Journal Food & History, vol. 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

Peter Schollliers (ed)

  • Pages: 235 p.
  • Size:170 x 240 mm
  • Illustrations:10 b/w
  • Language(s):English, French
  • Publication Year:2012

  • ISBN: 978-2-503-54356-7
  • Paperback
  • Available
    • E-journal
    • Available



    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