Peter Scholliers

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This essay touches upon questions about the use of food as an identity marker, the nature of local food, and the influence of foreign food. Since 1830, Belgium witnessed two international food waves that alternated with two local food waves, both opposing as well as using each other's characteristics. In this process, local food was continuously redefined.(More)
Fermented meats are often studied by food technologists and microbiologists with respect to their safety and quality properties. They are archetypal traditional foods, since they have originated as the products of empirical methods for meat preservation in a distant past and have evolved over many centuries towards a large assortment of varieties with(More)
In 1856, the mayor of Brussels proposed the establishment of a municipal laboratory with a chemist to analyse food and beverages to restrain fraud. His proposal was accepted and a laboratory - possibly one of the first municipal laboratories in Europe - was set up. The laboratory still exists today. This paper aims at tracing the conditions in which it(More)
Peter Scholliers : For the last two years I have been studying the relationship between food and health in Europe in the “long” twentieth century. My starting point is shamelessly simple: why is it that, despite increasing nutritional knowledge, stockpiling food recommendations, and manifold allegedly all-solving diets, people all over the world are getting(More)
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in(More)
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