Adaptation of dishes crossing frontiers: examples of the American doughnut and the Spanish bacalao
This is a study of how two foreign dishes, bacalao from Spain and doughnuts from the United States, were described in cookbooks as they gradually were introduced to Norwegian cuisine in the late nineteenth and early twentieth centuries (1880-1940). By studying recipes in cookbooks from this period i...
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| Format: | Artigo |
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Anthropology of Food Webjournal
2018
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| Online adgang: | https://doi.org/10.4000/aof.9135 https://hdl.handle.net/20.500.13089/9v1j https://journals.openedition.org/aof/9135 |
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