Food Culture in Belgium
eBook - PDF

Food Culture in Belgium

  1. 264 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Culture in Belgium

About this book

Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and trends gathered from the culinary community on the Web, this is the ultimate source for discovering what has been called the best-kept culinary secret in Europe. Scholliers thoroughly covers the essential information in the topical chapters on history, major foods and ingredients, cooking, typical meals, special occasions, eating out, and diet and health. He is keen to illuminate how Belgium's unique food culture has developed through time. Before independence in 1830, Belgian regions had been part of the Celtic, Roman, Spanish, Austrian, French, Dutch, and German empires, and Belgium's central location has meant that it has long been a trade center for food products. Today, Brussels is the European Union administrative center and a cosmopolitan dining destination. Readers learn about the ingredients, techniques, and dishes that Belgium gave to the world, such as pommes frites, endive, and beer dishes. A timeline, glossary, selected bibliography, resource guide with websites and films, recipes, and photos complement the essays.

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Yes, you can access Food Culture in Belgium by Peter Scholliers in PDF and/or ePUB format, as well as other popular books in Social Sciences & Popular Culture. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Greenwood
Year
2008
Print ISBN
9780313344909
eBook ISBN
9780313344916

Table of contents

  1. Contents
  2. Series Foreword
  3. Preface
  4. Introduction
  5. Timeline
  6. 1. Historical Overview
  7. 2. Major Foods and Ingredients
  8. 3. Cooking
  9. 4. Typical Meals
  10. 5. Eating Out
  11. 6. Special Occasions
  12. 7. Diet and Health
  13. Glossary
  14. Resource Guide
  15. Selected Bibliography
  16. Index