Skip to main content


  • Germany
Sort By:  1-10 of 17 (2 pages)
Results per page:

Pleasure and responsibility

Rebecca Earle

Rebecca Earle is Professor in History at the University of Warwick, UK. She is the author of three books, including The Body of the Conquistador: Food, Race and the Colonial Experience in Spanish America, 1492-1700 (2012), which was Winner of the Conference on Latin America History 2013 Bolton-Johnson Prize, and The Return of the Native: Indians and Mythmaking in Spanish America, 1810-1930 (2008), which was Winner of the Conference on Latin American History's 2008 Bolton-Johnson Prize Honorable Mention. She has written about the history of food for The Conversation, BBC History Magazine, The Independent, and The Sunday Telegraph, among other publications. Author affiliation details are correct at time of print publication.

Search for publications


Bloomsbury Academic, 2019

Book chapter

...Potatoes and the pursuit of happiness ‘Happiness is regular sex and potatoes’, reads a postcard on my desk. There is something very comforting about a potato. ‘A well-boiled potato’, the Times insisted in 1854, was the key to domestic...

Being too big—as deviance from the societal order

Food, Power, and Agency

Bloomsbury Academic, 2017

Book chapter

...Food and power are closely interlinked in a complex web. Food is a result of power relations and is used to underscore and establish them. Virtually the entire spectrum of power inequalities is reflected in how food is allocated, which...

Body and Soul: From Tension to Bifurcation

A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...The dichotomy of body and soul permeates much of the history of philosophy. There is no one way to approach and account for this tension. The history of food generally eschews the very notion, and the relation between food, body, and soul...

Japanese women on the move

Food Identities at Home and on the Move : Explorations at the Intersection of Food, Belonging and Dwelling

Bloomsbury Academic, 2020

Book chapter

...Introduction Japanese cuisine is gaining popularity all over the world and ranks as the ‘most popular foreign cuisine’, at least according to a 2013 survey conducted by the Japanese Ministry of Agriculture, Forestry and Fisheries...

Promise of More. The Rhetoric of (Food) Consumption in a Society Searching for Itself: West Germany in the 1950s

Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...Looking at Germany in 1945, no-one would have expected that only a decade later its western part would become a prosperous country and a democratic state eager to rejoin the international community of civilised nations. Indeed...

Industrial Canteens in Germany, 1850–1950

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

Berg, 2003

Book chapter

...The separation of home life and work has been characterized as one of the most important elements of industrialization. An important consequence of this separation in the past was that the worker could not simply take a short break to have...

Transnational Food Migration and the Internalization of Food Consumption: Ethnic Cuisine in West Germany

Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...In the field of food, globalization has often been discussed as an internationalization of foods and food consumption habits. Besides quantitative and qualitative adaptations in food consumption it is, above all, the growing importance...

Food Science/Food Politics: Max Rubner and ‘Rational Nutrition’ in Fin-de-Siècle Berlin

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Few of us have ever heard of the German physiologist Max Rubner (1854–1932), yet all of us eat, work, exercise, diet, and die in the bioenergetic world that he did so much to create. As a scientist, Rubner demonstrated experimentally...

Food and Politics: The Power of Bread in European Culture

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...Food is a singularly cultural phenomenon. Although it is possible to adduce any number of material forces and factors that influence the food of any particular civilization, there is an obvious connection between a society’s basic cultural...


Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Germany is situated in the middle of the European continent: east of France, west of Poland, north of Switzerland, and south of Denmark, between Slavs and Romans, cold and heat, sea and mountains...