Peter Scholliers
Emeritus professor of European history since the late 18th century, with particular interest in the history of food, daily life, work (wages, purchasing power), and material culture.
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Food Culture in Belgium (Food Culture around the World)
Peter Scholliers
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Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century
Marc Jacobs & Peter Scholliers
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Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages
Peter Scholliers
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A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century (Food in Modern History: Traditions and Innovations)
Peter Scholliers
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Wages, Manufacturers and Workers in the Nineteenth-Century Factory: The Voortman Cotton Mill in Ghent
Peter Scholliers
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The (Not So) Secret Lives of Food Packaging (Food in Modern History: Traditions and Innovations)
Anne Murcott
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Rebellious Cooks and Recipe Writing in Communist Bulgaria (Food in Modern History: Traditions and Innovations)
Albena Shkodrova
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Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption since 1950 (Food in Modern History: Traditions and Innovations)
Collantes, Fernando
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