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Convenience foods. What, why, and when.

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Defining food risks and food anxieties throughout history

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Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History

Eight contributions to social food studies in the Low Countries

Elements of innovation and tradition in meat fermentation: Conflicts and synergies

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Food recommendations in domestic education, Belgium 1890–1940

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Grown‐ups, boys and girls in the Ghent cotton industry : The Voortman mills, 1835–1914∗

Hearing the Consumer? The Laboratory, the Public, and the Construction of Food Safety in Brussels (1840s-1910s)

Innovative traditions in swiftly transforming foodscapes: An exploratory essay

L'identité des ouvriers-mécaniciens gantois au XIXe siècle - Une contribution au début sur le rôle social de l'élite ouvrière

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

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Meat in the post-truth era: Mass media discourses on health and disease in the attention economy.

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Real Wages in Nineteenth and Twentieth Century Europe

Regionale verschillen tussen consumptiepatronen tijdens het interbellum. Een methodologische verkenning (2e deel)

The Proliferation of Brands: The Case of Food in Belgium, 1890-1940

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The Strategy of a Belgian multiple grocer: Delhaize Le Lion, 1867-1940. An essay in comparative retailing history

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The proliferation of brands: the case of food in Belgium, 1890–1940.

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Twenty-five Years of Studying un Phénomène Social Total

Two centuries of heating our homes. An empirical – historical contribution to the problem of sustainability on a micro level

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Upgrading the local: Belgian cuisine in global waves

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Workers' time for cooking and eating in nineteenth‐ and twentieth‐century Western Europe