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*1300 $aCulinary heritage$f2024$_351691200
*24510$aCulinary heritage :$btracing, shaping and reshaping food culture from the Middle Ages to the present$cMarianne Vedeler and Annechen Bahr Bugge (eds)
*250  $a1st edition
*264 1$aOslo$bCappelen Damm forskning$c2024
*300  $a266 sider$billustrasjoner i farger, kart
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*50500$aIntroduction /$rMarianne Vedeler,$rAnnechen Bahr Bugge :$g1.:$tHalibut fishing in the Viking period /$rChristian Løchsen Rødsrud ;$g2.:$tCisterician food culture on Hovedøya, an iland in the Oslo Fjord /$rMarianne Vedele, and$rMargrete Figenschou Simonsen ;$g3.:$tThe use and production of salt in Eastern Norway to ca.AD 1600 /$rPer G. Norseng ;$g4.:$tThe daily grind : evidence og food production and consumption at a medieval farm in Lindesnes, Agder /$rSilje Hårstad ;$g5.:$tStirring the source stew : challenges and opportunities in the regonstruction of written and archaelogical sources for foodways in medieval Norway /$rMathias Blobel ;$g6.:$tShattered stones : remains of beer brewing /$rLars Marius Garshol ;$g7.:$tCulinary heritage and tourist experiences in Swedish Kukkola /$rJenny Högström Berntson. ;$g8.:$tCo-creation and food heritage : empowering communities for sustainable food systems /$rTheano Moussouri,$rDiana Rahman, and$rGeorgios Alexopoulos ;$g9.:$tA slice of Christmas cake : the taste of global trade in Christiania in the long Eighteenth century /$rRagnhild Hutchinson ;$g10$tOslo's gastronomy from 1900 to presewnt day on the menu /$rAnnechen Bahr Bugge.
*5208 $aThis anthology explores food and cultural heritage from various eras to show how food history helps us understand the past, present, and future. It provides new insight into local food cultures and focuses on the creative use of historical food culture for the future. The chapters cover new research on medieval food culture, starting with the Viking ship excavation at Gjellestad, which sheds light on early Norwegian fishing culture. Others address animal husbandry, cultivation, and food processing on medieval farms, and the dietary practices of monastic orders based on Cistercian rules. The history of beer brewing is also highlighted, along with the transition to traditional Nordic cooking after the Middle Ages, influenced by global food trade. Finally, the book discusses the radical changes inNorwegian food culture over the past hundred years, partly driven by developments in the restaurant industry. Culinary Heritage is illustrated with recent photographs taken by the authors, as well as historical images from various collections.$cForlagets omtale
*546  $aEngelsk tekst
*650 7$aHistorie$0(No-TrBIB)HUME12563$2humord$_362052500
*650 7$aKulturhistorie$2ordnok$_185918400
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*7001 $aBugge, Annechen Bahr$d1966-$0(NO-TrBIB)90682829$4edt$4aui$4ctb$_12273900
*7001 $aVedeler, Marianne$d1966-$0(NO-TrBIB)4026328$4edt$4aui$4ctb$_17852100
*85640$uhttps://urn.nb.no/URN:NBN:no-nb_pliktmonografi_000040776$3Fulltekst$yNettbiblioteket$zDigital representasjon
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