The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780-1910
Claudia Kreklau
Feb 2026 · Studies in German History Book 32 · Berghahn Books
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About this ebook
Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to survive long winters, experiment with translated recipes and curious ingredients from abroad, and embrace the conveniences of industrial life, their consumption habits and cooking practices created a new product landscape. Throughout this transitional era of history, individuals visibly communicated their self-understandings through food. This study of central European food modernity and middle-class identity aims to provide fresh footing for discussions in our own changing global era.
Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapidly evolving food industries in the world forged recognizably modern eating practices between 1780 and 1910. While central Europeans merely aimed to sur...
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About the author
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.
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 (C...
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