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Food Systems in the Nineteenth Century

Yves Segers

Yves Segers

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A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

...The long nineteenth century (or the Age of Empire) is a vital transitional period in the history of food culture in the Western world. The accelerated population growth that began in Western Europe around 1750, and the process...

Trick or Treat? How to Wine and Dine (as a Group) for Free

Marc Jacobs

Marc Jacobs, Director, Vlaams Centrum Volkscultuur, Brussels Author affiliation details are correct at time of print publication.

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Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...No Free Lunch ‘There is no such thing as a free lunch.’ This American proverb illustrates that strings tend to be attached to food offered for free. On the website of the no-free-lunch organization (...

Cooking up manliness: A practice-based approach to men’s at-home cooking and attitudes using time-use diary data

Sarah Daniels

Sarah Daniels

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and

Ignace Glorieux

Ignace Glorieux

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...IntroductionCooking has many secondary meanings and symbolic weights besides its nutritional significance (Belasco 2002). It is an indirect way of communicating and a practice through which people can create and show their identity, status,...

The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914–1918

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...The history of the calorie is known, but that of its dissemination into wide layers of society remains enigmatic. Deborah Levine...

Intoxicating Scenes: Alcohol and Art in the Museum

Jim Drobnick

Jim Drobnick

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...The art world is awash in alcohol. Beyond the traditional offerings of wine and spirits at openings, alcohol has acquired unprecedented prevalence in artistic practice and exhibition contexts during the last decade. The buildup...

Belgium

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Bordered by the Netherlands in the north, Germany and Luxembourg in the east, France in the south, and the North Sea in the west (with England nearby), the Kingdom of Belgium (12,500 square miles...