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Nordic cuisine but national identities: “The New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Danish School of Education, Aarhus University, Denmark.
(English)In: Anthropology of Food, ISSN 1609-9168, E-ISSN 1609-9168Article in journal (Refereed) In press
Abstract [en]

This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden – two countries with big national projects targeting the promotion of culinary excellence, following the initiation of “New Nordic Cuisine” (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish texts referred to a shared Nordic culinary identity, whereas this was only the case in five out 51 (approx. 10%) of the Swedish texts. Moreover, the qualitative analysis also revealed that “Nordic” cuisine was almost interchangeably connected to Danish cuisine, while in Sweden NNC was more peripheral and culinary excellence was construed as specifically Swedish. We thus criticise the generally accepted idea that NNC is a post-national food movement, seeing it instead as a means to achieve different gastronationalist ends for these two Nordic countries.

National Category
Cultural Studies Social Anthropology Sociology (excluding Social Work, Social Psychology and Social Anthropology)
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-350260OAI: oai:DiVA.org:uu-350260DiVA, id: diva2:1204602
Available from: 2018-05-08 Created: 2018-05-08 Last updated: 2018-05-08

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Output format
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  • asciidoc
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