Questions

How different is the modern restaurant from its 18th-century antecedents?

How different are fast-food restaurants from 'full-service' restaurants?

Readings

Burnett, J. England Eats Out: a Social History of Eating Out in England from 1830 to the Present, Longman (Harlow, 2004)

Kümin, Beat, 'Eating Out in Early Modern Europe', A Cultural History of Food in the Early Modern Age, ed. Beat Kümin (London, 2012).

Penfold, Steve, 'Fast Food', Oxford Handbook of Food History, ed. Jeffrey Pilcher (Oxford, 2012).*

Pitte, Jean-Robert, 'The Rise of the Restaurant', Food: A Culinary History, eds. Jean-Louis Flandrin, Massimo Montanari (New York, 2013).

Spang, Rebecca, The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Cambridge, 2000), Introduction.

Stewart, Hayden, 'Food Away from Home', Oxford Handbook of the Economics of Food Consumption and Policy, eds. Jayson L. Lusk, Jutta Roosen, and Jason F. Shogren (Oxford, 2011).*

Watson, James, ed., Golden Arches East: McDonald's in East Asia (Stanford, 2006).

*Sign into the Warwick Library Catalogue to access the electronic version.

To Learn More

Take a look at one of the following journals (available via the Warwick Library Catalogue):

Hospitality Research Journal, Journal of Restaurant & Foodservice Marketing, Restaurant Business, Restaurant Hospitality.

Cwiertka, Katarzyna, ‘Eating the World: Restaurant Culture in Early Twentieth Century Japan’, European Journal of East Asian Studies 2:1 (2003).*

Julier, Alice, 'Meals: 'Eating In' and 'Eating Out', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Mitchell, Richard and David Scott, 'A Critical Turn in Hospitality and Tourism Research', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Pilcher, Jeffrey, Planet Taco: A Global History of Mexican Food (Oxford, 2012).