This article argues that the relationship between the religious and the secular in Australia is complex and that there has been no simple transition from a religious society to a secular one. It argues that the emergence of apparently secular moral or…
Over the last few decades historians have been rediscovering Australia’s religious heritage, often in response to entrenched narratives depicting Australia’s social, intellectual, and political history as a triumph of secular enlightenment over vestig…
This article opens and ends with reference to two interlinked studies: Charles Taylor’s 2007 A Secular Age, and his 2011 Dilemmas and Connections: Selected Essays. These are often magnificent but sometimes flawed works. This article aims to explore th…
Nationalities Papers, Ahead of Print.
Nationalities Papers, Ahead of Print.
This paper examines how the traditional seasonal labour of foreign hospitality workers in Belgian cosmopolitan tourist resorts became an issue in the course of the 1930s. As a result of the lobbying by trade unions a protectionist immigration policy was implemented in Belgium from 1931 onwards. An exception to the ban on immigration of foreign labour was constituted by the few hundred highly skilled Italian and French hospitality workers who arrived each season in the tourist resorts, since the employers claimed that the national workforce lacked the qualifications required for service in high-class hotels. The socialist and Christian unions of hospitality workers fiercely denounced the hiring of foreign staff in years of high unemployment. Stirred by the emotional appeals of nationalist organisations, who jealously wished to safeguard Belgium for the Belgians, the socialist and Christian unions reproduced this nationalist and highly xenophobic discourse. The unions’ limited power in a sector that was difficult to organise provides an explanation for the little resistance they offered to the nationalist rhetoric. However, throughout the 1930s, the Belgian authorities continued to make an exception to blocked immigration for such seasonal labour migrants.
Mohamed OUBAHLI, La main et le pétrin, alimentation céréalière et pratiques culinaires en Occident musulman au Moyen Âge (Casablanca, Fondation du Roi Abdul-Aziz, 2012) 590 pp., ISBN 9954036067.
Emma C. SPARY, Eating the Enlightenment: food and the sciences in Paris, 1670-1760 (Chicago, University of Chicago Press, 2012), ISBN 9780226768861. ; Sean TAKATS, The Expert Cook in Enlightenment France (Baltimore, The Johns Hopkins University Studies in Historical and Political Science, 2011), ISBN 9781421402833.
Mónica P. MORALES, Reading Inebriation in Early Colonial Peru, New Hispanisms: Cultural and Literary Studies (Ashgate Publishing Group, Farnham, 2012), 156 pp., £ 60, ISBN 9781409443339.
Ina ZWEINIGER-BARGIELOWSKA, Rachel DUFFETT and Alain DROUARD (eds), Food and War in Twentieth Century Europe, (Ashgate, Farnham, 2011), 276 pp., 7 illus., £65.00, ISBN 9781409417705.
Review essay: ‘The most important thing in the world’: Food and the Second World War – Lizzie COLLINGHAM, The Taste of War: World War Two and the Battle for Food (Allen Lane, 2011), 656 pp., 15 illus., £30.00, ISBN 9780713999648. ; Paul BRASSLEY, Yves SEGERS and Leon VAN MOLLE (eds), War, Agriculture and Food: Rural Europe from the 1930s to the 1950s (Routledge, 2012), 268 pp., 34 illus., £85.00, ISBN 9780415522168. ; Richard FARMER, The Food Companions: Cinema and Consumption in Wartime Britain, 1939-45, (Manchester UP, Studies in Popular Culture series, 2011), 229 pp., 29 illus., £60.00, ISBN 9780719083136.
Michael A. LaCombe, Political Gastronomy. Food and Authority in the English Atlantic World (Philadelphia, University of Pennsylvania Press, 2012), 224 pp., 17 illus., ISBN 9780812244182.
Back Matter („Upcoming issues / Prochains numéros“, „Bibliographie d’histoire de l’alimentation / Food history – A bibliographic database“, „Envois d’articles / Submission of Articles“)
This article explores the conditions of labour and the unionising activities of rank-and-file workers in hotels and restaurants during the Great Depression through the case of Greek-American culinary and service workers. More particularly it charts the…
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