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

Caroline Nyvang

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

Caroline Nyvang

Saxo-Instituttet - Arkæologi, Etnologi, Historie og Græsk og Latin

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.

Originalsprog	Dansk
Tidsskrift	Tidsskrift for Kulturforskning
Udgave nummer	3-4
Sider (fra-til)	64-81
Antal sider	18
ISSN	1502-7473
Status	Udgivet - jan. 2014

Emneord

Det Humanistiske Fakultet
madkultur
forbrugshistorie
gastronomi
Kogebøger

Citationsformater

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