The construction of culinary traditions in Flanders, 1945-1970.

Research output: Chapter in Book/Report/Conference proceedingMeeting abstract (Book)

Abstract

The globalisation of the food chain, which totally came through in the 1960s and 1970s, had severe effects on food habits worldwide: the golden arches of McDonald's became omnipresent, home-made meals made way for 'plastic' convenience food, and conviviality seemed to vanish rapidly. Ironically, during the 1980s, the globalisation of the food chain provoked a fierce feeling of inconvenience and estrangement, while in turn this feeling led to a longing for the homely old-fashioned way of life and its local cuisine. Grandmother's cooking and long-forgotten traditional foodways became popular again. But who are the grandmothers whose cooking we so eagerly refer to nowadays? And where do all these traditions all of the sudden come from?
According to Alan Warde, it is necessary to take into account that most of the traditions as they are presented today are nothing more than an invention and a distinct form of innovation. Allen Weiss even states that tradition is nothing more than text, constructed at a specific point in time in order to legitimize something.
As a historian, I wonder whether the invention and construction of culinary traditions took place in the past as well. Is it a recent phenomenon or is it also noticeable in previous decades? If so, by whom does the invention and construction of culinary traditions take place, why and how? I want to answer these questions by taking Flanders in the period 1945-1970 as a case study and by comparing different women's magazines that were known for their 'overwhelming' effect on Flemish foodways: 'Bij de Haard' and 'Het Rijk der Vrouw'.
Original languageEnglish
Title of host publicationPaper presented at the International Study Conference 'Typicality in history. Tradition, innovation and terroir', organised by the Laboratorio per la storia dell'alimentazione - Universita di Parma - Dipartimento di Economia, Parma, 09/09/2010 - 11/09/2010
PublisherUnpublished
Publication statusPublished - 2010
EventInternational conference: Typicality in history. Tradition, innovation and terroir - Parma
Duration: 9 Sep 201011 Sep 2010
http://www.foodlab.unipr.it/index.html

Other

OtherInternational conference: Typicality in history. Tradition, innovation and terroir
Period9/09/1011/09/10
Otherorganized by the Laboratorio per la storia dell'alimentazione - Universita di Parma - Dipartimento di Economia, Parma, 09/09/2010 - 11/09/2010.
Internet address

Keywords

  • Food
  • construction
  • Tradition

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