Omnivore paradoxes in history. Food traditions and novelties in Europe since 1800. (GOA69)

The aim of this project is to investigate to what extent people undergo "major changes", create, or are opposing it. Nutrition is taken as starting point. Various subquestions will be posed, the way in which technology appears in the kitchen; the way people combine time and money in relation to their nutrition; the way in which knowledge about eating culture is transferred through cookbooks.This is an international research, centerpoint is Belgium, and comparisons will be made with The Netherlands, France, UK and the USA).

Keywords:intellectual history, material culture, food history, standard of living, urban history, social and economic history, cultural history & mentalities, Social relations & policy, industrial heritage & archaeology

Disciplines:History and archaeology, Economics and business, Agriculture, forestry, fisheries and allied sciences