Convergence and Diversity: food history in Europe since the late 18th century

Project Details

Description

Three main topics, forming one whole, will be tackled:
1) aristocratic food habits, 1830 - 1860
2) bourgeois food culture: the restaurant, 1850 - 1914
3) 'democratic' food culture: the supermarkets, 1880 - 1960
AcronymGOA43
StatusFinished
Effective start/end date1/01/0531/12/09

Flemish discipline codes

  • Languages and literary studies
  • History and archaeology
  • Arts
  • Agriculture, forestry, fisheries and allied sciences
  • Economics and business
  • Sociology and anthropology
  • Chemical sciences

Keywords

  • material culture
  • aristocratic food culture
  • food habits
  • restaurant history
  • critical discourse analysis
  • culinary culture
  • multidisciplinarity
  • social and cultural history
  • societal divergence and convergence
  • retailing history