LEADER 04272nam 2200649zu 450 001 9910946890003321 005 20250916220447.0 024 7$a10.23865/cdf.238 024 7$a10.23865/noasp.238 035 $a(CKB)37345960400041 035 $a(EXLCZ)9937345960400041 100 $a20250127|2024uuuu || | 101 0 $aeng 135 $aur||||||||||| 181 $2rdaco 182 $2rdamt 183 $2rdact 200 10$aCulinary heritage$etracing, shaping and reshaping food culture from the Middle Ages to the present$fMarianne Vedeler and Annechen Bahr Bugge (eds) 210 $aOslo$cCappelen Damm Akademisk$cNOASP (Nordic Open Access Scholarly Publishing)$d2024 215 $a1 online resource (266 pages) 311 08$a82-02-83927-0 327 $aIntroduction /$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. 330 $aThis anthology explores food and cultural heritage from various eras to show how food history helps us understand the past, present, and future. It provides new insight into local food cultures and focuses on the creative use of historical food culture for the future.The chapters cover new research on medieval food culture, starting with the Viking ship excavation at Gjellestad, which sheds light on early Norwegian fishing culture. Others address animal husbandry, cultivation, and food processing on medieval farms, and the dietary practices of monastic orders based on Cistercian rules. The history of beer brewing is also highlighted, along with the transition to traditional Nordic cooking after the Middle Ages, influenced by global food trade. Finally, the book discusses the radical changes in Norwegian food culture over the past hundred years, partly driven by developments in the restaurant industry.$cPublisher's abstract 606 $aMat$3(NO-TrBIB)HUME04912$2humord 606 $aFood$3(DLC)sh 85050184 606 $aCooking, Norwegian$3(DLC) sh 85031880 606 $aFood habits$3(DLC) sh 85050275 606 $aHistory$3(DLC) sh 85061212 606 $aHistorie$3(NO-TrBIB)HUME12563$2humord 606 $aNorge$3(NO-TrBIB)HUME02605$2humord 606 $aMat$xHistorie$zNorge$3(NO-OsBA)1177617$2bibbi$9nob 606 $aMat$xHistorie$zNoreg$3(NO-OsBA)1177617$2bibbi$9nno 606 $aMat$xKulturhistorie$zNorge$3(NO-OsBA)15097418$2bibbi$9nob 606 $aMat$xKulturhistorie$zNoreg$3(NO-OsBA)15097418$2bibbi$9nno 606 $aNorge$3(NO-OsBA)1439340$2bibbi$9nob 606 $aNoreg$3(NO-OsBA)1439340$2bibbi$9nno 607 $aNorway$xHistory 615 7$aMat 615 0$aFood. 615 0$aCooking, Norwegian. 615 0$aFood habits. 615 0$aHistory. 615 7$aHistorie 615 7$aNorge 615 7$aMat$xHistorie 615 7$aMat$xHistorie 615 7$aMat$xKulturhistorie 615 7$aMat$xKulturhistorie 615 7$aNorge 615 7$aNoreg 676 $a641.3009481 702 $aVedeler$b Marianne$f1966-$4edt$4aui$4ctb 702 $aBugge$b Annechen$f1966-$4edt$4aui$4ctb 906 $aBOOK 912 $a9910946890003321 996 $aCulinary heritage$94433162 997 $aUNINA