Adaptation of dishes crossing frontiers
Examples of the American doughnut and the Spanish bacalao
Bibliographic Data
| ID | 2631145 |
|---|---|
| Authors | Henry Notaker (corresponding author) |
| Year | 2018 |
| Volume | S12 |
| Publication date | 2018-01-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Anthropology of food (JOURNAL) |
| Journal identifiers | ISSN: 1609-9168 • E-ISSN: 1609-9168 |
| Publisher | OpenEdition (PUBLISHER) |
| DOI | 10.4000/aof.9135 |
| OpenAlex | W2916291072 |
| Language | EN |
| References cited | 4 |
This is a study of how two foreign dishes, bacalao from Spain and doughnuts from the United States, were described in cookbooks as they gradually were introduced to Norwegian cuisine in the late nineteenth and early twentieth centuries (1880-1940). By studying recipes in cookbooks from this period it is possible to establish a detailed analysis of ingredients and preparation methods and observe how the new dishes retained certain foreign elements while at the same time adaptating to the available ingredients in Norway. The study also evaluates the choice of new names for the imported dishes and discusses the social status of the dishes
Adaptation (eye · Advertising · Aesthetics · Art · Business · Linguistics · Norwegian · Period (music · Culinary Culture and Tourism · History · Psychology · Wine Industry and Tourism
| Citation velocity | historical |
|---|---|
| Highly cited | No |