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Brunch : A History
by Farha Ternikar


Overview - 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.  Read more...

 
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More About Brunch by Farha Ternikar
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781442229426
  • ISBN-10: 144222942X
  • Publisher: Rowman & Littlefield Publishers
  • Publish Date: July 2014
  • Page Count: 147
  • Dimensions: 9.4 x 6.3 x 0.7 inches
  • Shipping Weight: 0.8 pounds

Series: Meals

Related Categories

Books > Cooking > History
Books > Social Science > Agriculture & Food
Books > Social Science > Customs & Traditions

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-05-26
  • Reviewer: Staff

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. (July)

 
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