Peter Scholliers
Dados Biográficos
| ID | 535113 |
|---|---|
| NOME | Peter Scholliers |
| PRENOMES | Peter |
| SOBRENOME | Scholliers |
| ASSINATURA | SCHOLLIERS P |
| AFILIAÇÕES | Vrije Universiteit Brussel |
| ORCID | 0000-0002-8308-2544 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 36 |
| TOTAL DE CITAÇÕES | 52 |
| TOTAL COMO AUTOR | 35 |
| TOTAL COMO EDITOR | 1 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 1982 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2025 |
| ÍNDICE H | 5 |
Consommer pour le socialisme
Fin 1880, la coopérative socialiste Vooruit s’installait à Gand avec un projet clair : vendre du bon pain à un prix correct et créer du profit qui bénéficierait aux coopérateurs et au parti ouvrier belge (POB). Ce principe s’avéra une parfaite réussite et, dès 1883, des vêtements, meubles, médicaments, chaussures, charbon et épiceries étaient également vendus. Fin 1913, le Vooruit était une force commerciale et politique énorme, non seulement à G…
Jean-Pierre Williot. Mobilités alimentaires. Restaurations et consommations dans l’espace des chemins de fer en France ( xix e - xxi e siècle) . Paris, Éditions de la Sorbonne, 2021, 281 p
Article disponible en ligne l'adresse https://shs.cairn.info/revue-histoire-economie-et-societe-2024-4-page-141?lang=fr Dcouvrir le sommaire de ce numro, suivre la revue par email, s'abonner... Scannez ce QR Code pour accder la page de ce numro sur Cairn.info. Distribution lectronique Cairn.info pour Armand Colin.Vous avez l'autorisation de reproduire cet article dans les limites des conditions d'utilisation de Cairn.infoou, le cas chant, des con…
Eingegangene Bücher
Subsidized Restaurants
During the Great War, a particular food programme was set up in Belgium to aid the bourgeoisie: the subsidized restaurant. Prior to the war, the bourgeoisie contributed to food aid rather than benefitting from it, and so this meant a radical disruption of accustomed social relationships. This article explores the organization, funding, ideology and performance of this extraordinary aid, which not only testified to the extremely bad living conditi…
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares
In Brussels in February 1840, Piotr Kopczynski published a series of three newspaper articles that caused a commotion because they took seriously the rumors about bread that caused gastrointestinal problems. Journalists, city administrators, doctors, chemists, bakers, and two health boards reacted to the articles, which led to a controversy that lasted a couple of months. The paper analyzes this episode, paying meticulous attention to the views a…
Pastry for the Working Classes (Belgium, 1880-1914)
The paper studies the working-class consumption of fresh pastry and viennoiseries in the decades before the Great War. These goods had been the privilege of the rich up to the 1880s. Investigating the diffusion of fresh pastry and viennoiseries, viewed here as an example of inclusion of a bourgeois good into working-class consumption, may clarify the pace of dissemination of new consumer goods among broad layers. The production of pastry by the s…
La controverse culinaire
Cet article porte sur la diffusion du concept de calorie dans la société belge de la Belle Epoque. La « calorie », incarnant le progrès dans la science de la nutrition, veut s’opposer aux idées culinaires courantes. Entre 1890 et 1914, trois vagues de diffusion se suivent. La première est courte mais enthousiaste (1895 environ), la seconde se veut plutôt critique (1900 environ), mais la troisième accueille la « calorie » sans équivoque (1910 envi…
L'écart salarial entre femmes et hommes dans un tissage de coton gantois au XIX e siècle
Cette contribution examine l'écart salarial entre une catégorie d'ouvriers et d'ouvrières de 1835 à 1914, en étudiant des tâches semblables au niveau d'une entreprise. Les livres de paye du tissage Voortman à Gand permettent l'analyse détaillée des salaires hebdomadaires des tisseuses et tisseurs. À long terme, l'écart atteint à peine 2 % en moyenne, mais à court terme d'importantes différences apparaissent, atteignant même 40 %. L'évolution des …
Corresponding Members’ Reports. Food Historiography
Quality in the Eye of the Storm
Bread constituted the core of most European co-operatives before 1914, and, hence, the administrators’ concern about its weight, price, and quality. In 1883, the Ghent Vooruit industrialised the baking process, assuming that this would guarantee good and fair bread. However, the co-operators complained about the bread, and, moreover, critiques about the bread quality came in the open around 1900, which traumatised Vooruit. The paper addresses the…
Arbeidsmarkt van de Belgische mijnen in de twintigste eeuw
De paradox met betrekking tot het enorme belang van de steenkoolnijverheid in de ontwikkeling van Belgi enerzijds en de late aandacht van politieke, sociale en economische historici voor deze nijverheid anderzijds, is al eerder genoteerd (1) . Wellicht zijn ook andere nijverheden onderbelicht in de geschiedschrijving, zoals de bouw, de chemie of de voeding, maar zij wogen niet zo zwaar als de mijnsector in de ontwikkeling van het land. Dit gewich…
Trust in food in the modern period
This text introduces the articles prepared for this special issue with the general theme of trust in food. It briefly explores the reasons why people worry about their food, and then surveys the historical literature. This introduction proposes a five-stage model of a process of ‘trust–distrust–trust,” which could be applied almost anywhere and at almost any time. A brief presentation of the articles concludes this introduction
Meat in the post-truth era
A Vehicle of Punishment? Prison Diets in Belgium Circa 1900
For decades institutional food has been studied to learn about wider developments in foodways in the past and present. Prison diets offer additional value to these studies in that prisoners' food has specific connotations (e.g., control or extra punishment) and that it should not exceed common diets outside the prison (the so-called less-eligibility principle). This interdisciplinary paper examines the Belgian prison system circa 1900, then one o…
Convenience foods. What, why, and when
Food recommendations in domestic education, Belgium 1890-1940
This paper addresses the question of dissemination of nutritional knowledge in textbooks of household schools between 1890 and 1940. It starts by considering the nature of food recommendations in manuals that are used in Belgian household schools, and then deals with the sources that are referred to by those who give food advice, comparing the latter to the state of the art of nutritional knowledge. If, prior to 1925, school manuals referred to w…
The Proliferation of Brands
Nowadays, brands are inescapable. Economists and marketing experts trace this pervasive presence back to the 1980s when brands and branding seemed to promise new, crucial assets for both producers and consumers. Of course, brands existed much earlier, and although some authors claim that “brands are as old as known civilization,” most researchers accept that they burgeoned with the coming of large consumer-goods–oriented factories in the 1870s, g…
The Strategy of a Belgian multiple grocer
Une comparaison internationale fondée sur des archives très riches éclaire les voies multiples de la grande distribution. En Grande-Bretagne les maisons d’alimentation à succursales multiples servaient comme clientèle principale les ouvriers avant la Première Guerre mondiale. Elles y parvenaient grâce à une gamme limitée de produits et des coûts et des services réduits au minimum. Dans l’entre-deux-guerres la concurrence passa des prix au service…
Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s-1910s)
Peter Scholliers, Patricia Van den Eeckhout; Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s–1910s
Eating in Class
In May to July 2010, food historians from across the world gathered virtually to share experiences of teaching food history. The complete, unedited version of our conversation will remain available for public view at www.groups.google.ca/group/rhr-radical-foodways. We encourage Radical History Review readers, students and teachers alike, to continue these discussions online.While food historians can and do make claims that food, like other curric…
Defining food risks and food anxieties throughout history
Usines transplantées ? La (dé) localisation de l'industrie cotonnière en Flandre à la fin du xixe siècle
Entre 1881 et 1899 plusieurs tisserands gantois déménagent leurs usines vers la campagne avoisinante. Le coût salarial, les rapports sociaux paisibles et le travail sur quatre métiers sont cités pour justifier ce départ. L'article examine l'ampleur et les causes du déménagement, ses conditions économiques, ses aspects mentaux et politiques. Il aborde l'industrialisation de la campagne flamande, le rôle des fabricants gantois et la réaction des ou…
Twenty-five Years of Studying un Phénomène Social Total
This survey focuses on food history writing on nineteenth and twentieth-century Europe, by using a selection of book introductions, colloquium papers, critical reviews, and papers from specialized journals. It provides a chronological survey that starts in the 1980s, and ends with recent trends. It explores tensions between socioeconomic traditions and ethnological approaches, looks for the cultural, linguistic and other turns, and puts forward a…
Eight contributions to social food studies in the Low Countries
Peter-Eloy Staal, Automobilisme in Nederland. Een geschiedenis van gebruik, misbruik en nut
TSEG (Tijdschrift voor Sociale en Economische Geschiedenis) - The Low Countries Journal of Social and Economic History, is het Nederlands-Vlaamse vaktijdschrift op het gebied van de sociale en economische geschiedenis
Convenience foods. What, why, and when
Defining food risks and food anxieties throughout history
Meat in the post-truth era
A Vehicle of Punishment? Prison Diets in Belgium Circa 1900
For decades institutional food has been studied to learn about wider developments in foodways in the past and present. Prison diets offer additional value to these studies in that prisoners' food has specific connotations (e.g., control or extra punishment) and that it should not exceed common diets outside the prison (the so-called less-eligibility principle). This interdisciplinary paper examines the Belgian prison system circa 1900, then one o…
Food recommendations in domestic education, Belgium 1890-1940
This paper addresses the question of dissemination of nutritional knowledge in textbooks of household schools between 1890 and 1940. It starts by considering the nature of food recommendations in manuals that are used in Belgian household schools, and then deals with the sources that are referred to by those who give food advice, comparing the latter to the state of the art of nutritional knowledge. If, prior to 1925, school manuals referred to w…
The Proliferation of Brands
Nowadays, brands are inescapable. Economists and marketing experts trace this pervasive presence back to the 1980s when brands and branding seemed to promise new, crucial assets for both producers and consumers. Of course, brands existed much earlier, and although some authors claim that “brands are as old as known civilization,” most researchers accept that they burgeoned with the coming of large consumer-goods–oriented factories in the 1870s, g…
The Strategy of a Belgian multiple grocer
Une comparaison internationale fondée sur des archives très riches éclaire les voies multiples de la grande distribution. En Grande-Bretagne les maisons d’alimentation à succursales multiples servaient comme clientèle principale les ouvriers avant la Première Guerre mondiale. Elles y parvenaient grâce à une gamme limitée de produits et des coûts et des services réduits au minimum. Dans l’entre-deux-guerres la concurrence passa des prix au service…
Workers' time for cooking and eating in nineteenth‐ and twentieth‐century Western Europe
Quality in the Eye of the Storm
Bread constituted the core of most European co-operatives before 1914, and, hence, the administrators’ concern about its weight, price, and quality. In 1883, the Ghent Vooruit industrialised the baking process, assuming that this would guarantee good and fair bread. However, the co-operators complained about the bread, and, moreover, critiques about the bread quality came in the open around 1900, which traumatised Vooruit. The paper addresses the…
Trust in food in the modern period
This text introduces the articles prepared for this special issue with the general theme of trust in food. It briefly explores the reasons why people worry about their food, and then surveys the historical literature. This introduction proposes a five-stage model of a process of ‘trust–distrust–trust,” which could be applied almost anywhere and at almost any time. A brief presentation of the articles concludes this introduction
Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s-1910s)
Peter Scholliers, Patricia Van den Eeckhout; Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s–1910s
Twenty-five Years of Studying un Phénomène Social Total
This survey focuses on food history writing on nineteenth and twentieth-century Europe, by using a selection of book introductions, colloquium papers, critical reviews, and papers from specialized journals. It provides a chronological survey that starts in the 1980s, and ends with recent trends. It explores tensions between socioeconomic traditions and ethnological approaches, looks for the cultural, linguistic and other turns, and puts forward a…
The Social-Democratic World of Consumption
In November 1894 the new store of the Ghent consumer cooperative Vooruit was inaugurated with sumptuous celebrations. One visitor was struck by the “grandiose vision of splendor and luxury,” while another admired the “long, huge and impressive facade, that instantly caught the attention of every passer-by.”Jules Van Den Huevel, Une citadelle socialiste. Le Vooruit de Gand (Paris, 1897), 6; “Le Vooruit. La coopération et l'organisation socialiste …
Grown‐ups, boys and girls in the Ghent cotton industry
In studies of the workforce in modern factories, the production cost advantage of female and child labour is merely mentioned.' Some research considers this labour in connection with the episodic development of technology or the labour market.2 Yet many contemporaries testified to the advantages for the employer of the ever-increasing share of employment for female workers in modern factories, and particularly textile factories, thus suggesting a…
Regionale verschillen tussen consumptiepatronen tijdens het interbellum. Een methodologische verkenning
Real Wages in Nineteenth and Twentieth Century Europe
From the “crisis of Flanders” to Belgium's “social question
(1992). From the “crisis of Flanders” to Belgium's “social question”: Nutritional landmarks of transition in industrializing Europe (1840–1890) Food and Foodways: Vol. 5, No. 2, pp. 151-175
Le temps de manger
Quels sont les rapports entre les temps, les rythmes sociaux et les pratiques liées à l'alimentation ? Dans quelle mesure celles-ci contribuent-elles à l'organisation du temps quotidien et des calendriers ? Dans quelle mesure sont-elles, en retour, réglées par les contraintes du temps ? On ne peut répondre à ces questions sans embrasser la diversité anthropologique, historique et sociale des conceptions et des usages du temps. Les études réunies …
Grown‐ups, boys and girls in the Ghent cotton industry
In studies of the workforce in modern factories, the production cost advantage of female and child labour is merely mentioned.' Some research considers this labour in connection with the episodic development of technology or the labour market.2 Yet many contemporaries testified to the advantages for the employer of the ever-increasing share of employment for female workers in modern factories, and particularly textile factories, thus suggesting a…
News of the Profession
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Workers' time for cooking and eating in nineteenth‐ and twentieth‐century Western Europe
Wages, Manufacturers and Workers in the Nineteenth-Century Factory
Contents: Ghent and the Cotton Industry - The Voortman Mill: A Typical Cotton Factory? - Women, Men and Young People at Voortman - Wages as a Cost of Production - Wages as an Income - Conclusion: Income Strategy Versus Wage Policy
The Social-Democratic World of Consumption
In November 1894 the new store of the Ghent consumer cooperative Vooruit was inaugurated with sumptuous celebrations. One visitor was struck by the “grandiose vision of splendor and luxury,” while another admired the “long, huge and impressive facade, that instantly caught the attention of every passer-by.”Jules Van Den Huevel, Une citadelle socialiste. Le Vooruit de Gand (Paris, 1897), 6; “Le Vooruit. La coopération et l'organisation socialiste …
Food, Drink and Identity
Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples e…
Food, Drink and Identity
Peter-Eloy Staal, Automobilisme in Nederland. Een geschiedenis van gebruik, misbruik en nut
TSEG (Tijdschrift voor Sociale en Economische Geschiedenis) - The Low Countries Journal of Social and Economic History, is het Nederlands-Vlaamse vaktijdschrift op het gebied van de sociale en economische geschiedenis
Eight contributions to social food studies in the Low Countries
Twenty-five Years of Studying un Phénomène Social Total
This survey focuses on food history writing on nineteenth and twentieth-century Europe, by using a selection of book introductions, colloquium papers, critical reviews, and papers from specialized journals. It provides a chronological survey that starts in the 1980s, and ends with recent trends. It explores tensions between socioeconomic traditions and ethnological approaches, looks for the cultural, linguistic and other turns, and puts forward a…
Defining food risks and food anxieties throughout history
Usines transplantées ? La (dé) localisation de l'industrie cotonnière en Flandre à la fin du xixe siècle
Entre 1881 et 1899 plusieurs tisserands gantois déménagent leurs usines vers la campagne avoisinante. Le coût salarial, les rapports sociaux paisibles et le travail sur quatre métiers sont cités pour justifier ce départ. L'article examine l'ampleur et les causes du déménagement, ses conditions économiques, ses aspects mentaux et politiques. Il aborde l'industrialisation de la campagne flamande, le rôle des fabricants gantois et la réaction des ou…
The Proliferation of Brands
Nowadays, brands are inescapable. Economists and marketing experts trace this pervasive presence back to the 1980s when brands and branding seemed to promise new, crucial assets for both producers and consumers. Of course, brands existed much earlier, and although some authors claim that “brands are as old as known civilization,” most researchers accept that they burgeoned with the coming of large consumer-goods–oriented factories in the 1870s, g…
The Strategy of a Belgian multiple grocer
Une comparaison internationale fondée sur des archives très riches éclaire les voies multiples de la grande distribution. En Grande-Bretagne les maisons d’alimentation à succursales multiples servaient comme clientèle principale les ouvriers avant la Première Guerre mondiale. Elles y parvenaient grâce à une gamme limitée de produits et des coûts et des services réduits au minimum. Dans l’entre-deux-guerres la concurrence passa des prix au service…
Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s-1910s)
Peter Scholliers, Patricia Van den Eeckhout; Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s–1910s
Eating in Class
In May to July 2010, food historians from across the world gathered virtually to share experiences of teaching food history. The complete, unedited version of our conversation will remain available for public view at www.groups.google.ca/group/rhr-radical-foodways. We encourage Radical History Review readers, students and teachers alike, to continue these discussions online.While food historians can and do make claims that food, like other curric…
Food recommendations in domestic education, Belgium 1890-1940
This paper addresses the question of dissemination of nutritional knowledge in textbooks of household schools between 1890 and 1940. It starts by considering the nature of food recommendations in manuals that are used in Belgian household schools, and then deals with the sources that are referred to by those who give food advice, comparing the latter to the state of the art of nutritional knowledge. If, prior to 1925, school manuals referred to w…
Convenience foods. What, why, and when
A Vehicle of Punishment? Prison Diets in Belgium Circa 1900
For decades institutional food has been studied to learn about wider developments in foodways in the past and present. Prison diets offer additional value to these studies in that prisoners' food has specific connotations (e.g., control or extra punishment) and that it should not exceed common diets outside the prison (the so-called less-eligibility principle). This interdisciplinary paper examines the Belgian prison system circa 1900, then one o…
Meat in the post-truth era
Arbeidsmarkt van de Belgische mijnen in de twintigste eeuw
De paradox met betrekking tot het enorme belang van de steenkoolnijverheid in de ontwikkeling van Belgi enerzijds en de late aandacht van politieke, sociale en economische historici voor deze nijverheid anderzijds, is al eerder genoteerd (1) . Wellicht zijn ook andere nijverheden onderbelicht in de geschiedschrijving, zoals de bouw, de chemie of de voeding, maar zij wogen niet zo zwaar als de mijnsector in de ontwikkeling van het land. Dit gewich…
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