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Eating Out during the Workday: Consumption and Working Habits among Urban Labourers in France in the Second Half of the Nineteenth Century

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

Berg, 2003

Book chapter


... the families’ histories in a way that allows a relevant analysis of the workers’ ways of living. With regard to the methodological approach of normative sources, see, for instance, Cottereau, 1980, 7–103; Lhuissier, 2002, Chapter 3....

Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations, and Reputations

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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Patricia Van Den Eeckhout

Patricia Van Den Eeckhout

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The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter


... wine and cleaning up the tables (Lhuissier 2007). This world of street merchants and shabby eating places is in need of attention. The expansion of factories, services, and administration led to various new forms...