Loading

Results

Sort By:  1-10 of 22 (3 pages)
Results per page:
         

Trick or Treat? How to Wine and Dine (as a Group) for Free

Marc Jacobs

Marc Jacobs, Director, Vlaams Centrum Volkscultuur, Brussels Author affiliation details are correct at time of print publication.

Search for publications

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

Berg, 2003

Book chapter

3

... If the source is not indicated, then I refer to the catalogue of charivari cases (and sources) in Jacobs, 1985. ‘There is no such thing as a free lunch.’ This American proverb illustrates that strings tend to be attached...

Vaut ou ne vaut pas le détour

Marc Jacobs

Marc Jacobs, Director, Vlaams Centrum Volkscultuur, Brussels Author affiliation details are correct at time of print publication.

Search for publications
and

Peter Scholliers

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. Author affiliation details are correct at time of print publication.

Search for publications

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

Berg, 2003

Book chapter

4

... three-course meal of this book come not only from England (John Burnett) or Scotland (Alexander Fenton), but from all over the European continent: Belgium and the Netherlands (Marc Jacobs), France (Julia Csergo), Norway (Virginie Amilien),...

Eating in the Open Air in England, 1830–1914

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

Berg, 2003

Book chapter

0

...‘Eating out’ may be defined as food consumed outside the household, either from necessity or from choice. The term usually evokes images of meals eaten in commercial establishments like hotels and restaurants, or in public institutions...

Eating Out during the Workday: Consumption and Working Habits among Urban Labourers in France in the Second Half of the Nineteenth Century

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

Berg, 2003

Book chapter

0

...In the nineteenth century, the social life of workers followed the rhythm of labour. Thus, the investigation of the meals eaten during the workday closely follows the entire spectrum of consumption and working habits among labourers...

Early Tourism and Public Drinking: The Development of a Beer-drinking Culture in a Traditional Wine-producing Area (Meran, South Tyrol)

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

Berg, 2003

Book chapter

0

...Public drinking, sociability and alcoholism have existed as social phenomena from Antiquity right up to the present. Although industrialization, technical innovation and rationalization in West and Central Europe went hand in hand...

Escoffier, Bocuse et (surtout) les autres . . .: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries

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

Berg, 2003

Book chapter

1

... that is widening because of so-called mal bouffe (or junk food), Kreutzfeld–Jacob disease or any other development seen as a real threat. Great chefs, or at least those in the spotlight of high gastronomy, can see only advantages from this alliance...

The French Novel and Luxury Eating in the Nineteenth Century

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

Berg, 2003

Book chapter

0

...In the realistic and naturalistic bourgeois novel of the nineteenth century, dining in restaurants plays a prominent role. The novelists considered in this chapter – Balzac, Flaubert, Zola and Maupassant See the list...

Eating Out before the Restaurant: Dining Cultures in Early-modern Inns

Beat Kümin

Beat Kümin is Professor of Early Modern European History at the University of Warwick, UK. He is the author of The Communal Age in Western Europe c. 1100-1800 (2013), Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe (2007) and The Shaping of a Community: The Rise & Reformation of the English Parish c. 1400-1560 (1996). He is also the editor of A Cultural History of Food in the Early Modern Age (2012), Political Space in Pre-industrial Europe (2009) and The European World 1500-1800: An Introduction to Early Modern History (2nd Ed., 2014), amongst other volumes. Author affiliation details are correct at time of print publication.

Search for publications

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

Berg, 2003

Book chapter

0

...Historians of the restaurant have found little of interest in early modern inns. The social profile of restaurant patrons is carefully scrutinized, yet customers of inns attract only cursory attention. While insisting that there was no one...

Continuity and Change in British Restaurants, 1951–2001: Evidence from the Good Food Guide

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

Berg, 2003

Book chapter

0

...Introducing the Good Food Guide Britain has a reputation for indifferent cuisine, which has been reflected in an undistinguished restaurant culture throughout most of the twentieth century. Perhaps the nadir...

Eating at School in France: An Anthropological Analysis of the Dynamics and Issues Involved in Implementing Public Policy, 1970–2001

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

Berg, 2003

Book chapter

0

...Food crises have been in the limelight lately, and many people involved in food matters seek to understand consumers’ attitudes, particularly from the viewpoint of social science. Anthropologists specializing in food matters, for instance...