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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Detalhes bibliográficos
Main Authors: 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
Formato: Livro
Idioma:Inglês
Publicado em: Cappelen Damm Akademisk/NOASP (Nordic Open Access Scholarly Publishing) 2024
Assuntos:
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
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/150446
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