Abstract

Using qualitative methods, more specifically an analysis on the content of seven different editions of a widely used cookbook in Belgium, this article investigates how Italian food got introduced in the Belgian meal pattern. Our hypothesis was that Italian food could only be introduced in Belgium if it fitted within the Belgian meal pattern. We expected much more culinary innovation, and thus more Italian food, within the less structured parts of the meal pattern than within the more structured parts of the meal pattern. This hypothesis was confirmed. Italian food was introduced especially within the introductory (starter) and round off (dessert) parts of the main meal and within the daily evening meal. The more structured parts of the meal pattern such as the main plate of the main meal and festive evening meals were less subject to culinary innovation and Italian food only recently got introduced there.

How to Cite:

Mestdag, I., (2002) “Italiaans op mijn bord?: een onderzoek naar de receptie van de Italiaanse keuken in België aan de hand van het maaltijdpatroon”, Tijdschrift voor Sociologie 23(2), 139–162. doi: https://doi.org/10.21825/sociologos.86548