The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780-1910 - Library Binding
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- Offers an important contribution to the history of food and food practices in German-speaking countries during the long 19th Century.
- Reveals fresh insights into the development of the middle classes in Europe.
- Integrates the development of German food into transnational narratives for the first time.
Claudia Kreklau is Historian of Modern Europe at the University of St Andrews. She is the three-time prize-winning author of seven academic articles published among others with German History (Oxford University Press), the German Studies Review (Johns Hopkins University Press) and Gastronomica (California University Press). Her work has been supported by the Carnegie Trust, the Wellcome Trust, the Thyssen Foundation, the Royal Historical Society, and the Central European History Society. She is currently writing a History of the German Empire for Bloomsbury Academic's German History in Focus series.
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