Publications 2011-2015

2015

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.

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.

Publications in academic journals and books:

  • 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.

2014

  • Geyzen, A. (2014), 'Doctoraatsonderzoek. Culinaire vererfgoeding in Vlaanderen tussen 1945 en 2000. Een historisch-gastrolinguïstische analyse', Journal of Belgian History, 44, 241-244.
  • Teughels, N. (2014), 'Mag het iets meer zijn? Kleine kruidenierswinkels worden big businees, Delhaize Freres & Cie (1867-1940)', Leuven University Press, Leuven. Click here for more information or to purchase a copy.
  • Schollier, P. (2014), 'Constructing New Expertise: Private and Public Initiatives for Safe Food (Brussels in the First Half of the Nineteenth Century)', Medical History, 58, 4, pp.546-563.
  • Scholliers, P. (2014), 'Global Food Developments', Freedman, P.; Chaplin, J. & Albala, K. (eds.), Food in Time and Place. The American Association Companion to Food History, pp.340-363.
  • Scholliers, P. (2014), 'Belçika'da biftek ve patates kizartmasi: (tarihsel) bir sapmaya deger', Yemek ve Kültür, issue Summer 2014, pp.52 - 60.
  • Arijs, K. (2014), ''Die aan't verleden raakt kan altijd tooveren'. Twee standbeelden voor Hendrik van Veldeke: lokaal iniatief en Limburgse identiteit', Jaarboek van het Sociaal-Historisch Centrum voor Limburg, LIX, 81-103.
  • Januarius, J. (2014), 'In de voorhoede van de consumptiemaatschappij? Koopkracht en consumptie van Belgisch-Limburgse mijnwerkers in de jaren 1950 en 1960', Jaarboek van het Sociaal-Historisch Centrum voor Limburg, 105-123
  • Leroy, P., Scholliers, P. & Amilien, V. (2014), 'Elements of Innovation and Tradition in Meat Fermentation: Conflicts and Synergies', International Journal of Food Microbiology, issue 2014.

2013

  • Parys, N. (2013) 'Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century)', Appetite, 71, 218-231
  • Verriet, J. (2013) 'Ready Meals and Cultural Values in the Netherlands, 1950-1970', Food & History, vol.11, n.1, p. 123-153
  • De Maret, O. (2013) 'More Than Just Getting By: Italian Food Businesses in Brussels at the Turn of the Twentieth Century', Food & Foodways, 21, pp. 108-13
  • Geyzen, A. (2013) 'Food preservation in Flemish women's magazines, 1945-1960', in: Derek J. Oddy & Alain Drouard (eds.), The food industries of Europe in the nineteenth and twentieth centuries (Farnham & Burlington: Ashgate)
  • Leroy, F.; Geyzen, A.; Janssens, M.; De Vuyst, L.; Scholliers, P. (2013) 'Meat fermentation at the crossroads of innovation and tradition: A historical outlook', Trends in Food Science & Technology. Click here to read the article.
  • Scholliers, P. (2013), 'Food Recommendations in Domestic Education, Belgium 1890-1940', Paedagogica Historica. Click here to read the article.
  • Scholliers, P. (2013), 'Ten Years of Food & History: la sfida è partita', Food & History, vol.10, n. 2, p.27 - 41
  • Scholliers, P. & Van den Eeckhout, P. (2013) 'Feeding growing cities in the 19th and 20th centuries: problems, innovations, and reputations, in: A.Murcott, W Belasco & P. Jackson (eds), The handbook of food research (Londen & New York:Bloomsbury), p.68-81.
  • Van den Eeckhout, P. (2013) 'Allen daarheen! Koks en kelners op de Wereldtentoonstelling van 1913 in Gent', Brood & Rozen, 1, 29-51.
  • Scholliers, P. & Van den Eeckhout, P. (2013), 'Feeding growing cities in the nineteenth and twentieth centuries: problems, innovations , and reputation.' In: The handbook of food research, pp.69 - 81, eds. Anne Murcott, Warren Belasco, Peter Jackson, published by Bloomsbury
  • Van den Eeckhout, P. (2013), 'The history of labour and labour relations in hotels and restaurants in Western Europe and the United States in the 19th and 20th centuries: an introduction' In: Food & History, vol.11, n. 2, pp.199 - 221
  • Van den Eeckhout, P. (2013), 'Cooks and Waiters on the Move: the World and International Exhibition in Ghent, 1913, as a Destination for Hospitality Workers.'  In: Food & History, vol.11, n. 2, pp. 287 - 316
  • Caestecker, F. & Van den Eeckhout, P. (2013), 'Comme les sauturelles sur un champ de maïs mûr: the Belgian unions and alien labour in hotels and restaurants in the 1930.' Food & History, vol.11, n. 2, pp.355 - 377
  • Erdkamp, P. (2013), 'The food supply of the Capital'. Erdkamp, P. (ed.) The Cambridge Companion to Ancient Rome, Cambridge, Cambridge University Press, pp.262-277.

2012

  • Arijs, K. (2012). 'Onderzoek naar constructie van identiteit in een grensregio: verkennend literatuuroverzicht', Mededelingenblad van de Belgische Vereniging voor Nieuwste Geschiedenis, n. 1, pp.15 - 18
  • Daniels S., Glorieux I., Minnen J. & Van Tienoven J.P. (2012) 'More than preparing a meal? Concerning the meaning of home cooking', Appetite, 58, (DOI:10.1016/j.appet.2012.02.-040), 1050-1056
  • Daniels, S. & Minnen, J. (2012) 'Meer dan honger stillen? Over de betekenissen van huishoudelijk koken', in: Mark Elchardus & Ignace Glorieux (Eds.), Voorspelbaar Uniek. Dieper graven in de symbolische samenleving, 166-191.
  • De Maret, O. (2012). 'Italianen in Brussel rond 1900', Tijd-Schrift, 2:2, 40-51
  • De Vooght, D. (2012). The king invites. Performing power at a courtly table. Brussel: Peter Lang. More information here.
  • De Vooght, D. (Ed.) (2012). Royal Taste. Food, Power and Status at the European Courts after 1789. Farnham: Ashgate. More information here.
  • Geyzen,A., Scholliers, P & Leroy,F. (2012) 'Innovative traditions in swiftly transforming foodscapes: an exploratory essay', Trends in Food Science & Technology (doi: 10.1016/j.tifs.2011.12.003) 1-6.
  • Geyzen, A. (2012), 'Marchands ambulants, réglementation et police à Bruxelles au XIXe siècle'. Le Mouvement Social, 238: 1, 53 – 64
  • Januarius, J. (2012) 'Industrial representations of Belgian Limburg miners in the 1950s: photographing corporate culture, labour, and everyday life', Depth of Field ,2. Click here to read the article.
  • Scheire, W. (2012) 'Geschiedschrijving van het evidente. Het verhaal van de koelkast', Volkskunde: Tijdschrift over de Cultuur van het Dagelijks Leven, 113, 129-151
  • Scholliers,P. (2012) 'Eating out', in: Martin Bruegel (ed.), A cultural history of food in the age of empire, 107-122.
  • Kyri W. Claflin & Peter Scholliers (eds.) (2012), Writing food history. A global perspective. Click here for more information.
  • Parasecoli, F. & Scholliers, P. (eds.) (2012). A Cultural History of Food.
  • Scholliers, P. (2012). Deux siècles de peurs et plaisirs de la table.
  • Van den Eeckhout, P. & Scholliers, P. (2012). 'The Proliferation of Brands: The Case of Food in Belgium, 1890-1940'. Enterprise and Society, 13:1, 53 – 84
  • Van den Eeckhout, P. (2012). 'Shopping for food in Western Europe in the nineteenth and twentieth centuries.', Food & History, 10, 1, 71-82
  • Van den Eeckhout, P. (2012). 'Restaurants in Western Europe and the United States in the nineteenth and twentieth centuries: an introduction.', Food & History, 10, 1, 143-153
  • Erdkamp, P. (2012) (ed.). A cultural history of food. Volume 1. Antiquity. Oxford, Berg.
  • Erdkamp, P. (2012), 'Food security, safety and crises', Erdkamp, P. (2012) (ed.). A cultural history of food. Volume 1. Antiquity. Oxford, Berg, pp. 57-74.
  • Erdkamp, P. (2012), 'Introduction. Food and commensality in the Ancient Near East', Erdkamp, P. (2012) (ed.). A cultural history of food. Volume 1. Antiquity. Oxford, Berg. pp.1-19

2011

  • De Vooght, D. (2011). 'De koning der Belgen nodigt uit. Machtsnetwerken rondom een koninklijke eettafel (1831-1909)', Museum Dynasticum , XXIII/1, 27-33.
  • De Vooght, D., 'Noble dining guests at the Belgian royal court of the nineteenth century', in: Janssens, P. (ed.), Vivre noblement. Les styles de vie de la noblesse belge, XVe-XXIe siècle. De veranderende levensstijl van de Belgische adel, 15de-21ste eeuw. The changing lifestyle of the Belgian nobility, 15th-21st century (special issue Belgisch Tijdschrift voor Filologie en Geschiedenis 88 (2010)), 479-496.
  • De Vooght, D., 'Cooking Networks', in: Barnett, G.A. (ed.), Encyclopedia of Social Networks (Davis: SAGE Publications, 2011).
  • Geyzen, A. (2011). 'Popular discourse on nutrition, health and indulgence in Flanders, 1945-1960', Appetite, DOI 10.1016/j.appet.2011.01.004.
  • Teughels, N. (2010). Le produit dans la vitrine: devantures et dioramas en Belgique, 1870-1940. In: Bruegel, M., Nicoud, M. & Barloesius, E. (Eds), Le choix des aliments. Information et pratiques alimentaires de la fin du Moyen Age à nos jours. Tours: Presses Universitaires François Rabelais/Presses Universitaires de Rennes, pp. 49-76.
  • Antonella Campanini, Peter Scholliers & Jean-Pierre Williot (eds.) (2011) Manger en Europe. Patrimoines, échanges, identités (Brussel: Peter Lang, 2011).
  • Scholliers, P. & Van den Berghe, S. (2011). 'Esquisse sur l'identité d'une ville: Bruxelles et sa cuisine aux XIXe et XXe siècles', in: Campanini, A., Scholliers, P. & Williot, J.-P. (Eds). Manger en Europe. Patrimoines, échanges, identités. Bruxelles: P.I.E. Peter Lang, pp. 183-208.
  • Scholliers, P. & Van den Eeckhout, P. (2011). The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s-1910s), in: Journal of Social History, Summer 2011, pp. 1143-1159.
  • Van den Eeckhout, P. & Scholliers, P. (2011). 'The Belgian Multiple Food Retailer Delhaize Le Lion and its clientele, 1867 - 1914', Essays in Economic and Business History, 29, 87-100.
  • Van den Eeckhout, P. & Scholliers, P. (2011) 'The strategy of a Belgian multiple grocer: Delhaize-Le Lion, 1867-1940. An essay in comparative retailing history.', Entreprise et Histoire, 3, 41-63
  • Erdkamp, P. (2011), 'Manpower and food supply during the First and Second Punic Wars' Dexter Hoyos (ed.), A companion to the Punic Wars, Malden/Oxford, Wiley-Blackwell, pp.58-76.
  • Erdkamp, P. (2011), 'Jews and Christians at the dinner table. A study in social and religious interaction' Food and History, 8, pp.71-107.