Virginie Amilien
Biographic Data
| ID | 4184546 |
|---|---|
| NAME | Virginie Amilien |
| GIVEN NAMES | Virginie |
| FAMILY NAME | Amilien |
| SIGNATURE | AMILIEN V |
| AFFILIATIONS | Fafo Foundation |
| ORCID | 0000-0003-3472-0383 |
| VERIFIED | Yes |
| TOTAL WORKS | 34 |
| TOTAL CITATIONS | 36 |
| AUTHOR COUNT | 34 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 4 |
Food and I» – experimenting with citizen science by using oral history in food studies
The aim of this paper is to throw light on the use of oral history as a methodological approach in food studies. Oral history is a field of study and a method(odology) in historiographic research that organizes collections of living peoples' statements about their own lives and experiences. In this paper we present a method to potentially democratize knowledge production, using food studies as an example. This includes an original way to recogniz…
European food quality schemes in everyday food consumption: An exploration of sayings and doings through pragmatic regimes of engagement
While European consumers generally support the principles underpinning Food Quality Schemes (FQS) sales of certified products remain modest. This phenomenon is known as ‘attitude-behaviour gap’ and considerable scholarly and policy efforts have been geared towards ‘filling’ or ‘bridging’ the gap. This study aims at casting new light on this ‘discrepancy’ between consumers' sayings and doings through a study of everyday food practices connected to…
Introduction à Varia, le numéro permanent
Depuis la publication du premier numéro en 2001 consacré aux ‘traditions et identités alimentaires locales’, la revue Anthropology of Food a fait du chemin. Onze numéros ont aujourd’hui été publiés en ligne, de nouveaux thèmes ont ouvert la voie à un certain nombre de recherches et de reflexions. La contribution de nos collègues de nombreux pays s’est élargie et la mission que nous nous étions confiée au sein de l’équipe éditoriale commence à por…
Introduction to Varia in progress
Since the first issue of Anthropology of Food in 2001, which was about ‘traditions and food local identities’, the journal has come a long way. Eleven issues are now on line; new subjects have yielded much food for thought and activated new paths for research. Contributions have been made from colleagues around the world, while the task which we assigned ourselves within the Editorial Board is starting to bear fruit. The journal receives an incre…
Looking behind the choice of organic: A cross-country analysis applying Integrated Choice and Latent Variable Models
This cross-country study investigates the relative role of organic labelling in consumers' purchase decisions for apples and the extent to which behavioral constructs, derived from an extension of the Theory of Planned Behavior, influence consumers' choices. We apply an Integrated Choice and Latent Variable Model, combining a discrete choice experiment with structural equation modelling. Empirical validation draws on data from an online survey co…
Varia 2013 – Introduction
La période initiatrice En 2009, le comité éditorial d’AoFood lançait une nouvelle formule de publication, « Varia, le numéro permanent ». L’objectif de ce numéro permanent est d’accueillir des contributions variées, qui ne répondent pas nécessairement aux thématiques des appels à contributions ou des numéros spéciaux. Selon leur qualité scientifique, les articles peuvent être publiés rapidement, tout en gardant la rigueur scientifique développée …
Sophie Dubuisson-Quellier, La consommation engagée (2009): Petit livre au format de roman de poche qui se lit comme un roman
Collection « Contester », Sciences Po.-Les Presses, Paris, 2009. Dans la série « Contester » des Presses de Sciences Po. est paru en 2009 un petit livre rouge au titre simple et parlant : « La consommation engagée ». En une centaine de pages, l’auteure nous offre un passionnant voyage dans les méandres de la consommation caractérisée comme « engagée » car représentant « la volonté des citoyens d’exprimer directement par leurs choix marchands des …
Fresh bite: Photo Album of Oslo Mathallen
Image 1: From the outside Source: http://www.visitoslo.com/no/produkt/?TLp=702934 Why do we need a food mall in Oslo? On the official webside we can read: “Oslo, Norway's capital and the country's largest market, is providing a unique opportunity for people interested in good food and drink, as well food knowledge, purchase and pleasure. Everyone talks about food in our country nowadays. Chefs are to be seen everywhere in magazines, in newspapers…
Snapshots and portraits Part 1: A taste of Nordic food culture(s) by way of conclusion
This paper is concluding our special issue by emphasizing the main results and the golden thread from the different articles which cover fields of interests as various as health, nutrition, obesity, hygiene, place of origin, 'terroir', and the New Nordic Kitchen. Characterized by 'traditional Nordic' food topics (such as nutrition and health) on the one hand and 'new Nordic' food subjects (linked to origin and taste) on the other hand, this issue…
Nordic Food Culture(s) - Thoughts and perspectives by way of introduction
This paper is focusing on the framework, the challenges and the specific content of this special issue about Nordic Food Culture(s). The three co-editors first indicate how this issue is based on two exploratory workshops, held in 2012 and initiated by the Joint Committee for the Nordic Research Council for Humanities and Social Sciences (NOS-HS). After providing a short overview of the construction of national identities in the Nordic region, th…
The first Professor in Food Culture - Helsinki- February 2012: Interview with Pr. Johanna Mäkelä, Department of Teacher Education, University of Helsinki, Finland
Pr. Johanna Mäkelä is currently working at the Department of Teacher Education at the University of Helsinki. Mäkelä was Head of Research at the National Consumer Research Centre until 2011. She has been working on food for more than 20 years, focusing on the sociology of food and consumption, meals, the practices and patterns of eating and how they have changed. Breaking news - University of Helsinki - 24.11. 2011 “Johanna Mäkelä appointed Profe…
Thoughts about food culture and patterns of eating in Norway: Interview with Dr. Unni Kjærnes, senior researcher at Sifo, the National Institute for Consumer research, Oslo, Norway
The research of Unni Kjærnes (PhD in sociology, Cand.real in nutrition) has focused on how social, cultural, political, and economic conditions vary and change, producing highly diverse conditions for consumer actions. She has studied how these conditions affect trust, ethical, and sustainability issues, as well as traditional food issues such as nutrition and safety. She has published a number of journal articles and books, including “Trust in F…
Icelandic food culture: Interview with Professor Laufey Steingrimsdottir, Reykjavik, Iceland
Cured shark being prepared, hung in a shack Photo by Laufey Steingrimsdottir Laufey Steingrímsdóttir is currently a professor of nutrition at the University of Iceland, Faculty for Food Science and Nutrition. Her research topics range from studies on vitamin D and calcium for the health of the elderly, to inequalities related to healthy food choices and food culture. As director of the Icelandic National Nutrition Council from 1993 to 2003, she w…
Nordic food culture - A historical perspective: Interview with Henry Notaker, Norwegian culinary expert
Henry Notaker is a well- known Norwegian historian, specialist of books and articles about food, culture and history. He has got awards for journalism on food history, he was responsible for TV series about food and history in the 1990’s, and he is currently teaching in food history at the universities in Bergen and Agder and at Akershus University College (courses on food culture). Henry Notaker is a member of the editorial board of the scientif…
From tourist product to ordinary food: The role of rural tourism in development of local food and food heritage in Norway
Local food products, either new, 'traditional', or based on a specific conception of food heritage, play an important role in the development of the rural tourism sector in Norway. Building on different concrete Norwegian case studies, this article seeks to better understand the role tourism plays in the creation, or revival, of cultural identity based on local food products and food heritage. The paper uses the concept of the 'tourist gaze' in o…
Local food in Europe: ESF exploratory workshop
14-17 June 2006Ecole Doctorale SHSUniversity of Bordeaux 2 – France A multidisciplinary approach, stimulating the necessity of a common definition or a set of complementary conceptsLocal food was the common thread of this multidisciplinary European workshop, and most participants began their communication by explaining their meaning and use of the concept of local food. It is the reason why the workshop started by focusing on similarities and dif…
Conclusion
Articles of this special issue highlighted several different but complementary aspects linked to local and locally made products. The first part of the conclusion is directly oriented towards the concept of local food, its use and definition: local food is obviously a pluri-dimensional concept. The second part looks at the conceptual frameworks employed to deconstruct and understand the meaning of local food by various authors. In the third and f…
Hyper-real territories and urban markets: Changing conventions for local food - case studies from France and Norway
Fondé sur deux types de données différentes et complémentaires, cet article propose de comparer des conventions sur lesquelles reposent les produits locaux et localisés, à travers une analyse comparée de la façon dont le concept de local est perçu en France et en Norvège à travers les signes de qualité des produits d'une origine donnée. Le consommateur étant l'objet premier des campagnes de marketing, après une rapide présentation des cadres inst…
Introduction: From Local Food to Localised Food
Local food has captured the interest of a number of academic disciplines and many of them are represented in this special issue of Anthropology of Food, based on a European Scientific Foundation exploratory workshop where European researchers met to discuss the concept of local food (see part 2). Through a pluridisciplinary perspective, this issue deepens the problematic and adds to research questions on local food in both empirical and theoretic…
Preface: About local food
Local products are one of the most dynamic sectors in European food consumption over the last few years, as well as in other parts of the world, as underlined in this special issue. Answering the needs of western social evolution, food consumption has become a distinctive feature of collective as well as individual identities. The tension between “globalisation” and “localisation” stands as a credible development policy framework for the future o…
Préface: À propos de produits locaux
Les produits locaux constituent l’un des secteurs les plus dynamiques de la consommation alimentaire ces dernières années en Europe, mais aussi dans d’autres continents comme le soulignent les articles de ce numéro. Répondant aux besoins de l’évolution sociale occidentale, la consommation alimentaire est devenue un trait distinctif des identités collectives et individuelles. La tension entre « globalisation » et « localisation » représente l’un d…
A. Stanziani (dir.), La qualité des produits en France, XVIIIe-XXe siècle: Belin, Paris, 2004, 345 p
Cet ouvrage, dirigé par Alessandro Stanziani, réunit une dizaine d’historiens et leur permet d’approcher, à leur façon et selon leur centre d’intérêt, la notion de qualité des produits et son évolution au cours de ces deux derniers siècles. L’idée est d’autant plus pertinente que la vision historique ouvre des perspectives révélatrices et parfois étonnantes vis-à-vis d’un concept, surtout utilisé en économie, ethnologie ou sociologie, dont les fr…
Local food between direct sale, short distance and collective action. Interview of Bertil Sylvander
VA: Bertil Sylvander, you are one of the fathers of the quality conventions concept concerning products of origin, and you have a great knowledge of socio-economic aspects of agriculture and local food systems, including products with specific origin and labels...this is why you accepted this interview for our Anthropology of Food Issue on Local products. I’ll just start with the plain question: when I say “local products”, what do you think of? …
Produits locaux entre vente directe, circuit-court et action collective. Entretien avec Bertil Sylvander
V.A. : Bertil Sylvander, vous êtes un des pères de la notion de conventions de qualité en matière de produits de qualité et d’origine, et vous possédez une profonde connaissance des aspects socio-économiques de l'agriculture et de l'alimentation locale, incluant les produits aux origines déterminées et les produits labellisés... et c’est d'ailleurs à ce titre que vous nous accordez un entretien aujourd’hui, pour le numéro sur les produits aliment…
Tim Lang and Michael Heasman, Food Wars. The Global Battle for Mouths, Minds and Markets: London: Earthscan, 2004, 364 p
Food wars can be understood as a war declaration against nowadays food-world. This book is full of images for a sustainable world which is opposition with the social and economic unfair society we live in. The authors propose quite concrete solution for a new food policy and draw a new frame for food policy and public health. Core arguments are simple: “Food policy is in crisis, in particular over health.” The unique model of food supply we have …
Introduction: From Local Food to Localised Food
Local food has captured the interest of a number of academic disciplines and many of them are represented in this special issue of Anthropology of Food, based on a European Scientific Foundation exploratory workshop where European researchers met to discuss the concept of local food (see part 2). Through a pluridisciplinary perspective, this issue deepens the problematic and adds to research questions on local food in both empirical and theoretic…
Hyper-real territories and urban markets: Changing conventions for local food - case studies from France and Norway
Fondé sur deux types de données différentes et complémentaires, cet article propose de comparer des conventions sur lesquelles reposent les produits locaux et localisés, à travers une analyse comparée de la façon dont le concept de local est perçu en France et en Norvège à travers les signes de qualité des produits d'une origine donnée. Le consommateur étant l'objet premier des campagnes de marketing, après une rapide présentation des cadres inst…
Nordic Food Culture(s) - Thoughts and perspectives by way of introduction
This paper is focusing on the framework, the challenges and the specific content of this special issue about Nordic Food Culture(s). The three co-editors first indicate how this issue is based on two exploratory workshops, held in 2012 and initiated by the Joint Committee for the Nordic Research Council for Humanities and Social Sciences (NOS-HS). After providing a short overview of the construction of national identities in the Nordic region, th…
From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway
Cet article présente différentes visions du Tjukkmjølk, un produit épais lacté traditionnel de la région de Røros, lancé il y a une dizaine d'années sous le label 'Alimentation de la montagne'. L'objectif de cet article est de mieux comprendre comment un produit local peut devenir produit de terroir, en déterminant les valeurs culturelles qui se trouvent derrière le produit en question dans le territoire donné. Après avoir observé l'évolution du …
European food quality schemes in everyday food consumption: An exploration of sayings and doings through pragmatic regimes of engagement
While European consumers generally support the principles underpinning Food Quality Schemes (FQS) sales of certified products remain modest. This phenomenon is known as ‘attitude-behaviour gap’ and considerable scholarly and policy efforts have been geared towards ‘filling’ or ‘bridging’ the gap. This study aims at casting new light on this ‘discrepancy’ between consumers' sayings and doings through a study of everyday food practices connected to…
Nordic food culture - A historical perspective: Interview with Henry Notaker, Norwegian culinary expert
Henry Notaker is a well- known Norwegian historian, specialist of books and articles about food, culture and history. He has got awards for journalism on food history, he was responsible for TV series about food and history in the 1990’s, and he is currently teaching in food history at the universities in Bergen and Agder and at Akershus University College (courses on food culture). Henry Notaker is a member of the editorial board of the scientif…
From tourist product to ordinary food: The role of rural tourism in development of local food and food heritage in Norway
Local food products, either new, 'traditional', or based on a specific conception of food heritage, play an important role in the development of the rural tourism sector in Norway. Building on different concrete Norwegian case studies, this article seeks to better understand the role tourism plays in the creation, or revival, of cultural identity based on local food products and food heritage. The paper uses the concept of the 'tourist gaze' in o…
Conclusion
Articles of this special issue highlighted several different but complementary aspects linked to local and locally made products. The first part of the conclusion is directly oriented towards the concept of local food, its use and definition: local food is obviously a pluri-dimensional concept. The second part looks at the conceptual frameworks employed to deconstruct and understand the meaning of local food by various authors. In the third and f…
Postface
The articles in this special issue of AOF have given us many different perspectives on the phenomenon Local Food. Some of the articles are focused on the consumers and their perceptions of local food, while others are more concerned with the actors in the other end of the food chain, like farmers, food processors and retailers. The political and economical conditions attached to the issue of local food have also been discussed in some of the arti…
Produits locaux entre nature et culture: De la ferme voisine au terroir. Entretien avec Laurence Bérard
V.A. : Laurence Bérard, vous représentez la moitié du célèbre duo Bérard et Marchenay, dont articles et ouvrages sur produits de terroir en France sont incontournables, et c’est à ce titre que vous nous accordez un entretien aujourd’hui pour le numéro sur les produits alimentaires locaux du journal Anthropology of Food. Alors je commencerais par la traditionnelle question : si je vous dis produits locaux, à quoi pensez-vous ? L.B. : Produits loca…
Entretien avec Runar Døving: Croquant, Craquant Et Croustillant Dans La Culture Alimentaire Norvégienne
Runar Døving, anthropologue spécialiste des habitudes alimentaires en Norvège, répond dans cet entretien à des questions sur le craquant, le croquant et le croustillant dans la culture de l'alimentation norvégienne. Réponses et questions s'enchainent au fil de l'interview et permettent un certain nombre de réflexions et d'éclaircissements sur le craquant comme caractéristique alimentaire, culinaire et culturelle. Le craquant semble essentiellemen…
A la recherche d'une culture de l'alimentation en Norvège: Troisième volet dans le cadre d’un débat public
Posez la question au premier norvégien venu dans la rue, et il vous répondra vraisemblablement que, « non, pas vraiment, ...ici c’est le pays de la Grandiosa ,... y’a bien les kjøttkaker, et le fårikål, mais bon.... Non ! A côté de la France c’est pas grand chose. Le débat a d’ailleurs été officialisé dès 1977 lors d’une interview d’André Engh, alors chef à l’Hôtel Continental. Cuisinier norvégien reconnu, André Engh estimait que la Norvège possé…
Jean-Pierre Corbeau, Jean Pierre Poulain, Penser l’Alimentation. Entre imaginaire et rationalité: Ed. Privat. Paris. 2002
Suite de Manger aujourd’hui. Attitudes, normes et pratiques (voir ci-dessus), cet ouvrage se concentre sur d’autres facettes de l’alimentation moderne et de la façon dont elle est vécue et pensée. Dans un chapitre introductif présentant cette étude « de l’anthropologie et de la sociologie de l’alimentation par l’alimentation » les deux auteurs rappellent le concept de phénomène social total, qui s’applique si bien à la culture de l’alimentation, …
Jean Pierre Poulain, Manger Aujourd'hui, Attitudes, normes et pratiques: Ed. Privat. Paris. 2002
Le titre en soi révèle une connaissance approfondie de la recherche sur la consommation, puisque cette différence entre attitudes, normes et pratique est le point commun de la recherche occidentale sur les consommateurs. Après une mise en question des données et de leur interprétation complexe, l’auteur souligne que « L’acte alimentaire pour l’individu est beaucoup plus que le support de la fonction biologique de nutrition » (p. 16) « C’est un ac…
Entretien avec Runar Døving: Croquant, Craquant Et Croustillant Dans La Culture Alimentaire Norvégienne
Runar Døving, anthropologue spécialiste des habitudes alimentaires en Norvège, répond dans cet entretien à des questions sur le craquant, le croquant et le croustillant dans la culture de l'alimentation norvégienne. Réponses et questions s'enchainent au fil de l'interview et permettent un certain nombre de réflexions et d'éclaircissements sur le craquant comme caractéristique alimentaire, culinaire et culturelle. Le craquant semble essentiellemen…
Preface: About local food
Local products are one of the most dynamic sectors in European food consumption over the last few years, as well as in other parts of the world, as underlined in this special issue. Answering the needs of western social evolution, food consumption has become a distinctive feature of collective as well as individual identities. The tension between “globalisation” and “localisation” stands as a credible development policy framework for the future o…
Préface: À propos de produits locaux
Les produits locaux constituent l’un des secteurs les plus dynamiques de la consommation alimentaire ces dernières années en Europe, mais aussi dans d’autres continents comme le soulignent les articles de ce numéro. Répondant aux besoins de l’évolution sociale occidentale, la consommation alimentaire est devenue un trait distinctif des identités collectives et individuelles. La tension entre « globalisation » et « localisation » représente l’un d…
A. Stanziani (dir.), La qualité des produits en France, XVIIIe-XXe siècle: Belin, Paris, 2004, 345 p
Cet ouvrage, dirigé par Alessandro Stanziani, réunit une dizaine d’historiens et leur permet d’approcher, à leur façon et selon leur centre d’intérêt, la notion de qualité des produits et son évolution au cours de ces deux derniers siècles. L’idée est d’autant plus pertinente que la vision historique ouvre des perspectives révélatrices et parfois étonnantes vis-à-vis d’un concept, surtout utilisé en économie, ethnologie ou sociologie, dont les fr…
Local food between direct sale, short distance and collective action. Interview of Bertil Sylvander
VA: Bertil Sylvander, you are one of the fathers of the quality conventions concept concerning products of origin, and you have a great knowledge of socio-economic aspects of agriculture and local food systems, including products with specific origin and labels...this is why you accepted this interview for our Anthropology of Food Issue on Local products. I’ll just start with the plain question: when I say “local products”, what do you think of? …
Produits locaux entre vente directe, circuit-court et action collective. Entretien avec Bertil Sylvander
V.A. : Bertil Sylvander, vous êtes un des pères de la notion de conventions de qualité en matière de produits de qualité et d’origine, et vous possédez une profonde connaissance des aspects socio-économiques de l'agriculture et de l'alimentation locale, incluant les produits aux origines déterminées et les produits labellisés... et c’est d'ailleurs à ce titre que vous nous accordez un entretien aujourd’hui, pour le numéro sur les produits aliment…
Tim Lang and Michael Heasman, Food Wars. The Global Battle for Mouths, Minds and Markets: London: Earthscan, 2004, 364 p
Food wars can be understood as a war declaration against nowadays food-world. This book is full of images for a sustainable world which is opposition with the social and economic unfair society we live in. The authors propose quite concrete solution for a new food policy and draw a new frame for food policy and public health. Core arguments are simple: “Food policy is in crisis, in particular over health.” The unique model of food supply we have …
Postface
Les articles de ce numéro spécial d’AOFood nous ont proposé différentes perspectives de « produits locaux » en mettant non seulement en valeur les perceptions du consommateur, mais encore celles des acteurs de l’autre côté de la chaîne alimentaire, comme les producteurs, les transformateurs ou les distributeurs. Certains articles ont aussi traité des conditions économiques et politiques impliquées dans la promotion des produits locaux. Le terme «…
Laurence Bérard et Philippe Marchenay, Les produits de terroir - Entre culture et règlements: CNRS Éditions, Paris, 2004, 225 p
Si la notion de terroir vous paraît aussi ambivalente qu’importante, cet ouvrage devrait permettre de saisir les nuances mentales et institutionnelles du terme. Après maints articles sur le sujet, Laurence Bérard et Philippe Marchenay nous proposent un livre facile à lire, riche en exemple et détails de terrain, complet par ses différentes perspectives et donnant une vision globale des produits de terroir et de leur valeur, tout particulièrement …
Postface
The articles in this special issue of AOF have given us many different perspectives on the phenomenon Local Food. Some of the articles are focused on the consumers and their perceptions of local food, while others are more concerned with the actors in the other end of the food chain, like farmers, food processors and retailers. The political and economical conditions attached to the issue of local food have also been discussed in some of the arti…
From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway
Cet article présente différentes visions du Tjukkmjølk, un produit épais lacté traditionnel de la région de Røros, lancé il y a une dizaine d'années sous le label 'Alimentation de la montagne'. L'objectif de cet article est de mieux comprendre comment un produit local peut devenir produit de terroir, en déterminant les valeurs culturelles qui se trouvent derrière le produit en question dans le territoire donné. Après avoir observé l'évolution du …
Produits locaux entre nature et culture: De la ferme voisine au terroir. Entretien avec Laurence Bérard
V.A. : Laurence Bérard, vous représentez la moitié du célèbre duo Bérard et Marchenay, dont articles et ouvrages sur produits de terroir en France sont incontournables, et c’est à ce titre que vous nous accordez un entretien aujourd’hui pour le numéro sur les produits alimentaires locaux du journal Anthropology of Food. Alors je commencerais par la traditionnelle question : si je vous dis produits locaux, à quoi pensez-vous ? L.B. : Produits loca…
Local food in Europe: ESF exploratory workshop
14-17 June 2006Ecole Doctorale SHSUniversity of Bordeaux 2 – France A multidisciplinary approach, stimulating the necessity of a common definition or a set of complementary conceptsLocal food was the common thread of this multidisciplinary European workshop, and most participants began their communication by explaining their meaning and use of the concept of local food. It is the reason why the workshop started by focusing on similarities and dif…
Conclusion
Articles of this special issue highlighted several different but complementary aspects linked to local and locally made products. The first part of the conclusion is directly oriented towards the concept of local food, its use and definition: local food is obviously a pluri-dimensional concept. The second part looks at the conceptual frameworks employed to deconstruct and understand the meaning of local food by various authors. In the third and f…
Hyper-real territories and urban markets: Changing conventions for local food - case studies from France and Norway
Fondé sur deux types de données différentes et complémentaires, cet article propose de comparer des conventions sur lesquelles reposent les produits locaux et localisés, à travers une analyse comparée de la façon dont le concept de local est perçu en France et en Norvège à travers les signes de qualité des produits d'une origine donnée. Le consommateur étant l'objet premier des campagnes de marketing, après une rapide présentation des cadres inst…
Introduction: From Local Food to Localised Food
Local food has captured the interest of a number of academic disciplines and many of them are represented in this special issue of Anthropology of Food, based on a European Scientific Foundation exploratory workshop where European researchers met to discuss the concept of local food (see part 2). Through a pluridisciplinary perspective, this issue deepens the problematic and adds to research questions on local food in both empirical and theoretic…
From tourist product to ordinary food: The role of rural tourism in development of local food and food heritage in Norway
Local food products, either new, 'traditional', or based on a specific conception of food heritage, play an important role in the development of the rural tourism sector in Norway. Building on different concrete Norwegian case studies, this article seeks to better understand the role tourism plays in the creation, or revival, of cultural identity based on local food products and food heritage. The paper uses the concept of the 'tourist gaze' in o…
Fresh bite: Photo Album of Oslo Mathallen
Image 1: From the outside Source: http://www.visitoslo.com/no/produkt/?TLp=702934 Why do we need a food mall in Oslo? On the official webside we can read: “Oslo, Norway's capital and the country's largest market, is providing a unique opportunity for people interested in good food and drink, as well food knowledge, purchase and pleasure. Everyone talks about food in our country nowadays. Chefs are to be seen everywhere in magazines, in newspapers…
Snapshots and portraits Part 1: A taste of Nordic food culture(s) by way of conclusion
This paper is concluding our special issue by emphasizing the main results and the golden thread from the different articles which cover fields of interests as various as health, nutrition, obesity, hygiene, place of origin, 'terroir', and the New Nordic Kitchen. Characterized by 'traditional Nordic' food topics (such as nutrition and health) on the one hand and 'new Nordic' food subjects (linked to origin and taste) on the other hand, this issue…
Nordic Food Culture(s) - Thoughts and perspectives by way of introduction
This paper is focusing on the framework, the challenges and the specific content of this special issue about Nordic Food Culture(s). The three co-editors first indicate how this issue is based on two exploratory workshops, held in 2012 and initiated by the Joint Committee for the Nordic Research Council for Humanities and Social Sciences (NOS-HS). After providing a short overview of the construction of national identities in the Nordic region, th…
The first Professor in Food Culture - Helsinki- February 2012: Interview with Pr. Johanna Mäkelä, Department of Teacher Education, University of Helsinki, Finland
Pr. Johanna Mäkelä is currently working at the Department of Teacher Education at the University of Helsinki. Mäkelä was Head of Research at the National Consumer Research Centre until 2011. She has been working on food for more than 20 years, focusing on the sociology of food and consumption, meals, the practices and patterns of eating and how they have changed. Breaking news - University of Helsinki - 24.11. 2011 “Johanna Mäkelä appointed Profe…
Thoughts about food culture and patterns of eating in Norway: Interview with Dr. Unni Kjærnes, senior researcher at Sifo, the National Institute for Consumer research, Oslo, Norway
The research of Unni Kjærnes (PhD in sociology, Cand.real in nutrition) has focused on how social, cultural, political, and economic conditions vary and change, producing highly diverse conditions for consumer actions. She has studied how these conditions affect trust, ethical, and sustainability issues, as well as traditional food issues such as nutrition and safety. She has published a number of journal articles and books, including “Trust in F…
Culinary Culture and Tourism (21 works) · Art (15 works) · Food Science (13 works) · Political science (12 works) · Business (11 works) · Chemistry (11 works) · French Urban and Social Studies (10 works) · Humanities (10 works) · Organic Food and Agriculture (10 works) · Sociology (9 works)