How Pilsner became the imperial beer (dissertation in progress)

Malcolm Purinton, “Empire in a Bottle: How the Pilsner Lager Became the Imperial Beer, 1842-1930” (Ph.D. dissertation in progress, Northeastern University).

See also Purinton’s review of Jeffery W. Alexander, Brewed in Japan: The Evolution of the Japanese Beer Industry in Gastronomica: The Journal of Food and Culture 14/2 (Summer 2014).

AB InBev considering purchase of SABMiller for about $122 billion

One of the major developments of twenty-first century brewery history has been the consolidation of historically independent breweries into very large multinational corporations. The trend continues. Fortune explains: “A new round of consolidation would come as global beer makers continue to face challenges in many Western markets where consumer spending has been muted. They’ve also been challenged by a shifting preference to wine and spirits over beer. In the U.S., for example, Millennials have especially gravitated to flavorful offerings from the spirits and wine industry, as well as to beers sold by craft brewers.” The article also notes “Japan-based beer and soft-drinks maker Suntory Holdings Ltd’s $13.6 billion acquisition of Jim Beam and Maker’s Mark maker Beam Inc.” —  “Beer Industry May See Another Blockbuster Merger.” Fortune. Accessed September 15, 2014. Link.

Cross-Cultural Variations in Drinking in the Rhythm of the Week (article)

Robin Room et al., “Times to Drink: Cross-Cultural Variations in Drinking in the Rhythm of the Week,” International Journal of Public Health 57, no. 1 (2012): 107 – 117. Compares “time of drinking in terms of daytime versus evening and weekday versus weekend is charted for regular drinkers in 14 countries in Europe, Asia, Latin America, Africa and Oceania.” Shows that “The weekly rhythm of drinking varies greatly between societies. Drinking was generally more likely after 5 p.m. and on weekends. To this extent, alcohol consumption is now regulated by a universal clock. The relation of time of day and of the week of drinking to problems from drinking varied between societies. Drinking at specific times was more likely to predict problems among men than women, though for men the particular time varied, while weekday evenings were the most problematic time for women. The relation of drinking at a particular time to problems in part reflected that heavy drinkers were more likely to be drinking at that time.”

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