Blue blood and marmelade. Hidden recipes of 'modern' aristocrat eating culture (Blauw bloed en confituur. Verborgen recepten van 'moderne' adellijke eetcultuur)

Sofie Onghena; Peter Scholliers; Marc Jacobs; Patricia Van den Eeckhout

Blue blood and marmelade. Hidden recipes of 'modern' aristocrat eating culture (Blauw bloed en confituur. Verborgen recepten van 'moderne' adellijke eetcultuur)

Sofie Onghena, Peter Scholliers (Editor), Marc Jacobs (Editor), Patricia Van den Eeckhout (Editor)

Research output: Book/Report › Book

Abstract

History of 19th and (early) 20th centuries food and foodways among the Belgian aristocray. Starting point of the monograph is the question to what extent rich (or former rich) aristocratic families did cope with ongoing social, economic, political and cultural changes. The book provides a rich account, based on new source material.

Original language	English
Publisher	Het Veerhuis
Number of pages	109
Volume	1
Edition	De Smaak van het Veerhuis
ISBN (Print)	90-8730-010-7
Publication status	Published - 2006

Publication series

Name	FOST - Series

Keywords

food
arist

CONO197: Exhibition 'From pièce montée to pêche melba. The artistocray and her desserts in the 19th and 20th centuries'
Scholliers, P., Van den Eeckhout, P. & Onghena, S.
16/05/06 → …
Project: Fundamental

Cite this

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title = "Blue blood and marmelade. Hidden recipes of 'modern' aristocrat eating culture (Blauw bloed en confituur. Verborgen recepten van 'moderne' adellijke eetcultuur)",

abstract = "History of 19th and (early) 20th centuries food and foodways among the Belgian aristocray. Starting point of the monograph is the question to what extent rich (or former rich) aristocratic families did cope with ongoing social, economic, political and cultural changes. The book provides a rich account, based on new source material.",

keywords = "food, arist, food, aristocracy",

author = "Sofie Onghena",

editor = "Peter Scholliers and Marc Jacobs and {Van den Eeckhout}, Patricia",

note = "Marc JACOBS, Peter SCHOLLIERS, Patricia VAN DEN EECKHOUT",

year = "2006",

language = "English",

isbn = "90-8730-010-7",

volume = "1",

series = "FOST - Series",

publisher = "Het Veerhuis",

edition = "De Smaak van het Veerhuis",

}

Blue blood and marmelade. Hidden recipes of 'modern' aristocrat eating culture (Blauw bloed en confituur. Verborgen recepten van 'moderne' adellijke eetcultuur). / Onghena, Sofie; Scholliers, Peter (Editor); Jacobs, Marc (Editor); Van den Eeckhout, Patricia (Editor).

De Smaak van het Veerhuis ed. Het Veerhuis, 2006. 109 p. (FOST - Series).

Research output: Book/Report › Book

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A2 - Scholliers, Peter

A2 - Jacobs, Marc

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PY - 2006

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N2 - History of 19th and (early) 20th centuries food and foodways among the Belgian aristocray. Starting point of the monograph is the question to what extent rich (or former rich) aristocratic families did cope with ongoing social, economic, political and cultural changes. The book provides a rich account, based on new source material.

AB - History of 19th and (early) 20th centuries food and foodways among the Belgian aristocray. Starting point of the monograph is the question to what extent rich (or former rich) aristocratic families did cope with ongoing social, economic, political and cultural changes. The book provides a rich account, based on new source material.

KW - food

KW - arist

KW - food

KW - aristocracy

M3 - Book

SN - 90-8730-010-7

VL - 1

T3 - FOST - Series

BT - Blue blood and marmelade. Hidden recipes of 'modern' aristocrat eating culture (Blauw bloed en confituur. Verborgen recepten van 'moderne' adellijke eetcultuur)

PB - Het Veerhuis

ER -

Blue blood and marmelade. Hidden recipes of 'modern' aristocrat eating culture (Blauw bloed en confituur. Verborgen recepten van 'moderne' adellijke eetcultuur)

Abstract

Publication series

Keywords

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Projects

CONO197: Exhibition 'From pièce montée to pêche melba. The artistocray and her desserts in the 19th and 20th centuries'

Cite this