- Vrije Universiteit Brussel
Pleinlaan 2
BE - 1050 Brussel
Belgium
https://orcid.org/0000-0002-8308-2544
- Vrije Universiteit Brussel, History Department, Emeritusadd
- Consumer Culture, Consumer Behavior, Industrial Heritage, Innovation statistics, Marxism, Nutrition, and 36 morePopular Culture, Material Culture Studies, Poverty, Working Classes, Gender Studies, Food Safety, Gastronomy, Food History, History, Brand Management, Retail Management, Buying and Sourcing, Merchandising, Consumer Research, Employment, Unemployment, Wages, Intergenerational Income Distribution, Aggregate Human Capital, Thomas Piketty, Economic History, Cultural History, Belgian History, Sociology of Food and Eating, Food Systems, Social History, Food and Nutrition, Culinary History, Belgium, Anthropology of Food, Cultural Studies, Brussels, Histoire, History Of Food Consumption, Public Health, and Anthropologyedit
- Current interests include the history of living standards in Europe since c. 1800, with special attention to food, work, material culture, and industrial heritage.edit
Recevoir ses convives « comme il faut » au XIXe siècle, c’est présenter une table brillant de mille feux avec de l’argenterie en abondance et des milieux de table fleuris à foison. Le menu est à l’avenant ! A l’époque, l’art de recevoir... more
Recevoir ses convives « comme il faut » au XIXe siècle, c’est présenter une table brillant de mille feux avec de l’argenterie en abondance et des milieux de table fleuris à foison. Le menu est à l’avenant ! A l’époque, l’art de recevoir est en pleine mutation : les plats sont désormais servis individuellement, les mets sucrés sont appelés « desserts » et clôturent le repas, de grands noms tels Carême ou Escoffier apparaissent déjà et
n’hésitent pas à communiquer. Mais la table est plus prestigieuse que conviviale.
n’hésitent pas à communiquer. Mais la table est plus prestigieuse que conviviale.
Research Interests:
""The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad... more
""The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.""
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.""
Research Interests:
" A refreshing addition to the field of food studies … This book makes an important contribution to food studies by placing food in the foreground of identity formation as well as explaining how various groups have used food at various... more
" A refreshing addition to the field of food studies … This book makes an important contribution to food studies by placing food in the foreground of identity formation as well as explaining how various groups have used food at various times." (Journal of Social History)
Research Interests: History, Cultural History, Sociology, Cultural Studies, Social Psychology, and 14 moreSelf and Identity, Social Identity, Material Culture Studies, Social and Cultural Anthropology, Anthropology of Food, Cultural Theory, Nationhood, Identity (Culture), Nationalism, Food History, Food, Cultural Identity, National Identity, and Identity
Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we... more
Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in nineteenth-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day.
Research Interests: History, Cultural History, Sociology, Economics, Tourism Studies, and 14 moreGastronomy, Sociology of Food and Eating, Anthropology of Food, Recreation & Leisure Studies, Food History, Food and Nutrition, Human Eating Behaviours, Leisure Studies, Leisure, History of leisure, Restaurant, Hotel and Restaurant Management, Eating Out, and Spending Habits
A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. 1. A Cultural History... more
A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions.
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
Research Interests: History, Cultural History, Sociology, Cultural Studies, Economics, and 16 moreArt History, Cultural Sociology, Foodways (Anthropology), Cultural Heritage, Sociology of Food and Eating, Social and Cultural Anthropology, Anthropology of Food, Cultural Theory, Food History, Food, Gender, Culture, Food, Food and Nutrition, Consumer Culture, Social History, Cultural Anthropology, and Consumption and Material Culture
Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and... more
Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe.
Research Interests:
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meaning or settings. Moreover, physicians, authorities and general observers have particular views on what... more
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meaning or settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in diets of youngsters, adults of various ages, and elderly people seem to have dissolved in more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Research Interests:
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been... more
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ‘traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Research Interests: History, Cultural History, Sociology, Cultural Studies, Archaeology, and 24 moreAnthropology, Design, Food Science, Architecture, Globalization, Museum Studies, Cultural Heritage, Popular Culture, Sociology of Food and Eating, Industrial Design, Anthropology of Food, World History, Food History, Culture, Architectural History, Food and Nutrition, Postmodernism, Museums and Exhibition Design, Agriculture and Food Studies, Hospitality, Food Science and Technology, Tourism and Hospitality Education, Food Technology, and Urban Design
The book discusses the concept of the food chain from a new perspective, emphasising the historical dimension and conflicts. The inclusion of technology, as a core element, is an original approach to food studies. Thus, technology is... more
The book discusses the concept of the food chain from a new perspective, emphasising the historical dimension and conflicts. The inclusion of technology, as a core element, is an original approach to food studies. Thus, technology is related to agricultural production, packaging, transport and storing, wholesale and retailing, catering, and cooking. Also, the so-called middle field, such as political interference, farmers' education and scientific concerns, is addressed. This book pays attention to the history of agriculture, including such varied themes as water supply, fertilisers, land use, greenhouses, and EU policy. It tackles the history of shopping, cooking, health concerns, and fast food eating-places. Technology is not taken for granted, but seen as a field of conflict (action, reaction, and negotiation, perhaps best cast with the opposition fast food versus slow food). The concept of the food chain necessitates to consider all these elements as a whole, and to present them in one, integrated volume.
Research Interests:
Bread. A History of Bakers and their Bread (book in Dutch)
Research Interests:
Collection de six articles et l'introduction, par Caestecker, Coppieters, Delbroek, Geerkens, Luyckx, Scholliers, Baldi et Khoojinian. Zes artikelen en een inleiding van de hand van Caestecker, Coppieters, Delbroek, Geerkens, Luyckx,... more
Collection de six articles et l'introduction, par Caestecker, Coppieters, Delbroek, Geerkens, Luyckx, Scholliers, Baldi et Khoojinian. Zes artikelen en een inleiding van de hand van Caestecker, Coppieters, Delbroek, Geerkens, Luyckx, Scholliers, Baldi et Khoojinian.
Research Interests:
Si l’historiographie contemporaine a abondamment exploré l’histoire de l’alimentation, elle invite encore à poursuivre et à renouveler l’étude des marchés urbains, de leur approvisionnement, de la sécurité alimentaire et du manger dans... more
Si l’historiographie contemporaine a abondamment exploré l’histoire de l’alimentation, elle invite encore à poursuivre et à renouveler l’étude des marchés urbains, de leur approvisionnement, de la sécurité alimentaire et du manger dans l’espace public.
Le volume offre un ensemble cohérent de contributions consacrées tant à la « géographie » économique et sociale des échanges alimentaires qu’aux questions d’urbanisme et de circulation des personnes et des biens en Europe occidentale et méditerranéenne, du Moyen Age à la fin du XIXe siècle. Il s’intéresse, au travers d’exemples concrets, aux défis que pose la présence sur les marchés urbains de multiples intervenants (marchands locaux ou étrangers, acheteurs de statuts divers, représentants des autorités…). Il montre comment la gestion des flux alimentaires et des problèmes de circulation qu’ils induisent s’est traduite par l’adoption d’une série de mesures de régulation et par des tentatives d’aménagement de l’espace urbain. Il pose aussi la question de la sûreté et de la qualité des aliments, qui est au cœur de la « police des vivres » – car garantir que la nourriture est « saine et loyale » apparaît comme une prérogative et un devoir des autorités. Ces études des marchés alimentaires éclairent par conséquent d’une manière originale et particulière certaines des mutations qui affectent le milieu urbain depuis le Moyen Age.
Avec des textes de Anneleen Arnout, Martin Bruegel, Antonella Campanini, James Davis, Fabien Faugeron, Anne Lannoye, Isabelle Parmentier, Francesca Pucci Donati, Patrick Rambourg, Peter Scholliers, Isabelle Theiller, Alexis Wilkin, Jean-Pierre Williot.
Le volume offre un ensemble cohérent de contributions consacrées tant à la « géographie » économique et sociale des échanges alimentaires qu’aux questions d’urbanisme et de circulation des personnes et des biens en Europe occidentale et méditerranéenne, du Moyen Age à la fin du XIXe siècle. Il s’intéresse, au travers d’exemples concrets, aux défis que pose la présence sur les marchés urbains de multiples intervenants (marchands locaux ou étrangers, acheteurs de statuts divers, représentants des autorités…). Il montre comment la gestion des flux alimentaires et des problèmes de circulation qu’ils induisent s’est traduite par l’adoption d’une série de mesures de régulation et par des tentatives d’aménagement de l’espace urbain. Il pose aussi la question de la sûreté et de la qualité des aliments, qui est au cœur de la « police des vivres » – car garantir que la nourriture est « saine et loyale » apparaît comme une prérogative et un devoir des autorités. Ces études des marchés alimentaires éclairent par conséquent d’une manière originale et particulière certaines des mutations qui affectent le milieu urbain depuis le Moyen Age.
Avec des textes de Anneleen Arnout, Martin Bruegel, Antonella Campanini, James Davis, Fabien Faugeron, Anne Lannoye, Isabelle Parmentier, Francesca Pucci Donati, Patrick Rambourg, Peter Scholliers, Isabelle Theiller, Alexis Wilkin, Jean-Pierre Williot.
Research Interests:
serie: Historia Bruxellae, # 15
(Bruxelles: Archives de la ville), 2012
(Bruxelles: Archives de la ville), 2012
Research Interests:
Research Interests: History, Economic History, Labor Economics, Sociology of Children and Childhood, Gender History, and 17 moreTextiles, Children and Families, Labour history, History of Textiles, Food History, History of Economics, Work and Labour, Social History, Labour Economics, Labor History and Studies, Household Economics, Henry of Ghent, Textile Technology, Migrant workers, Labor Movements, Cotton Industry, and Child Labour
Research Interests: History, Economic History, Economics, Development Economics, Political Economy, and 16 moreEconomic Growth, Basic Income, Social History, Income Distribution, Purchasing and Supply Management, Income inequality, Economia, Economie, Purchasing Power, Prices and wages History, Falling real wages, Wages, Standard of Living and Patterns of Consummation, Living Standards, Pouvoir D'Achat, and Pouvoir D'Achat
Final report of cost calculation of four products (heating; living space; bread baking; transportation) in Belgium over two centuries
Research Interests: Transportation Engineering, History, Economic History, Social Movements, Technology, and 19 moreSocial Work, Social Sciences, Sustainable Transportation, Housing & Residential Design, Production, Sustainable agriculture, Sustainable Development, Productivity, Housing, Social History, Affordable Housing, Environmental Sustainability, Sustainable Architecture, Cost Accounting, Food Science and Technology, Cost Estimation, Social Housing, Baking, and Heating, Ventilating, Air Conditioning & Refrigeration
When discussing wages, historians have traditionally concentrated on the level of wages, much less on how people were paid for their work. Important aspects were thus ignored such as how frequently were wages actually paid, how much of... more
When discussing wages, historians have traditionally concentrated on the level of wages, much less on how people were paid for their work. Important aspects were thus ignored such as how frequently were wages actually paid, how much of the wage was paid in non-monetary form - whether as traditional perquisites or community relief - especially when there was often insufficient coinage available to pay wages. Covering a wide geographical area, ranging from Spain to Finland, and time span, ranging from the sixteenth century to the 1930s, this volume offers fresh perspectives on key areas in social and economic history such as the relationship between customs, moral economy, wages and the market, changing pay and wage forms and the relationship between age, gender and wages.
Research Interests:
Twelve papers on food (history) in Brussels, by Wanda Balcers, Nelleke Teughels, Frédéric Leroy, Patricia Van den Eeckhout, Peter Scholliers, Annelies Tollet, Thérèse Symons, Danielle De Vooght, Inge Mestdag, Steven Van den Berghe,... more
Twelve papers on food (history) in Brussels, by Wanda Balcers, Nelleke Teughels, Frédéric Leroy, Patricia Van den Eeckhout, Peter Scholliers, Annelies Tollet, Thérèse Symons, Danielle De Vooght, Inge Mestdag, Steven Van den Berghe, Christine Dupont and Rengenier Rittersma (in French)
Research Interests: History, Urban Geography, Food Science, Food Safety, Sociology of Food and Eating, and 14 moreUrban History, Anthropology of Food, Food History, Urban Studies, Food and Nutrition, Social History, Urban Sociology, Urban And Regional Planning, Food Science and Technology, Food Technology, Histoire, Brussels, Alimentation, and Nourriture
Research Interests: History, Economic History, Economics, Development Economics, Econometrics, and 14 morePolitical Economy, Social Sciences, Economic Growth, Social History, Political History of Belgium, Inequality (Economics), Social Inequalities, Belgium, Social Inequality, Income inequality, Economia, Poverty and Inequality, Wages, and Geschiedenis
Research Interests:
Research Interests:
Artikelen van Daniëlle De Vooght, Peter Scholliers, Paul Janssens, Luc Vanackere, Sofie Onghena, Stefanie Audenaert & Carine Goossens
Research Interests:
Research Interests:
"Si les institutions communautaires de l'Europe permettent aujourd'hui d'identifier un espace politique et économique, qu'en est-il du sentiment d'appartenance des Européens à une civilisation partagée ? En dépit de nombreux traits... more
"Si les institutions communautaires de l'Europe permettent aujourd'hui d'identifier un espace politique et économique, qu'en est-il du sentiment d'appartenance des Européens à une civilisation partagée ? En dépit de nombreux traits d'union, leurs identités et leurs cultures matérielles demeurent multiples.
Ce premier livre de la collection « L'Europe alimentaire » s'inscrit dans une dynamique croissante de l'intérêt porté par des publics divers et nombreux aux pratiques de l'alimentation. Il réunit les positions de spécialistes des cultures alimentaires sur la notion, très complexe à définir, des identités alimentaires. Cet ouvrage croise l'analyse de l'anthropologie et de l'histoire pour présenter la formation des patrimoines gastronomiques, les processus d'échanges culinaires et l'émergence, à différentes époques et dans plusieurs pays de recettes, de produits ou de manières de manger. Il s'en dégage que les Européens ont su à la fois développer des traditions locales très marquées et faire confluer leurs goûts par la circulation des marchandises, des hommes et des idées.
La stratégie contemporaine, et capitale pour l'Europe, de valorisation par la qualité de ses produits considérés comme typiques, trouve dans ce récit les sources originelles d'un patrimoine commun aux Européens."
Ce premier livre de la collection « L'Europe alimentaire » s'inscrit dans une dynamique croissante de l'intérêt porté par des publics divers et nombreux aux pratiques de l'alimentation. Il réunit les positions de spécialistes des cultures alimentaires sur la notion, très complexe à définir, des identités alimentaires. Cet ouvrage croise l'analyse de l'anthropologie et de l'histoire pour présenter la formation des patrimoines gastronomiques, les processus d'échanges culinaires et l'émergence, à différentes époques et dans plusieurs pays de recettes, de produits ou de manières de manger. Il s'en dégage que les Européens ont su à la fois développer des traditions locales très marquées et faire confluer leurs goûts par la circulation des marchandises, des hommes et des idées.
La stratégie contemporaine, et capitale pour l'Europe, de valorisation par la qualité de ses produits considérés comme typiques, trouve dans ce récit les sources originelles d'un patrimoine commun aux Européens."
Research Interests:
Notities bij de VUB cursus Industriële archeologie en industrieel erfgoed (Master Geschiedenis, Kunstwetenschappen en Archeologie, Architectuur)
Research Interests:
This chapter offers a very broad survey of the transformation of the diet in the past 2500 years. Such an ambitious venture tends to highlight spectacular changes, such as the so-called Columbian exchange of the late sixteenth century.... more
This chapter offers a very broad survey of the transformation of the diet in the past 2500 years. Such an ambitious venture tends to highlight spectacular changes, such as the so-called Columbian exchange of the late sixteenth century. These changes undoubtedly altered the diet radically, but many other, small and less striking developments also played their parts in the long run. This survey focuses on the history of eating and drinking, primarily but not exclusively in the West, and not on the history of agriculture, commerce, retailing, or cooking. It emphasizes the quantity and diversity of food, its consumption, food policies, and health implications. Inevitably, all big and small changes in the food chain are reflected in the history of eating and drinking.
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Over the centuries and up to the present, reduced food intake has been a commonplace. Many and often long periods of time were characterised by food shortages or by a highly unequal food distribution that imposed a limit on the available... more
Over the centuries and up to the present, reduced food intake has been a commonplace. Many and often long periods of time were characterised by food shortages or by a highly unequal food distribution that imposed a limit on the available resources for much if not all ...
Research Interests:
Research Interests:
Research Interests:
Research Interests:
This essay surveys the first ten years of Food & History in a quantitative and qualitative way, and it concludes by attempting to situate the journal within recent developments in food history writing.
Research Interests:
Linguistic analysis of the 1926 menu of the meal offered by the Fédération Nationale de l'Industrie Hôtelière de Belgique to the American delegation of the Alliance Internationale de l'Hôtellerie.
Research Interests:
Research Interests:
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history... more
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection to this interest are considered (e.g., time, health, or gender). Then, definitions of convenience foods are tracked since the 1950s, which leads to suggesting a clear focus (linking convenience foods to home cooking of meals and industrially produced foods). The conclusion stresses the changing definition of the concept, as well as the need to gain historical insight in present-day issues related to convenience foods.
Research Interests: Cultural History, Food Science, Food Safety, Food Security and Insecurity, Anthropology of Food, and 15 moreFood Engineering, Food History, Food and Nutrition, Food and Beverage Management, Agriculture and Food Studies, Food Processing, Food Science and Technology, Food Security, Appetite, Food Quality and Safety, Cooking, Food and Gastronomy Tourism, Eating, Fast Food Industry, and Fast Foods
First published in 2003 by Berg Editorial offices: 1st Floor, Angel Court, 81 St Clements Street, Oxford, OX4 1 AW, UK 838 Broadway, Third Floor, New York, NY 10003-4812, USA © Marc Jacobs and Peter Scholliers 2003 All rights reserved. No... more
First published in 2003 by Berg Editorial offices: 1st Floor, Angel Court, 81 St Clements Street, Oxford, OX4 1 AW, UK 838 Broadway, Third Floor, New York, NY 10003-4812, USA © Marc Jacobs and Peter Scholliers 2003 All rights reserved. No part of this publication may ...
Research Interests: History, Cultural History, Sociology, Economics, Gastronomy, and 14 moreSociology of Food and Eating, Anthropology of Food, Food History, Food and Nutrition, Human Eating Behaviours, Leisure Studies, Leisure, Multidisciplinary, History of leisure, Restaurant, Hotel and Restaurant Management, British history of food, Eating Out, and Spending Habits
Research Interests:
Interesse in ongelijkheid is niet nieuw. Ontelbaar zijn de filosofen die voor een rechtvaardige verdeling van de rijkdom en gelijke kansen pleit(t)en, godsdiensten stellen sociale solidariteit voorop, en hoeveel revoluties zijn al niet... more
Interesse in ongelijkheid is niet nieuw. Ontelbaar zijn de filosofen die voor een rechtvaardige verdeling van de rijkdom en gelijke kansen pleit(t)en, godsdiensten stellen sociale solidariteit voorop, en hoeveel revoluties zijn al niet begonnen met de kreet 'egalite'? Dit boek gaat over de wijze waarop ongelijkheid in de 19de en de 20ste eeuw is onderzocht en welke bevindingen dat opleverde. Het volgt meer dan dertig historici en auteurs die sinds het einde van de 19de eeuw het thema bestudeerden met aandacht voor inkomen, koopkracht, bezit, consumptie, onderwijs, voeding, gezondheid, levensverwachting, lichaamslengte en de human development index. Welk beeld van het verleden construeerden ze, op welke wijze en waarom? Dit boek start in Engeland om geleidelijk de wereld te omvatten.0Een historische kijk op ongelijkheid draagt wellicht niet rechtstreeks bij tot de oplossing van het probleem, maar leidt zonder twijfel tot meer inzicht in huidige en komende ongelijkheid tussen en binnen landen.
Research Interests:
Research Interests:
Research Interests: Business, Consumption Studies, Consumer Behavior, History Of Food Consumption, Consumer Culture, and 12 moreRetail History, Social History, Anthropology Of Consumption, Consumer Research, Consumption and Material Culture, Retail Management, Consumer Goods, Consumer, Retailing, History of Consumer Culture, Consumption Culture, and Consumer Behaviour
After the huge inflation during the war, Belgium tested a system of linking wages to the (official) cost-of-living price index, so to obtain stable purchasing power and quiet social relations. This papers analyses this experience, putting... more
After the huge inflation during the war, Belgium tested a system of linking wages to the (official) cost-of-living price index, so to obtain stable purchasing power and quiet social relations. This papers analyses this experience, putting it in an international context.
Research Interests:
Research Interests:
Research Interests:
... Tranter makes it clear how much we still have left to learn about the causes of the demographic transition, but this book is an excellent introduction to what we do know about the dynamics of fertility and mortality in Britain during... more
... Tranter makes it clear how much we still have left to learn about the causes of the demographic transition, but this book is an excellent introduction to what we do know about the dynamics of fertility and mortality in Britain during this century. ... By Franklin Hugh Adler. ...
Research Interests:
Research Interests: History, Sociology, Education, Food Science, Food Safety, and 14 moreSociology of Food and Eating, Anthropology of Food, Food Engineering, Food History, Food and Nutrition, Food Chemistry, Agriculture and Food Studies, Food Microbiology, Food Science and Technology, Food Security, Food Technology, Radical history, Food and Gastronomy Tourism, and Historical Studies
ABSTRACT This paper addresses the question of dissemination of nutritional knowledge in textbooks of household schools between 1890 and 1940. It starts by considering the nature of food recommendations in manuals that are used in Belgian... more
ABSTRACT This paper addresses the question of dissemination of nutritional knowledge in textbooks of household schools between 1890 and 1940. It starts by considering the nature of food recommendations in manuals that are used in Belgian household schools, and then deals with the sources that are referred to by those who give food advice, comparing the latter to the state of the art of nutritional knowledge. If, prior to 1925, school manuals referred to working-class households, paid attention to abundant and economical food, recommended meat, hardly cared about breakfast and connected food to health in a general way, the manuals of the late 1920s and 1930s discussed the average consumer, advised limited meat consumption, warned against unbalanced diets that could lead to specific diseases and recommended required amounts of calories and vitamins. Textbook authors rarely referred to their sources – and if they did, international names were hardly mentioned – which raises the question of the value of the information in these textbooks. Yet from the late 1920s onwards, more direct references were made to science and researchers, which may be linked to the strengthening of scientific authority within society.
Research Interests:
:This paper addresses the role of consumers in food safety between 1850 and 1914, taking the chemical laboratory of the city of Brussels (1856) as a case study. It questions the presence of "the public" in the discourse... more
:This paper addresses the role of consumers in food safety between 1850 and 1914, taking the chemical laboratory of the city of Brussels (1856) as a case study. It questions the presence of "the public" in the discourse of the city council, as well as the consumers' actual participation in the food control system (the inhabitants of Brussels were invited
Research Interests:
... Let us look more closely at the wages series in Great Britain, France and Belgium. The British series are asbed mostly on the research by A. Chapman and R. Knight. Recent and very recent books follow the Chapman series(22). These are... more
... Let us look more closely at the wages series in Great Britain, France and Belgium. The British series are asbed mostly on the research by A. Chapman and R. Knight. Recent and very recent books follow the Chapman series(22). These are average annual money earnings. ...
Research Interests:
Research Interests: Marketing, Economic History, Social Change, Economics, Brand Management, and 15 moreMerchandising, Consumer Behavior, Consumer Culture, Consumer Research, Applied Economics, Belgium, Commerce, Retail Management, Business and Management, Food supply, Food Packaging, Food Industry, Consumer Participation, Buying and Sourcing, and Business Society
The debate on meat's role in health and disease is a rowdy and dissonant one. This study uses the health section of the online version of The Daily Mail as a case study to carry out a quantitative and qualitative reflection on the... more
The debate on meat's role in health and disease is a rowdy and dissonant one. This study uses the health section of the online version of The Daily Mail as a case study to carry out a quantitative and qualitative reflection on the related discourses in mass media during the first fifteen years of the 21st century. This period ranged from the fall-out of the bovine spongiform encephalopathy (BSE) crisis and its associated food safety anxieties, over the Atkins diet-craze in 2003 and the avian flu episode in 2007, to the highly influential publication of the report on colon cancer by the International Agency for Research on Cancer (IARC) in 2015. A variety of conflicting news items was discernible, whereby moments of crisis, depicting the potential hazards of meat eating, seemed to generate reassuring counter-reactions stressing the benefits of meat as a rich source of nutrients. In contrast, when the popularity of meat-rich diets was on the rise due to diets stressing the role of...
Research Interests: History, Meat Science, Food Science, Food Safety, Anthropology of Food, and 15 moreFood Engineering, Food History, Food and Nutrition, Agriculture and Food Studies, Food Processing, Food Microbiology, Food Science and Technology, Food Security, Appetite, Meat quality, Meat Production, Food and Beverage, Meat Processing Technology, Meat consumption, and Academic
Extended summary of the PhD thesis (1984) by Peter Scholliers, that studies the evolution of prices and (real) wages within the political and social context of the 1920s and 1930s.
Research Interests:
Deze bijdrage peilt naar de aanwezigheid en bezigheid van werklieden op de wereldtentoonstellingen voor 1900. Sinds de Londense expo van 1851 werden werklieden naar tentoonstellingen gestuurd om zich bij te scholen. Belgische... more
Deze bijdrage peilt naar de aanwezigheid en bezigheid van werklieden op de wereldtentoonstellingen voor 1900. Sinds de Londense expo van 1851 werden werklieden naar tentoonstellingen gestuurd om zich bij te
scholen. Belgische ambachtslieden gingen naar Londen, Franse arbeiders kwamen naar de Antwerpse expo van 1894. Staat, gemeenten, spoorwegen, arbeidersorganisaties en allerlei kringen subsidieerden deze reizen. In het licht van het veranderend
karakter van de tentoonstellingen kan het moeilijk anders dan dat werklieden er zich niet alleen bijschoolden, maar zich ook vermaakten. Het verschil tussen de Antwerpse tentoonstellingen van 1885 en 1894
toont dit aan. Uiteraard vormden reizende werklieden een grot uitzondering in die jaren, maar het is best mogelijk dat de '
'toeristische idee' via de hype rond de expo's ruim verspreid werd onder
bredere bevolkingslagen.
scholen. Belgische ambachtslieden gingen naar Londen, Franse arbeiders kwamen naar de Antwerpse expo van 1894. Staat, gemeenten, spoorwegen, arbeidersorganisaties en allerlei kringen subsidieerden deze reizen. In het licht van het veranderend
karakter van de tentoonstellingen kan het moeilijk anders dan dat werklieden er zich niet alleen bijschoolden, maar zich ook vermaakten. Het verschil tussen de Antwerpse tentoonstellingen van 1885 en 1894
toont dit aan. Uiteraard vormden reizende werklieden een grot uitzondering in die jaren, maar het is best mogelijk dat de '
'toeristische idee' via de hype rond de expo's ruim verspreid werd onder
bredere bevolkingslagen.
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Contribution to the Festschrift for food historian Massimo Montanari. The paper investigates the transformation from unbolted wheat and maslin bread ('brown bread') to bolted and sieved wheat bread ('white bread') between c. 1880 and... more
Contribution to the Festschrift for food historian Massimo Montanari. The paper investigates the transformation from unbolted wheat and maslin bread ('brown bread') to bolted and sieved wheat bread ('white bread') between c. 1880 and c.1920.
Research Interests:
Bread constituted the core of most European co-operatives before 1914, and, hence, the administrators’ concern about its weight, price, and quality. In 1883, the Ghent Vooruit industrialised the baking process, assuming that this would... more
Bread constituted the core of most European co-operatives before
1914, and, hence, the administrators’ concern about its weight,
price, and quality. In 1883, the Ghent Vooruit industrialised the
baking process, assuming that this would guarantee good and fair
bread. However, the co-operators complained about the bread,
and, moreover, critiques about the bread quality came in the
open around 1900, which traumatised Vooruit. The paper addresses
the way the co-operative dealt with internal and external critiques.
By so doing it contributes primarily to the history of food with
special interest in quality and consumers’ views, but also to entrepreneurial
history, the history of marketing and the history of the
labour movement. Sources include newspapers, pamphlets, flyers
and, especially, the minutes of the board of administrators which
allow a unique view from within the enterprise.
1914, and, hence, the administrators’ concern about its weight,
price, and quality. In 1883, the Ghent Vooruit industrialised the
baking process, assuming that this would guarantee good and fair
bread. However, the co-operators complained about the bread,
and, moreover, critiques about the bread quality came in the
open around 1900, which traumatised Vooruit. The paper addresses
the way the co-operative dealt with internal and external critiques.
By so doing it contributes primarily to the history of food with
special interest in quality and consumers’ views, but also to entrepreneurial
history, the history of marketing and the history of the
labour movement. Sources include newspapers, pamphlets, flyers
and, especially, the minutes of the board of administrators which
allow a unique view from within the enterprise.
Research Interests:
Bread varies ad infinitum. Over the past decades, the millers’ and bakers’ ingenuity has yielded an innumerable diversity of bread throughout the world. They use various sorts and mixtures of cereals, apply different grades of removing... more
Bread varies ad infinitum. Over the past decades, the millers’
and bakers’ ingenuity has yielded an innumerable diversity
of bread throughout the world. They use various sorts
and mixtures of cereals, apply different grades of removing bran
and of sieving flour, use leavening agents or not, add diverse
ingredients like milk, herbs, raisins or nuts, employ different
baking techniques, and concoct several shapes, colours and
weights. All these sorts have specific names, qualities, prices and
meanings that vary from region to region and season to season.
Such rich variation allows the producer or consumer to emphasize
identity, accentuate social and cultural differences, and include
or exclude people. This is the reason why a relatively
banal foodstuff may constitute a craze or ‘an exaggerated and
often transient enthusiasm’ (Merriam-Webster Dictionary). The
recent, huge interest in sourdough bread testifies to this. This
example makes clear why it is relevant to study bread crazes:
they inform about consumers’ deeper concerns, desires or fears
regarding health, status or identity. Primarily, food crazes provide
insight in the way food innovation may occur. This paper studies the case of the "pain intégral" (wholemeal bread), where the grain was not milled but soaked in water.
and bakers’ ingenuity has yielded an innumerable diversity
of bread throughout the world. They use various sorts
and mixtures of cereals, apply different grades of removing bran
and of sieving flour, use leavening agents or not, add diverse
ingredients like milk, herbs, raisins or nuts, employ different
baking techniques, and concoct several shapes, colours and
weights. All these sorts have specific names, qualities, prices and
meanings that vary from region to region and season to season.
Such rich variation allows the producer or consumer to emphasize
identity, accentuate social and cultural differences, and include
or exclude people. This is the reason why a relatively
banal foodstuff may constitute a craze or ‘an exaggerated and
often transient enthusiasm’ (Merriam-Webster Dictionary). The
recent, huge interest in sourdough bread testifies to this. This
example makes clear why it is relevant to study bread crazes:
they inform about consumers’ deeper concerns, desires or fears
regarding health, status or identity. Primarily, food crazes provide
insight in the way food innovation may occur. This paper studies the case of the "pain intégral" (wholemeal bread), where the grain was not milled but soaked in water.
Research Interests:
N.a.v. 75 jarig bestaan van de Hotelschool van Koksijde
Research Interests:
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history... more
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection to this interest are considered (e.g., time, health, or gender). Then, definitions of convenience foods are tracked since the 1950s, which leads to suggesting a clear focus (linking convenience foods to home cooking of meals and industrially produced foods). The conclusion stresses the changing definition of the concept, as well as the need to gain historical insight in present-day issues related to convenience foods.
Research Interests:
Today, food historians no longer seek to legitimate their scientific interest. This is new. Only some years ago, many food historians felt the need to start their papers and books by apologizing for their subject, after which they... more
Today, food historians no longer seek to legitimate their scientific interest. This is new. Only some years ago, many food historians felt the need to start their papers and books by apologizing for their subject, after which they continued by listing the very diverse but ever-essential and ...
Research Interests:
Introduction to special issue of Food and Foodways (vol. 27, 1-2), 2019, pp. 1-13 "TRUST IN FOOD"
Research Interests: History, Sociology, Cultural Studies, Japanese Studies, Civil Law, and 14 moreFood Safety, Trust, Sociology of Food and Eating, Anthropology of Food, Food Engineering, Fraud Detection And Prevention, Food History, Food and Nutrition, Food Security, Germany, Trust law, Occupational health and safety, Alimentation, and Historical Studies
... This development from backstage to front stage needs full attention, for it has contributed to the general interest in food culture, as 1 Iwould like to thank Bert De Munck, Steven Kaplan, Stephen Mennell and Patricia Van den Eeckhout... more
... This development from backstage to front stage needs full attention, for it has contributed to the general interest in food culture, as 1 Iwould like to thank Bert De Munck, Steven Kaplan, Stephen Mennell and Patricia Van den Eeckhout for helping with this paper in various ways. ...
Research Interests:
Research Interests:
Research Interests:
Résumé Before the First World War, British food multiples catered mainly for the working classes and they did so with a limited range of products and a minimum of cost and service. In the interwar period, the emphasis of competition... more
Résumé Before the First World War, British food multiples catered mainly for the working classes and they did so with a limited range of products and a minimum of cost and service. In the interwar period, the emphasis of competition shifted from price to service. Did the ...
Research Interests:
Research Interests:
Research Interests: Food Science, Food Safety, Foodways (Anthropology), Halal food, The industrialization of agriculture: vertical coordination in the US food system., and 57 moreSociology of Food and Eating, Food Systems, Food Policy, Food Security and Insecurity, Anthropology of Food, Food Engineering, Local food, Geography of food, Food History, Food and Nutrition, Food Production, Food and Beverage Management, History Of Food Consumption, Food Chemistry, Food ethics, Agriculture and Food Studies, Food and Tourism, Food Sovereignty, Food Process Engineering, Food Processing, Food Sensory Analysis, Food Microbiology, Food Science and Technology, Food Security, Food Technology, Food Analysis, Cooking and Food Preparation (archaeology), Food Studies, Slow Food, Functional Foods, History of Food, Food Marketing, Food Waste, Food Quality and Safety, Food Biotechnology, Sustainable Food Systems, Food and Gastronomy Tourism, Food Quality, Food Justice, Halal Food Industry, Food Packaging, Foods, Climate Change and Food Security, Food and Beverage, Fast Food Industry, Food Industry, Food & Beverage Production and its services, Food consumption pattern, Food Sciences, Social aspects of food production and ecological farming systems, Economics of food security, Food sciences and nutrition, FOOD AND BEVERAGES, Food Hydrocolloids, Women and Food/eating, Global Food System, and Sustainable Food & Farming
Call for individual papers and panels
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests: History, Food Science, Food Safety, Food Security and Insecurity, Anthropology of Food, and 11 moreFood History, Food and Nutrition, Food Chemistry, Agriculture and Food Studies, Food Science and Technology, Food Security, Food Technology, Food Quality and Safety, Food Quality, Climate Change and Food Security, and Food Sciences
Research Interests:
Lezing voor het colloquium LOPPEM 1914. DE KONING, DE GROTE OORLOG EN HET SOCIALE CONTRACT (Loppem, 28 oktober 2018)
Research Interests:
Key-note of 2017 ESNA-conference "Food, Gloriuous Food": art related to food in the 19th century
Research Interests:
Zeer beknopt overzicht van de geschiedenis van de Belgische frank, en veel informatie over omzetting van frank (1832 - 2002) in euro (2018)
Research Interests:
Research Interests:
Research Interests: History, Political Sociology, Health Sciences, Social Work, Food Science, and 19 moreFood Safety, Sociology of Children and Childhood, Health Economics, Child and adolescent mental health, Sociology of Food and Eating, Children and Families, Early Childhood Education, Anthropology of Food, Child Development, Public Health Policy, Food History, Food and Nutrition, Health, Public Health, Health Policy, Agriculture and Food Studies, Food Science and Technology, Food Security, and Hospital Management
Talk given at the Bibliothèque de l'Histoire de Médecine de Paris, March 8th, 2016 (organized by Dennis Saillard)
Research Interests:
Research Interests:
Talk at the Bloomington symposium (2013)
Research Interests:
Talk given at the First International Conference on Food History and Culture (Tours, France, March 2015)
Research Interests:
Paper delivered at Utrecht University, 2005
Research Interests:
Exploration of this discipline's aims, theories, methods, and achievements, based on work by pioneer Kenneth Hudson
Research Interests:
Badajoze, 2013
Research Interests:
Research Interests:
Research Interests:
Food, Culture & Society, 2020
Research Interests:
Research Interests:
Review of Sophie De Schaepdrijver's Occupied Bruges (2012)
Research Interests:
Wereldwijde dramatische toename van mensen met overgewicht, maar explosie van alle mogelijke diëten en voedingsadviezen: hoe zit dat? Korte bedenking naar aanleiding van L. Foxtrot, Calories & Corsets over de geschiedenis van (ongelukkig... more
Wereldwijde dramatische toename van mensen met overgewicht, maar explosie van alle mogelijke diëten en voedingsadviezen: hoe zit dat? Korte bedenking naar aanleiding van L. Foxtrot, Calories & Corsets over de geschiedenis van (ongelukkig makende) eetadviezen
Research Interests:
Research Interests:
Research Interests:
Research Interests:
All information via:
https://icrefh2021.confnow.eu/
https://icrefh2021.confnow.eu/
Research Interests:
Food and drink in communism gained increasing interest in the last decades both in science and in post-communist societies. While the body of research on the topic grows, it is still scattered and not always in dialogue. This conference... more
Food and drink in communism gained increasing interest in the last decades both in science and in post-communist societies. While the body of research on the topic grows, it is still scattered and not always in dialogue. This conference aims at bringing it together, in its own right. It also seeks to encourage comparative studies, which would bridge the national research into a greater historical map of the Eastern part of the Iron curtain. The four panels of the conference, which attracted important authorities in the @ield, will discuss different sides of communist daily life: the speci@ic mode of consumption, which the states both encouraged and restrained; the state-socialist path to modernisation and industrialisation; the ideological interferences in domestic ideologies via culinary advice. We will also look at the legacy of the period in food memories and food perceptions today. To attend the conference, register on our website www.communistfood.eu, where you can @ind the program and a map with the location of our venue, FARO, at 51 Priemstraat, Brussels.
Research Interests:
International meeting, Brussels, 18 & 19 April 2018
All information and registration via: https://www.communistfood.eu/
All information and registration via: https://www.communistfood.eu/
Research Interests:
Research Interests:
Research Interests:
Een sushitoog in elke supermarkt of donderdag veggiedag: wij vinden het doodnormaal, maar onze grootouders zouden verbaasd opkijken. Onze dagelijkse kost is de laatste zeventig jaar drastisch veranderd.
[Weekend Knack, 11 september 2019]
[Weekend Knack, 11 september 2019]
Research Interests:
periodicals@brepols.net • Brepols website: www.brepols.net • Brepols Online: www.brepolsonline.net Subscriptions and additional information can be obtained from our Periodicals Department.
Research Interests:
Interview with Peter Scholliers, Amy Trubek and Richard Wilk
Surveying the Food Studies Field
by Gilles Fumey, Peter A. Jackson and Pierre Raffard
Surveying the Food Studies Field
by Gilles Fumey, Peter A. Jackson and Pierre Raffard
Research Interests: History, Sociology, Nutrition and Dietetics, Anthropology, Food Science, and 13 moreFood Safety, Nutrition, Public Health Nutrition, Sociology of Food and Eating, Historiography, Anthropology of Food, World History, Food History, Food and Nutrition, Agriculture and Food Studies, Food Science and Technology, Food Security, and Dieting
Research Interests:
Research Interests:
Ryan: Connecting past to present - a long term view of changing crops, agriculture and foodways in Northern Sudan
Scholliers: Gastronomy in the capital of Europe: a very short history
Scholliers: Gastronomy in the capital of Europe: a very short history
Research Interests: Food Science, Food Safety, Food Systems, Food Engineering, Local food, and 11 moreFood History, Food and Nutrition, History Of Food Consumption, Food Chemistry, Food Processing, Food Science and Technology, Food Technology, History of Food, Climate Change and Food Security, Agri food, and History of Cooking and Food Culture
Edité par Stefano Magagnoli et Philippe Meyzie
Research Interests:
The prize has been established by the European Institute for the History and Culture of Food (EIHCF) to encourage authors to submit high-quality articles and thus increase the visibility of the Journal. Although "best" is hard to define,... more
The prize has been established by the European Institute for the History and Culture of Food (EIHCF) to encourage authors to submit high-quality articles and thus increase the visibility of the Journal. Although "best" is hard to define, it certainly includes characteristics such as originality, writing style, approach, consistency and contribution to the history of food. The inaugural prize will be awarded to an article published in volumes 18.1-2, 19.1-2 and 20.1. The prize will be awarded in June 2022, at the annual convention of the Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA) in Tours (France), where the author(s) of the winning article will be invited to give a brief presentation about the article. A prize of €1,000 will be awarded to the winner. The winning article will be available through open access, thanks to our publisher, Brepols. The prize comprises a two-stage selection process. A shortlist is agreed by the four current co-editorsin-chief of Food & History, who choose two articles each. The winner will then be selected by a jury of five eminent food historians representing a variety of specialist fields: Bruno Laurioux (chair,
Research Interests:
Newletter of the International Committee of Research into European Food History, with the Call for Papers of the 2023 symposium
Research Interests:
is awarded each year to an engaging, original piece of writing that delivers new research and/or new insights into any aspect of food history relating to any period, place, people or culture. We welcome innovative, well written entries of... more
is awarded each year to an engaging, original piece of writing that delivers new research and/or new insights into any aspect of food history relating to any period, place, people or culture. We welcome innovative, well written entries of up to 10,000 words in length in the English language only. The Prize is £1,500 for the winning essay, article or book chapter. Authors may submit one entry only each, and they must be delivered to us by this year's closing date of Friday 22 nd April 2022.
Research Interests:
Research Interests:
People, food and agricultural products are in constant movement, affecting landscapes, material practices, and cultural representations. This conference aims to address what happens when people and food products move through regional,... more
People, food and agricultural products are in constant movement, affecting landscapes, material practices, and cultural representations. This conference aims to address what happens when people and food products move through regional, national, and international networks. What are the effects of these movements on local, regional, national, and international communities and cultures? What additional actions and reactions do they precipitate? How has the Covid pandemic altered (or shaped) these movements? In posing these questions, the conference seeks to understand continuities/discontinuities in current and past long-distance food exchanges, the relationships between "authentic" and diasporic foodways, the forced movement of agricultural workers and their crops in the face of climate change and a global pandemic, and the impact of economic and social disparities on current and future food movements.
Research Interests:
Research Interests:
Research Interests:
Frits HEINRICH: Eat like an Egyptian (10 May 2021)
Christian HERMANS, David CANNELLA, Food for Plants - Waste for Food? (12 may)
Christian HERMANS, David CANNELLA, Food for Plants - Waste for Food? (12 may)
Research Interests:
Annonce du programme Master (Université de Tours), Alimentation
Research Interests:
Announcement of the annual Sophie Coe Prize in food history.
Research Interests:
Research Interests:
Research Interests:
to be published in Fall of 2020
Research Interests:
Announcing issue 17.2 of Food & History: CONSUMING AUTHENTICITIES (ed. Deborah TONER)
Research Interests:
IECHA: FOOD & HISTORY (Journal),
http://iehca.eu/en/publications/food-history
http://iehca.eu/en/publications/food-history
Research Interests:
Spring 2020 flyer for the journal Food & History
Research Interests:
Flyer announcing new issue(s) of Food & History
Research Interests:
FOST's workshop (Brussels, 30 March 2020, pm.): SORRY, THE MEETING HAS BEEN CANCELLED DUE TO THE CORONAVIRUS
Research Interests:
Research Interests:
Research Interests:
Clermon-Ferrand (France), November 2020
Research Interests:
Female-centred humanitarian aid has gained traction in recent years. In 2016, the UN Population Fund stated that ‘to succeed in building a more stable world, leaders will have to address the needs and protect the rights of affected women... more
Female-centred humanitarian aid has gained traction in recent years. In 2016, the UN Population Fund stated that ‘to succeed in building a more stable world, leaders will have to address the needs and protect the rights of affected women and girls, and incorporate their leadership and knowledge into all plans.’2 In response, humanitarian agencies have launched a number of initiatives that empower girls through education, create cash-for-work programs for women and localise long-term aid in
communities through female involvement.
communities through female involvement.
Research Interests:
Research Interests:
Colloque international Malbouffe et mauvaises pratiques alimentaires de l'Antiquité à nos jours Université Clermont-Auvergne – CHEC 3-4 novembre 2020 – Clermont Ferrand International Symposium Junk Food and Poor Food Habits from Antiquity... more
Colloque international
Malbouffe et mauvaises pratiques alimentaires de l'Antiquité à nos jours
Université Clermont-Auvergne – CHEC
3-4 novembre 2020 – Clermont Ferrand
International Symposium
Junk Food and Poor Food Habits from Antiquity to the
Present Days
Malbouffe et mauvaises pratiques alimentaires de l'Antiquité à nos jours
Université Clermont-Auvergne – CHEC
3-4 novembre 2020 – Clermont Ferrand
International Symposium
Junk Food and Poor Food Habits from Antiquity to the
Present Days
Research Interests:
This new monograph series pays serious attention to food as a focal point in historical events from the late 18th century to present day. Employing the lens of technology broadly construed, the series highlights the nutritional, social,... more
This new monograph series pays serious attention to food as a focal point in historical events from the late 18th century to present day. Employing the lens of technology broadly construed, the series highlights the nutritional, social, political, cultural, and economic transformations of food around the globe. It features new scholarship that considers ever-intensifying and accelerating tensions between tradition and innovation that characterize the modern era. The editors are particularly committed to publishing manuscripts featuring geographical areas currently underrepresented in English-language academic publications, including the Global South, particularly Africa and Asia, as well as monographs featuring indigenous and under-represented groups, and non-western societies.
Research Interests:
Talk by Allen Grieco, York Univeristy, November 2019
Research Interests:
De negentiende eeuw is de eeuw van scherpe tegenstellingen die tot vandaag sporen nalaten. Industrialisatie, urbanisatie en individualisering creëren klassen met tegengestelde belangen. Ondernemers, financiers, handelaars en ambtenaren... more
De negentiende eeuw is de eeuw van scherpe tegenstellingen die tot vandaag sporen nalaten. Industrialisatie, urbanisatie en individualisering creëren klassen met tegengestelde belangen. Ondernemers, financiers, handelaars en ambtenaren leven in een andere wereld dan fabrieksarbeiders, kleine bedienden en keuterboeren. Zij eten bijvoorbeeld volkomen verschillend. De lezing legt deze verschillen bloot met bijzondere aandacht voor buitenshuis eten, en stelt dat sociale verschillen perfect kunnen worden gemeten door te onderzoeken wie wat waar en wanneer buitenshuis at. En dat tot vandaag. Deze boeiende lezing wordt gegeven door em. prof. dr. Peter Scholliers:
Research Interests:
Acht lezingen over "plezier", en o.a. wielersport, buitenshuis eten, feesten, kermis,...
Research Interests:
Proposition colloque 22 et 23 juin 2020-Paris FOYERS Genre et énergies dans l'espace domestique XIXe-XXIe siècles (bois, charbon, électricité, gaz, pétrole)
Research Interests:
Research Interests:
SIEF 23nd International Ethnological Food Research Conference: FOOD, PEOPLE AND THE CITY. COMPARATIVE PERSPECTIVES Recently, food historians Peter Scholliers and Patricia Van Den Eeckhout wrote that “cities seem like enormous sponges that... more
SIEF 23nd International Ethnological Food Research Conference: FOOD, PEOPLE AND THE CITY. COMPARATIVE PERSPECTIVES
Recently, food historians Peter Scholliers and Patricia Van Den Eeckhout wrote that “cities seem like enormous sponges that absorb masses of staple and luxury foodstuffs from nearby and distant shores”. Cities are by definition “hungry” – a statement with a similar meaning by architect Carolyn Steel appearing in her book, Hungry City (2008). Though these statements carry the risk of oversimplifying the complex relationship between food and cities, they help to address a major issue: the challenges of feeding the globally growing urban populations.
Recently, food historians Peter Scholliers and Patricia Van Den Eeckhout wrote that “cities seem like enormous sponges that absorb masses of staple and luxury foodstuffs from nearby and distant shores”. Cities are by definition “hungry” – a statement with a similar meaning by architect Carolyn Steel appearing in her book, Hungry City (2008). Though these statements carry the risk of oversimplifying the complex relationship between food and cities, they help to address a major issue: the challenges of feeding the globally growing urban populations.
Research Interests: Sustainable Production and Consumption, Urban History, Sustainable agriculture, Urban Planning, Food History, and 9 moreArchitectural History, Food and Nutrition, Agriculture, History Of Food Consumption, Urban Sociology, Sustainable Architecture, Food Technology, Food Studies, and Architecture and Public Spaces
Collection of press reactions after the launching of the change of name of a fries producer.
Research Interests:
Research Interests:
Research Interests:
Année de la France à la Vrije Universiteit Brussel, 18 mars 2019, salle STOA, 12 à 14 heures.
Research Interests:
NEW BOOK, EDITED BY N. DIASIO & M-P. JULIEN
Research Interests:
lezing op 12 maart 2019, 19 uur, Merchtem
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Food heritage, like heritage in general, has been considered both a socio-cultural construction ̶ which can symbolically represent an identity ̶ and an added-value industry. The political-cultural logic emerges from the desire to recover... more
Food heritage, like heritage in general, has been considered both a socio-cultural construction ̶ which can symbolically represent an identity ̶ and an added-value industry. The political-cultural logic emerges from the desire to recover cultural elements which, having disappeared or being in the process of disappearing, are considered an expression of identity. The commercial logic, on the other hand, tends towards appropriating as part of " heritage " anything that can be turned into a commodity, either because of its dimension as entertainment or as an object of consumption. These dimensions can be either exclusive or complementary. Based on what has happened so far, it can be stated that all the knowledge and practices related to the production, transformation, distribution and consumption of food, and which are transmitted across generations within a region or community, make up a collective heritage. All of these elements are manifestations of an important biocultural diversity ̶ they constitute an irreplaceable common legacy and occupy a specific space, still to be defined, within the agri-food universe. The diversity of terms used to designate these different elements ("traditional", "typical", "specific", "authentic", "local", "premium"...) points to the difficulty of characterising and assessing this knowledge and these practices. The main obstacle lies precisely in the cultural dimension of heritage. It involves aspects which are difficult to objectify or " normalise " , such as memory, tradition, identity, transmission and behaviour. Another difficulty is that it is a living heritage in many different ways, with all the problems involved in its management and maintenance. In addition, turning something into heritage causes a shift in its status, turning products specific to a local culture into premium products appreciated beyond their place of origin. Therefore, this conversion into cultural heritage, with its immaterial, fluctuating and pliable nature, becomes difficult to manage for the various stakeholders involved. Many state and regional governments are actively seeking to learn about the food heritage of their populations in order to promote policies for production development and to boost local development through the promotion of local products and cuisine. Local cuisines are increasingly becoming resources that can be exploited as part of the tourist offer. The tourism and catering industries not only contribute to the promotion of traditional cuisine and its possible recovery, but also to its transformation and redefinition, under varying and sometimes conflicting parameters: on the one hand, the "selection", "reduction" and "simplification" of specific dishes and products considered to be representative, and on the other, their "idealisation", "replication" and propagation.
Research Interests:
Research Interests: Nutrition and Dietetics, Food Science, Food Safety, Anthropology of Food, Food Engineering, and 10 moreFood History, Food and Nutrition, Life Cycle Assessment, Food Microbiology, Food Science and Technology, Food Security, Dieting, Life Cycle, Climate Change and Food Security, and Life Cycle Assessment ( LCA )
ALIMENTATION COMME PATRIMOINE CULTUREL // FOOD AS CULINARY HERITAGE
Research Interests:
BRAND NEW SERIES (editor: Allen GRIECO)
Research Interests: European History, European Studies, Food Science, Food Safety, Popular Culture, and 12 moreAnthropology of Food, Identity (Culture), Food History, Culture, Culture Studies, Food and Nutrition, Food and Beverage Management, Food Science and Technology, Food Security, Food Technology, Climate Change and Food Security, and Food Sciences
Special issue of Food & History, 15: 1-2 (2018) on the history of cooks: earnings, labour market, status, training, industrial relations, unions in Europe since Antiquity.
