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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| Fformat: | Online |
| Iaith: | Saesneg |
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Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing)
2025
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20250115_9788202839277_2 |
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Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869520936579891200 |
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| author | 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 |
| author_browse | Alexopoulos, Georgios Bahr Bugge, Annechen Blobel, Mathias Farisah Rahman, Diana Figenschou Simonsen, Margrete Hutchinson, Ragnhild Hårstad, Silje Högström Berntson, Jenny Løchsen Rødsrud, Christian Marius Garshol, Lars Moussouri, Theano Norseng, Per G. Vedeler, Marianne |
| author_facet | 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 |
| author_sort | Vedeler, Marianne |
| collection | Directory of Open Access Books |
| description | 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 on medieval food culture, starting with the Viking ship excavation at Gjellestad, which sheds light on early Norwegian fishing culture. Others address animal husbandry, cultivation, and food processing on medieval farms, and the dietary practices of monastic orders based on Cistercian rules. The history of beer brewing is also highlighted, along with the transition to traditional Nordic cooking after the Middle Ages, influenced by global food trade. Finally, the book discusses the radical changes in Norwegian food culture over the past hundred years, partly driven by developments in the restaurant industry. Culinary Heritage is illustrated with recent photographs taken by the authors, as well as historical images from various collections. |
| format | Online |
| id | doab-20.500.12854ir-150446 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing) |
| publisherStr | Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing) |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1504462025-07-21T15:44:09Z Culinary Heritage 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 Vedeler, Marianne Bahr Bugge, Annechen 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 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 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 on medieval food culture, starting with the Viking ship excavation at Gjellestad, which sheds light on early Norwegian fishing culture. Others address animal husbandry, cultivation, and food processing on medieval farms, and the dietary practices of monastic orders based on Cistercian rules. The history of beer brewing is also highlighted, along with the transition to traditional Nordic cooking after the Middle Ages, influenced by global food trade. Finally, the book discusses the radical changes in Norwegian food culture over the past hundred years, partly driven by developments in the restaurant industry. Culinary Heritage is illustrated with recent photographs taken by the authors, as well as historical images from various collections. 2025-01-25T07:30:19Z 2025-01-25T07:30:19Z 2025-01-15T16:54:11Z 2024 book ONIX_20250115_9788202839277_2 https://library.oapen.org/handle/20.500.12657/97232 9788202839277 https://directory.doabooks.org/handle/20.500.12854/150446 eng open access image/jpeg n/a https://library.oapen.org/bitstream/20.500.12657/97232/1/9788202839277.pdf Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing) 10.23865/cdf.238 10.23865/cdf.238 9266f8a8-a49e-4697-9bd1-69645f9037c2 9788202839277 266 Oslo open access |
| spellingShingle | 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 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 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 Culinary Heritage |
| title | Culinary Heritage |
| title_full | Culinary Heritage |
| title_fullStr | Culinary Heritage |
| title_full_unstemmed | Culinary Heritage |
| title_short | Culinary Heritage |
| title_sort | culinary heritage |
| topic | 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 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 |
| topic_facet | 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 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 |
| url | ONIX_20250115_9788202839277_2 |
| work_keys_str_mv | AT vedelermarianne culinaryheritage AT bahrbuggeannechen culinaryheritage AT norsengperg culinaryheritage AT blobelmathias culinaryheritage AT figenschousimonsenmargrete culinaryheritage AT mariusgarshollars culinaryheritage AT hogstromberntsonjenny culinaryheritage AT harstadsilje culinaryheritage AT hutchinsonragnhild culinaryheritage AT løchsenrødsrudchristian culinaryheritage AT moussouritheano culinaryheritage AT farisahrahmandiana culinaryheritage AT alexopoulosgeorgios culinaryheritage |