From label to practice: Creating new nordic cuisine

Haldor Byrkjeflot, Jesper Strandgaard Pedersen, Silviya Svejenova Velikova

Producción científica: Contribución a una conferenciaContribución


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 originalInglés
EstadoPublicada - 23 jun 2011
EventoSASE 23rd Annual Conference, Madrid 2011 -
Duración: 23 jun 201125 jun 2011


ConferenciaSASE 23rd Annual Conference, Madrid 2011


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