Peter Scholliers – författare

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 attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.

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 attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.

When discussing wages, historians have traditionally concentrated on the level of wages, much less on how people were paid for their work. Important aspects were thus ignored such as how frequently were wages actually paid, how much of the wage was paid in non-monetary form - whether as traditional perquisites or community relief - especially when there was often insufficient coinage available to pay wages. Covering a wide geographical area, ranging from Spain to Finland, and time span, ranging from the sixteenth century to the 1930s, this volume offers fresh perspectives on key areas in social and economic history such as the relationship between customs, moral economy, wages and the market, changing pay and wage forms and the relationship between age, gender and wages.

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 transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research.

This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.

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 transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research.

This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.

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. Containing contributions from a mix of established food historians and young researchers in the field, the collection utilizes a range of sources including colonial government records, trademark and patent records, cookery books, agronomic and botanical treaties, television shows, newspaper and magazine articles and advertisements. While the book discusses empires’ influence on the colonies and their foodways, it also reveals inter-imperial connections and interdependence by highlighting the effect of colonial foods on the metropoles.

European Empires on a Plate is a valuable resource for scholars in the fields of food history, food studies and food culture, as well as social and cultural historians.

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. Containing contributions from a mix of established food historians and young researchers in the field, the collection utilizes a range of sources including colonial government records, trademark and patent records, cookery books, agronomic and botanical treaties, television shows, newspaper and magazine articles and advertisements. While the book discusses empires’ influence on the colonies and their foodways, it also reveals inter-imperial connections and interdependence by highlighting the effect of colonial foods on the metropoles.

European Empires on a Plate is a valuable resource for scholars in the fields of food history, food studies and food culture, as well as social and cultural historians.