Artisan quality of fermented foods: myth, reality, perceptions and constructions

Project Details

Description

The project aims at investigating which role the concept "artisan" has been playing, since about a century, with respect to production, distribution and consumption of fermented foods. It contains a historical and biotechnological research part, both being intertwined. The project combines human sciences with biotechnological approaches and methodologies. The goal is to obtain insight in the relation between sociocultural processes, food technology and the food industry.
AcronymHOA21
StatusFinished
Effective start/end date1/01/0931/12/12

Keywords

  • food history
  • food sociology
  • cultural linguistics
  • food research
  • art history
  • culinary culture

Flemish discipline codes

  • Other engineering and technology
  • Languages and literary studies
  • History and archaeology
  • Arts
  • Economics and business
  • Agriculture, forestry, fisheries and allied sciences
  • Chemical sciences