Dr. Claudia Kreklau, an alumnus of the Emory history doctoral program, has published The Making of Modern Eating: How the German Middle Class Forged the Way We Eat, 1780-1910 with Berghahn Books. In this, her first monograph, Kreklau traces the origins of modern foodways and culinary practices in central Europe in the nineteenth century and explores how an array of individuals expressed self-understandings through food.

Jim Brophy, Francis H. Squire Professor of History at the University of Delaware, describes The Making of Modern Eating as “a tour de force that promises to be a field-defining work.” Kreklau, he continues, is “a historian with a capacious and bold historical imagination…a rising star in our field.”

Kreklau is Honorary Lecturer in Modern European History at the University of St Andrews, and she is the three-time prize-winning author of seven academic articles. She completed her PhD in 2018 under the advisement of Dr. Brian Vick.