‘It is astonishing’, states Panikos Panayi in the opening sentence of his monograph, ‘that almost a century after the outbreak of the First World War, no academic study has yet appeared upon the experiences of German prisoners of war in Britain’ (p. 1).
The Ottoman Empire, over the course of its existence, evolved a cultural synthesis of strands coming from its Arab, Persian and Byzantine antecedents, as well as the folk culture of its constituent populations. Culinary traditions were part of this legacy, and the taste for sweets an ever popular and refined element, constituting a repertoire extending into modern Turkey and the Middle East.
Julia Childs is a familiar figure to both historians of food, and those who study shifting discourses of domesticity in the USA. Her book Mastering the Art of French Cooking, written in collaboration with Simone Beck (known as Simca) and to a lesser extent Louisette Bertholle, was immediately successful when first published in 1961.
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.
In the conclusion to Alcohol in World History, Gina Hames observes that the influence of alcohol has been ‘omnipresent in human history’ (p. 134). It is undoubtedly the case that, while not the dominant psychoactive substance in all human cultures, alcohol has played a more pervasive and significant role in the history of human thought, ritual and economy than any other drug.
In 18th- and 19th-century France, notions of gastronomic taste and fine dining undoubtedly developed in aristocratic, privileged, and wealthy social spheres. Nowhere is this more obvious than in the salons, restaurants of the Palais-Royal, and dining societies. However, this spatial exclusivity itself did not dictate the culinary trends and aesthetics of the time. Jennifer J.
During the long 18th century imported foodstuffs came to play a central role in the everyday experiences of British people. Women sipped tea in parlours and drawing rooms, while men walked out to coffee houses, taking snuff as they strode, before returning home later to enjoy a dinner of savoury dishes and sweet delicacies laced with sugar and spice.
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.