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Experiencing Wages
When discussing wages, historians have traditionally concentrated on the level of wages, much less on how people were paid for their work. Important aspects were thus ignored such as how frequently were wages actually paid, how much of the wage was paid in non-monetary form - whether as traditional perquisites or community relief - especially when there was often insufficient coinage available to pay wages. Covering a wide geographical area, ranging from Spain to Finland, and time span, ranging from the sixteenth century to the 1930s, this volume offers fresh perspectives on key areas in social and economic history such as the relationship between customs, moral economy, wages and the market, changing pay and wage forms and the relationship between age, gender and wages.
Writing Food History
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Food, Drink and Identity
Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples experience, food become especially important at one moment, or, on the contrary, lose its significance? The origin of food habits is also interrogated. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a mea...
Globalization in a Glass
The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster supply chains, but also on the increased connectedness of the world and the political and economic structures of empire. Drawing upon a wide range of archival sources from Europe, the Americas, and Sub-Saharan Africa, this study traces the spread of industrial beer brewing in Europe from the late 18th to the early 20th century to show how a single beer style became the global favourite through advances in science, business and imperial power. In highlighting the evolution of consumer tastes throug...
Eating Out in Europe
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. [from publisher's website].
A History of Bread
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
A Cultural History of Food in the Early Modern Age
"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--
Labour's Reward
In Labour's Reward, leading international scholars construct time series of nominal wages and earnings, cost of living and real wages in European countries and regions over the long run. The volume features original analysis and important new data on Belgium, France, Germany, the Netherlands, Norway, Serbia, Spain, Sweden, Turkey, the United Kingdom and Yugoslavia.
Rebellious Cooks and Recipe Writing in Communist Bulgaria
"Albena Shkodrova shows how many women in communist Bulgaria passionately exchanged recipes to build substantial private collections, a borderline contraband activity under a regime where home cooking was considered household slavery and an agent of patriarchalism. Drawing on primary sources, including scrapbook cookbooks, and working from the establishment of cookery classes before communism to their obliteration thereafter, Shkodrova highlights the meaning behind recipe exchange and home cooking for Bulgarian women under the communist regime"--
Wages, Manufacturers and Workers in the Nineteenth-Century Factory
Wages have always been a major expense for businesses. This fascinating book studies the impact of spiralling wage demands in a cotton factory in Ghent during the 19th century and the efforts of management to reduce this cost through investment in new technology and stricter employment policies. The workers' responses to wage cutting are also considered. The importance of this study lies in its unique collection of wage data -- more than 200 pay books and 100 ledgers from the Voortman cotton factory -- which show, in great detail, the hourly, daily and yearly wages for all categories of workers between 1835-1913. Various aspects of wages are addressed including: changing living and working conditions; wages of women and children in relation to the 'family wage economy'; wage comparison between workers at Voortman and workers in other industries and regions; productivity, purchasing power and industrial relations.
