Нүүр зураг

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...

Бүрэн тодорхойлолт

-д хадгалсан:
Үндсэн зохиолчид: 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
Формат: Online
Хэл сонгох:норвег
Хэвлэсэн: Fagbokforlaget Vigmostad & Bjørke 2026
Нөхцлүүд:
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
Онлайн хандалт:https://directory.doabooks.org/handle/20.500.12854/171404
Шошгууд: Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
Тойм: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 knowledge and insight about the Sami as an Indigenous people and about national minorities. Food Cultures in Norway—Sami, Kven/Norwegian-Finnish, Forest Finn, Jewish, Romani and Roma in the subject area Food and Health in teacher education is a scientific anthology that explores food-cultural perspectives through a diversity of author voices. The anthology contains 16 chapters written by 22 authors from 11 different educational institutions and resource centers. It provides insight into selected aspects of Sami, Kven/Norwegian-Finnish, Jewish, Forest Finn, Romani, and Roma food culture. It aims to promote understanding of how food culture can be used as a resource in teaching. The anthology strengthens society’s knowledge about Sami and national minorities’ food cultures and is the first book of its kind. Through concrete examples and theoretical perspectives, it highlights the role of food culture in building cultural understanding and respect. The book’s target group is kindergarten teachers, primary school teachers, students, and staff in teacher education. It will also be valuable for others who want to learn more about Sami and national minorities’ food cultures.

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