Martin Bruegel
Biographic Data
| ID | 3584088 |
|---|---|
| NAME | Martin Bruegel |
| GIVEN NAMES | Martin |
| FAMILY NAME | Bruegel |
| SIGNATURE | BRUEGEL M |
| AFFILIATIONS | Alimentation et Sciences Sociales |
| ORCID | 0000-0002-1719-0491 |
| VERIFIED | Yes |
| TOTAL WORKS | 29 |
| TOTAL CITATIONS | 37 |
| AUTHOR COUNT | 29 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1995 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 3 |
The kitchen’s grip: Energy, cooking, and gendered work in rural France (1860–1960)
Drawing on a 1936 ethnographic enquiry and specialised literature, including magazines on domestic appliances and rural life, this article examines how wood, coal, bottled gas, and electricity coexisted – rather than replaced one another – in rural French households from the 1860s to the 1950s. New fuels and kitchen technologies were layered onto existing practices, which required farm women to juggle multiple energy sources and cooking tools acr…
Law, Labour and Lunch in France at the Turn of the Twentieth Century
Ventilation emerged as an efficient technique to reduce the health impact of dust and gas in workspaces around 1900. However, this technical solution to a major sanitary problem collided with the human factor. When, in 1894, French law imposed shop-floor clearance during lunch to facilitate aeration, workers resisted the injunction as a disturbance of their daily eating routine. Authorities relied on labour inspectors to find solutions to content…
Le prix du progrès: Les Additifs Chimiques Et L’industrialisation De La Production Alimentaire
Alors que la mécanisation et l’automatisation accélèrent la production alimentaire au cours du xix e siècle, l’invention d’adjuvants chimiques (conservateurs, arômes, couleurs, émulsifiants, etc.). permet de corriger les altérations qu’infligent les traitements industriels aux denrées alimentaires et de formuler de nouveaux comestibles (plats préparés, aliments pour bébés, etc.). Cette pratique suscite de nombreuses controverses dont l’enjeu est …
Florence Hachez-Leroy, Menaces sur l’alimentation. Emballages, colorants et autres contaminants alimentaires, xixe-xxie siècle
Dans la conclusion de Menaces sur l’alimentation, Florence Hachez-Leroy rappelle l’approche inédite de son projet : l’étude des emballages est marginale en histoire de l’alimentation. En effet, Denis Woronoff accorde dans ses travaux une place aux conditionnements alimentaires en rappelant leur fonction protectrice dans le transport et l’entrepôt, leur rôle de support d’identification avec l’introduction des marques au xixe siècle et leur concour…
Covid-19, Workday Lunch and the French Labor Code
International audience
The Fruits of Empire: Art, Food, and the Politics of Race in the Age of American Expansion by Shana Klein
The First Systematic Survey of Restaurant Hygiene in Paris, 1908
In 1908, an unpublished investigation by the French government discovered a number of commercial kitchens that violated the 1903 law regarding hygiene and security in the workplace. A linear-probability model shows that restaurants in tourist neighborhoods were 12 percentage points more likely to transgress sanitary regulations than those in non-tourist areas. Many of the kitchens in the expensive restaurants of central Paris were in basements wh…
Research into food and trust: A critique and a proposal
Trust can be defined as the suspension of suspicion, the absence of calculation, and the belief in reciprocity. Its gold standard is rooted in personal intimacy. Yet societies where direct social contact becomes fleeting, impersonal, and instrumental, and where power is usually delegated, cannot bank on proximity to sustain exchange. While acknowledging that other mechanisms help coordinate interactions and commerce, many social-science studies n…
The Martyrs of the Saucepan: ” Parisian Cooks, French Gastronomic Reputation, and Occupational Health around 1900
Cooks exploited the leverage offered by the publication of information about the prevailing insalubrity in restaurant kitchens when Paris was at the center of global attention during the World Fairs of 1889 and 1900. They framed the issue of workers’ health in connection with consumer safety and gastronomic reputation. Their movement succeeded in securing the law of July 11, 1903 with its encompassing, indeed ecological and ergonomic (rather than…
Le genre du déjeuner. Alimentation et travail dans le Paris de la Belle Époque
Workers’ lunch away from home in the Paris of the Belle Époque is a routine activity with its material infrastructure (places to go but also utensils to use like the billy can), its inscription in social rhythms at midday, and its norms (the meal’s composition, its duration). Analysis of this social practice identifies a masculine version that is the exact expression of the so-called French model of meals consisting of several dishes (appetizer, …
Histoire et cultures alimentaires
The table of the poor. Cooking in industrial towns and cities
Workers’ Lunch Away from Home in the Paris of the Belle Epoque: The French Model of Meals as Norm and Practice
This article expands the anthropological notion of the “proper meal” to account for the quantitative aspects of workers’ lunch away from home in Paris around 1900. It reconstructs the meals’ caloric content and shows that male workers had easier access than their female colleagues to what they considered a full repast. Yet not everybody behaved according to the French model of the structured meal, namely, appetizer, entrée, and dessert. A full-fl…
Animal Protein and Rational Choice: Diet in the Eighteenth Century
Analysis of the account books of the convent school of Saint-Cyr between 1688 and 1788 reveals the causes of the institution's changing patterns of meat consumption. Although a rational-choice model can explain short-term variations in the school's diet, economic variables alone are not sufficient to explain its long-term variations, as evolving tastes began to infiltrate Saint-Cyr's traditional, aristocratic diet. The unintended side effect of t…
Nahrung und Nachbarschaft im Hudson Valley, New York 1780–1860
The local food economy in the Hudson Valley between the late 18th and the mid-19th century uncovers the mythical character of the North-American self-understanding rooted in natural abundance and resulting in entrepreneurial individualism and hasty activity (“time is money”). Experience taught the rural population that theirs was not a world of unlimited opportunities, that nature would every so often frustrate human efforts. They developed commu…
Un distant miroir: La campagne pour l'alimentation rationnelle et la fabrication du « consommateur » en France au tournant du XXe siècle
La malnutrition dans les classes populaires et l'écart de leurs pratiques à la norme physiologique résultent, selon les promoteurs de « l'alimentation rationnelle » au début du XX e siècle, d'une mauvaise gestion budgétaire. L'alimentation quotidienne s'offre alors comme activité à travers laquelle inculquer les principes qui sous-tendent le fonctionnement d'une économie de marché et qui identifient le type d'individu qu'elle requiert : le consom…
An Acceptable Refreshment: The Meaning of Food and Drink in the Hudson Valley, 1780-1860
The North American cornucopia is supposed to have removed the worry about nourishment from everyday concerns by 1800. However, close scrutiny of foodways, only possible at the grassroots level, uncovers a stratified society in which hunger remained a preoccupation. It also reveals the coherence of the organizing principles behind the workings of a local society. The belief that nature would inevitably foil human efforts led the population of the …
Le repas à l'usine: Industrialisation, Nutrition Et Alimentation Populaire
Pour une histoire de la « sécurité alimentaire
National audience
The Anti-Rent Era in New York Law and Politics, 1839-1865
International audience
Rip Van Winkle’s Neighbors: The Transformation of Rural Society in the Hudson River Valley, 1720–1850
Book Review| July 01 2002 Rip Van Winkle’s Neighbors: The Transformation of Rural Society in the Hudson River Valley, 1720–1850 Rip Van Winkle’s Neighbors: The Transformation of Rural Society in the Hudson River Valley, 1720–1850. Thomas S. Wermuth. Martin Bruegel Martin Bruegel Search for other works by this author on: This Site Google Agricultural History (2002) 76 (3): 620–622. https://doi.org/10.1215/00021482-76.3.620 Cite Icon Cite Share Ico…
Work, Gender, and Authority on the Farm: The Hudson Valley Countryside, 1790s-1850s
L'A. propose une analyse microhistorique du travail agricole dans la region de la Hudson Valley (les quatre districts de Columbia, Dutchess, Greene, et Ulster, entre les Monts Taconic a l'est et les Monts Catskill a l'ouest), de la fin du 18 eme jusqu'au milieu du 19 eme siecle. Il examine la maniere dont le developpement agricole a affecte la repartition sexuelle des tâches et l'influence du genre dans l'organisation du travail. Il tente egaleme…
Work, Gender, and Authority on the Farm: The Hudson Valley Countryside, 1790s–1850s
International audience
Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley, 1780–1860
Introduction: Food and education
International audience
Uwe Wallbaum, Die Rübenzuckerindustrie in Hannover; Zur Entstehung und Entwicklung eines landwirtschaftlich gebundenen: Industriezweigs von den Anfängen bis zum Beginn des Ersten Weltkriegs, Stuttgart…
National audience
Pour une histoire de la « sécurité alimentaire
National audience
Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley, 1780–1860
Unrest: Manorial Society and the Market in the Hudson Valley, 1780-1850
International audience
Covid-19, Workday Lunch and the French Labor Code
International audience
Workers’ Lunch Away from Home in the Paris of the Belle Epoque: The French Model of Meals as Norm and Practice
This article expands the anthropological notion of the “proper meal” to account for the quantitative aspects of workers’ lunch away from home in Paris around 1900. It reconstructs the meals’ caloric content and shows that male workers had easier access than their female colleagues to what they considered a full repast. Yet not everybody behaved according to the French model of the structured meal, namely, appetizer, entrée, and dessert. A full-fl…
The First Systematic Survey of Restaurant Hygiene in Paris, 1908
In 1908, an unpublished investigation by the French government discovered a number of commercial kitchens that violated the 1903 law regarding hygiene and security in the workplace. A linear-probability model shows that restaurants in tourist neighborhoods were 12 percentage points more likely to transgress sanitary regulations than those in non-tourist areas. Many of the kitchens in the expensive restaurants of central Paris were in basements wh…
The Martyrs of the Saucepan: ” Parisian Cooks, French Gastronomic Reputation, and Occupational Health around 1900
Cooks exploited the leverage offered by the publication of information about the prevailing insalubrity in restaurant kitchens when Paris was at the center of global attention during the World Fairs of 1889 and 1900. They framed the issue of workers’ health in connection with consumer safety and gastronomic reputation. Their movement succeeded in securing the law of July 11, 1903 with its encompassing, indeed ecological and ergonomic (rather than…
Un distant miroir: La campagne pour l'alimentation rationnelle et la fabrication du « consommateur » en France au tournant du XXe siècle
La malnutrition dans les classes populaires et l'écart de leurs pratiques à la norme physiologique résultent, selon les promoteurs de « l'alimentation rationnelle » au début du XX e siècle, d'une mauvaise gestion budgétaire. L'alimentation quotidienne s'offre alors comme activité à travers laquelle inculquer les principes qui sous-tendent le fonctionnement d'une économie de marché et qui identifient le type d'individu qu'elle requiert : le consom…
Le repas à l'usine: Industrialisation, Nutrition Et Alimentation Populaire
Du temps annuel au temps quotidien: La Conserve Appertisée À La Conquête Du Marché, 1810-1920
Egalement paru dans : Série des documents de travail du CORELA et de HEDM, 9405, 1994
"Time That Can Be Relied Upon." The Evolution of Time Consciousness in the Mid-Hudson Valley, 1790-1860
International audience
Research into food and trust: A critique and a proposal
Trust can be defined as the suspension of suspicion, the absence of calculation, and the belief in reciprocity. Its gold standard is rooted in personal intimacy. Yet societies where direct social contact becomes fleeting, impersonal, and instrumental, and where power is usually delegated, cannot bank on proximity to sustain exchange. While acknowledging that other mechanisms help coordinate interactions and commerce, many social-science studies n…
Animal Protein and Rational Choice: Diet in the Eighteenth Century
Analysis of the account books of the convent school of Saint-Cyr between 1688 and 1788 reveals the causes of the institution's changing patterns of meat consumption. Although a rational-choice model can explain short-term variations in the school's diet, economic variables alone are not sufficient to explain its long-term variations, as evolving tastes began to infiltrate Saint-Cyr's traditional, aristocratic diet. The unintended side effect of t…
Du temps annuel au temps quoditien: La Conserve Appertisée À La Conquête Du Marché, 1918-1920
"Time That Can Be Relied Upon." The Evolution of Time Consciousness in the Mid-Hudson Valley, 1790-1860
International audience
Unrest: Manorial Society and the Market in the Hudson Valley, 1780-1850
International audience
Du temps annuel au temps quotidien: La Conserve Appertisée À La Conquête Du Marché, 1810-1920
Egalement paru dans : Série des documents de travail du CORELA et de HEDM, 9405, 1994
Du temps annuel au temps quoditien: La Conserve Appertisée À La Conquête Du Marché, 1918-1920
Introduction: Food and education
International audience
Uwe Wallbaum, Die Rübenzuckerindustrie in Hannover; Zur Entstehung und Entwicklung eines landwirtschaftlich gebundenen: Industriezweigs von den Anfängen bis zum Beginn des Ersten Weltkriegs, Stuttgart…
National audience
The Anti-Rent Era in New York Law and Politics, 1839-1865
International audience
Rip Van Winkle’s Neighbors: The Transformation of Rural Society in the Hudson River Valley, 1720–1850
Book Review| July 01 2002 Rip Van Winkle’s Neighbors: The Transformation of Rural Society in the Hudson River Valley, 1720–1850 Rip Van Winkle’s Neighbors: The Transformation of Rural Society in the Hudson River Valley, 1720–1850. Thomas S. Wermuth. Martin Bruegel Martin Bruegel Search for other works by this author on: This Site Google Agricultural History (2002) 76 (3): 620–622. https://doi.org/10.1215/00021482-76.3.620 Cite Icon Cite Share Ico…
Work, Gender, and Authority on the Farm: The Hudson Valley Countryside, 1790s-1850s
L'A. propose une analyse microhistorique du travail agricole dans la region de la Hudson Valley (les quatre districts de Columbia, Dutchess, Greene, et Ulster, entre les Monts Taconic a l'est et les Monts Catskill a l'ouest), de la fin du 18 eme jusqu'au milieu du 19 eme siecle. Il examine la maniere dont le developpement agricole a affecte la repartition sexuelle des tâches et l'influence du genre dans l'organisation du travail. Il tente egaleme…
Work, Gender, and Authority on the Farm: The Hudson Valley Countryside, 1790s–1850s
International audience
Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley, 1780–1860
Le repas à l'usine: Industrialisation, Nutrition Et Alimentation Populaire
Pour une histoire de la « sécurité alimentaire
National audience
An Acceptable Refreshment: The Meaning of Food and Drink in the Hudson Valley, 1780-1860
The North American cornucopia is supposed to have removed the worry about nourishment from everyday concerns by 1800. However, close scrutiny of foodways, only possible at the grassroots level, uncovers a stratified society in which hunger remained a preoccupation. It also reveals the coherence of the organizing principles behind the workings of a local society. The belief that nature would inevitably foil human efforts led the population of the …
Nahrung und Nachbarschaft im Hudson Valley, New York 1780–1860
The local food economy in the Hudson Valley between the late 18th and the mid-19th century uncovers the mythical character of the North-American self-understanding rooted in natural abundance and resulting in entrepreneurial individualism and hasty activity (“time is money”). Experience taught the rural population that theirs was not a world of unlimited opportunities, that nature would every so often frustrate human efforts. They developed commu…
Un distant miroir: La campagne pour l'alimentation rationnelle et la fabrication du « consommateur » en France au tournant du XXe siècle
La malnutrition dans les classes populaires et l'écart de leurs pratiques à la norme physiologique résultent, selon les promoteurs de « l'alimentation rationnelle » au début du XX e siècle, d'une mauvaise gestion budgétaire. L'alimentation quotidienne s'offre alors comme activité à travers laquelle inculquer les principes qui sous-tendent le fonctionnement d'une économie de marché et qui identifient le type d'individu qu'elle requiert : le consom…
Animal Protein and Rational Choice: Diet in the Eighteenth Century
Analysis of the account books of the convent school of Saint-Cyr between 1688 and 1788 reveals the causes of the institution's changing patterns of meat consumption. Although a rational-choice model can explain short-term variations in the school's diet, economic variables alone are not sufficient to explain its long-term variations, as evolving tastes began to infiltrate Saint-Cyr's traditional, aristocratic diet. The unintended side effect of t…
Workers’ Lunch Away from Home in the Paris of the Belle Epoque: The French Model of Meals as Norm and Practice
This article expands the anthropological notion of the “proper meal” to account for the quantitative aspects of workers’ lunch away from home in Paris around 1900. It reconstructs the meals’ caloric content and shows that male workers had easier access than their female colleagues to what they considered a full repast. Yet not everybody behaved according to the French model of the structured meal, namely, appetizer, entrée, and dessert. A full-fl…
Le genre du déjeuner. Alimentation et travail dans le Paris de la Belle Époque
Workers’ lunch away from home in the Paris of the Belle Époque is a routine activity with its material infrastructure (places to go but also utensils to use like the billy can), its inscription in social rhythms at midday, and its norms (the meal’s composition, its duration). Analysis of this social practice identifies a masculine version that is the exact expression of the so-called French model of meals consisting of several dishes (appetizer, …
Histoire et cultures alimentaires
The table of the poor. Cooking in industrial towns and cities
The Martyrs of the Saucepan: ” Parisian Cooks, French Gastronomic Reputation, and Occupational Health around 1900
Cooks exploited the leverage offered by the publication of information about the prevailing insalubrity in restaurant kitchens when Paris was at the center of global attention during the World Fairs of 1889 and 1900. They framed the issue of workers’ health in connection with consumer safety and gastronomic reputation. Their movement succeeded in securing the law of July 11, 1903 with its encompassing, indeed ecological and ergonomic (rather than…
Research into food and trust: A critique and a proposal
Trust can be defined as the suspension of suspicion, the absence of calculation, and the belief in reciprocity. Its gold standard is rooted in personal intimacy. Yet societies where direct social contact becomes fleeting, impersonal, and instrumental, and where power is usually delegated, cannot bank on proximity to sustain exchange. While acknowledging that other mechanisms help coordinate interactions and commerce, many social-science studies n…
The First Systematic Survey of Restaurant Hygiene in Paris, 1908
In 1908, an unpublished investigation by the French government discovered a number of commercial kitchens that violated the 1903 law regarding hygiene and security in the workplace. A linear-probability model shows that restaurants in tourist neighborhoods were 12 percentage points more likely to transgress sanitary regulations than those in non-tourist areas. Many of the kitchens in the expensive restaurants of central Paris were in basements wh…
Florence Hachez-Leroy, Menaces sur l’alimentation. Emballages, colorants et autres contaminants alimentaires, xixe-xxie siècle
Dans la conclusion de Menaces sur l’alimentation, Florence Hachez-Leroy rappelle l’approche inédite de son projet : l’étude des emballages est marginale en histoire de l’alimentation. En effet, Denis Woronoff accorde dans ses travaux une place aux conditionnements alimentaires en rappelant leur fonction protectrice dans le transport et l’entrepôt, leur rôle de support d’identification avec l’introduction des marques au xixe siècle et leur concour…
Covid-19, Workday Lunch and the French Labor Code
International audience
Political science (17 works) · Sociology (13 works) · Historical Studies and Socio-cultural Analysis (11 works) · Law (11 works) · French Urban and Social Studies (10 works) · Art (9 works) · American Environmental and Regional History (8 works) · History (8 works) · Culinary Culture and Tourism (7 works) · Humanities (7 works)