By B. Ann Tlusty
Lining the streets contained in the city's gates, clustered in its middle, and thinly scattered between its again quarters have been Augsburg's taverns and ingesting rooms. those associations ranged from the poorly lit rooms of backstreet wine dealers to the frilly marble halls frequented by way of society's such a lot privileged participants. city consuming rooms supplied greater than foodstuff, drink, and accommodation for his or her visitors. in addition they conferred upon their viewers a feeling of social identification commensurate with their prestige. like any German towns, Augsburg in the course of the 16th and 17th centuries had a heritage formed via the political occasions attending the Reformation, the post-Reformation, and the Thirty Years' struggle; its social and political personality used to be additionally mirrored and supported by means of its private and non-private consuming rooms.
In Bacchus and Civic Order: The tradition of Drink in Early sleek Germany, Ann Tlusty examines the social and cultural services served by means of ingesting and tavern existence in Germany among 1500 and 1700, and demanding situations present theories approximately city id, sociability, and tool. via her reconstruction of the social historical past of Augsburg, from beggars to council contributors, Tlusty additionally sheds gentle on such varied issues as social ritual, gender and family kin, clinical perform, and the worries of civic leaders with public healthiness and poverty. Drunkenness, dueling, and other kinds of tavern comportment which can look "disorderly" to us this day grow to be the inevitable, even fascinating results of a society functioning based on its personal rules.
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Extra resources for Bacchus and Civic Order: The Culture of Drink in Early Modern Germany (Studies in Early Modern German History)
During the Thirty Years’ War the trend accelerated, as the destruction of many vineyards put wine in increasingly short supply. The improved transportation networks of the seventeenth century ensured a supply of imported Italian and Spanish wine for the elite wine drinkers, and the commoners contented themselves with beer and brandy. By the end of the war, the number of brewers in Augsburg had grown to over ninety, while the city’s population had dropped by more than half. Although lists of wine sellers for the sixteenth century do not exist, real estate records and military musters of the seventeenth century do allow an estimated count of wine taverns for the period.
19 This can be explained not only by its proximity to a water supply and to the city gate but also by the fact that it lay along the route taken by merchants and wine carters heading for the Wine Market (Weinmarkt). The regular trafﬁc of well-to-do travelers helped support a thriving brewing business. Yet travelers were not the only visitors to the taverns of Baker Lane; tavern keepers here proﬁted from local customers as well. 20 If our traveler’s appearance and the coins he carried were both reputable, a visitor of common status might ﬁnd a bed in one of Baker Lane’s taverns, 24 The Culture of Drink in the Early Modern German City Image not available Figure .
What services did it provide and what drinks did it serve? How did tavern keepers identify themselves with their trade? What status within the community did their position confer on them? An examination of the drink trade in Augsburg offers further support for the thesis that taverns buttressed rather than undermined established norms of status and identity. This point is illustrated ﬁrst by the gradual rise in the status of wine in relation to beer during the late sixteenth and early seventeenth centuries.