Selected publications
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Open access
The making of modern eating: how the German middle class forged the way we eat, 1780–1910
Kreklau, C., 1 Feb 2026, New York, NY: Berghahn. 307 p. (Studies in German history; vol. 32)Research output: Book/Report › Book
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Ketchup: the transnational creation of a global condiment, c. 1700–1920
Kreklau, C., 1 May 2025, In: Gastronomica. 25, 2, p. 1-12Research output: Contribution to journal › Article › peer-review
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Open access
Vaterland, c.1780-1870*
Kreklau, C., 13 Nov 2025, (E-pub ahead of print) In: German History. ghaf036.Research output: Contribution to journal › Article › peer-review
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Open access
The gender anxiety of Otto von Bismarck, 1866–1898
Kreklau, C., 1 Jun 2022, In: German History. 40, 2, p. 171–196 26 p., ghac023.Research output: Contribution to journal › Article › peer-review
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Porcelain: a history from the heart of Europe
Kreklau, C., 1 Sept 2021, In: German History. 39, 3, p. 470–472 3 p.Research output: Contribution to journal › Book/Film/Article review › peer-review
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Open access
Neither gendered nor a room: the kitchen in central Europe and the masculinization of modernity, 1800-1900
Kreklau, C., 5 Feb 2021, In: Global Food History. 7, 1, p. 5-35Research output: Contribution to journal › Article › peer-review
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Otto von Bismarck’s four-legged friends
Kreklau, C., 20 Sept 2021Research output: Non-textual form › Digital or Visual Products
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Spatialising the modern: the Frankfurt Kitchen and its gendered work politics
Kreklau, C., 1 Jun 2021, Online : University of St Andrews.Research output: Other contribution
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Making Cows Brains your Oyster
Kreklau, C., Mar 2020Research output: Non-textual form › Digital or Visual Products
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Open access
The Ills of Hâute Cuisine: Chef Carême’s Saucy Nationalism
Kreklau, C., 24 Aug 2020Research output: Non-textual form › Web publication/site