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Medical History|October 7, 2014
Constructing new expertise: private and public initiatives for safe food (Brussels in the first half of the nineteenth century)Peter Scholliers
Appetite|March 22, 2008
Defining food risks and food anxieties throughout historyPeter Scholliers
Appetite|February 17, 2015
Convenience foods. What, why, and whenPeter Scholliers
Gastronomica : the Journal of Food and Culture|May 5, 2011
Upgrading the local: Belgian cuisine in global wavesPeter Scholliers, Anneke Geyzen
International Journal of Food Microbiology|December 16, 2014
Elements of innovation and tradition in meat fermentation: Conflicts and synergiesFrédéric Leroy, Peter Scholliers, Virginie Amilien
Appetite|February 28, 2018
Meat in the post-truth era: Mass media discourses on health and disease in the attention economyFrédéric Leroy, Malaika Brengman, Wouter Ryckbosch, et al.
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