TY - BOOK
T1 - The making of modern eating
T2 - how the German middle class forged the way we eat, 1780–1910
AU - Kreklau, Claudia
N1 - Funding: The German Studies Association has supported the author's work on numerous occasions. The Royal Historical Society of London, the Central European History Society, the Fritz Thyssen Foundation, the German Historical Institute Washington and its Pacific Office at Berkeley, the Laney Graduate School, and the Graduate Student Council of Emory University—all have enabled the research for this book and the dissertation that preceded it. This open access edition of 'The making of modern eating: how the German middle class forged the way we eat, 1780–1910' has been made available under a CC BY-NC-ND 4.0 license thanks to the support of the German Historical Institute Washington.
PY - 2026/2/1
Y1 - 2026/2/1
N2 - Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to survive long winters, experiment with translated recipes and curious ingredients from abroad, and embrace the conveniences of industrial life, their consumption habits and cooking practices created a new product landscape. Throughout this transitional era of history, individuals visibly communicated their self-understandings through food. This study of central European food modernity and middle-class identity aims to provide fresh footing for discussions in our own changing global era.
AB - Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to survive long winters, experiment with translated recipes and curious ingredients from abroad, and embrace the conveniences of industrial life, their consumption habits and cooking practices created a new product landscape. Throughout this transitional era of history, individuals visibly communicated their self-understandings through food. This study of central European food modernity and middle-class identity aims to provide fresh footing for discussions in our own changing global era.
UR - https://www.berghahnbooks.com/title/KreklauMaking
U2 - 10.3167/9781836953586
DO - 10.3167/9781836953586
M3 - Book
AN - SCOPUS:105028080362
SN - 9781836953586
T3 - Studies in German history
BT - The making of modern eating
PB - Berghahn
CY - New York, NY
ER -