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• 31 mai 2013

  Dijon

  Call for papers - History

  Eating at work (XVIIIe-XXIth centuries)

  Eating at work, considered in the broad sense as all food consumption practices related to an employed occupation, both everyday and exceptional, in times of strike or during celebrations, constitutes a privileged observatory of social practices, whether they relate to hierarchical power relations or to horizontal, egalitarian sociability in the world of work. The last three centuries (XVIII-XXI centuries) have seen profound changes in the ways in which food is consumed at work, exposing the transformation of societies and their relationship to work, nutrition and taste. The movement seems to concern Europe and beyond, a dimension to be explored in our work, even so we assume that its rhythms varied widely.

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