Books by Peter Scholliers
isbn : 978 1 3503 6176 8, 2024
This book delves into the history of bread to map out its defining moments and people. From the p... more This book delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, the author studies the consumer, the bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index
" A refreshing addition to the field of food studies … This book makes an important contribution... more " A refreshing addition to the field of food studies … This book makes an important contribution to food studies by placing food in the foreground of identity formation as well as explaining how various groups have used food at various times." (Journal of Social History)
""The vibrant interest in food studies among both academics and amateurs has made food history an... more ""The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.""
World exhibitions have been widely acknowledged as important sources for understanding the develo... more World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ‘traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
The book discusses the concept of the food chain from a new perspective, emphasising the historic... more The book discusses the concept of the food chain from a new perspective, emphasising the historical dimension and conflicts. The inclusion of technology, as a core element, is an original approach to food studies. Thus, technology is related to agricultural production, packaging, transport and storing, wholesale and retailing, catering, and cooking. Also, the so-called middle field, such as political interference, farmers' education and scientific concerns, is addressed. This book pays attention to the history of agriculture, including such varied themes as water supply, fertilisers, land use, greenhouses, and EU policy. It tackles the history of shopping, cooking, health concerns, and fast food eating-places. Technology is not taken for granted, but seen as a field of conflict (action, reaction, and negotiation, perhaps best cast with the opposition fast food versus slow food). The concept of the food chain necessitates to consider all these elements as a whole, and to present them in one, integrated volume.
When discussing wages, historians have traditionally concentrated on the level of wages, much les... more When discussing wages, historians have traditionally concentrated on the level of wages, much less on how people were paid for their work. Important aspects were thus ignored such as how frequently were wages actually paid, how much of the wage was paid in non-monetary form - whether as traditional perquisites or community relief - especially when there was often insufficient coinage available to pay wages. Covering a wide geographical area, ranging from Spain to Finland, and time span, ranging from the sixteenth century to the 1930s, this volume offers fresh perspectives on key areas in social and economic history such as the relationship between customs, moral economy, wages and the market, changing pay and wage forms and the relationship between age, gender and wages.
People eat and drink very differently throughout their life. Each stage has diets with specific i... more People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meaning or settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in diets of youngsters, adults of various ages, and elderly people seem to have dissolved in more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and German... more Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe.
Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Gl... more Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in nineteenth-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day.
A Cultural History of Food presents an authoritative survey from ancient times to the present. Th... more A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions.
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
"Si les institutions communautaires de l'Europe permettent aujourd'hui d... more "Si les institutions communautaires de l'Europe permettent aujourd'hui d'identifier un espace politique et économique, qu'en est-il du sentiment d'appartenance des Européens à une civilisation partagée ? En dépit de nombreux traits d'union, leurs identités et leurs cultures matérielles demeurent multiples. Ce premier livre de la collection « L'Europe alimentaire » s'inscrit dans une dynamique croissante de l'intérêt porté par des publics divers et nombreux aux pratiques de l'alimentation. Il réunit les positions de spécialistes des cultures alimentaires sur la notion, très complexe à définir, des identités alimentaires. Cet ouvrage croise l'analyse de l'anthropologie et de l'histoire pour présenter la formation des patrimoines gastronomiques, les processus d'échanges culinaires et l'émergence, à différentes époques et dans plusieurs pays de recettes, de produits ou de manières de manger. Il s'en dégage que les Européens ont su à la fois développer des traditions locales très marquées et faire confluer leurs goûts par la circulation des marchandises, des hommes et des idées. La stratégie contemporaine, et capitale pour l'Europe, de valorisation par la qualité de ses produits considérés comme typiques, trouve dans ce récit les sources originelles d'un patrimoine commun aux Européens."
Final report of cost calculation of four products (heating; living space; bread baking; transport... more Final report of cost calculation of four products (heating; living space; bread baking; transportation) in Belgium over two centuries
Papers by Peter Scholliers
In 2007 I published a survey dealing with research about Europe’s foodways in the nineteenth and ... more In 2007 I published a survey dealing with research about Europe’s foodways in the nineteenth and twentieth centuries. Rather than being interested in the
conclusions of this research, I wished to examine how scholars study food history, which offered an opportunity for testing the application and relevance of interdisciplinarity. Luckily, not only historians but also scholars who were not trained as historians investigate foodways of the past. Studying food in the modern era has indeed attracted a large number of disciplines, ranging from anthropology and sociology to communication sciences and geography. I wished to learn whether and how these approaches, methods, and insights inspired historians. My conclusions confirmed the extraordinarily thriving interest in Europe’s past foodways by an evergrowing number of disciplines, the total lack of common ground of these studies, and their hesitant interest in interdisciplinary approaches.
Cambridge University Press eBooks, Nov 8, 2023
Uploads
Books by Peter Scholliers
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.""
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
Papers by Peter Scholliers
conclusions of this research, I wished to examine how scholars study food history, which offered an opportunity for testing the application and relevance of interdisciplinarity. Luckily, not only historians but also scholars who were not trained as historians investigate foodways of the past. Studying food in the modern era has indeed attracted a large number of disciplines, ranging from anthropology and sociology to communication sciences and geography. I wished to learn whether and how these approaches, methods, and insights inspired historians. My conclusions confirmed the extraordinarily thriving interest in Europe’s past foodways by an evergrowing number of disciplines, the total lack of common ground of these studies, and their hesitant interest in interdisciplinary approaches.
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.""
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
conclusions of this research, I wished to examine how scholars study food history, which offered an opportunity for testing the application and relevance of interdisciplinarity. Luckily, not only historians but also scholars who were not trained as historians investigate foodways of the past. Studying food in the modern era has indeed attracted a large number of disciplines, ranging from anthropology and sociology to communication sciences and geography. I wished to learn whether and how these approaches, methods, and insights inspired historians. My conclusions confirmed the extraordinarily thriving interest in Europe’s past foodways by an evergrowing number of disciplines, the total lack of common ground of these studies, and their hesitant interest in interdisciplinary approaches.
All information and registration via: https://www.communistfood.eu/
[Weekend Knack, 11 september 2019]
Surveying the Food Studies Field
by Gilles Fumey, Peter A. Jackson and Pierre Raffard
Lezing van Scholliers over revoluties in de landbouw, voeding, transport, levenswijze en gedachtegoed voor altijd hebben veranderd.
Scholliers: Gastronomy in the capital of Europe: a very short history
context, dan stuit je op een aantal vragen -de ene ernstig, de andere
minder- die aansluiten bij belangrijke problemen uit de sociale en
culturele geschiedenis. Konden maatschappelijke verschillen via de
voeding worden onderstreept?
Kleding lijkt wel dé manier waarop de “postmoderne mens” zijn / haar
identiteit wil affirmeren en accentueren. De uitdrukkingen klinken al te eenvoudig, daar moet wel een hele historie achter zitten.
n’hésitent pas à communiquer. Mais la table est plus prestigieuse que conviviale.
Ce premier livre de la collection « L'Europe alimentaire » s'inscrit dans une dynamique croissante de l'intérêt porté par des publics divers et nombreux aux pratiques de l'alimentation. Il réunit les positions de spécialistes des cultures alimentaires sur la notion, très complexe à définir, des identités alimentaires. Cet ouvrage croise l'analyse de l'anthropologie et de l'histoire pour présenter la formation des patrimoines gastronomiques, les processus d'échanges culinaires et l'émergence, à différentes époques et dans plusieurs pays de recettes, de produits ou de manières de manger. Il s'en dégage que les Européens ont su à la fois développer des traditions locales très marquées et faire confluer leurs goûts par la circulation des marchandises, des hommes et des idées.
La stratégie contemporaine, et capitale pour l'Europe, de valorisation par la qualité de ses produits considérés comme typiques, trouve dans ce récit les sources originelles d'un patrimoine commun aux Européens."
Le volume offre un ensemble cohérent de contributions consacrées tant à la « géographie » économique et sociale des échanges alimentaires qu’aux questions d’urbanisme et de circulation des personnes et des biens en Europe occidentale et méditerranéenne, du Moyen Age à la fin du XIXe siècle. Il s’intéresse, au travers d’exemples concrets, aux défis que pose la présence sur les marchés urbains de multiples intervenants (marchands locaux ou étrangers, acheteurs de statuts divers, représentants des autorités…). Il montre comment la gestion des flux alimentaires et des problèmes de circulation qu’ils induisent s’est traduite par l’adoption d’une série de mesures de régulation et par des tentatives d’aménagement de l’espace urbain. Il pose aussi la question de la sûreté et de la qualité des aliments, qui est au cœur de la « police des vivres » – car garantir que la nourriture est « saine et loyale » apparaît comme une prérogative et un devoir des autorités. Ces études des marchés alimentaires éclairent par conséquent d’une manière originale et particulière certaines des mutations qui affectent le milieu urbain depuis le Moyen Age.
Avec des textes de Anneleen Arnout, Martin Bruegel, Antonella Campanini, James Davis, Fabien Faugeron, Anne Lannoye, Isabelle Parmentier, Francesca Pucci Donati, Patrick Rambourg, Peter Scholliers, Isabelle Theiller, Alexis Wilkin, Jean-Pierre Williot.
alternance avec les travaux des champs. Le recours à une activité industrielle pour occuper les temps morts de l'agriculture apparaissait à beaucoup comme un système idéal, chargé de vertus morales, et proposé «comme modèle aux autres nations» (2). Cette relation forte entre activités
agricoles et industrielles, l'ampleur d'un phénomène qui touche pratiquement toute la population rurale des deux Flandres impliquent que toute
modification apportée à l'un des éléments du système compromet en réalité l'équilibre de l'ensemble. C'est pourquoi l'introduction de la machine à filer le lin dans les Flandres, loin de concerner seulement les travailleurs du lin, provoqua une véritable révolution qui bouleversa brutalement toute la structure socio-économique de ces deux provinces (3).