Browse all Reviews
With this book Andrew Haley offers an innovative account of changes in restaurants and their customers. The history of dining out in America is not simply a story about increasing culinary options but rather one that features frequent shifts in social class representation and cultural preference.
This book is highly recommended, particularly for food historians who want to step away from their musty old texts to imagine what it would be like to work in the dirt for a while. Archaeology is a closely related sister discipline, though not well represented among the myriad fields that make up food studies today.
It is possible today to admire reconstructions of medieval kitchens at several historical monuments across Europe. Many of these displays have been carefully researched and tend to provide a fascinating insight into aspects of everyday life in the Middle Ages.
I must preface this review by saying that I feel the discussion of human-animal interactions has been lacking a book like this for some time. From the outset, this book is fundamentally more than historical in its impact. The topics discussed, and so vividly illustrated, are anthropological assessments for the modern world, using history as base data.
When comparing European agriculture in the early 1960s with that existing before the First World War, two principal differences are evident. Firstly, the productivity of agriculture in the 1960s was considerably higher, principally as the consequence of the intensive use of modern technologies such as modern machinery, fertilisers, pesticides or hybrid seeds.
Over 40 years ago, Robert Darnton proposed to evaluate the Enlightenment from its authors’ perspectives. After all, he observed, they were ‘men of flesh and blood, who wanted to fill their bellies, house their families, and make their way in the world’.(1) But with what did they fill their bellies, and when, and how much?