Results 1 to 10 of about 1,194 (82)
Kulturella Perspektiv – Svensk etnologisk tidskrift, 2000 Is Food Culture a study area per se, is it something ethnologists are supposed to study or is Food Culture a construction of patterns that emerge in the researchers analysis of the empirical material? This article is about how food ethnologists have been using the concept of food culture more as a given unity than as a result of a human processes.
Veronica Abnersson, Anna Burstedt
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Primitive tider, 2017 This article explores food culture in medieval Oslo, c. 1200–1350, with the ongoing Follo Line Project as a backdrop. We combine archaeobotanical and osteolo- gical material, archaeological artefacts, and historical sources – many of which are ...
Maria Sture, Egil Lindhart Bauer
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Kulturella Perspektiv, 2000 What actually happened when vitamins were discovered, designed or defined as vitamins? What consequences did this have for thinking and action on the level of day-to-day life?
Inger Johanne Lyngø
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Tonåringars värderingar och attityder till mat
Kulturella Perspektiv, 2000 Teenage is associated with search for independence, identity and changes in lifestyle. Many studies have identified dietary intake and food choice of teenagers, but only a few have discussed why teenagers choose the food and the meals they do.
Annika Wesslén
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Functional Foods — mat eller medicin?
Kulturella Perspektiv, 2000 The food shops and the press in Sweden has recently been overflowed with a new type of food, called Functional Foods. These foods balances on the line between medicine and food and are produced with the intention that the consumers will stay healthy ...
Ann-Louise Rådström
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Mat som kulturell markør blant pakistanske innvandrere i Norge
Kulturella Perspektiv, 2000 In this presentation, some aspects of the Pakistani food habits in an immigration situation have been pointed out. The main objects has been related to the identity process living more or less within two cultures — the public one which has influenced ...
Marit Ekne Ruud
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Kulturella Perspektiv, 2000 Þorramatur is a name that has been given to the kinds of traditional Icelandic food that is served in the midwinterfeasts called Þorrablót (during the old month Þorri) in Iceland.
Hallgerður Gísladóttir
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Fra eksotiske nyheter til hverdagsluksus
Heimendenne artikkelen undersøker jeg hvordan matkulturen i velstående norske husholdninger utviklet seg fra slutten av 1700-tallet til midten av 1800-tallet, gjennom en analyse av kokebøkene til Christine Storm Munch og Hanna Winsnes.
Kariin Sundsback
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, 2020 Every nation has a different culture. It is complicated to directly transfer the same food product to another market because of the close integration between the food and culture. It requires a local adaptation in the food product that will fit the new market that has a different national culture.
Duangchaisin, Sunantatida, Yosief, Saron
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En enkätstudie om pensionärers matpreferenser i relation till internationella matkulturer
, 2022 Bakgrund: Vilken mat individer väljer är komplext och påverkas av många faktorer. Det har under senare decennier setts ett ökat urval av mat från andra kulturer i Sverige. Globalisering, turism, invandring samt tillgängligheten till media och internet kan tänkas bidra till ökad exponering för internationellt inspirerad mat.
Hjertberg, Sam, Allvin, Lisa
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