From label to practice: Creating new nordic cuisine

Haldor Byrkjeflot; Jesper Strandgaard Pedersen; Silviya Svejenova Velikova

From label to practice: Creating new nordic cuisine

Haldor Byrkjeflot, Jesper Strandgaard Pedersen, Silviya Svejenova Velikova

Esade

Producció científica: Contribució a una conferència › Contribució

Resum

This paper adds to the study of nascent collective identities by examining the emergence, legitimation and contested expansion of New Nordic Cuisine in the last decade. We show how what started as a largely professional initiative, soon grew to encompass an important political and, later, also a social dimension. We delve into the symbolic and material practices of chefs, entrepreneurs, politicians, and scholars in shaping the movement's nascent identity.

Idioma original	Anglès
Estat de la publicació	Publicada - 23 de juny 2011
Esdeveniment	SASE 23rd Annual Conference, Madrid 2011 - Durada: 23 de juny 2011 → 25 de juny 2011

Conferència

Conferència	SASE 23rd Annual Conference, Madrid 2011
Període	23/06/11 → 25/06/11

Com citar-ho

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abstract = "This paper adds to the study of nascent collective identities by examining the emergence, legitimation and contested expansion of New Nordic Cuisine in the last decade. We show how what started as a largely professional initiative, soon grew to encompass an important political and, later, also a social dimension. We delve into the symbolic and material practices of chefs, entrepreneurs, politicians, and scholars in shaping the movement's nascent identity.",

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AU - Strandgaard Pedersen, Jesper

AU - Svejenova Velikova, Silviya

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Y1 - 2011/6/23

N2 - This paper adds to the study of nascent collective identities by examining the emergence, legitimation and contested expansion of New Nordic Cuisine in the last decade. We show how what started as a largely professional initiative, soon grew to encompass an important political and, later, also a social dimension. We delve into the symbolic and material practices of chefs, entrepreneurs, politicians, and scholars in shaping the movement's nascent identity.

AB - This paper adds to the study of nascent collective identities by examining the emergence, legitimation and contested expansion of New Nordic Cuisine in the last decade. We show how what started as a largely professional initiative, soon grew to encompass an important political and, later, also a social dimension. We delve into the symbolic and material practices of chefs, entrepreneurs, politicians, and scholars in shaping the movement's nascent identity.

M3 - Contribution

T2 - SASE 23rd Annual Conference, Madrid 2011

Y2 - 23 June 2011 through 25 June 2011

ER -

From label to practice: Creating new nordic cuisine

Resum

Conferència

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