FOST (Social & Cultural Food Studies) is a research unit based at Vrije Universiteit Brussel (VUB) that was established in 2003. It aims at studying the history of food in a multidisciplinary way, incorporating historians, political scientists, ethnologists, archaeologists, linguists, sociologists, and biologists. Emphasis is on the 19th and 20th centuries, but most recent interest (such as culinary heritage or food safety) are studied as well, taking the standpoint that the present cannot be interpreted if the past, whether recent or remote, is absent. Hence, research at FOST considers a multitude of varied topics, reaching from Italian catering businesses in Brussels prior to 1914, the diffusion of the refrigerator in Belgium after 1950, the spreading of French gastronomy in Dutch and Belgian cookbooks in the long 19th century, and the way food was used and displayed at universal exhibitions in the 19th and 20th centuries, to the use of time for cooking and eating post 1960, the present-day prison diet, the labour market for catering workers in Europe around 1900, the children’s diet in Brussels hospitals in the 19th century, and food quality and trust since 1950. Broader themes addressed in these investigations cover identity construction, food choice, biotechnological challenges, functioning of food businesses and marketing, the link between health and food, dietary recommendations, and culinary culture. The present special issue focuses on convenience foods, a theme that brings together various researchers of FOST, and expects to demonstrate the relevance of knowing the past for present-day and future issues.
|Number of pages||63|
|Publication status||Published - 1 Nov 2015|
- eating culture
- Food history
- Convenience foods Home meal cooking History Literature survey Definitions