Bloomsbury Food Library - Search Results
Loading

Results

  • Denmark Close
Sort By:  1-6 of 6 (1 page)
Results per page:
         

Denmark

Signe Rousseau

Signe Rousseau teaches critical literacy at the University of Cape Town, South Africa. She is a contributing author to The Business of Food: Encyclopaedia of the Food and Drink Industry; Food Cultures of the World; Icons of American Cooking; The Oxford Companion to Food, and A Cultural History of Food, Volume 6: The Modern Age (2011) Author affiliation details are correct at time of print publication.

Search for publications

Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview The northern European kingdom of Denmark is one of the oldest surviving monarchies in the world. It was first recognized as a unified territory in the 10th century under the rule of Gorm the Old...

Handling Food-related Risks

Bente Halkier

Bente Halkier

Search for publications

The Politics of Food

Berg, 2004

Book chapter

...In the Nordic countries, it has become increasingly popular to call upon the so-called ‘ordinary consumer’ in order to solve different societal and political problems. Food politics and environmental politics have been particularly prone...

Café Chairs, Bar Stools and Other Chairs We Sit on When We Eat: Food Consumption and Everyday Urban Life

Henriette Steiner

Henriette Steiner

Search for publications

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...In Western culture, a meal is typically consumed when sitting not only ‘at a table’ but also ‘on a chair’. Behind this statement lies a long tradition of table manners and design heritage, both of which provide a proper or appropriate...

Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen

Jens Sejer Østergaard Rasmussen

Jens Sejer Østergaard Rasmussen

Search for publications

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...Introduction Food taste may appear to be a very private experience of building a relationship between one’s senses and an object, with the capacity to impact through aromas and tastes. It is only you who...

“Listen! We Made These Potatoes Crispy!”

Susanne Højlund

Susanne Højlund is Associate Professor in Anthropology at Aarhus University, Denmark. Author affiliation details are correct at time of print publication.

Search for publications

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...I would like to thank the children and their teachers for sharing their knowledge with me. Also a warm thanks to my constructive readers Karen Klitgaard Povlsen, Jonatan Leer and Stinne Gunder Krogager. A special thanks to Carole...

The Taste of Intervention

Bodil Just Christensen

Bodil Just Christensen

Search for publications
and

Line Hillersdal

Line Hillersdal

Search for publications

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...The authors contributed equally to the manuscript. Introduction This chapter is about the role of taste and tasting among a group of women who have undergone gastric bypass...