"Claudia Kreklau's excellent book throws light on every important aspect of nineteenth-century German society from the engaging standpoint of the history of food. Readers will be fascinated by her innovative discussions of food adulteration, the rise of restaurants, the wonders of meat extracts, the dangers of being a female cook--and so much more." * Suzanne Marchand, author of Porcelain and President-Elect of the American Historical Association "Making Modern Eating widens our conceptual parameters of modern German and European history, showing how Germany's nineteenth-century foodways set trends and shaped characteristics of the modern industrial world.a tour de force that promises to be a field-defining work. [Kreklau is] a historian with a capacious and bold historical imagination. a rising star in our field." * Jim Brophy, Francis H. Squire Professor of History, University of Delaware "What do people eat? How, by whom, and in what places is food prepared and served? What is believed about food constituents and their powers? All these things were radically transformed during the course of the 19th century, and, in these respects and others, the German-speaking lands were at the leading edge of culinary change.

Claudia Kreklau has produced a richly detailed argument for the significance of Germany in making modern eating practices and about changing foodways in making modern German society." * Steven Shapin, author of Eating and Being: A History of Ideas about Our Food and Ourselves.