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Index
Front Cover
Half Title
Title Page
Copyright
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
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