Introduction
Notes Introduction 1. Burke, Volkskultur, 121. 2. Erasmus, ‘Diversoria’, 371, 374. 3. Earle, Micro-Cosmographie, 33. 4. Spang, Restaurant, and Habermas, Public Sphere, 30. 5. For commercial catering in Antiquity, see Firebaugh, Hospitality; Andrews, ‘Pompeii’; Ellis, ‘Outlets’. 6. Kerntke, Taverne, 36. 7. Peyer, Gastlichkeit, 281. This is the standard work on the origins and medieval development of the trade. 8. 1990 edn, 92. Publicans are ‘apt to swallow any extravagant story’ about the origins or historical role of their premises (Johnson, ‘Sources’, 21), so that ‘more nonsense is talked about the history of inns and public houses than about that of any other establishment’ (Moody, Burford, pt 1, 3). For a critical look at some old English pub genealogies, see the section on ‘Great Pub Myths’ in Brandwood et al., Licensed. 9. Hunter, George Inn (looked after by the National Trust). The Elephant at Bressanone (South Tyrol), where Emperor Maximilian stayed with an Indian ele- phant in 1550, features historical information on murals, in brochures, websites and a house museum: http://www.hotelelephant.com/ (consulted 4 November 2006). The innkeeping dynasty even produced its own historian, Hans Heiss. 10. Liebenau, Wirtshauswesen; Potthoff and Kossenhaschen, Kulturgeschichte; Rauers, Kulturgeschichte; Richardson, Inns. This tradition persists in works like Benker, Gasthof; Haydon, Pub; and May and Schilz, eds, Gasthäuser. 11. On legislation: Kachel, Herberge (and more recently: Mooseder and Laturell, ‘Tafernwirtschaften’ and Hunter, ‘Legislative framework’); Pantin, ‘Inns’ (archi- tecture); Larwood and Hotten, Signs. 12. Peyer, Gastlichkeit, and his edited collection Gasthaus; Clark, Alehouse. 13. Tlusty, Bacchus. 14. Brennan, Drinking; Martin, Alcohol; Kaiser and Kaiser-Guyot, Gewalt; Beneder, Gasthaus.
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