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Showing 1 - 8 of 8 results for “peter scholliers”
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  • European Empires on a Plate

    c. 1750–Today

    Edited by Ilaria Berti, Stefano Magagnoli, Peter Scholliers, Peter J. Atkins ...
    Series series Routledge Studies in Cultural History
    This book uses food to explore the uneven and multifaceted encounters between European imperial societies and their colonies, examining the cultural, social, political and economic forces behind European empires.Food is a key focus of current transdisciplinary and border research, and these chapters uncover hidden aspects of imperial dynamics and the search for food in European expansion. ... Read more

    $64.99 USD

  • A History of Bread

    Consumers, Bakers and Public Authorities since the 18th Century

    by Peter Scholliers ...
    Series series Food in Modern History: Traditions and Innovations
    For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to ... Read more

    $28.39 USD

  • Eating on the Move from the Eighteenth Century to the Present

    Edited by Rita d’Errico, Stefano Magagnoli, Peter Scholliers, Peter J. Atkins ...
    Series series Routledge Studies in Cultural History
    This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat.Eating on board a train is different from eating on a ship, and the same is true for other forms of ... Read more

    $57.99 USD

  • A Taste of Progress

    Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries

    by Nelleke Teughels, Peter Scholliers ...
    World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could ... Read more

    $80.99 USD

  • Writing Food History

    A Global Perspective

    Edited by Kyri W. Claflin, Peter Scholliers ...
    The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art ... Read more

    $44.59 USD

  • Food and Age in Europe, 1800-2000

    Edited by Tenna Jensen, Caroline Nyvang, Peter Scholliers, Peter Atkins ...
    Series series Routledge Studies in Modern European History
    People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical ... Read more

    $61.99 USD

  • Cheese Manufacturing in the Twentieth Century

    The Italian Experience in an International Context

    by Antonella Campanini, Peter Scholliers, Jean-Pierre Williot ...
    Series Book 11 - L’Europe alimentaire / European Food Issues / Europa alimentaria / L’Europa alimentare
    Since the end of the nineteenth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country, and which was made possible by the availability of raw materials and a more widespread knowledge of scientific and technological methods. The sector’s expansion was favoured ... Read more

    $71.59 USD

  • Diaspora, Food and Identity

    Nigerian Migrants in Belgium

    by Antonella Campanini, Peter Scholliers, Jean-Pierre Williot, Maureen Duru ...
    Series Book 9 - L’Europe alimentaire / European Food Issues / Europa alimentaria / L’Europa alimentare
    This book examines the connection between food and identity in the Nigerian diaspora community in Belgium. Encounters between people from different cultures do not lead to a simple adaptation of the diet, but usually give rise to some kind of fusion of new and indigenous food habits.The author questions the relationship between what Nigerian migrants in the diaspora eat, their self-perception and ... Read more

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