Introduction: German Food: A Complex Dish
1. From Gruel to Sourdough Bread: The Neolithic, Bronze and Iron Ages
2. Fresh Meat and Lac Concretum: The Roman Age, 1st Century BC to 5th Century AD
3. Christianity, Social Stratification and Medicine: The Early Middle Ages, 5th to 11th Century
4. Luxurious Feasts and Terrible Famine: The High Middle Ages, 11th to 14th Century
5. Butterbrot and Saffron: The Late Middle Ages: 14th to 15th Centuries
6. German Food Writing: The Early Modern Period, 1500 to 1648
7. Coffee, Sugar and Potatoes, 1648 to 1815
8. Potatoes without Salt and Soup Kitchens: Pauperism, 1815 to 1871
9. Stock Cubes and Baking Powder: The Industrialization of Food, 1871 to 1914
10. Hope and Hunger, Volkornbrot and Swedes, 1914 to 1949
11. Kasslerrollen and Toast Hawaii: Post-Wart Indulgence, East and West, 1949 to 1990
12. Spaghetti and Rouladen: Regionality in a Globalized World, Reunited Germany since 1990
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index