Matkulturer i Norge

There is a great need for increased knowledge about Sami and national minorities’ food cultures in kindergarten, school, and teacher education programs. The Framework Plan for Kindergartens and the National Curriculum for primary and lower secondary education emphasize the importance of conveying kn...

Full description

Bibliographic Details

Main Authors:	Afset, Bente, Evjen, Elisabeth, Anne Østrem Fløtten, Kristin, Frenning, Ingrid, Carstens Hasvoll, Balder, Haugan, Kåre, Marie Holand, Anna, Ingrid Aske Håberg, Liv, Jensen, Ingvild, Larsen, Karin, Müller, Hanne, Myrvang, Ellinor, Nilsen, Gørill, Skirbekk Sagmoen, Ingvild, Tande-Nilsen, Kari, Sandvik, Camilla, Sem, Leiv, Palovaara Søberg, Lilja, Veka, Ingfrid
Format:	Online
Language:	Norwegian
Published:	Fagbokforlaget Vigmostad & Bjørke 2026
Subjects:	Food culture Norwegian cuisine Cultural heritage Food studies Identity Traditions Sustainability Everyday practices Anthropology Sociology thema EDItEUR::J Society and Social Sciences::JB Society and culture: general thema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing::WBA General cookery and recipes
Online Access:	https://directory.doabooks.org/handle/20.500.12854/171404
Tags:	Add Tag No Tags, Be the first to tag this record!