Archiv für die Kategorie ‘Food and History’

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Back Matter („Upcoming issues / Prochains numéros“, „Bibliographie d’histoire de l’alimentation / Food history – A bibliographic database“, „Envois d’articles / Submission of Articles“)

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

Back Matter („Upcoming issues / Prochains numéros“, „Bibliographie d’histoire de l’alimentation / Food history – A bibliographic database“, „Envois d’articles / Submission of Articles“)

  • Content Type Journal Article
  • Category Original
  • Pages 407-413
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Review Articles / Comptes rendus

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

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.

  • Content Type Journal Article
  • Category Review
  • Pages 381-406
  • DOI 10.1484/J.FOOD.5.102118
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“Comme les sauterelles sur un champ de maïs mûr”: the Belgian unions and alien labour in hotels and restaurants in the 1930s

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

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.

  • Content Type Journal Article
  • Category Original
  • Pages 355-377
  • DOI 10.1484/J.FOOD.5.102117
  • Authors
    • Frank Caestecker
    • Patricia Van den Eeckhout
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The Rise and Fall of Germans in the British Hospitality Industry, c. 1880-1920

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

German migrants were to be found in significant numbers in the British hospitality industry during the period 1880 to 1920. They worked as waiters, chefs, and managers of restaurants and hotels. This article has three main sections. It begins with a br…

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Being a Female Cook in Mexico: an Approach to the Configuration of the Occupational Identities of Women in Mexican Kitchens at the Beginning of the Twenty-First Century

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

Throughout the history of Mexico, traditional cuisine has been associated with women. Nowadays, current economic conditions have forced more women to extrapolate the domestic culinary knowledge to public kitchens. In addition, the rise and popularisation of culinary education has allowed the recruitment of more women in extra-domestic kitchens. While preparing food, these women share the way they see the world in the meanings they confer to the culinary work. These similarities make these women be perceived as social actors characterised by shared values, attitudes and capabilities. This article analyses the social dynamics that take place in the configuration of the occupational identities of women in Mexican public kitchens of the twenty-first century.

  • Content Type Journal Article
  • Category Original
  • Pages 317-334
  • DOI 10.1484/J.FOOD.5.102115
  • Authors
    • José Antonio Vázquez-Medina
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From “Slaves of the Kitchen” to “Thanks to the Union”: Greek-American Hotel and Restaurant Workers during the Great Depression

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

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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Hiérarchies et rémunérations au sein de la grande hôtellerie parisienne aux alentours de 1900, l’exemple du Grand Hôtel

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

S’il est certain que l’hôtellerie de luxe et de demi-luxe atoujours suscité l’attention notamment pour rendre compte de l’exceptionnel qui s’y déroule, l’histoire sociale du “peuple hôtelier” reste largement à écrire. Ainsi, l’ambition de ce papier est de mettre en lumière les principales dynamiques de l’organisation du travail d’une entreprise hôtelière parisienne de grande envergure, et plus particulièrement du Grand Hôtel, à l’orée du xxe siècle. Pour mener à bien cette tâche, les questions de hiérarchie, de recrutement, de formation et de rémunérationdoivent être évoquées, soulignant, notamment, les difficiles conditions d’existence qu’un grand nombre de petites mains œuvrant au cœur des palaces parisiens. Sous tous ces angles, la Première Guerre mondiale marque une césure importante de l’histoire du peuple hôtelier à Paris en suscitant de nombreux débats, en encourageant le développement de la formation et en chassant des palaces une partie du personnel germanophone.

  • Content Type Journal Article
  • Category Original
  • Pages 267-285
  • DOI 10.1484/J.FOOD.5.102113
  • Authors
    • Alexandre Tessier
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Le mythe du self-made man et la formation hôtelière. Miroir des contradictions identitaires de l’enseignement hôtelier à Bruxelles avant 1940

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

La question de la formation professionnelle dans le secteur de l’hôtellerie apparaît à la fin du xixe siècle. L’étude de la création de l’école d’industrie hôtelière à Bruxelles illustre les difficultés du métier pour imposer publiquement ses revendications professionnelles. Ces obstacles sont surtout révélateurs de la perception éminemment négative dont souffre le métier dans l’opinion publique. Pour y remédier, les organismes défendront à la fois, de manière apparemment contradictoire, les réussites personnelles des grands noms du secteur et le développement d’une véritable science hôtelière dont les nouvelles règles théoriques devaient, selon leurs souhaits, valoriser le métier et lui assurer le recrutement d’un personnel spécialisé adéquat.

  • Content Type Journal Article
  • Category Original
  • Pages 335-354
  • DOI 10.1484/J.FOOD.5.102116
  • Authors
    • Virginie Jourdain
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Cooks and Waiters on the Move: the World and International Exhibition in Ghent, 1913, as a Destination for Hospitality Workers

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

In 1913 the city of Ghent hosted the World and International Exhibition. By exploring population registers, dossiers of the Police des etrangers, files of the labour court and letters written by hospitality workers applying for a job, the article tries to find out who were the hospitality workers (gender, nationality) attracted by the World Exhibition in this Belgian provincial city, and how their trip to Ghent fitted into their labour migration itinerary. The article also deals with the intermediaries (bureaux de placement, the local labour exchange, workers’organisations, personal networks), which informed hospitality workers of the Ghent job opportunities, and discusses the segmentation of the labour market in the hospitality trade.

  • Content Type Journal Article
  • Category Original
  • Pages 287-316
  • DOI 10.1484/J.FOOD.5.102114
  • Authors
    • Patricia Van den Eeckhout
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The History of Labour and Labour Relations in Hotels and Restaurants in Western Europe and the United States in the Nineteenth and Twentieth Centuries: an Introduction

Juli 10, 2014, 10:40 pm, Food and History, Food and History.

This introduction to the Dossier regarding the history of labour and labour relations in hotels and restaurants, presents a state-of-the-art survey of the history of occupational identities, remuneration, working conditions, training, recruitment and m…

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