Introduction
Peter Scholliers,Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Introduction
Alessandro Stanziani,Social Inequalities and Product Identification in Food Markets. A Critique of Modernization and Globalization Paradigms
I. Elite that creates power / Les élites créatrices de puissance
Marc Jacobs,Commensal Soft Power Tools for Elites in European States: Networks and Dramaturgy between Divergence and Convergence
II. Shops that create needs / Des boutiques qui créent des besoins
Patricia Van den Eeckhout,Shopping for Food in Western Europe in the 19th and 20th Centuries
Laura Ugolini,Growing Fat? Middle-class Men and Food Consumption on the English Home Front, 1914–1918
Nelleke Teughels,Succursales partout en Belgique. Delhaize Le Lion: Belgium’s First Food Chain Store, its Architecture and Brand Identity, 1867-1940
III. Restaurants that create identities / Les restaurants qui font l'identité
Patricia Van den Eeckhout,Restaurants in Western Europe and the United States in the 19th and 20th Centuries: an Introduction
Virginie Amilien, The Political Role of Restaurants and Chefs in the Construction of National Food Culture: Traditional and Typical Food Identities in Norway 1980-2011
Steven Van den Berghe,Chefs, Waitresses, Patrons, and Critics: the Discursive Representation of Social Actors in Restaurant Guides (Brussels, 1960-2000)
Gary Alan Fine & Daphne Demetry,Contemporary Gastronomic Identities: Some Concluding Remarks
Review articles / Comptes rendus