Heritagization and identification processes in Flanders, 1945-2000.

Anneke Geyzen

Samenvatting

Originele taal-2	English
Titel	Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)', organised by the Bijzondere Collecties Universiteit van Amsterdam, Amsterdam, 17/01/2014
Status	Published - 2014
Evenement	Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)' - Amsterdam, Netherlands Duur: 17 jan. 2014 → 17 jan. 2014

Conference

Conference	Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)'
Land/Regio	Netherlands
Stad	Amsterdam
Periode	17/01/14 → 17/01/14

Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)'
Anneke Geyzen (Speaker)
17 jan. 2014
Activiteit: Talk or presentation at a conference

Citeer dit

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title = "Heritagization and identification processes in Flanders, 1945-2000.",

abstract = "Heritagization and identification processes in Flanders, 1945-2000.",

keywords = "food studies, heritage studies, heritagization",

author = "Anneke Geyzen",

year = "2014",

language = "English",

booktitle = "Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)', organised by the Bijzondere Collecties Universiteit van Amsterdam, Amsterdam, 17/01/2014",

note = "Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)' ; Conference date: 17-01-2014 Through 17-01-2014",

}

Geyzen, A 2014, Heritagization and identification processes in Flanders, 1945-2000. in Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)', organised by the Bijzondere Collecties Universiteit van Amsterdam, Amsterdam, 17/01/2014. Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)', Amsterdam, Netherlands, 17/01/14.

Heritagization and identification processes in Flanders, 1945-2000. / Geyzen, Anneke.
Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)', organised by the Bijzondere Collecties Universiteit van Amsterdam, Amsterdam, 17/01/2014. 2014.

Onderzoeksoutput: Meeting abstract (Book)

TY - CHAP

T1 - Heritagization and identification processes in Flanders, 1945-2000.

AU - Geyzen, Anneke

PY - 2014

Y1 - 2014

N2 - Heritagization and identification processes in Flanders, 1945-2000.

AB - Heritagization and identification processes in Flanders, 1945-2000.

KW - food studies

KW - heritage studies

KW - heritagization

M3 - Meeting abstract (Book)

BT - Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)', organised by the Bijzondere Collecties Universiteit van Amsterdam, Amsterdam, 17/01/2014

T2 - Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)'

Y2 - 17 January 2014 through 17 January 2014

ER -

Heritagization and identification processes in Flanders, 1945-2000.

Samenvatting

Conference

Activiteiten

Amsterdam Symposium on the History of Food 'Cooking up the Low Countries: textual and visual represenations of culinary culture in Belgium and the Netherlands (16th-21st century)'

Citeer dit