-industrial, industrial, and post-industrial societies?

Eating Out in Europe addresses such questions as it examines changes in eating patterns. 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. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day

About The Author:

Marc Jacobs is Director, Vlaams Centrum Volkscultuur, Brussels.

Peter Scholliers is Professor of History, Vrije Universiteit Brussel.

Table Of Contents:

List of TablesList of FiguresPreface and Acknowledgements1Vaut ou ne vaut pas le detour: Conviviality, Custom(er)s and Public Places of New Taste since the Late Eighteenth Century12Eating in the Open Air in England, 1830-1914213Feeding the Shearers: Endogenous Developments in Scottish Harvest Food394Food Outdoors on Farms and on Estates: Changing Eating Habits of Country Folk in Hungary, 1760-1960535Eating Out before the Restaurant: Dining Cultures in Early-modern Inns716Heaven or Hell? The Public House and Its Social Perception in Nineteenth- and Early Twentieth-century Switzerland897Early Tourism and Public Drinking: The Development of a Beer-drinking Culture in a Traditional Wine-producing Area (Meran, South Tyrol)1058Food Culture in Slovene Urban Inns and Restaurants between the End of the Nineteenth Century and World War II1259The Picnic in Nineteenth-century France. A Social Event Involving Food: Both a Necessity and a Form of Entertainment13910Trick or Treat? How to Wine and Dine (as a Group) for Free16111The Rise of Restaurants in Norway in the Twentieth Century17912The French Novel and Luxury Eating in the Nineteenth Century19913Escoffier, Bocuse et (surtout) les autres ...: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries21514Continuity and Change in British Restaurants, 1951-2001: Evidence from the Good Food Guide22915Eating in the Public Sphere in the Nineteenth and Twentieth Centuries24516Technological Innovations and Eating Out as a Mass Phenomenon in Europe: A Preamble26317The Rising Popularity of Dining Out in German Restaurants in the Aftermath of Modern Urbanization28118Eating Without Effort: The Rise of the Fast-food Industry in Twentieth-century Britain30119Snacks and Snack Culture in the Rise of Eating Out in the Netherlands in the Twentieth Century31720Eating Out during the Workday: Consumption and Working Habits among Urban Labourers in France in the Second Half of the Nineteenth Century33721Industrial Canteens in Germany, 1850-195035122Eating at School in France: An Anthropological Analysis of the Dynamics and Issues Involved in Implementing Public Policy, 1970-2001373Notes on Contributors389Name Index397Place Index401Food and Drink Index405

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Eating Out in Europe