Bread provisioning and retail dynamics in the southern Low Countries: the bakers of Leuven, 1600–1800
ABSTRACTThe central argument of this article is that current historical research into early modern retail growth and practices has focused too narrowly on the retail of durables (perhaps with the exception of colonial groceries) and on retailers' guilds. The role of food-producing and/or food-retailing guilds hitherto has received less attention. Research into retail practices has not connected to an older (but still lively) research tradition in which the consumption of basic foodstuffs received the bulk of attention. We argue that if selling bread is approached as a ‘system of provision’, competing retail circuits and the different ways in which subsequent subsistence crises affected each of those circuits offer an additional explanation (next to well-documented changes in demand) for the inclusion of other basic provisions, colonial groceries, clothing, and even durables in the assortment of traditional food-producing and food-retailing guild masters, in this case the Leuven bakers.