Culinary Heritage

This anthology explores food and cultural heritage from various eras to show how food history helps us understand the past, present, and future. It provides new insight into local food cultures and focuses on the creative use of historical food culture for the future. The chapters cover new research...

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Main Authors:	Vedeler, Marianne, Bahr Bugge, Annechen, Norseng, Per G., Blobel, Mathias, Figenschou Simonsen, Margrete, Marius Garshol, Lars, Högström Berntson, Jenny, Hårstad, Silje, Hutchinson, Ragnhild, Løchsen Rødsrud, Christian, Moussouri, Theano, Farisah Rahman, Diana, Alexopoulos, Georgios
Format:	Online
Jezik:	angleščina
Izdano:	Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing) 2025
Teme:	food history food culture food heritage food processing thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online dostop:	ONIX_20250115_9788202839277_2
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