Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Brunch

A History

ebook
1 of 1 copy available
1 of 1 copy available
When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. This book presents a modern history of brunch not only as a meal, but also as a cultural experience. Relying on diverse sources, from historic cookbooks to Twitter and television, Brunch: A History is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East. Brunch takes us on a tour of a modern meal around the world.
While brunch has become a modern meal of leisure, its history is far from restful; this meal's past is both lively and fraught with tension. Here, Farha Ternikar explores the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed.
  • Creators

  • Series

  • Publisher

  • Release date

  • Formats

  • Languages

  • Reviews

    • Publisher's Weekly

      May 26, 2014
      Though the meal first appeared in America at Begue’s, a restaurant in New Orleans, in the late 1890s, according to Ternikar (a professor of sociology at Le Moyne College in Syracuse) the meal is truly a global event served in Germany, Turkey, India, and China, and often has an “anything goes” approach to menus for an event that’s more about kinship and conversation than a rigid meal. Ternikar does include a handful of recipes, but they’re an accompaniment rather than the main dish here. She prefers to focus on the social aspect of the meal as opposed to defining the classic brunch. It’s an admirable approach, but brunch’s mercurial nature ends up getting the best of her as she digresses into the rise of bridal brunches, museum brunches, and the role of brunches in television shows like The Big Bang Theory and Real Housewives of New York City. The result is a book best consumed à la carte rather than one big gulp; she’s unable to tie all the disparate elements together.

    • Booklist

      July 1, 2014
      As Ternikar points out, what distinguishes breakfast from brunch is that breakfast inaugurates a workday, but brunch celebrates the weekend. Chinese enjoyed morning dim sum for centuries, but brunch appears to have arisen in England at the end of the nineteenth century as an outgrowth of hearty late breakfasts offered to hunters returning from an early morning shoot. The novel meal spread quickly to America and became a New Orleans tradition. New York caught on to the practice, and it was at the Waldorf Hotel (or Delmonico's) where eggs Benedict, now the iconic brunch dish, first appeared. Post-Prohibition Americans typically eschewed daytime drinking until they developed a thirst for now-classic brunch cocktails on the order of the mimosa and the Bloody Mary. Home brunches caught on in the 1930s as a way for tyro cooks to entertain without the fuss of preparing guests a full dinner. Friday brunch has lately invaded upscale Muslim communities.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

Languages

  • English

Loading