- 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 37 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, Anthropology, and levensduurte(Popular 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, Anthropology, and levensduurte)edit
- 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
This book delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown... more
This book delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, the author studies the consumer, the bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index
Research Interests: History, Sociology, Public Administration, Technology, Sociology of Food and Eating, and 14 moreAnthropology of Food, Food History, Consumer Behavior, Food and Nutrition, History Of Food Consumption, Consumer Culture, Bakery Products, Labor Movements, Food Prices, Bread, Bread History, Bakery, Consumer Behaviour, and Public Policy
" 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
""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.""
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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(Anthropology, 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)
(Anthropology, 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.
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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(Economic 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)
(Economic 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)
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.
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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.
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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.
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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(Textiles, 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)
(Textiles, 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)
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(Art 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)
(Art 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)
"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... 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."
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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(Social 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)
(Social 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)
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In Labour’s Reward, leading international scholars present time series analyses of prices, wages, earnings and real wages in European countries and regions from the beginning of the 19th century to the final decade of the 20th century.... more
In Labour’s Reward, leading international scholars present time series analyses of prices, wages, earnings and real wages in European countries and regions from the beginning of the 19th century to the final decade of the 20th century. The volume features original analysis and important new data on Belgium, France, Germany, the Netherlands, Norway, Serbia, Spain, Sweden, Turkey, the United Kingdom and Yugoslavia.
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What we as individuals eat is not constant over the duration of the life course. The continuous changes in diet and food intake result from our altering biological needs and abilities as well as from cultural and societal perceptions of... more
What we as individuals eat is not constant over the duration of the life course. The continuous changes in diet and food intake result from our altering biological needs and abilities as well as from cultural and societal perceptions of what is appropriate for a person to eat and drink at a given stage in life. This text introduces the papers of a book, paying attention to the close bond between age and food.
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Survey of shopping, cooking and eating in Belgium.
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What we as individuals eat is not constant over the duration of the life course. The continuous changes in diet and food intake result from our altering biological needs and abilities as well as from cultural and societal perceptions of... more
What we as individuals eat is not constant over the duration of the life course. The continuous changes in diet and food intake result from our altering biological needs and abilities as well as from cultural and societal perceptions of what is appropriate for a person to eat and drink at a given stage in life. Interest in the various life stages goes back a long time, as mid-seventeenth-century drawings clearly illustrate (Figure 1.1). These pictures show the fascination for the 'ascent' and 'descent' during a lifetime, depicting the transforming body and changing activity per decade. These drawings ignored the relation between age and diet, however, and this should not come as a surprise. Infant food was not an issue because breastfeeding provided all that was needed-at least, that was the expectation-while the diet of (young) children resembled that of adults in smaller quantities, and therefore required no particular attention. The only link between food and age pertained to elderly people, albeit modestly. For example, in Europe elderly people were advised to drink wine, which was good for their health and brought joy. 1 Such recommendations referred to Claudius Galenus's (c. 129-c. 200 C.E.) influential and tenacious views: elderly people should have a warm and moist diet. 2 Neglect of toddlers and children and an elusive interest in old age persisted until the mid-nineteenth century, when, very gradually, distinct diets were conceived for the newly born (particularly where bottle-fed), pregnant women, workers, the sick and other specific categories. 3 It is only in recent decades of our own era that the relationship between the biological and cultural reality has received growing attention from scholars within the social sciences and humanities and spurred on a range of new research themes and fields, e.g. gender studies, studies of bio-politics and cultural gerontology. The aim of this book is to expand the field of food history by providing insights into the historical relationship between different life stages and the politics, consumption and practices of food in Europe during and after industrialisation. In this way the book not only broadens our understanding of the relationship between life stages and food, but also of how the industrialisation and urbanisation of Europe has affected the living conditions of minority groups such as infants, children and older people.
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Survey of the history of food in Belgium since the late 18th century
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... You profit by the knowledge and public spiritedness of others ... it all is, it is very British, full of real invention and the sheer exuberance of let's-have-a-go ... cultural struggles, by providing products which conform to... more
... You profit by the knowledge and public spiritedness of others ... it all is, it is very British, full of real invention and the sheer exuberance of let's-have-a-go ... cultural struggles, by providing products which conform to current definitions of what is aesthetically most pleasing and through ...
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Scholliers Peter. De Brabander (G. L.). Regionale structuur en werkgelegenheid. Een economische en geografische studie over de Belgische lange-termijn ontwikkeling.. In: Revue belge de philologie et d'histoire, tome 65, fasc. 4, 1987.... more
Scholliers Peter. De Brabander (G. L.). Regionale structuur en werkgelegenheid. Een economische en geografische studie over de Belgische lange-termijn ontwikkeling.. In: Revue belge de philologie et d'histoire, tome 65, fasc. 4, 1987. Histoire - Geschiedenis. pp. 957-959
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Scholliers Peter. Leboutte (René). Reconversions de la main-d'œuvre et transition démographique. Les bassins industriels en aval de Liège, XVIIe-XXe siècles. In: Revue belge de philologie et d'histoire, tome 70, fasc. 4, 1992.... more
Scholliers Peter. Leboutte (René). Reconversions de la main-d'œuvre et transition démographique. Les bassins industriels en aval de Liège, XVIIe-XXe siècles. In: Revue belge de philologie et d'histoire, tome 70, fasc. 4, 1992. Histoire médiévale, moderne et contemporaine — Middeleeuwse, moderne en hedendaagse geschiedenis. pp. 1010-1013
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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,
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This essay takes a closer look at a pivotal moment in the history of bread when a battle raged about the colour of bread in Western Europe between 1880 and 1920. Which bread was best: white or brown? This preoccupied many people and even... more
This essay takes a closer look at a pivotal moment in the history of bread when a battle raged about the colour of bread in Western Europe between 1880 and 1920. Which bread was best: white or brown? This preoccupied many people and even governments, and it was passionately debated in the press. The quarrel addressed vast issues that referred to much more than preference or taste. The colour of bread embraced agricultural output, technology, trade, production, retailing, policy, social boundaries, identity construction, health and, indeed, taste. Of course, since very long the sort of bread had been a cultural and social marker, which led to much scholarly attention about the early-modern period.In the nineteenth century, however, the mechanisation of agriculture, transport, milling and baking caused startling changes of the price and significance of bread, leading to the reversal of the customary bread hierarchy: the once elitist white bread replaced the coarser sorts for most West-Europeans in the last decade of the nineteenth century. This was a radical and sudden change that revolutionised the way people perceived bread.
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Conclusions with regard to the average diet of children in Europe since 1800 are impossible to draw due to very varied conditions throughout the continent. Children ate differently when living in a town, the countryside, an institution,... more
Conclusions with regard to the average diet of children in Europe since 1800 are
impossible to draw due to very varied conditions throughout the continent. Children
ate differently when living in a town, the countryside, an institution, a rich
or poor family or region. However, in general, the diet of most children seems to
have deteriorated in the first half of the 19th century, followed by slight improvement
up to about 1914 and then actual progress since the late 1920s. This concurs
with the development of adult diets, although there were definitely times when
children were more deprived than adults were. Surely, such a general picture
requires numerous analytical nuances, to which this chapter wishes to contribute.
impossible to draw due to very varied conditions throughout the continent. Children
ate differently when living in a town, the countryside, an institution, a rich
or poor family or region. However, in general, the diet of most children seems to
have deteriorated in the first half of the 19th century, followed by slight improvement
up to about 1914 and then actual progress since the late 1920s. This concurs
with the development of adult diets, although there were definitely times when
children were more deprived than adults were. Surely, such a general picture
requires numerous analytical nuances, to which this chapter wishes to contribute.
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Paper about all issues related to food and all forms of identity construction (age, gender, ethnicity, geographically, class...), published in 2001 (but still very relevant) to introduce Food, Drink, Cooking and Eating in Europe since the... more
Paper about all issues related to food and all forms of identity construction (age, gender, ethnicity, geographically, class...), published in 2001 (but still very relevant) to introduce Food, Drink, Cooking and Eating in Europe since the Middle Ages (ed. Peter Scholliers), Berg Publishers
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FOODWAYS AND NATIONHOOD, a paper about stereotypes, forms of sentiments of belonging and the application of a model on four countries (Belgium, Japan, Nigeria and Russia).
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In 2007 I published a survey dealing with research about Europe’s foodways in the nineteenth and twentieth centuries.[1] Rather than being interested in the conclusions of this research, I wished to examine how scholars study food... more
In 2007 I published a survey dealing with research about Europe’s foodways in the nineteenth and twentieth centuries.[1] Rather than being interested in the conclusions of this research, I wished to examine how scholars study food history, which offered an opportunity for testing the application and relevance of interdisciplinarity. Luckily, not only historians but also scholars who were not trained as historians investigate foodways of the past. Studying food in the modern era has indeed attracted a large number of disciplines, ranging from anthropology and sociology to communication sciences and geography. I wished to learn whether and how these approaches, methods, and insights inspired historians. My conclusions confirmed the extraordinarily thriving interest in Europe’s past foodways by an ever- growing number of disciplines, the total lack of common ground of these studies, and their hesitant interest in interdisciplinary approaches.
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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 ...
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Lezing (CAG, 22 mei 2023) over restaurantcultuur tijdens en net na de Tweede Wereldoorlog. Een verhaal van amper overleven...
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Lezing voor het colloquium LOPPEM 1914. DE KONING, DE GROTE OORLOG EN HET SOCIALE CONTRACT (Loppem, 28 oktober 2018)
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Key-note of 2017 ESNA-conference "Food, Gloriuous Food": art related to food in the 19th century
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DEZE LEZING IS VEROUDERD. LEES AUB HET ARTIKEL 'FRANK EN EURO: EEN HANDLEIDING' IN VLAAMSE STAM, 58e jaar, nr 2, april-juni 2022 (te vinden in Academia:... more
DEZE LEZING IS VEROUDERD. LEES AUB HET ARTIKEL 'FRANK EN EURO: EEN HANDLEIDING' IN VLAAMSE STAM, 58e jaar, nr 2, april-juni 2022 (te vinden in Academia: https://www.academia.edu/81886279/Frank_en_euro_een_handleiding_omzetten_van_frank_naar_euro_en_andere_informatie_over_de_waarde_van_de_Belgische_frank_
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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(Food 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)
(Food 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)
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Talk at the Bloomington symposium (2013)
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Talk given at the First International Conference on Food History and Culture (Tours, France, March 2015)
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Paper delivered at Utrecht University, 2005
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Exploration of this discipline's aims, theories, methods, and achievements, based on work by pioneer Kenneth Hudson
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Badajoze, 2013
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Food, Culture & Society, 2020
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Review of Sophie De Schaepdrijver's Occupied Bruges (2012)
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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
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Urban food market regulation; The actors involved in (un)successfully shaping policy; The motivations and interests of involved actors, as well as their discourse; Regulations of urban food markets trades of either local, interregional or... more
Urban food market regulation; The actors involved in (un)successfully shaping policy; The motivations and interests of involved actors, as well as their discourse; Regulations of urban food markets trades of either local, interregional or international scope; Regulation-based approaches of the food supply and food scarcity; quality control and public health policy; consumer protection; relations between the actors present on commodity markets, including conflicts and their management; trade monopoly and competition issues; the influence of liberalisation, deregulation trends on urban food market provisions; etc.; … Urban life has always been intrinsically tied to the city's market for food. With today's everincreasing urban populations and unseen climatic and agricultural challenges, the significance of studying food markets has come even more to the fore. Understood both in the physical and abstract sense, food markets have been central to the main urban concerns, like ensuring food supply, providing revenues, or preserving social order. Because of this importance, food markets crystallised multiple key stakes for authorities, producers, consumers, and other urban actors, making their regulation a strategic issue. It is therefore not surprising that from the first medieval written texts to modern legislations, a huge body of regulative measures has been produced to supervise them. Although the societal, technological, economic and regulatory context shifted throughout the centuries, the actors' need and desire to retain control over urban food markets remained unchanged.
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All information via:
https://icrefh2021.confnow.eu/
https://icrefh2021.confnow.eu/
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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.
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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/
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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]
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periodicals@brepols.net • Brepols website: www.brepols.net • Brepols Online: www.brepolsonline.net Subscriptions and additional information can be obtained from our Periodicals Department.
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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
Announcement of congress, September 26th to 28th, 2024
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Research Interests: Food Science, Food Safety, Sociology of Food and Eating, Anthropology of Food, Food Engineering, and 14 moreFood History, Food and Nutrition, Agriculture and Food Studies, Food and Tourism, Sociology of Food, Food Science and Technology, Food Security, Food Studies, Food Quality and Safety, Food Justice, Climate Change and Food Security, Food and Beverage, Food Sciences, and Antropology of Food
Newsletter announcing the next colloquium of the International Committee for Research on European Food History (Paris, 2025)
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Museum aan de stroom (Antwerpen), donderdag 29 februari 2024, 19.00 tot 21.00 uur.
Lezing van Scholliers over revoluties in de landbouw, voeding, transport, levenswijze en gedachtegoed voor altijd hebben veranderd.
Lezing van Scholliers over revoluties in de landbouw, voeding, transport, levenswijze en gedachtegoed voor altijd hebben veranderd.
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Deux interventions concernant l'histoire du pain (Bibliothèque historique de la ville de Paris, mardi 16 janvier 2024, 16h30, rue Pavée): Coline Arnaud & Denis Saillard; Peter Scholliers
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FOOD SYSTEMS AND PRACTICES: PAST | PRESENT | FUTURE
27-28 JUNE 2023, Sheffield, UK.
27-28 JUNE 2023, Sheffield, UK.
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Flyer (20 % discount)
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17 APRIL 2023, 1 to 6 p.m. Salle Solvay, Buidling NO, 5th floor, Campus de la Plaine, Université Libre de Bruxelles (MS TEAMS available)
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Manger à la cantine de la fin du XVIII e au début du XXI e siècle-De l'école à l'université-France et pays francophones Colloque international à l'Abbaye-école de Sorèze (Tarn) 24-26 octobre 2024 « Je préfère manger à la cantine, avec les... more
Manger à la cantine de la fin du XVIII e au début du XXI e siècle-De l'école à l'université-France et pays francophones Colloque international à l'Abbaye-école de Sorèze (Tarn) 24-26 octobre 2024 « Je préfère manger à la cantine, avec les copains et les copines… », ainsi dans les années 1970, la chanson de Carlos tâchait joyeusement de contrebalancer une idée répandue depuis que la restauration scolaire existe : à la cantine, on mange mal. Les saveurs des plats détestés sont restées en bouche, la discipline stricte en mémoire ou le bruit épouvantable dans les oreilles, bref… de la maternelle à l'université, la restauration est un lieu collectif dont chacun a gardé le souvenir. Depuis la première cantine scolaire maternelle dite « salle d'asile et d'hospitalité » ouverte par la mairie de Lannion (Côtes-du-Nord) en 1844, ces lieux de restauration collective n'ont cessé de se multiplier suivant un rythme assez lent. Près de vingt années plus tard, en 1863, seules 14% (464) des maternelles distribuent des aliments chauds aux enfants. Les initiatives locales finissent par intéresser Victor Duruy, ministre de l'Instruction publique qui, en 1869, envoie une circulaire aux préfets afin de les encourager à agir. Toutefois, l'État reste à l'écart jusqu'en 1975 où une circulaire crée des commissions départementales. En effet, les cantines sont d'abord des institutions municipales, fruit d'initiatives privées et bien souvent bénévoles. La situation est toute différente dans les lycées et collèges où les internats sont omniprésents, les élèves étant logés et nourris et ce, depuis la création de ces institutions. Quant aux étudiants, le garni offre le logement et bien souvent la nourriture jusqu'au début du XX e siècle où les possibilités de restauration apparaissent sous la pression des organisations étudiantes. Cantine, self, restaurant universitaire : autant de mots qui se rattachent à l'alimentation. Cela dit, malgré des recherches stimulantes sur la scolarité, force est de constater que les cantines sont laissées de côté, semblant relever de champs
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The paper studies the working-class consumption of fresh pastry and viennoiseries in the decades before the Great War. These goods had been the privilege of the rich up to the 1880s. Investigating the diffusion of fresh pastry and... more
The paper studies the working-class consumption of fresh pastry and viennoiseries in the decades before the Great War. These goods had been the privilege of the rich up to the 1880s. Investigating the diffusion of fresh pastry and viennoiseries, viewed here as an example of inclusion of a bourgeois good into working-class consumption, may clarify the pace of dissemination of new consumer goods among broad layers. The production of pastry by the socialist cooperative Vooruit (Ghent, East-Flanders) is studied, which gives a political dimension to the paper. Based on original documents, the paper concludes that prior to 1914 there were three successive waves of diffusion of pastry sales by this cooperative, shaped by price policy, advertisement campaigns, the organization of the sales, and the desires of consumers. The socialist cooperative largely contributed to the diffusion of hitherto luxury goods among the working classes.
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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
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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,
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Newletter of the International Committee of Research into European Food History, with the Call for Papers of the 2023 symposium
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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.
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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.
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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)
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Annonce du programme Master (Université de Tours), Alimentation
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Announcement of the annual Sophie Coe Prize in food history.
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to be published in Fall of 2020
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Announcing issue 17.2 of Food & History: CONSUMING AUTHENTICITIES (ed. Deborah TONER)
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IECHA: FOOD & HISTORY (Journal),
http://iehca.eu/en/publications/food-history
http://iehca.eu/en/publications/food-history
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Spring 2020 flyer for the journal Food & History
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Flyer announcing new issue(s) of Food & History
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FOST's workshop (Brussels, 30 March 2020, pm.): SORRY, THE MEETING HAS BEEN CANCELLED DUE TO THE CORONAVIRUS
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Clermon-Ferrand (France), November 2020
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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.
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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
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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.
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Talk by Allen Grieco, York Univeristy, November 2019
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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:
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Acht lezingen over "plezier", en o.a. wielersport, buitenshuis eten, feesten, kermis,...
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Proposition colloque 22 et 23 juin 2020-Paris FOYERS Genre et énergies dans l'espace domestique XIXe-XXIe siècles (bois, charbon, électricité, gaz, pétrole)
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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.
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(in Dutch): De kunst van het tafelenn van het huwelijk van prinses Louise tot Expo 58, van een koninklijke ontvangst tot somptueuze diners, van hartige en zoete gerechten, van een overdadig feestmaal tot verfijnde gastronomie. Eten aan... more
(in Dutch): De kunst van het tafelenn van het huwelijk van prinses Louise tot Expo 58, van een koninklijke ontvangst tot somptueuze diners, van hartige en zoete gerechten, van een overdadig feestmaal tot verfijnde gastronomie. Eten aan het Belgische hof sinds 1830.
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Talloze genealogen, studenten, archivarissen, amateurhistorici, numismatici, journalisten en professionele historici krijgen te maken met sommen in frank waarvan ze de huidige waarde willen kennen. Dit artikel geeft een 'handleiding' om... more
Talloze genealogen, studenten, archivarissen, amateurhistorici, numismatici, journalisten en professionele historici krijgen te maken met sommen in frank waarvan ze de huidige waarde willen kennen. Dit artikel geeft een 'handleiding' om sommen in frank betekenis te geven in 2022 (bvb. omzetten van frank naar euro).
Research Interests: History, Economic History, Social History, Sociologie, Inflation, and 15 morePrice History, Social and Economic History, Prices and wages History, Prices, Genealogie, Geschiedenis, Consumer Price Index, Standard of Living, Geschiedenisonderwijs, Price index numbers, Real Wages, levensduurte, koopkracht, familiekunde, and prijzen
Bijdrage aan de Digitale Encyclopedie van de Vlaamse Beweging
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Bread. A History of Bakers and their Bread (book in Dutch)
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N.a.v. 75-jarige verjaardag van Ter Duinen (hotelschool Koksijde): een eerste verkenning van de restaurantwereld in de moeilijke jaren 1940 in België.
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Plaats je de culinaire gewoonten van de «elite» binnen de maatschappelijke context, dan stuit je op een aantal vragen -de ene ernstig, de andere minder- die aansluiten bij belangrijke problemen uit de sociale en culturele geschiedenis.... more
Plaats je de culinaire gewoonten van de «elite» binnen de maatschappelijke
context, dan stuit je op een aantal vragen -de ene ernstig, de andere
minder- die aansluiten bij belangrijke problemen uit de sociale en
culturele geschiedenis. Konden maatschappelijke verschillen via de
voeding worden onderstreept?
context, dan stuit je op een aantal vragen -de ene ernstig, de andere
minder- die aansluiten bij belangrijke problemen uit de sociale en
culturele geschiedenis. Konden maatschappelijke verschillen via de
voeding worden onderstreept?
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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
Artikelen van Daniëlle De Vooght, Peter Scholliers, Paul Janssens, Luc Vanackere, Sofie Onghena, Stefanie Audenaert & Carine Goossens
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(in: Vlaams Marxistisch Tijdschrift, 1998). Kleding lijkt wel dé manier waarop de “postmoderne mens” zijn / haar identiteit wil affirmeren en accentueren. De uitdrukkingen klinken al te eenvoudig, daar moet wel een hele historie achter... more
(in: Vlaams Marxistisch Tijdschrift, 1998).
Kleding lijkt wel dé manier waarop de “postmoderne mens” zijn / haar
identiteit wil affirmeren en accentueren. De uitdrukkingen klinken al te eenvoudig, daar moet wel een hele historie achter zitten.
Kleding lijkt wel dé manier waarop de “postmoderne mens” zijn / haar
identiteit wil affirmeren en accentueren. De uitdrukkingen klinken al te eenvoudig, daar moet wel een hele historie achter zitten.
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Het artikel suggereert dat de voeding van kinderen in de Brusselse openbare ziekenhuizen meer is verbeterd dan de voeding van volwassenen in het derde kwart van de 19e eeuw. Dit was niet het gevolg van medische theorie, maar eerder van... more
Het artikel suggereert dat de voeding van kinderen in de Brusselse openbare ziekenhuizen meer is verbeterd dan de voeding van volwassenen in het derde kwart van de 19e eeuw. Dit was niet het gevolg van medische theorie, maar eerder van dagelijkse praktijk. Verbeterde voedingstoestand van kinderen was evenwel vooral een inhalen van achterstand.
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BoekbesprekingJACOBS, Marc, SCHOLLIERS, Peter, Buitenshuis eten in de lage landen. Brussel, VUB Press, 2002. ISBN 90-5487-329-9.
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Notities bij de VUB cursus Industriële archeologie en industrieel erfgoed (Master Geschiedenis, Kunstwetenschappen en Archeologie, Architectuur)
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Dit artikel wil nagaan welke de relatie is tussen de klassenstructuur cn de voeding in België (2). Twee uitgangspunten zijn daarbij mogelijk. Het eerste neemt de klasse als basis; het is dan een kwestie om klassen te definiëren en na te... more
Dit artikel wil nagaan welke de relatie is tussen de klassenstructuur cn de voeding in België (2). Twee uitgangspunten zijn daarbij mogelijk. Het eerste neemt de klasse als basis; het is dan een kwestie om klassen te definiëren en na te gaan in welke mate deze klassen een specifieke voeding hebben. Het tweede uitgangspunt staat daar diametraal tegenover: het vertrekt van verschillen tussen mensen op het vlak van hun voeding; het is dan een kwestie om na te gaan welke variabelen (leeftijd, beroep, gezins samenstelling, sexc, woonplaats,...) het sterkst doorwegen (3). De tweede benadering krijgt hier alle aandacht omdat de relatie tussen verschillende variabelen en voeding "open" blijft en niét vertrekt van vooropgezette ideeën of gratuite oordelen (4). Deze benadering kan op een ondubbelzinnige manier een bescheiden bijdrage leveren tot het debat omtrent de bruikbaarheid van het concept klasse.
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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.
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Toen de eerste wereldoorlog uitgewoed was en iedereen de wonden likte, was het duidelijk dat Europa met een totaal ontredderd en verouderd economisch potentieel de heropbouw diende aan te pakken. Naast de chaos op landbouw-, industrieel... more
Toen de eerste wereldoorlog uitgewoed was en iedereen de wonden likte, was het duidelijk dat Europa met een totaal ontredderd en verouderd economisch potentieel de heropbouw diende aan te pakken. Naast de chaos op landbouw-, industrieel en handelsgebied ...
Bread. A History of Bakers and their Bread (book in Dutch)
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Dit handboek economische geschiedenis is bestemd voor studenten in het hoger (bedrijfseconomisch) onderwijs. Na een inleiding tot de basisprincipes van de historische wetenschap concentreren de auteurs zich op de economische geschiedenis... more
Dit handboek economische geschiedenis is bestemd voor studenten in het hoger (bedrijfseconomisch) onderwijs. Na een inleiding tot de basisprincipes van de historische wetenschap concentreren de auteurs zich op de economische geschiedenis van Belgie in de 19de en 20ste eeuw. Het boek is opgebouwd rond thema's als de industriele revolutie, het alledaagse leven en werken in het industriele Belgie, de consumptie en levensstandaard en de sociale regulering en sociale organisatie.
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Vlaams Marxistisch Tijdschrift, 1985
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Hoofdstuk 40 uit P. Van den Eeclkhout & G. Vanthemsche (eds), Bronnen voor de studie van het hedendaagse België (Brussel, 2009)
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De paradox met betrekking tot het enorme belang van de steenkoolnijverheid in de ontwikkeling van België enerzijds en de late aandacht van politieke, sociale en economische historici voor deze nijverheid anderzijds, is al eerder genoteerd... more
De paradox met betrekking tot het enorme belang van de steenkoolnijverheid in de ontwikkeling van België enerzijds en de late aandacht van politieke, sociale en economische historici voor deze nijverheid anderzijds, is al eerder genoteerd (1). Wellicht zijn ook andere nijverheden onderbelicht in de geschiedschrijving, zoals de bouw, de chemie of de voeding, maar zij wogen niet zo zwaar als de mijnsector in de ontwikkeling van het land. Dit gewicht hoeft niet meer te worden benadrukt. Immers, niet elke sector stelde 150.000 arbeiders en bedienden tewerk gedurende enkele decennia, trok duizenden buitenlanders aan, kende bijzonder hevige sociale conflicten (1920, 1932, 1936, 1960 en jaren ’70), baande de weg voor de sociale zekerheid (bijvoorbeeld, een [vederlicht] pensioen in 1911) of had een zeer invloedrijke lobby van patroons. Ook bijzonder aan deze nijverheid is natuurlijk haar teloorgang. Echter, doet de historiografie van de steenkool echt tekort aan de geschiedenis van deze industrie?
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Achtergrondrapport bij het Landbouwrapport 2018
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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.
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Etude statistique de deux transports de prisoniers du régime nazi depuis la Belgique vers le camp de concentration de Buchenwald
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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.
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"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."
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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
serie: Historia Bruxellae, # 15
(Bruxelles: Archives de la ville), 2012
(Bruxelles: Archives de la ville), 2012
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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.
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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.
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Pour vous connecter a l'ouvrage, cliquez sur "Accept" sur la page d'accueil de la plateforme Dawsonera. Si les institutions communautaires de l'Europe permettent aujourd'hui d'identifier un espace politique... more
Pour vous connecter a l'ouvrage, cliquez sur "Accept" sur la page d'accueil de la plateforme Dawsonera. Si les institutions communautaires de l'Europe permettent aujourd'hui d'identifier un espace politique et economique, qu'en est-il du sentiment d'appartenance des Europeens a une civilisation partagee ? En depit de nombreux traits d'union, leurs identites et leurs cultures materielles demeurent multiples. Ce premier livre de la collection - L'Europe alimentaire - s'inscrit dans une dynamique croissante de l'interet porte par des publics divers et nombreux aux pratiques de l'alimentation. Il reunit les positions de specialistes des cultures alimentaires sur la notion, tres complexe a definir, des identites alimentaires. Cet ouvrage croise l'analyse de l'anthropologie et de l'histoire pour presenter la formation des patrimoines gastronomiques, les processus d'echanges culinaires et l'emergence, a differentes epoques et dans plusieurs pays de recettes, de produits ou de manieres de manger. Il s'en degage que les Europeens ont su a la fois developper des traditions locales tres marquees et faire confluer leurs gouts par la circulation des marchandises, des hommes et des idees. La strategie contemporaine, et capitale pour l'Europe, de valorisation par la qualite de ses produits consideres comme typiques, trouve dans ce recit les sources originelles d'un patrimoine commun aux Europeens."
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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.
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Dans la première moitié du xixc siècle, l'économie des deux Flandres repose sur deux activités principales: l'agriculture et la fabrication de la toile de lin à domicile. Cette industrie, considérablement développée au cours des siècles... more
Dans la première moitié du xixc siècle, l'économie des deux Flandres repose sur deux activités principales: l'agriculture et la fabrication de la toile de lin à domicile. Cette industrie, considérablement développée au cours des siècles précédents, s'effectuait dans les campagnes, en
alternance avec les travaux des champs. Le recours à une activité industrielle pour occuper les temps morts de l'agriculture apparaissait à beaucoup comme un système idéal, chargé de vertus morales, et proposé «comme modèle aux autres nations» (2). Cette relation forte entre activités
agricoles et industrielles, l'ampleur d'un phénomène qui touche pratiquement toute la population rurale des deux Flandres impliquent que toute
modification apportée à l'un des éléments du système compromet en réalité l'équilibre de l'ensemble. C'est pourquoi l'introduction de la machine à filer le lin dans les Flandres, loin de concerner seulement les travailleurs du lin, provoqua une véritable révolution qui bouleversa brutalement toute la structure socio-économique de ces deux provinces (3).
alternance avec les travaux des champs. Le recours à une activité industrielle pour occuper les temps morts de l'agriculture apparaissait à beaucoup comme un système idéal, chargé de vertus morales, et proposé «comme modèle aux autres nations» (2). Cette relation forte entre activités
agricoles et industrielles, l'ampleur d'un phénomène qui touche pratiquement toute la population rurale des deux Flandres impliquent que toute
modification apportée à l'un des éléments du système compromet en réalité l'équilibre de l'ensemble. C'est pourquoi l'introduction de la machine à filer le lin dans les Flandres, loin de concerner seulement les travailleurs du lin, provoqua une véritable révolution qui bouleversa brutalement toute la structure socio-économique de ces deux provinces (3).
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Statistical investigation of two transports from Belgium to KZ Buchenwald in May 1944
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La survie de l'être humain dépend de divers facteurs matériels et immatériels, mais il est une condition élémentaire : avoir une alimentation saine et suffisante. Si l'on peut subsister quelque temps sans un toit, en haillons et dans le... more
La survie de l'être humain dépend de divers facteurs matériels et immatériels, mais il est une condition élémentaire : avoir une alimentation saine et suffisante. Si l'on peut subsister quelque temps sans un toit, en haillons et dans le délaissement, impossible de se passer d'eau et de nourriture plus de deux jours. Cette contribution explore les aides alimentaires privées de c. 1830 à 1940.
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Sous la direction d'Éliane Gubin et Catherine Jacques avec la collaboration de Claudine Marissal
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in: Estaminets et cafés. Histoire bruxelloises (Bruxelles: Bruxellesfabriques), 2018, pp.47-51.
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Histoire, économie et société L'identité des ouvriers-mécaniciens gantois au XIXe siècle-Une contribution au début sur le rôle social de l'élite ouvrière
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published in: M. Montanari & J-R. Pitte, Les frontières alimentaires (Paris, 2009)
Research Interests: History, Economic History, Food Science, Food Safety, The industrialization of agriculture: vertical coordination in the US food system., and 14 moreSociology of Food and Eating, Anthropology of Food, Food History, Food and Nutrition, Agriculture and Food Studies, Food Microbiology, Food Science and Technology, Food Security, Food Technology, Belgium, Food Prices, Food and Gastronomy Tourism, Food Quality, and Brussels
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Hunger
First World War
Brussels
Calorie intake
Food aid
First World War
Brussels
Calorie intake
Food aid
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Scholliers Peter. Van Den Abeelen (Georges). L'archéologie industrielle. De l'aventure à la science.. In: Revue belge de philologie et d'histoire, tome 77, fasc. 4, 1999. Histoire medievale, moderne et contemporaine -... more
Scholliers Peter. Van Den Abeelen (Georges). L'archéologie industrielle. De l'aventure à la science.. In: Revue belge de philologie et d'histoire, tome 77, fasc. 4, 1999. Histoire medievale, moderne et contemporaine - Middeleeuwse, moderne en hedendaagse geschiedenis. p. 1249