Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe.
Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.

Food Culture in Belgium (Food Culture around the World)

Cookbooks, Food & Wine

Scholliers, Peter

Regional & International

Greenwood

A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries

History

Teughels, Nelleke

Europe

Routledge

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 map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.

A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century (Food in Modern History: Traditions and Innovations)

Business & Money

Economics

Bloomsbury Academic

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 acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.

Americas

Une histoire de la Belgique en 100 objets: De la préhistoire à nos jours

Lannoo

New edition, finally available! In 1942, driven by natural curiosity and a shortage of industrial materials during the war years, Earl Silas Tupper, an American dreamer and amateur inventor, produced his first injection-molded plastic cup, the Bell Tumbler, which was followed soon after by his stackable plastic Wonderlier Bowl--neither of which found much success in the American marketplace. In 1949, inspired by the lid of a humble paint can, Tupper introduced the Tupper seal, a flexible, "burpable" lid for his bowls. It was that innovation, coupled with Tupper's pragmatic 1950s aesthetic and the extraordinary vision of one Brownie Wise, a 40-year-old housewife (and later the Vice President of the company) who convinced Tupper to distribute his products exclusively through home parties, that made Tupperware one of the most iconic, collectible and beloved industrial products of all time, both in America and overseas. Tupperware: Transparent is the complete catalogue raisonne of 45 years of Tupperware in America and Europe. Featuring more than 900 photographs--from vintage advertisements, to product shots, to candid photographs from early Tupperware parties--it also includes chapters on the history of the company, product design, Tupperware as museum object, the Tupperware Party and more. Perhaps most important of all, this jam-packed, extremely engaging publication actually comes in a custom Tupperware container produced exclusively for the book.

Tupperware: Transparent

Zec, Peter

KATZ, Sylvia

Bucquoye, Moniek

Cautereels, Vic

Daenen, Lieven

Wolters, Frederic

Marketing & Sales

Stichting Kunstboek

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Books by Scholliers, Peter