Research Catalog

Beyond Bratwurst : a history of food in Germany

Title
Beyond Bratwurst : a history of food in Germany / Ursula Heinzelmann.
Author
Heinzelmann, Ursula.
Publication
London : Reaktion Books, 2014.

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TextUse in libraryRequestJFE 14-7123Schwarzman Building - Main Reading Room 315

Details

Description
384 pages : illustrations, maps (chiefly color); 24 cm.
Series Statement
Foods and nations
Uniform Title
Foods and nations.
Subjects
Genre/Form
History.
Bibliography (note)
  • Includes bibliographical references and index.
Contents
German food : a complex dish -- From gruel to sourdough bread : The neolithic, bronze and iron ages -- Fresh meat and Lac concretum : The Roman age, 1st century BC to 5th century AD -- Christianity, social stratification and medicine : The early Middle Ages, 5th to 11th century -- Luxurious feasts and terrible famine : The high Middle Ages, 11th to 14th century -- Butterbrot and saffron : The late Middle Ages, 14th and 15th centuries -- German food writing : The early modern period, 1500 to 1648 -- Coffee, sugar and potatoes, 1648 to 1815 -- Potatoes without salt and soup kitchens : pauperism, 1815 to 1871 -- Stock cubes and baking powder : the industrialization of food, 1871 to 1914 -- Hope and hunger, Vollkornbrot and Swedes, 1914 to 1949 -- Kasslerrollen and Toast Hawaii : post-war indulgence, east and west, 1949 to 1990 -- Spaghetti and rouladen : regionality in a globalized world, reunified Germany since 1990.
Call Number
JFE 14-7123
ISBN
  • 9781780232720
  • 1780232721
Author
Heinzelmann, Ursula.
Title
Beyond Bratwurst : a history of food in Germany / Ursula Heinzelmann.
Publisher
London : Reaktion Books, 2014.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Series
Foods and nations
Foods and nations.
Bibliography
Includes bibliographical references and index.
Summary
Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann's Beyond Bratwurst delves into the history of German cuisine and reveals the country's long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country's food have not only been marked by geographic and climatic differences between north and south, but also by Germany's political, cultural, and socioeconomic history. She explores the nineteenth century's back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility.
Research Call Number
JFE 14-7123
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