Eating on the Move from the Eighteenth Century to the Present

Regular price €49.99
Age Group_Uncategorized
Age Group_Uncategorized
Alexander III
automatic-update
B01=Peter J. Atkins
B01=Peter Scholliers
B01=Rita dErrico
B01=Stefano Magagnoli
Board Trains
Buenos
Category1=Non-Fiction
Category=HBG
Category=HBJD
Category=HBLW3
Category=HBTB
Category=N
Category=NHB
Category=NHD
Category=NHTB
Cayenne Pepper
Census
Chinese Restaurant
Coaching Inns
Convenience Foods
COP=United Kingdom
Delivery_Pre-order
Dense
Eating
Eighteenth Century
eq_history
eq_isMigrated=2
eq_new_release
eq_non-fiction
Exotic Cuisine
Foie Gras
Follow
Food
French Cuisine
Held
Imperial Kitchen
Language_English
Midday
PA=Not yet available
Petits Propos Culinaires
Post-war
Price_€20 to €50
PS=Forthcoming
Restaurant Car
softlaunch
Station Buffet
Sturgeon
Travel
Travel Food
USA
Vietnamese Cuisine
Vietnamese Minority

Product details

  • ISBN 9781032356143
  • Weight: 453g
  • Dimensions: 152 x 229mm
  • Publication Date: 18 Dec 2024
  • Publisher: Taylor & Francis Ltd
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat.

Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research.

This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.

Rita d’Errico is Associate Professor of Economic History at Roma Tre University, Italy. In recent years, her research has been focused on agricultural history, the typicity of foods, and the food preservation industry. In 2016, she co-edited Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context.

Stefano Magagnoli is Full Professor of Economic History at the University of Parma, Italy. His research of the last two decades focused on food history, with particular reference to the ‘invention of typicality’ and reputation. Recently he co-edited Réputation et marché. Produits, origines et marques: perspectives historiques, 2021.

Peter Scholliers is Emeritus Professor of History at the Vrije Universiteit Brussel. His current interest is in the history of bread in Europe since the late 18th century. A recent publication: Pastry for the working classes (Belgium, 1880–1914), Global Food History, 8: 4 (2022). More information: https://researchportal.vub.be/en/persons/peter-scholliers.

Peter J. Atkins is Emeritus Professor of Geography at the University of Durham, UK. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs. Recently he co-edited Food History: A Feast of the Senses in Europe, 1750 to the Present, 2021.