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

  • € 57,00 EXCL. VAT RETAIL PRICE
  • ISBN: 978-2-503-54356-7
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    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