I den gode smags tjeneste: Den gastronomiske bevægelse i danske trykte kogebøger 1950-70

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

I den gode smags tjeneste : Den gastronomiske bevægelse i danske trykte kogebøger 1950-70 . / Nyvang, Caroline.

In: Tidsskrift for Kulturforskning, No. 3-4, 01.2014, p. 64-81.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Nyvang, C 2014, 'I den gode smags tjeneste: Den gastronomiske bevægelse i danske trykte kogebøger 1950-70 ', Tidsskrift for Kulturforskning, no. 3-4, pp. 64-81.

APA

Nyvang, C. (2014). I den gode smags tjeneste: Den gastronomiske bevægelse i danske trykte kogebøger 1950-70 . Tidsskrift for Kulturforskning, (3-4), 64-81.

Vancouver

Nyvang C. I den gode smags tjeneste: Den gastronomiske bevægelse i danske trykte kogebøger 1950-70 . Tidsskrift for Kulturforskning. 2014 Jan;(3-4):64-81.

Author

Nyvang, Caroline. / I den gode smags tjeneste : Den gastronomiske bevægelse i danske trykte kogebøger 1950-70 . In: Tidsskrift for Kulturforskning. 2014 ; No. 3-4. pp. 64-81.

Bibtex

@article{ab96a5fe9b6b43a596fadb3aaf7f35dc,
title = "I den gode smags tjeneste: Den gastronomiske bev{\ae}gelse i danske trykte kogeb{\o}ger 1950-70 ",
abstract = "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.",
keywords = "Det Humanistiske Fakultet, madkultur, forbrugshistorie, gastronomi, Kogeb{\o}ger",
author = "Caroline Nyvang",
year = "2014",
month = jan,
language = "Dansk",
pages = "64--81",
journal = "Tidsskrift for Kulturforskning",
issn = "1502-7473",
publisher = "Novus forlag",
number = "3-4",

}

RIS

TY - JOUR

T1 - I den gode smags tjeneste

T2 - Den gastronomiske bevægelse i danske trykte kogebøger 1950-70

AU - Nyvang, Caroline

PY - 2014/1

Y1 - 2014/1

N2 - 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.

AB - 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.

KW - Det Humanistiske Fakultet

KW - madkultur

KW - forbrugshistorie

KW - gastronomi

KW - Kogebøger

M3 - Tidsskriftartikel

SP - 64

EP - 81

JO - Tidsskrift for Kulturforskning

JF - Tidsskrift for Kulturforskning

SN - 1502-7473

IS - 3-4

ER -

ID: 93592809