04272nam 2200649zu 450 991094689000332120250916220447.010.23865/cdf.23810.23865/noasp.238(CKB)37345960400041(EXLCZ)993734596040004120250127|2024uuuu || |engur|||||||||||rdacordamtrdactCulinary heritagetracing, shaping and reshaping food culture from the Middle Ages to the presentMarianne Vedeler and Annechen Bahr Bugge (eds)OsloCappelen Damm AkademiskNOASP (Nordic Open Access Scholarly Publishing)20241 online resource (266 pages)82-02-83927-0 Introduction /Marianne Vedeler,Annechen Bahr Bugge :1.:Halibut fishing in the Viking period /Christian Løchsen Rødsrud ;2.:Cisterician food culture on Hovedøya, an iland in the Oslo Fjord /Marianne Vedele, andMargrete Figenschou Simonsen ;3.:The use and production of salt in Eastern Norway to ca.AD 1600 /Per G. Norseng ;4.:The daily grind : evidence og food production and consumption at a medieval farm in Lindesnes, Agder /Silje Hårstad ;5.:Stirring the source stew : challenges and opportunities in the regonstruction of written and archaelogical sources for foodways in medieval Norway /Mathias Blobel ;6.:Shattered stones : remains of beer brewing /Lars Marius Garshol ;7.:Culinary heritage and tourist experiences in Swedish Kukkola /Jenny Högström Berntson. ;8.:Co-creation and food heritage : empowering communities for sustainable food systems /Theano Moussouri,Diana Rahman, andGeorgios Alexopoulos ;9.:A slice of Christmas cake : the taste of global trade in Christiania in the long Eighteenth century /Ragnhild Hutchinson ;10Oslo's gastronomy from 1900 to presewnt day on the menu /Annechen Bahr Bugge.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 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 in Norwegian food culture over the past hundred years, partly driven by developments in the restaurant industry.Publisher's abstractMat(NO-TrBIB)HUME04912humordFood(DLC)sh 85050184Cooking, Norwegian(DLC) sh 85031880Food habits(DLC) sh 85050275History(DLC) sh 85061212Historie(NO-TrBIB)HUME12563humordNorge(NO-TrBIB)HUME02605humordMatHistorieNorge(NO-OsBA)1177617bibbinobMatHistorieNoreg(NO-OsBA)1177617bibbinnoMatKulturhistorieNorge(NO-OsBA)15097418bibbinobMatKulturhistorieNoreg(NO-OsBA)15097418bibbinnoNorge(NO-OsBA)1439340bibbinobNoreg(NO-OsBA)1439340bibbinnoNorwayHistoryMatFood.Cooking, Norwegian.Food habits.History.HistorieNorgeMatHistorieMatHistorieMatKulturhistorieMatKulturhistorieNorgeNoreg641.3009481Vedeler Marianne1966-edtauictbBugge Annechen1966-edtauictbBOOK9910946890003321Culinary heritage4433162UNINA