Food & History - 10.1 (2012)

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 19^th and 20^th 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 19^th and 20^th 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