uu.seUppsala University Publications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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.
2018 (English)In: Anthropology of Food, ISSN 1609-9168, E-ISSN 1609-9168, no 13Article in journal (Refereed) Published
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.

Place, publisher, year, edition, pages
2018. no 13
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: 2018-08-01Bibliographically approved

Open Access in DiVA

fulltext(655 kB)8 downloads
File information
File name FULLTEXT01.pdfFile size 655 kBChecksum SHA-512
978869dd17a06961d0d7968b741532b12a5743540a04ece6b7d722882253e5e9cdcb3ea0d7273c219aa055d230af2c44076d10c092d4e655f962accd25b7599c
Type fulltextMimetype application/pdf

Other links

Publisher´s fulltext

Authority records BETA

Neuman, Nicklas

Search in DiVA

By author/editor
Neuman, Nicklas
By organisation
Department of Food, Nutrition and Dietetics
In the same journal
Anthropology of Food
Cultural StudiesSocial AnthropologySociology (excluding Social Work, Social Psychology and Social Anthropology)

Search outside of DiVA

GoogleGoogle Scholar
Total: 8 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 57 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf