Restaurant economics / Restaurant economics

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Restaurant history is a bridge discipline between the economic science and the science of history. It examines the historical economic development in connection with other culture changes.

This makes, depending upon viewpoint, political economy and management economics subsidiary sciences of restaurant history, or however restaurant history the investigation field for economiceconomics studies the epoch-spreading validity of its theories.

A special branch is the Cliometrie, the use of business statistics and to historical connections.

Sources of restaurant history

Source of restaurant history can be each kind of excessive quantity, which reveals information about economic standing around and procedures in the past.

published and archivalische, written serial sources (e.g. historical balances, Kurszettel, Preiscouranten, calculations and invoice books, wills, statistic publications such as customs tariffs)
Sources for economic constitution and to economic ways of acting (e.g. minutes, contracts, letter copying books, laws, guild orders, etc.)
Archaeological sources (e.g. coins, furniture, tools, factories, workshops, market towns, trade routes)
Geographical findings, maps, etc.
Metaquellen so mentioned, which the restaurant historian designs from found sources, e.g. genealogische data bases, historical data collections (e.g. price rows, reconstructed national product calculations, etc.)

Methods of restaurant history

As bridge discipline is restaurant history between the methodologischen beginnings of the historical and of the restaurant sciences.

On side stands the rather inductive historical method (e.g. Hermeneutik), on the other one the rather deductive, mathematical-analytically oriented theories and methods of the economic science. In certain way here the method controversy of the political economy, that is reflected particularly in the German-speaking countries around the turn to 20. Century between the historical school and the neoclassical Austrian school of the political economy was delivered, against. In Great Britain and the USA the neoclassically oriented new Economic History dominates the economiceconomics research, during in other, above all European countries most diverse, beginnings toothed with social history (e.g. Annales school) of importance is frequently strong.

The methods used by different researchers therefore differ according to their approach and their question. Frequent is to be found the question of adapted Methodenpluralismus.

Partial disciplines and research directions

Partial disciplines and research fields of restaurant history often are in close relationship and/or in lap to other disciplines. Some important fields are:

Agrarian history
Handicraft history
Commercial history
Enterprise history
Bank history
History of the economic policy
History of the world economy and the globalization and/or history of international trade relations
History of the development (stage theory, restaurant style economics)
Historical demography
Migration history

Neighbouring fan

Restaurant economics and genealogy

Changes in the frequentnesses of occupations and branches of trade, as they can be occupied from all genealogischen work, are the most important meeting field between the disciplines restaurant economics and genealogy for the before-doistic time 1850 ago.

A further meeting field is enterprise history to e.g. illuminate for it the personality of the founder and its pecuniary resources, often from relational relations with buyer families being due and/or a money marriage, applies (see also founder family, marriage circle, social mobility).

Also a deeper understanding of traditions relating to crafts is inconceivable without genealogy.

Important restaurant historians

Internationally:

Remote and Braudel
Alfred D. Chandler, Jr.
Nicholas Crafts
Robert W. Fogel, Nobelpreis for economic science [1993
Alexander Gerschenkron
Eli Heck
Charles P. Kindleberger
Douglas North, Nobelpreis for economic science 1993

In Germany:

William Abel
Werner Abelshauser
Knut Borchardt
William Heyd
Hans Pohl
Hermann Kellenbenz
Aloys trained
Richard Tilly
Wolfgang anger
Pure hard Spree

Literature

Methodical introductions

Rolf walter: Introduction to the economic and social history. Paderborn 1994, ISBN 3506994328
Gerold Ambrosius, Dietmar Petzina, Werner awkward one (Hrsg.): Modern restaurant history: An introduction for historians and economists. Munich 1996, ISBN 3486560980
Christoph book home: Introduction to restaurant history Munich 1997, ISBN 3406419011
Ludwig Beutin/Hermann Kellenbenz: Bases of the study of restaurant history. Cologne [among other things] 1973, ISBN 3412863734
Wolfgang anger: Introduction to the economic and social history of the Middle Ages and the modern times: Problems and methods. 2. , edition extended. Munich 1974, ISBN 3406054846

Topic tables introductions

Rolf walter: Restaurant economics: from the mercantilism to the present. 4. , and updated edition revised. Cologne [among other things] 2003, ISBN 3412118036
Hermann Kellenbenz: German restaurant history. 2 volumes. Munich 1977/1981, ISBN 3406069878/3406069886