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From the Publisher"Notaker, a writer and journalist with Norway's NRK television network, takes a wide-ranging tour through the food cultures of Denmark, Iceland, Norway, and Sweden. The book explores emerging trends in food choices and the influences on eating habits of supermarkets, fast food restaurants, and convenience foods. Topics also include the most popular foods
and their ingredients, cooking, typical meals, dining out, diet and health, and a historical overview beginning with the Viking age."
Reference & Research Book News
". . . the work offers much interesting information, historical as well as current. . ."
"The Greenwood Press series, Food Culture around the World, is designed to bring the academic study of food to 'a wider audience of students, general readers, and foodies alike' (vii). Henry Notaker's contribution to the series, Food Culture in Scandinavia, succeeds in that goal by providing wider access to the culinary history and culture of Scandinavia. . . . Food Culture in Scandinavia touches on many aspects of food, from early history through to modern developments in Scandinavia's food culture(s). . . Notaker is neither precious nor wrapped up in romanticism when discussing the changes in eating habits, nutritional understanding, and international cuisine that he documents in Scandinavia. He brings the reader on an informational tour through history right up to the modern day. In this regard, his journalistic background serves the book well. In addition to the topics covered in the various chapters, the book contains other useful (if general) aids to understanding foodways. A brief timeline, glossary, and general maps of the four main Scandinavian countries will help orient the reader new to Scandinavia, and the resource lists will provide a chance for further exploration. Many photographs and illustrations dot the text as well. . . . And while Food Culture in Scandinavia does not claim to be a cookbook, it does contain approximately forty recipes—a nice addition to a book about Scandinavian foodways."
Journal of Folklore Research