Imbibing bodies: history of drinking and culture (seminar series)

Centre for the Study of the Body and Material Culture, Royal Holloway, University of London

seminar series 2012-2013

Karen Harvey (Sheffield), ‘Politics by Design: Drink, Allegiance and Manly Consumption’

Lyanne Holcombe (Kingston), ‘Leisured Spaces, Liminal Bodies: Gender and the Practice of Consumption in the Lyons Restaurant, Grill and Hotel 1914-1939′

Mark Hailwood (Exeter), ”Alehouses, Sociability and Intoxication in Seventeenth-Century England’

James Kneale (UCL), ‘Measuring Moderate Drinking Before the Unit: Medicine and Life Assurance in Britain and the United States, c.1860-1930’

Tessa Storey (RHUL), ‘Salute! Drinking to Health in Late Renaissance Italy’

Stella Moss (RHUL), ‘”An Abnormal Habit”: Methylated Spirit Drinking in Intewar Britain’

https://www.royalholloway.ac.uk/history/research/researchcentres/csbmc/csbmcseminar2012.aspx

Café as a cultural institution (book)

The Thinking Space: The Café as a Cultural Institution in Paris, Italy and Vienna (Ashgate, 2013), Edited by the late Leona Rittner, Independent Scholar, New York, USA, W. Scott Haine, University Of Maryland University College, Jeffrey H. Jackson, Rhodes College, Tennessee.

From Ashgate:

·       The cafe is not only a place to enjoy a cup of coffee, it is also a space – distinct from its urban environment – in which to reflect and take part in intellectual debate. Since the eighteenth century in Europe, intellectuals and artists have gathered in cafes to exchange ideas, inspirations and information that has driven the cultural agenda for Europe and the world. Without the café, would there have been a Karl Marx or a Jean-Paul Sartre?

The café as an institutional site has been the subject of renewed interest amongst scholars in the past decade, and its role in the development of art, ideas and culture has been explored in some detail. However, few have investigated the ways in which cafés create a cultural and intellectual space which brings together multiple influences and intellectual practices and shapes the urban settings of which they are a part. This volume presents an international group of scholars who consider cafés as sites of intellectual discourse from across Europe during the long modern period. Drawing on literary theory, history, cultural studies and urban studies, the contributors explore the ways in which cafes have functioned and evolved at crucial moments in the histories of important cities and countries – notably Paris, Vienna and Italy. Choosing these sites allows readers to understand both the local particularities of each café while also seeing the larger cultural connections between these places.

By revealing how the café operated as a unique cultural context within the urban setting, this volume demonstrates how space and ideas are connected. As our global society becomes more focused on creativity and mobility the intellectual cafés of past generations can also serve as inspiration for contemporary and future knowledge workers who will expand and develop this tradition of using and thinking in space.

·       Contents: Preface; Introduction, W. Scott Haine; Part I Vienna: The Vienna coffee house: history and cultural significance, Herbert Lederer; The end of a false summer, aspects of Viennese literary culture around 1900, Egon Schwarz; Jewish modernism and Vienna cafés, 1900-1930, Shachar Pinsker. Part II Paris: Bad places: sedition, everyday speech and performance in the café of Enlightenment Paris, Tabetha Ewing; From the Spectator to Goldoni: coffee-house culture and wishful thinking in the 18th century, Franco Fido; A café in the high time of Hausmannization: Baudelaire’s confrontation with the eyes of the poor, Edward J. Ahearn; When objective chance takes over cafés, Gérard-Georges Lemaire; At the time of Le Boeuf sur le Toit (The Ox on the Roof) cabaret, Leona Rittner; Arguing about jazz in the Parisian café: jazz, race, and literary communities in 1920s Paris, Jeffrey H. Jackson; Jean-Paul Sartre: cafés, ontology, sociability, and revolution in occupied Paris, 1940-1944, W. Scott Haine. Part III Italy: Art at Il Caffè Florian, Florin Berindeanu; Casanova’s coffeehouse: sociability, social class, and the well-bred reader in Histoire de ma vie, Ted Emery; The Giubbe Rosse café in Florence: a literary and political alcove from futurism to anti-Fascist resistance, Ernesto Livorni; The writer’s provincial muse: Piero Chiara in the coffeehouse, Stefano Giannini. Part IV Reflections: Three scenes from Italian cafés, Fannie Peczenik; Index.

Tea, coffee, chocolate, alcohol (conference papers)

Food in History, 82nd Anglo-American Conference of Historians, 11-13 July 2013

Ian Miller (University College Dublin), A Dangerous, Revolutionary Force amongst Us’: Conceptualizing Working-Class Tea Drinking in the British Isles, c.1860-1900 

Dark secrets shared: chocolate, coffee and glocalisation 1: Transnational approaches

Chair: Margrit Schulte (Dusseldorf)
Jonathan Morris (University of Hertfordshire), The Espresso Menu: An International History
Margrit Schulte (Beerbühl), Transferring Sweet Secrets: Transnational connections in the European Chocolate Industry
Angelika Epple (Bielefeld), Chocolate and the Invention of Quality
Ruben Quass (Bielefeld), Fair Trade Coffee. “Global” Product – “Glocal” Project – “Local” Goals? 

Food and the British empire in the 18th century

Chair: Christopher Currie (IHR)
Molly Perry (The College of William and Mary, Williamsburg), ‘Flowing Bowls and Bumping Glasses’: Raising Toasts, Declaring Loyalty, and Protesting in the British Empire

 Dark secrets shared 2: chocolate, coffee and glocalisation: Comparative approaches

Chair: Jonathan Morris (University of Hertfordshire)
Tatsuya Mitsuda (Keio University, Tokyo), The hybridization of tastes: chocolate in Japan, c.1900-1970
Yavuz Köse (University of Hamburg), Chocolate and Coffee in the Late Ottoman Empire and Turkish Republic
Merry White (Boston University), Coffee Japanese Style