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Food Culture in Medieval Scandinavia by Viktória Gyönki,Andrea Maraschi Pdf
The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.
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.
Scandinavia in the Middle Ages 900-1550 by Kirsi Salonen,Kurt Villads Jensen Pdf
Medieval Scandinavia went through momentous changes. Regional power centres merged and gave birth to the three strong kingdoms of Denmark, Norway, and Sweden. At the end of the Middle Ages, they together formed the enormous Kalmar Union comprising almost all lands around the North Atlantic and the Baltic Sea. In the Middle Ages, Scandinavia became part of a common Europe, yet preserved its own distinct cultural markers. Scandinavia in the Middle Ages 900–1550 covers the entire Middle Ages into an engaging narrative. The book gives a chronological overview of political, ecclesiastical, cultural, and economic developments. It integrates to this narrative climatic changes, energy crises, devastating epidemies, family life and livelihood, arts, education, technology and literature, and much else. The book shows how different groups had an important role in shaping society: kings and peasants, pious priests, nuns and crusaders, merchants, and students, without forgetting minorities such as Sámi and Jews. The book is divided into three chronological parts 900–1200, 1200–1400, and 1400–1550, where analyses of general trends are illustrated by the acts of individual men and women. This book is essential reading for students of, as well as all those interested in, medieval Scandinavia and Europe more broadly.
At the Table by Timothy J. Tomasik,Juliann M. Vitullo Pdf
This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought.
The Medieval Cultures of the Irish Sea and the North Sea by Charles William MacQuarrie,Joseph Falaky Nagy Pdf
The contributors to this collection dive deep into the rich historical record, heroic literature, and story lore of the medieval communities ringing the Irish Sea, with case studies that encompass Manx, Irish, Scandinavian, Welsh, and English traditions.
The Food Movement, Culture, and Religion by Jonathan Schorsch Pdf
This book explores the cultural and religious politics of the contemporary food movement, starting from the example of Jewish foodies, their zeal for pig (forbidden by Jewish law), and their talk about why ignoring traditional precepts around food is desirable. Focusing on the work of Michael Pollan, Jonathan Schorsch questions the modernist, materialist, and rationalist worldview of many foodies and discusses their lack of attention to culture, tradition, and religion.
A Cultural History of Food in the Medieval Age by Massimo Montanari Pdf
Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Nutritional and Health Aspects of Food in Nordic Countries by Veslemøy Andersen,Eirin Bar,Gun Wirtanen Pdf
Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods. Provides insight into the varieties of food and food products available in the Nordic countries Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both Contains a framework to determine whether these northern European foods meet local and international regulatory requirements Offers strategies to remedy those foods that do not meet local and international regulatory requirements
Food Cultures in Medieval Europe by Antonella Campanini Pdf
Food Cultures in Medieval Europe is a journey among ingredients and recipes, customs and choices, and the whole of medieval society. Food becomes our key for understanding the slow road toward a unified European culture.
Why are Scandinavians so healthy? Discover the Food, Culture, History, Recipes, and Health of Scandinavia! This is a Cookbook with a twist! Transform yourself into the picture of health; a Viking, without sacrificing on delicious food! ① You will discover unknown Nordic superfoods ② You will reduce your risk for heart disease, diabetes, cancer, early aging, etc ③ You will discover easy to cook Nordic recipes that taste incredible ④ You will learn why Scandinavians are so healthy and the history behind traditional Nordic recipes The Vikings had all of these benefits and it was because of the food that naturally grows in hardy, cold soil, with unpredictable weather patterns naturally making them resilient in the nutrition they contain. And because of that, they are superfoods! New Nordic Cuisine is taking off in the media, and for good reason. You will discover recipes, ingredients, scientifically-backed health benefits, and the history and culture behind the Vikings and modern Scandinavian people. We will deep-dive into how the Vikings mythologized the hard-baked rye bread, said to give them unstoppable energy and stamina. Venture into the delicious secrets of the world-famous Nordic pastries. Read all about the seafood, herbs, and meat that is unique to Scandinavia and all the health benefits behind it. And much, much more. This book combines my wife's undying love of health, cooking, and recipes, and my first-hand account as a Dane growing up in Denmark and understanding of the history and stories around the rare and unique food and nutrition. Here is what you will find inside: Discover the why the Vikings were so strong, healthy and energetic, and what you can do to be the same Step-by-step, easy to understand recipes - you don't need to be a chef to create magic! The new trendy, hipster chef-approved meals that you can impress everyone with The scientifically-backed nutritious, powerful, and age-maximizing food shown in this book, confirmed by medical studies Enrich your cultural understanding and history about the very food you will consume; discovering the fascinating stories that will make the food taste even better Which includes: Modern and ancient Nordic recipes Nordic variants of the juicy, full-bodied meat you already know A practical guide to begin smoking food from home, just as the Vikings did Rich, world-famous pastries and desserts, and how to make them The nutrient-packed seafood that thrives in the Northern water The incredibly energy-dense bread that gave ancient Vikings so much energy to make them mythologize it And much more inside! Other cookbooks exist out there, but nearly all of them are similar. This book combines all of this; puts a spotlight on Viking culture and history and healthy Scandinavia, and makes you turn into an unstoppable energy-dense Viking, backed by science! To make you better physically, mentally, emotionally, and intelligently! Get it NOW and do yourself a service! Get the best Scandinavian diet book and you will thank yourself!
The emergence of a new nordic food culture by Nordic Council of Ministers Pdf
New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the last eight years to raise the profile of the Nordic cuisine and the meal experience both in the Nordic Region and internationally. Since the signing of the kitchen manifest, New Nordic Food has evolved into a Nordic social movement. Today, the challenge lies in taking that movement to a new level, so that the Nordic Region can become one of the most outstanding and innovative food regions in the world.
We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.
