{"id":675,"date":"2021-10-22T13:08:13","date_gmt":"2021-10-22T11:08:13","guid":{"rendered":"https:\/\/wp.uni-koblenz.de\/esskulturen\/?page_id=675"},"modified":"2025-05-27T15:50:14","modified_gmt":"2025-05-27T13:50:14","slug":"service-kraefte","status":"publish","type":"page","link":"https:\/\/wp.uni-koblenz.de\/esskulturen\/service-kraefte\/","title":{"rendered":"Service-Kr\u00e4fte"},"content":{"rendered":"\n\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-675\" data-postid=\"675\" class=\"themify_builder_content themify_builder_content-675 themify_builder tf_clear\">\n    \t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_4d14987 tb_first tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_skpq988 tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    \t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_soeb789 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col-full first tb_whxj789\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_s62g947   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 18pt;\">Service-Kr\u00e4fte.<\/span><br><span style=\"font-size: 18pt;\">Sozialstatus und Rollenspiel<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_g5er965 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_0dw1966\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module image -->\n<div  class=\"module module-image tb_h995859   image-top tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n\t\t    <img loading=\"lazy\" decoding=\"async\" width=\"1341\" height=\"984\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Nische-Dienstpersonal.png\" class=\"wp-post-image wp-image-1692\" title=\"Nische-Dienstpersonal\" alt=\"Nische-Dienstpersonal\" srcset=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Nische-Dienstpersonal.png 1341w, https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Nische-Dienstpersonal-800x587.png 800w\" sizes=\"auto, (max-width: 1341px) 100vw, 1341px\" \/>\t\n\t\t<\/div>\n\t<!-- \/image-wrap -->\n    \n    \t<\/div>\n<!-- \/module image --><!-- module text -->\n<div  class=\"module module-text tb_idrq931   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 10pt;\"><em>Das geheime Wirken der Dinge &#8211; Esskulturen eine forschende Ausstellung\u00a0<\/em><br>Blick in die Nische \u201eDienstpersonal\u201c, <span style=\"font-size: 8pt;\"><span style=\"font-size: 10pt;\">Landesmuseum Koblenz, Oktober 2020<br><\/span>Foto: Ulrich Pfeuffer, GDKE<\/span><\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_9v8y967\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_ah99660   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>Gehobene Esskultur braucht Personal. Ein Koch bereitet die Speisen zu, Diener tragen sie auf und verbinden die Orte von Herstellung und Verzehr. Heute werden diese Leistungen vornehmlich im \u00f6ffentlichen Raum und von mehr oder minder gut bezahlten Service-Kr\u00e4ften erbracht.<\/p>\n<p>In den Familien der Ober- und Mittelschicht des 19. und 20. Jahrhunderts verk\u00f6rpert das Servicepersonal die etablierten gesellschaftlichen Unterschiede. Dabei spielen Gender und Ethnie eine wichtige Rolle.<\/p>    <\/div>\n<\/div>\n<!-- \/module text --><!-- module text -->\n<div  class=\"module module-text tb_afrd16   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p style=\"text-align: right;\"><span style=\"text-decoration: underline; font-size: 10pt;\"><span style=\"color: #000000; text-decoration: underline;\"><a style=\"color: #000000; text-decoration: underline;\" href=\"https:\/\/kola.opus.hbz-nrw.de\/frontdoor\/index\/index\/searchtype\/series\/id\/14\/docId\/2216\/start\/3\/rows\/10\" target=\"_blank\" rel=\"noopener\">Bulletin Esskulturen &#8216;Service-Kr\u00e4fte&#8217;<\/a><br><\/span><\/span><span style=\"text-decoration: underline; font-size: 10pt;\"><span style=\"color: #000000; text-decoration: underline;\"><a style=\"color: #000000; text-decoration: underline;\" href=\"https:\/\/youtu.be\/gw4nZMnP_vU\" target=\"_blank\" rel=\"noopener\">Interview<\/a><\/span><\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t\t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_3z10517 tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_6mp1517 tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    \t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_oph0206 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col-full first tb_jx4i206\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_y2bh101   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 18pt;\">Dienstpersonal als Dekor<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_ji5346 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 49.39%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_l1kb345\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module image -->\n<div  class=\"module module-image tb_udlu816   image-left tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n\t\t    <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Dienstpersonal-als-Dekor-01.jpg\" width=\"217\" height=\"289\" class=\"wp-post-image wp-image-1667\" title=\"Dienstpersonal-als-Dekor-01\" alt=\"Dienstpersonal-als-Dekor-01\">\t\n\t\t<\/div>\n\t<!-- \/image-wrap -->\n    \n    \t<\/div>\n<!-- \/module image --><!-- module image -->\n<div  class=\"module module-image tb_f5p8295   image-center tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n\t\t    <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Dienstpersonal-als-Dekor-02-vertikal.jpg\" width=\"214\" height=\"307\" class=\"wp-post-image wp-image-1668\" title=\"Dienstpersonal-als-Dekor-02-vertikal\" alt=\"Dienstpersonal-als-Dekor-02-vertikal\">\t\n\t\t<\/div>\n\t<!-- \/image-wrap -->\n    \n    \t<\/div>\n<!-- \/module image -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 47.41%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_5b0f46\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_v6ca642   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>K\u00f6che, Hausm\u00e4dchen und Diener sind f\u00fcr den reibungslosen Ablauf der Mahlzeiten unverzichtbar. Die unterschiedlichen Bezeichnungen beinhalten zugleich Status und Rollenzuweisungen. Arbeitstaugliche Kleidung (Kochm\u00fctze, Sch\u00fcrze, Livree) kennzeichnet die Aufgaben der Bediensteten.<\/p>\n<p>H\u00e4ufig werden ihre Funktionen auf Dekorgegenst\u00e4nde \u00fcbertragen: Sie halten Tischkarten in den H\u00e4nden, w\u00e4rmen Eier oder Teekannen und sind in Form von Tischglocken jederzeit verf\u00fcgbar<\/p>\n<p><span style=\"font-size: 10pt;\">Figurinen aus der Sammlung Poignard<\/span><br><span style=\"font-size: 10.6667px;\">Fotos: Ulrich Pfeuffer, GDKE<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t\t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_pb3x590 tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_lhnc591 tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    \t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_g97n200 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col-full first tb_bcl0200\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_rqty655   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 18pt;\">Reklamesammelkarten der Sammlung Poignard<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_ysgn400 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_56h3400\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <div  class=\"module tf_clearfix themify_builder_slider_wrap module-slider tb_piq023 customSlider slider-default   tb_gs682617\" data-lazy=\"1\">\n        <div class=\"themify_builder_slider tf_carousel tf_swiper-container tf_rel tf_overflow\" data-lazy=\"1\"\t\t    data-tbreakpoints=\"1024\"\n\t\t    data-mbreakpoints=\"480\"\n\tdata-visible=\"1\"\n\tdata-tab-visible=\"1\"\n\tdata-mob-visible=\"1\"\n\tdata-scroll=\"1\"\n\t\t    \t\t    \t\t\t    data-auto=\"5000\"\n\t\t\t    data-controller=\"1\"\n\t\t\t    data-pause_hover=\"0\"\n\t\t    \tdata-speed=\"1\"\n\tdata-wrapvar=\"1\"\n\tdata-slider_nav=\"0\"\n\tdata-pager=\"1\"\n\tdata-effect=\"fade\" \n\tdata-height=\"auto\"\n\tdata-horizontal=\"0\"\n\t\t    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decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" class=\"tf_svg_lazy\" width=\"360\" height=\"536\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Werbekarte-01.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img decoding=\"async\" data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Werbekarte-01.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript>                                            <\/div><!-- \/slide-image -->\n                \n                            <\/div>\n        <\/div>\n                     <div class=\"tf_swiper-slide\">\n            <div class=\"slide-inner-wrap\">\n                                    <div class=\"tf_rel tf_lazy slide-image\">\n                                                                            <img src=\"data:image\/svg+xml;charset=UTF-8,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20width%3D%22373%22%20height%3D%22523%22%3E%3Cg%20fill%3D%22%23a58d77%22%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%239a7732%22%20x%3D%22124%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%23734b35%22%20x%3D%22248%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%23ede1d3%22%20y%3D%22174%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%238a6533%22%20x%3D%22124%22%20y%3D%22174%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%23916934%22%20x%3D%22248%22%20y%3D%22174%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%237e5b36%22%20y%3D%22348%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%23522c21%22%20x%3D%22124%22%20y%3D%22348%22%2F%3E%3Crect%20width%3D%22124%22%20height%3D%22174%22%20fill%3D%22%23a97d57%22%20x%3D%22248%22%20y%3D%22348%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E\" decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" class=\"tf_svg_lazy\" width=\"373\" height=\"523\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-02.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img decoding=\"async\" data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-02.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript>                                            <\/div><!-- \/slide-image -->\n                \n                            <\/div>\n        <\/div>\n                     <div class=\"tf_swiper-slide\">\n            <div class=\"slide-inner-wrap\">\n                                    <div class=\"tf_rel tf_lazy slide-image\">\n                                                                            <img src=\"data:image\/svg+xml;charset=UTF-8,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20width%3D%22587%22%20height%3D%22405%22%3E%3Cg%20fill%3D%22%237e664c%22%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%237b705d%22%20x%3D%22195%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%23826747%22%20x%3D%22390%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%2364492d%22%20y%3D%22135%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%238d5d51%22%20x%3D%22195%22%20y%3D%22135%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%2381683e%22%20x%3D%22390%22%20y%3D%22135%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%2371523c%22%20y%3D%22270%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%23ac8e72%22%20x%3D%22195%22%20y%3D%22270%22%2F%3E%3Crect%20width%3D%22195%22%20height%3D%22135%22%20fill%3D%22%23322d0c%22%20x%3D%22390%22%20y%3D%22270%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E\" decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" class=\"tf_svg_lazy\" width=\"587\" height=\"405\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-03.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img decoding=\"async\" data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-03.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript>                                            <\/div><!-- \/slide-image -->\n                \n                            <\/div>\n        <\/div>\n                     <div class=\"tf_swiper-slide\">\n            <div class=\"slide-inner-wrap\">\n                                    <div class=\"tf_rel tf_lazy slide-image\">\n                                                                            <img 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decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" class=\"tf_svg_lazy\" width=\"675\" height=\"445\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-04.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img decoding=\"async\" data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-04.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript>                                            <\/div><!-- \/slide-image -->\n                \n                            <\/div>\n        <\/div>\n                     <div class=\"tf_swiper-slide\">\n            <div class=\"slide-inner-wrap\">\n                                    <div class=\"tf_rel tf_lazy slide-image\">\n                                                                            <img src=\"data:image\/svg+xml;charset=UTF-8,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20width%3D%22549%22%20height%3D%22732%22%3E%3Cg%20fill%3D%22%23a39b87%22%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23b4a98d%22%20x%3D%22183%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23d9d0b0%22%20x%3D%22366%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23c2bfbc%22%20y%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23845719%22%20x%3D%22183%22%20y%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%239e5f1a%22%20x%3D%22366%22%20y%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23a79773%22%20y%3D%22488%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%2380561e%22%20x%3D%22183%22%20y%3D%22488%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%2363481d%22%20x%3D%22366%22%20y%3D%22488%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E\" decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" class=\"tf_svg_lazy\" width=\"440\" height=\"586\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2022\/01\/Fleischextraktdose.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img decoding=\"async\" data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2022\/01\/Fleischextraktdose.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript>                                            <\/div><!-- \/slide-image -->\n                \n                            <\/div>\n        <\/div>\n    \t\t    <\/div>\n    <\/div>\n<\/div>\n\t        <\/div>\n\t    \t<\/div>\n\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_6wjc400\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_zkgr989   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>Der in Darmstadt geborene Chemiker Justus von Liebig (1803-1873) lie\u00df seit 1862 in Uruguay Fleischextrakt produzieren. Das haltbare Konzentrat wurde aus Fleischresten bei der Ledergewinnung von Rindern hergestellt und nach Europa verschifft.<\/p>\n<p>Auch die konkurrierende Firma<em> Kemmerich &amp; Co <\/em>vertrieb unterschiedliche Fleischextrakte.<\/p>\n<p>Zur Produktvermarktung nutzte man bebilderte Werbek\u00e4rtchen. Die Reklamesammelkarten des 19. Jahrhunderts lassen h\u00e4ufig stereotype Vorstellungen erkennen und dokumentieren rassistische und chauvinistische Vorurteile. Als vermeintlich harmloser Humor trugen sie zur Fortschreibung problematischer Zusammenh\u00e4nge zwischen Geschlecht, Hautfarbe und sozialem Status bei.<\/p>\n<p>\u00a0<\/p>    <\/div>\n<\/div>\n<!-- \/module text --><!-- module text -->\n<div  class=\"module module-text tb_cbqu845   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 10pt;\">Reklamesammelkarten der Firmen Liebig und Kemmerich, 2. H\u00e4lfte des 19. Jahrhunderts<br><\/span><span style=\"font-size: 8pt;\">Fotos: Ulrich Pfeuffer, GDKE<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t\t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_pruk380 tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_840u381 tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_85i844   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 18pt;\">&#8220;Hints to Help&#8221; &#8211; Servicepersonal in den USA<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_0h9u381 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_8w3t381\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module image -->\n<div  class=\"module module-image tb_7pj0381   image-center tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n\t\t    <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Ratgeber-01-Roberts.png\" width=\"216\" height=\"377\" class=\"wp-post-image wp-image-1696\" title=\"Ratgeber-01-Roberts\" alt=\"Ratgeber-01-Roberts\">\t\n\t\t<\/div>\n\t<!-- \/image-wrap -->\n    \n    \t<\/div>\n<!-- \/module image --><!-- module text -->\n<div  class=\"module module-text tb_vsd5381   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p style=\"text-align: center;\"><span style=\"font-size: 10pt;\">Robert Roberts, <em>The House Servant\u2019s Directory <br>Or, a Monitor for Private Families<br><\/em><\/span><span style=\"font-size: 8pt;\">Titelblatt der zweiten Ausgabe.<\/span><span style=\"font-size: 8pt;\">Boston\/ New York, 1828 [Erstausgabe 1827]<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_j36q382 repeat\" > \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_8ji7382   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 1em;\">Dieser Ratgeber sticht hervor, da er von einem afro-amerikanischen freien Diener verfasst wurde, der u.a. f\u00fcr den Governor von Massachusetts gearbeitet hat. Zwar betont er immer wieder die Unterw\u00fcrfigkeit des Dieners, beansprucht aber f\u00fcr sich gleichzeitig <\/span><em style=\"font-size: 1em;\">equality<\/em>, <span style=\"font-size: 1em;\">indem er die eigene Kompetenz im Umgang u.a. mit der materiellen Kultur der Mittel- und Oberschicht betont.<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text --><!-- module tab -->\n<div  id=\"tb_iulq208\" class=\"module ui module-tab tb_iulq208 minimal tab-style-default  tb_default_color \" data-lazy=\"1\">\n        <div class=\"builder-tabs-wrap tf_rel\">\n\t\t<div class=\"tab-nav-current-active tf_hide\">\n\t\t\t<span class=\"tab_burger_icon tf_hide tf_rel\"><\/span>\n\t\t\t<span class=\"tb_tab_title\">Zitat<\/span>\n\t\t<\/div>\n\t\t<ul class=\"tab-nav tf_clearfix\">\n\t\t\t\t\t\t<li class=\"current\" aria-expanded=\"true\">\n\t\t\t\t<a href=\"#tab-tb_iulq208-0\">\n\t\t\t\t\t\t\t\t\t\t<span>Zitat<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/li>\n\t\t\t\t\t\t<li aria-expanded=\"false\">\n\t\t\t\t<a href=\"#tab-tb_iulq208-1\">\n\t\t\t\t\t\t\t\t\t\t<span>\u00dcbersetzung<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/li>\n\t\t\t\t\t<\/ul>\n\n\t\t\t\t\t<div data-id=\"tab-tb_iulq208-0\" class=\"tab-content\" aria-hidden=\"false\">\n\t\t\t\t<div class=\"tb_text_wrap\">\n\t\t\t\t\t<p><span style=\"color: #000000;\">&#8220;The beauty of a servant is to go quietly about the room when changing plates or dishes; he never should seem to be in the least hurry or confusion, for this plainly shows that he is deficient of his duty. [\u2026] You should always have a quick, but light and smooth step, around the room while waiting; practice will soon bring you to this. And in the next place you should always wear tight shoes or thin pumps while waiting at dinner, as it is impossible for you to go quick and light, if you wear heavy shoes or boots, in the parlour. &#8221; (50)<\/span><\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<div data-id=\"tab-tb_iulq208-1\" class=\"tab-content\" aria-hidden=\"true\">\n\t\t\t\t<div class=\"tb_text_wrap\">\n\t\t\t\t\t<p><span style=\"color: #000000;\">&#8220;Sch\u00f6n ist es, wenn der Diener beim Auftragen und Abr\u00e4umen der Teller oder Speisen leise durch den Raum geht; er sollte niemals so aussehen, als ob er in Eile oder verwirrt w\u00e4re, denn dies ist ein deutliches Zeichen seiner Unzul\u00e4nglichkeit. [\u2026] Man sollte sich beim Servieren immer mit schnellem, aber leichtem und ruhigem Schritt durch den Raum bewegen; dies kann durch \u00dcbung schnell erreicht werden. Au\u00dferdem sollte man immer enge oder leichte Schuhe ohne Absatz tragen, w\u00e4hrend man das Abendessen serviert, denn es ist unm\u00f6glich, sich schnell und leichtf\u00fc\u00dfig zu bewegen, wenn man schwere Schuhe oder Stiefel im Salon anhat.&#8221;<\/span><\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t    <\/div>\n<\/div>\n<!-- \/module tab -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t\t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_6hag136 tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_wy78136 fullcover tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module image -->\n<div  class=\"module module-image tb_dkx3394   image-center tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n\t\t    <img decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2022\/01\/amalie_v2.png\" height=\"700\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\">\t\n\t\t<\/div>\n\t<!-- \/image-wrap -->\n    \n    \t<\/div>\n<!-- \/module image -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t\t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_sbzk136 tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_0px1136 tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    \t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_000y397 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col-full first tb_la4w398\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_acz0756   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 18pt;\">Vom Kellnern und anderen Schrecklichkeiten<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_uuny686 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 64.99%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_38aw686\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_9d7g686  repeat \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>1. \u2013 Aufwartende Frauen (Frances Donovan, The Woman Who Waits, 1920)<br><br><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 31.81%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_r9m5687\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module widget -->\n<div  class=\"module module-widget tb_m97t326  repeat\" data-lazy=\"1\">\n\t<div class=\"widget widget_media_audio\"><audio class=\"wp-audio-shortcode\" id=\"audio-675-1\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3?_=1\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3?_=1\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3<\/a><\/audio><\/div><\/div>\n<!-- \/module widget -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t<!-- module divider -->\n<div  class=\"module tf_mw module-divider tb_wk1i892 solid   \" style=\"border-width: 1px;border-color: #000;\" data-lazy=\"1\">\n    <\/div>\n<!-- \/module divider -->\n\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_0ff1484 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 64.99%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_69yt485\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_hobn916  repeat \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>2. \u2013 Der Kellner als inkorporierte Verlogenheit (George Orwell, <em>Down and Out in Paris and London<\/em>, 1933\/ Jean Paul Sartre, <em>L\u2019\u00eatre et le n\u00e9ant<\/em>, 1943; <em>Huis clos<\/em>, 1944)<\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 31.81%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_kgu0485\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module widget -->\n<div  class=\"module module-widget tb_gbvv244  \" data-lazy=\"1\">\n\t<div class=\"widget widget_media_audio\"><audio class=\"wp-audio-shortcode\" id=\"audio-675-2\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3?_=2\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3?_=2\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3<\/a><\/audio><\/div><\/div>\n<!-- \/module widget -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t<!-- module divider -->\n<div  class=\"module tf_mw module-divider tb_mv54302 solid   \" style=\"border-width: 1px;border-color: #000;\" data-lazy=\"1\">\n    <\/div>\n<!-- \/module divider -->\n\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_jt8a915 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 64.99%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_erny915\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_44t7915  repeat \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>3. \u2013 Der sozialistische Kellner (Alfred K\u00f6lling, Theorie und Praxis, 1956)<br><br><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 31.81%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_mpmg916\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module widget -->\n<div  class=\"module module-widget tb_tpgi50  \" data-lazy=\"1\">\n\t<div class=\"widget widget_media_audio\"><audio class=\"wp-audio-shortcode\" id=\"audio-675-3\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3?_=3\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3?_=3\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3<\/a><\/audio><\/div><\/div>\n<!-- \/module widget -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t<!-- module divider -->\n<div  class=\"module tf_mw module-divider tb_v7yp621 solid   \" style=\"border-width: 1px;border-color: #000;\" data-lazy=\"1\">\n    <\/div>\n<!-- \/module divider -->\n\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_wic0376 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 64.99%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_ol1m377\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_sm3v378  repeat \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>4 \u2013 Kommerzialisierung der Gef\u00fchle (Arlie Hochschild, The Managed Heart: Commercialization of Human Feeling, 1983)<\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 31.81%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_4jky378\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module widget -->\n<div  class=\"module module-widget tb_a7bs675  \" data-lazy=\"1\">\n\t<div class=\"widget widget_media_audio\"><audio class=\"wp-audio-shortcode\" id=\"audio-675-4\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3?_=4\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3?_=4\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3<\/a><\/audio><\/div><\/div>\n<!-- \/module widget -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t<!-- module divider -->\n<div  class=\"module tf_mw module-divider tb_93j8837 solid   \" style=\"border-width: 1px;border-color: #000;\" data-lazy=\"1\">\n    <\/div>\n<!-- \/module divider -->\n\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_tsjg961 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 64.99%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_9hb0961\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_isxz962  repeat \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>5 \u2013 Kellnern als Selbstversuch (Barbara Ehrenreich, Arbeit poor: Unterwegs in der Dienstleistungsgesellschaft, 2001)<\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 31.81%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_odt2962\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module widget -->\n<div  class=\"module module-widget tb_46qg630  \" data-lazy=\"1\">\n\t<div class=\"widget widget_media_audio\"><audio class=\"wp-audio-shortcode\" id=\"audio-675-5\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3?_=5\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3?_=5\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3<\/a><\/audio><\/div><\/div>\n<!-- \/module widget -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t<!-- module divider -->\n<div  class=\"module tf_mw module-divider tb_bizi893 solid   \" style=\"border-width: 1px;border-color: #000;\" data-lazy=\"1\">\n    <\/div>\n<!-- \/module divider -->\n\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_xkmg752 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 64.99%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_tj5p752\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_choj753  repeat \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>6 \u2013 Rassismus und Feinschmeckerkultur (Saru Jayaraman)<br><br><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 31.81%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_2gyn753\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module widget -->\n<div  class=\"module module-widget tb_bdbz908  \" data-lazy=\"1\">\n\t<div class=\"widget widget_media_audio\"><audio class=\"wp-audio-shortcode\" id=\"audio-675-6\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3?_=6\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3?_=6\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3<\/a><\/audio><\/div><\/div>\n<!-- \/module widget -->\n\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_qrry614 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col-full first tb_e0j3615\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module divider -->\n<div  class=\"module tf_mw module-divider tb_fl63905 solid   \" style=\"border-width: 50px;border-color: rgba(0,0,0, 0.00);\" data-lazy=\"1\">\n    <\/div>\n<!-- \/module divider -->\n<!-- module text -->\n<div  class=\"module module-text tb_psc7536   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 12pt;\">aus:\u00a0Christoph Ribbat, <em>Im Restaurant. Eine Geschichte aus dem Bauch der Moderne,\u00a0<\/em>\u00a0Frankfurt am Main 2020,<\/span><br><span style=\"font-size: 12pt;\">gelesen von Annika Woyda (Theater Ehrenbreitstein), <\/span><span style=\"font-size: 12pt;\">Mitschnitt vom 24. August 2021, Stadtbibliothek Koblenz<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t\t<!-- module_row -->\n\t<div  data-lazy=\"1\" class=\"module_row themify_builder_row repeat tb_v5d8365 tf_clearfix\" >\n\t    \t\t<div class=\"row_inner col_align_middle tf_box tf_w tf_rel\">\n\t\t\t<div  data-lazy=\"1\" class=\"module_column tb-column col-full first tb_7muw366 tf_box\">\n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    \t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_kjua951 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  data-lazy=\"1\" class=\"sub_column module_column tf_box col-full first tb_qje6952\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_0s1c126   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 18pt;\">Service-Kr\u00e4fte der Zukunft?<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t<div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tb_c2nk575 tf_w tf_clearfix\">\n\t    \t\t<div class=\"subrow_inner col_align_middle tf_box tf_w\">\n\t\t\t<div  style=\"width: 57.06%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 first tb_19ou575\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module image -->\n<div  class=\"module module-image tb_8cp0893   image-top tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n\t\t    <img decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Service-Android-LISA.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\">\t\n\t\t<\/div>\n\t<!-- \/image-wrap -->\n    \n    \t<\/div>\n<!-- \/module image --><!-- module text -->\n<div  class=\"module module-text tb_c8bi70   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p><span style=\"font-size: 10pt;\">Der an der Universit\u00e4t Koblenz-Landau entwickelte Service Android LISA im Einsatz\u00a0<br><\/span><span style=\"font-size: 8pt;\">\u00a9 Foto: AGAS, Universit\u00e4t Koblenz<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t<div  style=\"width: 39.74%\" data-lazy=\"1\" class=\"sub_column module_column tf_box col2-1 last tb_5yfj575\"> \n\t    \t    \t        <div class=\"tb-column-inner tf_box tf_w\">\n\t\t    <!-- module text -->\n<div  class=\"module module-text tb_55v3254   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n    <p>Wenn man der derzeit dominanten Position der kognitiven Neurowissenschaften Glauben schenken m\u00f6chte, so findet unsere Kognition allein im Kopf statt. Wir scheinen ein vom Gehirn konstruiertes Ich zu sein, das aus der zerebralen H\u00f6hle heraus einen Einblick in die Welt da drau\u00dfen finden m\u00f6chte. [&#8230;] Dass ein derart distanziertes, individualistisches und computer\u00e4hnliches Verh\u00e4ltnis die Beziehung unseres Geistes zu unserer Umwelt bestimmen soll, d\u00fcrfte sicherlich nicht nur Kellnerinnen und Kellnern unplausibel erscheinen.<\/p>\n<p><span style=\"font-size: 12pt;\">aus: Maik Exner, <em>Service-Kr\u00e4fte in Aktion<\/em>, Bulletin Esskulturen, Mappe IV, <em>Service-Kr\u00e4fte,<\/em> Faszikel 24.<\/span><\/p>    <\/div>\n<\/div>\n<!-- \/module text -->\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t<\/div><!-- \/themify_builder_sub_row -->\n\t\t        <\/div>\n\t    \t<\/div>\n\t\t    <\/div>\n\t    <!-- \/row_inner -->\n\t<\/div>\n\t<!-- \/module_row -->\n\t<\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>Service-Kr\u00e4fte.Sozialstatus und Rollenspiel<\/p>\n","protected":false},"author":571,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-675","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"<p>Service-Kr\u00e4fte.<br>Sozialstatus und Rollenspiel<\/p>\n<img loading=\"lazy\" decoding=\"async\" width=\"1341\" height=\"984\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Nische-Dienstpersonal.png\" title=\"Nische-Dienstpersonal\" alt=\"Nische-Dienstpersonal\" srcset=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Nische-Dienstpersonal.png 1341w, https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Nische-Dienstpersonal-800x587.png 800w\" sizes=\"auto, (max-width: 1341px) 100vw, 1341px\" \/>\n<p><em>Das geheime Wirken der Dinge - Esskulturen eine forschende Ausstellung\u00a0<\/em><br>Blick in die Nische \u201eDienstpersonal\u201c, Landesmuseum Koblenz, Oktober 2020<br>Foto: Ulrich Pfeuffer, GDKE<\/p>\n<p>Gehobene Esskultur braucht Personal. Ein Koch bereitet die Speisen zu, Diener tragen sie auf und verbinden die Orte von Herstellung und Verzehr. Heute werden diese Leistungen vornehmlich im \u00f6ffentlichen Raum und von mehr oder minder gut bezahlten Service-Kr\u00e4ften erbracht.<\/p> <p>In den Familien der Ober- und Mittelschicht des 19. und 20. Jahrhunderts verk\u00f6rpert das Servicepersonal die etablierten gesellschaftlichen Unterschiede. Dabei spielen Gender und Ethnie eine wichtige Rolle.<\/p>\n<p style=\"text-align: right;\"><a style=\"color: #000000; text-decoration: underline;\" href=\"https:\/\/kola.opus.hbz-nrw.de\/frontdoor\/index\/index\/searchtype\/series\/id\/14\/docId\/2216\/start\/3\/rows\/10\" target=\"_blank\" rel=\"noopener\">Bulletin Esskulturen 'Service-Kr\u00e4fte'<\/a><br><a style=\"color: #000000; text-decoration: underline;\" href=\"https:\/\/youtu.be\/gw4nZMnP_vU\" target=\"_blank\" rel=\"noopener\">Interview<\/a><\/p>\n<p>Dienstpersonal als Dekor<\/p>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Dienstpersonal-als-Dekor-01.jpg\" width=\"217\" height=\"289\" title=\"Dienstpersonal-als-Dekor-01\" alt=\"Dienstpersonal-als-Dekor-01\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Dienstpersonal-als-Dekor-02-vertikal.jpg\" width=\"214\" height=\"307\" title=\"Dienstpersonal-als-Dekor-02-vertikal\" alt=\"Dienstpersonal-als-Dekor-02-vertikal\">\n<p>K\u00f6che, Hausm\u00e4dchen und Diener sind f\u00fcr den reibungslosen Ablauf der Mahlzeiten unverzichtbar. Die unterschiedlichen Bezeichnungen beinhalten zugleich Status und Rollenzuweisungen. Arbeitstaugliche Kleidung (Kochm\u00fctze, Sch\u00fcrze, Livree) kennzeichnet die Aufgaben der Bediensteten.<\/p> <p>H\u00e4ufig werden ihre Funktionen auf Dekorgegenst\u00e4nde \u00fcbertragen: Sie halten Tischkarten in den H\u00e4nden, w\u00e4rmen Eier oder Teekannen und sind in Form von Tischglocken jederzeit verf\u00fcgbar<\/p> <p>Figurinen aus der Sammlung Poignard<br>Fotos: Ulrich Pfeuffer, GDKE<\/p>\n<p>Reklamesammelkarten der Sammlung Poignard<\/p>\n<img 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src=\"data:image\/svg+xml;charset=UTF-8,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20width%3D%22675%22%20height%3D%22445%22%3E%3Cg%20fill%3D%22%23717461%22%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%234b6a4c%22%20x%3D%22225%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%23d9bca3%22%20x%3D%22450%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%23a48f7a%22%20y%3D%22148%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%23f1e2b4%22%20x%3D%22225%22%20y%3D%22148%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%23ebd19c%22%20x%3D%22450%22%20y%3D%22148%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%2380746b%22%20y%3D%22296%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%239fa496%22%20x%3D%22225%22%20y%3D%22296%22%2F%3E%3Crect%20width%3D%22225%22%20height%3D%22148%22%20fill%3D%22%23b89e68%22%20x%3D%22450%22%20y%3D%22296%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E\" decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" width=\"675\" height=\"445\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-04.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/12\/Werbekarte-04.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript> <img src=\"data:image\/svg+xml;charset=UTF-8,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20width%3D%22549%22%20height%3D%22732%22%3E%3Cg%20fill%3D%22%23a39b87%22%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23b4a98d%22%20x%3D%22183%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23d9d0b0%22%20x%3D%22366%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23c2bfbc%22%20y%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23845719%22%20x%3D%22183%22%20y%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%239e5f1a%22%20x%3D%22366%22%20y%3D%22244%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%23a79773%22%20y%3D%22488%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%2380561e%22%20x%3D%22183%22%20y%3D%22488%22%2F%3E%3Crect%20width%3D%22183%22%20height%3D%22244%22%20fill%3D%22%2363481d%22%20x%3D%22366%22%20y%3D%22488%22%2F%3E%3C%2Fg%3E%3C%2Fsvg%3E\" decoding=\"async\" loading=\"lazy\" data-lazy=\"1\" width=\"440\" height=\"586\" data-tf-src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2022\/01\/Fleischextraktdose.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><noscript><img data-tf-not-load src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2022\/01\/Fleischextraktdose.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\"><\/noscript>\n<p>Der in Darmstadt geborene Chemiker Justus von Liebig (1803-1873) lie\u00df seit 1862 in Uruguay Fleischextrakt produzieren. Das haltbare Konzentrat wurde aus Fleischresten bei der Ledergewinnung von Rindern hergestellt und nach Europa verschifft.<\/p> <p>Auch die konkurrierende Firma<em> Kemmerich &amp; Co <\/em>vertrieb unterschiedliche Fleischextrakte.<\/p> <p>Zur Produktvermarktung nutzte man bebilderte Werbek\u00e4rtchen. Die Reklamesammelkarten des 19. Jahrhunderts lassen h\u00e4ufig stereotype Vorstellungen erkennen und dokumentieren rassistische und chauvinistische Vorurteile. Als vermeintlich harmloser Humor trugen sie zur Fortschreibung problematischer Zusammenh\u00e4nge zwischen Geschlecht, Hautfarbe und sozialem Status bei.<\/p> <p>\u00a0<\/p>\n<p>Reklamesammelkarten der Firmen Liebig und Kemmerich, 2. H\u00e4lfte des 19. Jahrhunderts<br>Fotos: Ulrich Pfeuffer, GDKE<\/p>\n<p>\"Hints to Help\" - Servicepersonal in den USA<\/p>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Ratgeber-01-Roberts.png\" width=\"216\" height=\"377\" title=\"Ratgeber-01-Roberts\" alt=\"Ratgeber-01-Roberts\">\n<p style=\"text-align: center;\">Robert Roberts, <em>The House Servant\u2019s Directory <br>Or, a Monitor for Private Families<br><\/em>Titelblatt der zweiten Ausgabe.Boston\/ New York, 1828 [Erstausgabe 1827]<\/p>\n<p>Dieser Ratgeber sticht hervor, da er von einem afro-amerikanischen freien Diener verfasst wurde, der u.a. f\u00fcr den Governor von Massachusetts gearbeitet hat. Zwar betont er immer wieder die Unterw\u00fcrfigkeit des Dieners, beansprucht aber f\u00fcr sich gleichzeitig <em style=\"font-size: 1em;\">equality<\/em>, indem er die eigene Kompetenz im Umgang u.a. mit der materiellen Kultur der Mittel- und Oberschicht betont.<\/p>\n<ul><li><h4>Zitat<\/h4><p>\"The beauty of a servant is to go quietly about the room when changing plates or dishes; he never should seem to be in the least hurry or confusion, for this plainly shows that he is deficient of his duty. [\u2026] You should always have a quick, but light and smooth step, around the room while waiting; practice will soon bring you to this. And in the next place you should always wear tight shoes or thin pumps while waiting at dinner, as it is impossible for you to go quick and light, if you wear heavy shoes or boots, in the parlour. \" (50)<\/p><\/li><li><h4>\u00dcbersetzung<\/h4><p>\"Sch\u00f6n ist es, wenn der Diener beim Auftragen und Abr\u00e4umen der Teller oder Speisen leise durch den Raum geht; er sollte niemals so aussehen, als ob er in Eile oder verwirrt w\u00e4re, denn dies ist ein deutliches Zeichen seiner Unzul\u00e4nglichkeit. [\u2026] Man sollte sich beim Servieren immer mit schnellem, aber leichtem und ruhigem Schritt durch den Raum bewegen; dies kann durch \u00dcbung schnell erreicht werden. Au\u00dferdem sollte man immer enge oder leichte Schuhe ohne Absatz tragen, w\u00e4hrend man das Abendessen serviert, denn es ist unm\u00f6glich, sich schnell und leichtf\u00fc\u00dfig zu bewegen, wenn man schwere Schuhe oder Stiefel im Salon anhat.\"<\/p><\/li><\/ul>\n<img src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2022\/01\/amalie_v2.png\" height=\"700\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\">\n<p>Vom Kellnern und anderen Schrecklichkeiten<\/p>\n<p>1. \u2013 Aufwartende Frauen (Frances Donovan, The Woman Who Waits, 1920)<br><br><\/p>\n<audio id=\"audio-675-7\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3?_=7\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3?_=7\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/01-Aufwartende-Frauen.mp3<\/a><\/audio>\n\n<p>2. \u2013 Der Kellner als inkorporierte Verlogenheit (George Orwell, <em>Down and Out in Paris and London<\/em>, 1933\/ Jean Paul Sartre, <em>L\u2019\u00eatre et le n\u00e9ant<\/em>, 1943; <em>Huis clos<\/em>, 1944)<\/p>\n<audio id=\"audio-675-8\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3?_=8\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3?_=8\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/02-Der-Kellner-als-inkorporierte-Verlogenheit.mp3<\/a><\/audio>\n\n<p>3. \u2013 Der sozialistische Kellner (Alfred K\u00f6lling, Theorie und Praxis, 1956)<br><br><\/p>\n<audio id=\"audio-675-9\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3?_=9\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3?_=9\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/03-Der-sozialistische-Kellner.mp3<\/a><\/audio>\n\n<p>4 \u2013 Kommerzialisierung der Gef\u00fchle (Arlie Hochschild, The Managed Heart: Commercialization of Human Feeling, 1983)<\/p>\n<audio id=\"audio-675-10\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3?_=10\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3?_=10\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/04-Kommerzialisierung-der-Gefuehle.mp3<\/a><\/audio>\n\n<p>5 \u2013 Kellnern als Selbstversuch (Barbara Ehrenreich, Arbeit poor: Unterwegs in der Dienstleistungsgesellschaft, 2001)<\/p>\n<audio id=\"audio-675-11\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3?_=11\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3?_=11\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/05-Kellnern-als-Selbstversuch.mp3<\/a><\/audio>\n\n<p>6 \u2013 Rassismus und Feinschmeckerkultur (Saru Jayaraman)<br><br><\/p>\n<audio id=\"audio-675-12\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3?_=12\" \/><source type=\"audio\/mpeg\" src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3?_=12\" \/><a href=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3\">https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/10\/06-Rassismus-und-Feinschmeckerkultur.mp3<\/a><\/audio>\n\n<p>aus:\u00a0Christoph Ribbat, <em>Im Restaurant. Eine Geschichte aus dem Bauch der Moderne,\u00a0<\/em>\u00a0Frankfurt am Main 2020,<br>gelesen von Annika Woyda (Theater Ehrenbreitstein), Mitschnitt vom 24. August 2021, Stadtbibliothek Koblenz<\/p>\n<p>Service-Kr\u00e4fte der Zukunft?<\/p>\n<img src=\"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-content\/uploads\/sites\/162\/2021\/08\/Service-Android-LISA.png\" title=\"Service-Kr\u00e4fte\" alt=\"Service-Kr\u00e4fte\">\n<p>Der an der Universit\u00e4t Koblenz-Landau entwickelte Service Android LISA im Einsatz\u00a0<br>\u00a9 Foto: AGAS, Universit\u00e4t Koblenz<\/p>\n<p>Wenn man der derzeit dominanten Position der kognitiven Neurowissenschaften Glauben schenken m\u00f6chte, so findet unsere Kognition allein im Kopf statt. Wir scheinen ein vom Gehirn konstruiertes Ich zu sein, das aus der zerebralen H\u00f6hle heraus einen Einblick in die Welt da drau\u00dfen finden m\u00f6chte. [...] Dass ein derart distanziertes, individualistisches und computer\u00e4hnliches Verh\u00e4ltnis die Beziehung unseres Geistes zu unserer Umwelt bestimmen soll, d\u00fcrfte sicherlich nicht nur Kellnerinnen und Kellnern unplausibel erscheinen.<\/p> <p>aus: Maik Exner, <em>Service-Kr\u00e4fte in Aktion<\/em>, Bulletin Esskulturen, Mappe IV, <em>Service-Kr\u00e4fte,<\/em> Faszikel 24.<\/p>","_links":{"self":[{"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/pages\/675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/users\/571"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/comments?post=675"}],"version-history":[{"count":27,"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/pages\/675\/revisions"}],"predecessor-version":[{"id":1630,"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/pages\/675\/revisions\/1630"}],"wp:attachment":[{"href":"https:\/\/wp.uni-koblenz.de\/esskulturen\/wp-json\/wp\/v2\/media?parent=675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}