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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.

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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

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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...

Copenhagen: Porridge Bars, Nordic Craft Beer, and Hipster Families in the Welfare State

Jonatan Leer

Jonatan Leer

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Global Brooklyn: Designing Food Experiences in World Cities

Bloomsbury Academic, 2021

Book chapter

...Along with the rest of the Nordic region, Copenhagen had suffered from a poor culinary reputation until the development and success of the New Nordic Cuisine in the early 2000s (Leer 2016). This cuisine was conceptualized in a 2004...

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

Henriette Steiner

Henriette Steiner

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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

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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...

Introduction

Lotte Holm

Lotte Holm is Professor at the Department of Food and Resource Economics at the University of Copenhagen, Denmark. Author affiliation details are correct at time of print publication.

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and

Jukka Gronow

Jukka Gronow is Professor Emeritus at the Department of Social Research at the University of Helsinki, Finland. Author affiliation details are correct at time of print publication.

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Everyday Eating in Denmark, Finland, Norway and Sweden : A Comparative Study of Meal Patterns 1997–2012

Bloomsbury Academic, 2019

Book chapter

...Judging by the widespread coverage that food issues enjoy in the mass media today, one might imagine that eating is a major concern of modern men and women. On an almost daily basis, journalists present news of spectacular scientific...

Eating Sustainably

Mari Niva

,

Mari Niva

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Johanna Mäkelä

,

Johanna Mäkelä

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Nina Kahma

Nina Kahma

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and

Unni Kjærnes

Unni Kjærnes

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Everyday Eating in Denmark, Finland, Norway and Sweden : A Comparative Study of Meal Patterns 1997–2012

Bloomsbury Academic, 2019

Book chapter

...The demands for environmentally sustainable consumption have been justified by the need to reduce the burden caused by current lifestyles on the living conditions of future generations (Fuchs and Lorek 2005; UN 1992). Since the 1990s...

The Complexity of Meals

Nina Kahma

,

Nina Kahma

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Johanna Mäkelä

,

Johanna Mäkelä

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Mari Niva

Mari Niva

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and

Thomas Bøker Lund

Thomas Bøker Lund

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Everyday Eating in Denmark, Finland, Norway and Sweden : A Comparative Study of Meal Patterns 1997–2012

Bloomsbury Academic, 2019

Book chapter

...In this book we have developed a conceptual framework of an eating system with the three dimensions of eating pattern, meal format and the social organization of eating (see the following section and Mäkelä et al. (1999; see also...

The Daily Rhythm of Eating

Thomas Bøker Lund

Thomas Bøker Lund

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and

Jukka Gronow

Jukka Gronow is Professor Emeritus at the Department of Social Research at the University of Helsinki, Finland. Author affiliation details are correct at time of print publication.

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Everyday Eating in Denmark, Finland, Norway and Sweden : A Comparative Study of Meal Patterns 1997–2012

Bloomsbury Academic, 2019

Book chapter

...In this chapter we focus on the temporal dimension of eating and ask whether culturally shared timing of eating rhythms have disappeared or, less dramatically, are declining. The temporal dimension of eating is included in this study...

The Food We Eat

Lotte Holm

,

Lotte Holm is Professor at the Department of Food and Resource Economics at the University of Copenhagen, Denmark. Author affiliation details are correct at time of print publication.

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Drude Skov Lauridsen

,

Drude Skov Lauridsen

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Jukka Gronow

,

Jukka Gronow is Professor Emeritus at the Department of Social Research at the University of Helsinki, Finland. Author affiliation details are correct at time of print publication.

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Nina Kahma

,

Nina Kahma

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Unni Kjærnes

,

Unni Kjærnes

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Thomas Bøker Lund

,

Thomas Bøker Lund

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Johanna Mäkelä

Johanna Mäkelä

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and

Mari Niva

Mari Niva

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Everyday Eating in Denmark, Finland, Norway and Sweden : A Comparative Study of Meal Patterns 1997–2012

Bloomsbury Academic, 2019

Book chapter

...In much food research, the social context and meaning of food is actually the focal point: often the food itself plays a minor role, whereas analyses centre on social interaction, social structures, social discourses, or on economic...