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Food & History (FOOD 10.1)

Food & History - 10.1 (2012)
Food: Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. L’alimentation : Convergence et divergence en Europe depuis 1800. Cuisine des élites, bourgeoisie et classes moyennes

P. Schollliers (ed.)
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VIII+235 p., 10 b/w ill., 170 x 240 mm, 2012
ISBN: 978-2-503-54356-7
Languages: English, French
PaperbackPaperback
The publication is available.The publication is available.
Retail price: EUR 57,00 excl. tax
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Online content: http://www.brepolsonline.net/toc/food/10/1
Table of Contents

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

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

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