All Stories

  1. Trust in food in the modern period

    Article • Food and Foodways, April 2019, Taylor & Francis

    Professor Peter Scholliers

  2. Private and Public Initiatives for Safe Food

    Article • Medical History, September 2014, Cambridge University Press

    Professor Peter Scholliers

  3. Food advice between 1890 and 1940

    Article • Paedagogica Historica, October 2013, Taylor & Francis

    Professor Peter Scholliers

  4. Meat fermentation at the crossroads of innovation and tradition: A historical outlook

    Article • Trends in Food Science & Technology, June 2013, Elsevier

    Professor Peter Scholliers, Prof. dr. ir. Frédéric Leroy

  5. Innovative traditions in swiftly transforming foodscapes: An exploratory essay

    Article • Trends in Food Science & Technology, May 2012, Elsevier

    Professor Peter Scholliers, Prof. dr. ir. Frédéric Leroy

  6. The Strategy of a Belgian multiple grocer: Delhaize Le Lion, 1867-1940. An essay in comparative retailing history

    Article • Entreprises et histoire, January 2011, CAIRN

    Professor Peter Scholliers

  7. Upgrading the Local: Belgian Cuisine in Global Waves

    Article • Gastronomica The Journal of Food and Culture, January 2010, University of California Press

    Professor Peter Scholliers

  8. Defining food risks and food anxieties throughout history

    Article • Appetite, July 2008, Elsevier

    Professor Peter Scholliers

  9. Food History Writing on Europe in the Nineteenth and Twentieth Centuries

    Article • Food Culture & Society, November 2007, Taylor & Francis

    Professor Peter Scholliers

  10. Two centuries of heating our homes. An empirical – historical contribution to the problem of sustainability on a micro level

    Article • Environmental Sciences, March 2006, Taylor & Francis

    Professor Peter Scholliers

  11. Eight contributions to social food studies in the Low Countries

    Article • Appetite, August 2005, Elsevier

    Professor Peter Scholliers

  12. Mots et pratiques. L’industrie cotonnière gantoise, les crises et la perception patronale de la concurrence internationale, 1790‑1914

    Article • Revue d histoire du XIXe siècle, December 2001, OpenEdition

    Professor Peter Scholliers

  13. The Social-Democratic World of Consumption: The Path-Breaking Case of the Ghent Cooperative Vooruit Prior to 1914

    Article • International Labor and Working-Class History, April 1999, Cambridge University Press

    Professor Peter Scholliers

  14. Workers' time for cooking and eating in nineteenth‐ and twentieth‐century Western Europe

    Article • Food and Foodways, December 1996, Taylor & Francis

    Professor Peter Scholliers

  15. La crise liniere des Flandres. Ouvriers à domicile et prolétariat urbain (1840-1900)

    Article • Revue belge de philologie et d histoire, January 1996, PERSEE Program

    Professor Peter Scholliers

  16. Grown‐ups, boys and girls in the Ghent cotton industry : The Voortman mills, 1835–1914∗

    Article • Social History, May 1995, Taylor & Francis

    Professor Peter Scholliers

  17. From the “crisis of Flanders” to Belgium's “social question”: Nutritional landmarks of transition in industrializing Europe (1840–1890)

    Article • Food and Foodways, August 1992, Taylor & Francis

    Professor Peter Scholliers

  18. L'identité des ouvriers-mécaniciens gantois au XIXe siècle - Une contribution au début sur le rôle social de l'élite ouvrière

    Article • Histoire économie et société, January 1987, PERSEE Program

    Professor Peter Scholliers

  19. Regionale verschillen tussen consumptiepatronen tijdens het interbellum. Een methodologische verkenning (2e deel)

    Article • Revue belge de philologie et d histoire, January 1982, PERSEE Program

    Professor Peter Scholliers

  20. Regionale verschillen tussen consumptiepatronen tijdens het interbellum. Een methodologische verkenning

    Article • Revue belge de philologie et d histoire, January 1982, PERSEE Program

    Professor Peter Scholliers