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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

4

... Peter Scholliers , ‘Food Recommendations in Domestic Education, Belgium 1890–1940 ’, Paedagogica Historica 49,...

Eating Out

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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A Cultural History of Food in the Age of Empire

Bloomsbury Academic, 2014

Book chapter

3

... that offered no eating facilities whatsoever. Most factories and workshops had a lunch break that allowed workers to go home at noon. Scholliers 1996, 245–50. If workers had no time to go home for lunch,...

The Many Rooms in the House

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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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

3

...In 2007 I published a survey dealing with research about Europe’s foodways in the nineteenth and twentieth centuries. Scholliers, 2007. Rather than being interested in the conclusions of this research, I...

Meals, Food Narratives, and Sentiments of Belonging in Past and Present

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, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

3

... inequality was described in terms of calories, cost and expenditures, and occasionally the cultural appeared in relation to sociable drinking or luxury food (respectively an early and a late example, Burnett, 1979 and Scholliers, 1993). Some...

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

4

... Peter Scholliers . Food Culture in Belgium . Westport, CT : Greenwood Press, 2008. Ruth Van Waerebeek , and Maria Robbins . Everybody Eats Well in Belgium Cookbook . New York : Workman, 1996....

Conclusion

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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Kyri W. Claflin

Kyri W. Claflin teaches at Boston University and is the author of numerous articles including ‘Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,’ in the Oxford Symposium volume Food & Morality Author affiliation details are correct at time of print publication.

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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

3

... Bruno Laurioux, Ernst Schubert, Trude Ehlert, and Johanna Maria van Winter; with regard to early modern Europe, Ken Albala, Joan Thirsk, Sara Pennell, and Emma Spary; with regard to modern Europe, Peter Atkins, Alessandro Stanziani,...

Social History of the Science of Food Analysis and the Control of Adulteration

Peter J. Atkins

Peter J. Atkins

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The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

3

... Young 1989). First, it was not always clear whose interests were served. As Peter Scholliers comments, discourses of safe food were vague about the meaning of “the public” (2007: 81). There were obvious vested interests of commerce,...

Vaut ou ne vaut pas le détour

Marc Jacobs

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

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

Berg, 2003

Book chapter

3

... judgements. Places where alcohol was being served, especially, proved prone to moralizing and comments. Results of new research on everyday and festive eating and drinking yield an interesting variation on the debate, launched by Peter Burke...

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

3

... to control millers, bakers, wholesalers, grocers, and eateries. The Brussels municipality went further, when in 1856 it set up a chemical laboratory for food analysis (Scholliers and Van den Eeckhout 2011 ). This example...