My Account Wish List
Advanced Search
Print - Close Window
www.greenwood.com/catalog/GR4922.aspx
All Greenwood Products
Food Culture in Scandinavia
Henry Notaker
ISBN: 0-313-34922-3
ISBN-13: 978-0-313-34922-5
248 pages
Greenwood Press
Publication: 12/30/2008
List Price: $49.95 (UK Sterling Price: £34.95)
Availability: In Stock
Media Type: Hardcover
Also Available: Ebook
Trim Size: 6 1/8 x 9 1/4
Subjects: Reviews:
  • "Notaker, a writer and journalist with Norway's NRK television network, takes a wide-ranging tour through the food cultures of Denmark, Iceland, Norway, and Sweden. The book explores emerging trends in food choices and the influences on eating habits of supermarkets, fast food restaurants, and convenience foods. Topics also include the most popular foods
    and their ingredients, cooking, typical meals, dining out, diet and health, and a historical overview beginning with the Viking age."
    —Reference & Research Book News     May 2009
Description: The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food.

The Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare—fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.
Table of Contents:
  • Series Foreword
    Introduction
    Timeline
    1. Historical Overview
    2. Major Foods and Ingredients
    3. Cooking
    4. Typical Meals
    5. Eating Out
    6. Special Occasions
    7. Diet and Health
    Glossary
    Resource Guide
    Selected Bibliography
About the Author: Henry Notaker is a writer and journalist at NRK, the Norwegian national television network. He has written a number of books and essays on Scandinavian food and cookbooks.
PDF Catalogs:
Greenwood School and Public Library Reference 2009.pdf
All rights reserved. Copyright © 1999-2009 ABC-CLIO
130 Cremona Dr., Santa Barbara, CA 93117 805-968-1911