Conclusion: The multiple, wide-ranging and complex facets of food at large exhibitions

Peter Scholliers, Nelleke Teughels

Onderzoeksoutput: Chapterpeer review


Since the mid-nineteenth century the frequently organised world exhibitions, appealing to hundreds of thousands of people from around the world and lasting for a couple of months, have instigated the curiosity of many academics. Amusement, architecture, crafts, gadgets, (social) institutions, machines, music, painting, science, sculpture and utensils at these events were studied to learn about contemporary views and activities. Things shown first at exhibitions, such as electric light, telephone, elevators, automobiles, typewriters, vending machines, computers or suspending high-speed trains testified to a dream world, but also visualised a future. World exhibitions were ‘laboratories for urban and architectural design’ (as the 1967 Montreal exhibition was characterised). In short, these events created huge material and intangible spaces, offering the occasion for acquiring new ideas, goods and behaviours. Moreover, the media extensively covered the exhibitions with articles, photos and, later, films, thus spreading their spirit far and wide. Studying these exhibitions is addressing privileged landmarks of national and urban pride, modernisation, international relationships and entertainment.

Originele taal-2English
TitelA Taste of Progress
SubtitelFood at International and World Exhibitions in the Nineteenth and Twentieth Centuries
UitgeverijTaylor and Francis
Aantal pagina's5
ISBN van elektronische versie9781317186434
ISBN van geprinte versie9781472441836
StatusPublished - 1 jan 2016


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