by Marc Jacobs and Peter Scholliers (2003)
"Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Clive Gifford
Find out about food preparation and dining in Roman times, farming, eating out and eating at home, markets, gods and festivals and what foods the Romans brought to Britain. Make some tasty recipes from Roman Times, such as stuffed dates, lamb stew, honey and spinach omelette and Roman burgers. [back cover].
Mimi Thorisson
A French-cooking blogger describes and photographs her family's meals--made using local ingredients--at their farmhouse in Médoc, including almond gazpacho, quail grilled over grapevines, and apple tart with orange flower water.
[story and art by] Takashi Hashiguchi
"England. France. Germany. What common thread binds these three nations together? Answer: each is famous for producing unique, distinctive, delicious bread. But what of the island nation of Japan, home to rice and delicacies of the sea? Is there not a doughy, gastronomic delight they can claim as their own? The answer is no...until now! Kazuma Azuma, a 16-year-old-boy blessed with otherworldly baking powers, has taken it upon himself to create Ja-pan, the national bread of the land of the rising sun!"--P. [4] of cover.
Samantha Vérant
"When Samantha is given a second chance at love at the age of 40, she moves to southwestern France, thinking she's prepared for her new role in life as an instant American wife and stepmom. It turns out, though, that making a French family takes more than just good intentions and a quick lesson in croissant-baking. Even while suffering from culture shock and struggling to parent her 10-year-old stepson and 13-year-old stepdaughter in a culture drastically different from her own, Samantha is determined to adapt to her adopted homeland--because when love and and a new life is on the line, giving up isn't an option"--Provided by publisher.