Eating in Budapest's Soup Kitchens. Versions and Aversions from the History of Public Catering (1860–1918)

Abstract

Abstract The growth in Budapest's population at the end of the 19th century was based on the influx of migrants from the countryside, mostly industrial workers. The examination of the social tensions generated by their arrival provides a good illustration of the changes in social policy, one element of which was the operation of soup kitchens. In the mid-19th century, the main driving force behind the founding of soup kitchens was individual religious charity, although by the end of the century, social solidarity and state involvement also contributed to the relief efforts. The present study examines the development of soup kitchens in Budapest based on the historical sources: official documents, and the contemporary press. Using the ethnographic findings of food culture research, it seeks to explain why official soup kitchens were not popular. From an ethnographic point of view, the process of lifestyle change among workers newly breaking away from peasant life and moving to Budapest and its metropolitan area has been little explored to date, and the same applies to the embourgeoisement of the peasantry. When interpreting the processes that accompany labor migration, parallels can be drawn between the eating habits of the workers' regions of origin, the value systems connected with work and food, and the common meals organized for agricultural workers when working away from home. Through a historical and ethnographic approach, the transitional, evolving features of urban foodways emerge in the context of soup kitchens in parallel with the change in lifestyle.