Publication date:
30 October 2017Length of book:
204 pagesPublisher
Rowman & Littlefield PublishersISBN-13: 9780810895324
Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch decisions—where, with whom, and what we eat—often mark our place in the world.
Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists.
Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources:
Elias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.
Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists.
Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources:
- Letters and memoirs
- Fiction
- Cookbooks
- Institutional records
- Art and popular media
- Tea room menus
- Lunch truck Twitter feeds, and more
Elias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.
In five chapters plus a brief introduction, historian Elias offers this compendium of food customs from around the world and across the centuries, with a focus on the midday meal. Starting with the historical development of the idea of lunch and the division of the day by distinct meals, the initial chapter provides insights on meals from the archaeological past through different eras to modern lunch ways. Subsequent chapters describe classic lunches, lunches eaten at home and away, and lunch in visual arts, literature, poetry, and popular media. Chapters are divided topically (e.g., Sunday lunches, wedding lunches, midnight lunches, institutional lunches). . . .Most of the book focuses on the US and Europe; however, Elias includes lunch customs from other world areas. The book is best suited for general readers, though undergraduates could be enticed by the myriad cases cited, or use the volume to suggest further research and readings. Summing Up: Recommended. Public, general, undergraduate collections.