I den gode smags tjeneste

Emneord (Nøkkelord)

food culture

Hvordan referere

Nyvang, C. (2013). I den gode smags tjeneste. Tidsskrift for Kulturforskning, 12(3-4). Hentet fra https://ojs.novus.no/index.php/TFK/article/view/616


This article examines the distinctive expression of the gastronomic movement as it was presented in Danish cookbooks printed in the years 1950 to 1973. In the article I approach gastronomy as a fluid concept, which took form and gained momentum as a response to the perceived threats of canned foodstuffs, effortless cooking, and overly embellished dishes. The article argues that the pursuit of pleasure and taste particular to the Danish cookbooks at the time, can be viewed as a form of consumer empowerment, emphasizing cooking as a cultural and political practice.
Forfattere beholder opphavsretten og gir tidsskriftet rett til første publisering av arbeidet. En Creative Commons-lisens (CC BY-SA 4.0) gir samtidig andre rett til å dele arbeidet med henvisning til arbeidets forfatter og at det først ble publisert i dette tidsskriftet.