1. Ph.D. dissertation

Anneke Geyzen, Culinaire vererfgoeding in Vlaanderen tussen 1945 en 2000. Een historisch-gastrolinguïstische analyse  [Culinary Heritagization in Flanders between 1945 and 2000. A Historical Gastrolinguistic Analysis] (Brussels: unpublished dissertation, 2013).

  • Supervisor: Prof. dr. Peter Scholliers.
  • Click here for a summary in Dutch.
  • Click here for a summary in English.

2. Scientific editor of a scientific book/journal

Olivier de Maret & Anneke Geyzen (eds.), Tastes of Homes: Exploring Food and Place in Twentieth-Century Europe (special issue Food & Foodways 23.1-2 (2015) 1-141).

3. International peer-reviewed articles

Olivier de Maret & Anneke Geyzen, ‘Tastes of Homes: Exploring Food and Place in Twentieth-Century Europe’, Food & Foodways 23.1-2 (2015) 1-13.

Anneke Geyzen, ‘The Ideology of Convenience: Canned Foods in Women’s Magazines (Flanders, 1945-1960)’, Appetite 94 (2015) 21-25.

Anneke Geyzen, ‘Food Studies and the Heritage Turn: A Conceptual Repertoire’, Food & History 12.2 (2014) 67-96.

Frédéric Leroy, Anneke Geyzen, Maarten Janssens, Luc De Vuyst & Peter Scholliers, ‘Meat Fermentation at the Crossroads of Innovation and Tradition: A Historical Outlook’, Trends in Food Science and Technology 31 (2013) 130-137.

Anneke Geyzen, ‘Marchands ambulants, réglementation et police à Bruxelles au dix-neuvième siècle’, Le Mouvement Social 238.1 (2012) 53-64.

Anneke Geyzen, Peter Scholliers & Frédéric Leroy, ‘Innovative Traditions in Swiftly Transforming Foodscapes: An Exploratory Essay’, Trends in Food Science & Technology 25 (2012) 47-52.

Anneke Geyzen, ‘Popular Discourse on Nutrition, Health and Indulgence in Flanders, 1945-2000’, Appetite 56 (2011) 278-283.

Peter Scholliers & Anneke Geyzen, ‘Upgrading the Local: Belgian Cuisine in Global Waves’, Gastronomica. The Journal of Food and Culture 10 (2010) 49-56.

Anneke Geyzen, ‘De straat op om te overleven. Marchandes ambulantes in Brussel in de 19de eeuw [Out on the Street to Survive. Street Vendors in Brussels in the 19th Century]’, Historica 32 (2009) 9-11.

4. International peer-reviewed book chapters

Anneke Geyzen, ‘Food Preservation in Flemish Women’s Magazines, 1945-1960’, in: Derek J. Oddy & Alain Drouard (eds.), The Food Industries of Europe in the Nineteenth and Twentieth Centuries (Farnham & Burlington: Ashgate, 2013) 199-212.

Anneke Geyzen, ‘Imagining Identities: Women’s Magazines and the Invention of Culinary Traditions in Flanders (1945-1970)’, in: Giovanni Ceccarelli, Alberto Grandi & Stefano Magagnoli (eds.), Typicality in History. Tradition, Innovation and Terroir (Brussels: Peter Lang, 2013) 109-128.

5. National peer-reviewed articles

Anneke Geyzen, ‘Een stukje van elk.” Kaas en vererfgoeding in België tussen 1945 en 2000 [“A piece of each.” Cheese and heritagization in Belgium between 1945 and 2000]’, Tijd-Schrift. Heemkunde en lokaal-erfgoedpraktijk in Vlaanderen 3 (2016) 80-93.

6. Open access publications

Anneke Geyzen, ‘Heritagization and Festive Culture: Christmas, Foodways and Women’s Magazines’, SocArXiv (2017) https://osf.io/preprints/socarxiv/fe7db.

7. Other forms of publications

Anneke Geyzen, ‘Street Food: A Confusing Concept’, Tenzo le Gastrocéphale (2017) http://tenzo.fr/articles/2431/.

Anneke Geyzen, ‘Film Review: Future Foods Parts 1-3 (Old or New? Food or Fuel? Big or Small?)’, Films for the Feminist Classroom 1 (2017) http://ffc.twu.edu/issue_7-1/rev_Geyzen_7-1.html.

Anneke Geyzen, ‘Book review: L’assiette du touriste. Le goût de l’authentique [The Tourist’s Plate. The Taste of Authenticity]’, Food & History 1-3 (2016) 360-362.

Anneke Geyzen, ‘Boekbespreking. Meer dan boer alleen. Een geschiedenis van de Landelijke Gilden, 1950-1990 [Book Review. More Than Just a Farmer. A History of the Rural Guilds, 1950-1990]’, Contemporanea 38 (2016) online access.

Anneke Geyzen, ‘Conference Report. Amsterdam Symposium on the History of Food: Food, Hunger and Conflict’, Historici.nl (2015) online access.

Anneke Geyzen, ‘PhD Research (Summary). Culinary Heritagization in Flanders between 1945 and 2000. A Historical Gastrolinguistic Analysis’, Journal of Belgian History 44 (2014) 144.

Anneke Geyzen, ‘Doctoraatsonderzoek (samenvatting). Culinaire vererfgoeding in Vlaanderen tussen 1945 en 2000. Een historisch-gastrolinguïstische analyse’, Journal of Belgian History 44 (2014) 241-244.

Anneke Geyzen, ‘Boekbespreking. Haremnavels, leeuwenmelk en aubergines. Culinair erfgoed uit het Ottomaanse Rijk [Book Review. Harems, Lion’s Milk and Eggplants. Culinary Heritage from the Ottoman Empire]’, Volkskunde 111 (2010) 215-218.

Anneke Geyzen, ‘Waarom nu? [Why now?]’, in: Week van de Smaak 2010. Inspiratiebrochure [Week of Taste 2010. Inspirational Brochure] (Brussels: FARO. Vlaams steunpunt voor cultureel erfgoed, 2010) 11.

Illustration by Markus Spiske via Pexels.