CONTENTS

Introduction

German Food: A Complex Dish

ONE

From Gruel to Sourdough Bread: The Neolithic, Bronze and Iron Ages

TWO

Fresh Meat and Lac Concretum: The Roman Age, 1st Century BC to 5th Century AD

THREE

Christianity, Social Stratification and Medicine: The Early Middle Ages, 5th to 11th Century

FOUR

Luxurious Feasts and Terrible Famine: The High Middle Ages, 11th to 14th Century

FIVE

Butterbrot and Saffron: The Late Middle Ages, 14th and 15th Centuries

SIX

German Food Writing: The Early Modern Period, 1500 to 1648

SEVEN

Coffee, Sugar and Potatoes, 1648 to 1815

EIGHT

Potatoes without Salt and Soup Kitchens: Pauperism, 1815 to 1871

NINE

Stock Cubes and Baking Powder: The Industrialization of Food, 1871 to 1914

TEN

Hope and Hunger, Vollkornbrot and Swedes, 1914 to 1949

ELEVEN

Kasslerrollen and Toast Hawaii: Post-war Indulgence, East and West, 1949 to 1990

TWELVE

Spaghetti and Rouladen: Regionality in a Globalized World, Reunified Germany since 1990

References

Select Bibliography

Acknowledgements

Photo Acknowledgements

Index