Hardcover: 248 pages
Publisher: Greenwood (December 30, 2008)
Language: English
ISBN-10: 0313349223
ISBN-13: 978-0313349225
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.
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