Social & Cultural Food Studies

"Europe's leading food history group"
Atkins, Gastronomica, 2012
 
 

News

  • VUB programme 'International Food History Master'

As of the academic year 2014-2015, students who are enrolled in the Master of Arts in History at the Vrije Universiteit Brussel, can specialize in the 'Food History master'. Next to the compulsory courses, it will be possible to choose 30 ECTS within the field of food history in a collaboration between the VUB, university of Bologna, University of Leiden and the Unversité Rabelais in Tours. The Food History Master provides students the opportunity to gain international experience and to take courses in English. The Master's thesis can also be situated within this field of research. For more information take a look at the brochure or contact FOST.

  • FOST on Facebook and Twitter

Fost can also be found on Facebook and Twitter. You can follow these for regular updates on call for papers and conferences or contact our webmaster to subscribe to our newsletter.

  • New Publications

New publications by FOST-members. Check the overview for other publications.

Special issue by FOST of Appetite: 'Convenience Foods: Shopping, Cooking & Eating' by guest editor Peter Scholliers. Click here to view the full issue:

  • Scholliers, P. (2015), 'Convenience foods. What, why, and when', Appetite, 94, 2-6. Full text.
  • Verriet, J. (2015), 'Convenience and the hierarchy of meal preparation. Cooking and domestic education in the Netherlands, 1910-1930', Appetite, 94,7-12. Full text.
  • Teughels, N. (2015), 'Bringing comfort and convenience to the colonial table: Delhaize Frères & Cie's colonial department in the 1920s and 1930s', Appetite, 94, 13-20. Full text.
  • Geyzen, A. (2015), 'The ideology of convenience. Canned foods in women's magazines (Flanders, 1945-1960)', Appetite, 94, 21-25. Full text.
  • Degreef, F. (2015), 'Convenience foods, as portrayed by a consumer organisation. Test-Aankoop/Test-Achats (1960-1995)', Appetite, 94, 26-33. Full text.
  • Jacobs, M. (2015), 'Chips in black boxes? Convenience life span, parafood, brandwidth, families, and co-creation', Appetite, 94, 34-39. Full text.
  • Leroy, F. & Degreef, F. (2015), 'Convenient meat and meat products. Societal and technological issues', Appetite, 94, 40-46. Full text.
  • Vanhouche, A.-S. (2015), 'Acceptance or refusal of convenience food in present-day prison', Appetite, 94, 47-53. Full text.
  • Daniels, S. & Glorieux, I. (2015), 'Convenience, food and family lives. A socio-typological study of household food expenditures in 21st-century Belgium', Appetite, 94, 54-61. Full text.

 Special issue of Food & Foodways (23.1-2 (2015) 1-141) Tastes of homes: exploring food and place in twentieth-century Europe edited by Olivier de Maret and Anneke Geyzen with their editorial titled 'Tastes of homes: exploring food and place in twentieth-century Europe.'

  • De Maret, O. & Geyzen, A. (2015), 'Tastes of Homes: Exploring Food and Place in Twentieth-Century Europe', Food & Foodways, 23 (1-2), 1-13. Full text.
  • Scheire, W. (2015), '"Bring Joy to Your Home with the Real Frigidaire": Advertising the Refrigerator to Belgian Female Consumers, 1955-1965', Food & Foodways, 23 (1-2), 57-79. Full text.

New book edited by Nelleke Teughels and Peter Scholliers: Teughels, N. & Scholliers, P. (2015) (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate. Click here for more information.

  • Teughels, N. (2015).'Introduction,' Teughels, N. & Scholliers, P. (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate, 1-10.
  • Teughels, N. (2015).'Food at the 1910 Brussels Exhibition: Spaces of Consumption and the Articulation of National Identity,' Teughels, N. & Scholliers, P. (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate, 165-182.
  • Van den Eeckhout, P.(2015).'Foreign Hospitality Workers at the 1910 Brussels World and International Exhibition,' Teughels, N. & Scholliers, P. (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate, 257-274.

Other publications:

  • Parys, N. (2015). 'Culinaire beeldvorming in negentiende-eeuwse Nederlandse kookboeken', Groniek, 202, 19-39.
  • Jacobs, M. (2015). 'Beter hier dan verder. Liminaliteit, "traditionele koffietafels" en vaten bier in Vlaanderen,' Ingels, T. (ed.), R.I.P. Aspecten van 200 jaar begrafeniscultuur in Vlaanderen. Gent, Gent Academia Press, 141-168.
  • Daniels, S. (2015). 'Cooking up manliness: A practice-based approach of men's at-home cooking and attitudes using time-use diary data', Szabo, M. and Koch, S. (eds.) Food, masculinities and home. London, Bloomsbury.
  • Scholliers, P. (2015), 'Belgium', Goldstein, D. (ed.) The Oxford Companion to Sugar and Sweets, Oxford, New York, Oxford University Press, 53-55.
  • Scholliers, P. (2015), 'Godiva', Goldstein, D. (ed.) The Oxford Companion to Sugar and Sweets, Oxford, New York, Oxford University Press, 306.
  • Erdkamp, P. (2015), 'Supplying the cities', Wilkins, J. (ed.) A companion to food in the ancient world. Oxford, Wiley-Blackwell.
  • Verriet, J. (2015), ''Een ongevaarlijk avontuur': de beeldvorming omtrent buitenlandse eetculturen in Nederland, 1950-1970', Volkskunde, 116.2, 177-192.
  • Van Den Eeckhout, P. (2015), 'A Bruxelles on licencie d'abord les Belges. La crise et le secteur des hôtels, restaurants et cafés', Les Cahiers de la Fonderie, 50, 89-94.
  • Scholliers, P. (2015), 'Pouvoir d'achat et alimentation des salariés pendant la crise des années 1930', Les Cahiers de la Fonderie, 50, 56-62.
  • Van den Eeckhout, P. (2015), 'Waiters, Waitresses and Their Tips in Western Europe before World War I', International Review of Social History, 60, 3 (2015), 349-378.
  • Degreef, F. (2015), 'A Making Sense of New Food Technologies and Trust in Food (1960-1995)', Maria José Pires (ed.), Tasting Cultures: Thought for Food, Oxford: Inter-Disciplinary Press, 53-70.

Call for papers

  • Call for proposals  for a new series from Medieval Institute Publications edited by Allen J. Grieco. Click here for more information.

 

Upcoming conferences and events