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

Project Details


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.
Effective start/end date1/01/0931/12/12


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

Flemish discipline codes in use since 2023

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


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