Research

Ongoing research

INTERREG - Scars of History?

Karen Arijs explores the cultural construction of the cross-border region Dutch and Belgian Limburg in the 19th and 20the centuries. More...

IRP – Food Quality, Safety, and Trust since 1950: Societal Controversy and Biotechnological Challenges.

Filip Degreef researches the trust relationship between consumers and retailers within a broader societal framework. More…

GOA - Omnivore Paradoxes in History. Food Traditions and Novelties in Europe since 1800

Nathalie Parys examines the influence of French cuisine on Belgian and Dutch cookbooks. More...

Willem Scheire explores how refrigerators were 'constructed' in Belgium in the second half of the 20th century. More...

Sarah Daniels examines changing eating and cooking practices using time budget data as well as household accounts. More...

FWO - Vlaanderen

Glenn Steenhouwer investigates the hotel and catering industry in Brussels between 1910 and 1940, dealing with the staff's labor situation, their labor relations and their identity. More...

Nelleke Teughels examines if and how food was presented and served by the Belgian participants at the world exhibitions for (re)presentation at the World Expositions from 1851 to 2010. More...

An-Sofie Vanhouche investigates the role and significance of food in a contemporary prison context. More... 

OZR

Olivier de Maret deals with Italian immigrants in Brussels, their meeting-places and the construction of identity linked to food and foodways between 1880 to 1935. More...

Jon Verriet investigates the history and the image of canned foods in Belgium and the Netherlands. More...

Free Research

Albena Shkodrova researches how recipes were used as an act of resistance in Communist Bulgaria. More...

Completed research

GOA - European Culture and Identities. Diversity and Convergence in Food Habits, 1800-2000

Daniëlle De Vooght explored the food habits of the aristocracy, more particularly the food culture at the nineteenth century royal court of Leopold II. More...

Steven Van den Berghe wanted to find out whether and how social and cultural relationships surface in language use about restaurants in the (second half of the) 20th century. More...

Nelleke Teughels Investigated the emergence of food chains and the impact of modern sales and advertising techniques for the daily routine of consumers. More...

FWO-Vlaanderen

Inge Mestdag looked for changes in the (Flemish) eating habits by examining time budget data. Her research involved organizing a meal and how to fit it in daily life. More...

HOA

This HOA project is a combined effort with IMDO (Industrial Microbiology and Food Biotechnology).
Historian Anneke Geyzen examined the myths, perceptions and constructions surrounding the quality of artisanal fermentable foods. More...

OZR

Joeri Januarius examines material culture, everyday life and consumption of miners in Belgium between 1900 and 1960. More...

Flemish government

Sofie Onghena prepared an exhibition on aristocratic desserts of the 19th century. More...

Free research

Maureen Duru investigated the role of food in identity formation. More...