When the kids conquered the kitchen: Danish taste education and the New Nordic Kitchen

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When the kids conquered the kitchen : Danish taste education and the New Nordic Kitchen. / Wistoft, Karen; Qvortrup, Lars.

I: Gastronomica: The Journal of Critical Food Studies, Bind 18, Nr. 4, 04.12.2018, s. 82-93.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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Wistoft, Karen ; Qvortrup, Lars. / When the kids conquered the kitchen : Danish taste education and the New Nordic Kitchen. I: Gastronomica: The Journal of Critical Food Studies. 2018 ; Bind 18, Nr. 4. s. 82-93.

Bibtex

@article{c560225c8bb840688dc6ff03215a50ec,
title = "When the kids conquered the kitchen: Danish taste education and the New Nordic Kitchen",
abstract = "The New Nordic Kitchen has conquered the world, “Agern” and “The Nordic Food Hall” at Grand Central Station in New York City and “Noma” in Copenhagen being the symbolic examples. Normally this development is perceived as something, which came out of nowhere, or as the result of the initiatives of specific individuals such as Ren{\'e} Redzepi, chef at “Noma”. In this essay, we will argue that it is part of a much broader cultural movement replacing precision, nutrition and hygiene by pleasure, taste and creativity as the center of kitchen culture, food education and child upbringing. We support this argument by focusing on children’s cookbooks published in Denmark during the period 1971-2016.",
keywords = "Taste education, New Nordic KItchen, Children's cookbooks, Kitchen perceptions, Coooking competencies, Grundskole, Madkundskab",
author = "Karen Wistoft and Lars Qvortrup",
note = "Karen Wistoft, PhD and professor at The Danish School of Education (DPU), Aarhus University in Copenhagen. Here research covers learning, taste education, food knowledge, cooking, health and wellbeing in primary and secondary school. Lars Qvortrup, professor and head of The Danish Center of School Research, Aarhus University. His research covers data- and research-informed school development, school leadership, social theory, hypercomplex systems theory and aesthetics.",
year = "2018",
month = "12",
day = "4",
doi = "10.1525/gfc.2018.18.4.82",
language = "English",
volume = "18",
pages = "82--93",
journal = "Gastronomica: The Journal of Critical Food Studies",
issn = "1529-3262",
publisher = "University of California",
number = "4",

}

RIS

TY - JOUR

T1 - When the kids conquered the kitchen

T2 - Danish taste education and the New Nordic Kitchen

AU - Wistoft, Karen

AU - Qvortrup, Lars

N1 - Karen Wistoft, PhD and professor at The Danish School of Education (DPU), Aarhus University in Copenhagen. Here research covers learning, taste education, food knowledge, cooking, health and wellbeing in primary and secondary school. Lars Qvortrup, professor and head of The Danish Center of School Research, Aarhus University. His research covers data- and research-informed school development, school leadership, social theory, hypercomplex systems theory and aesthetics.

PY - 2018/12/4

Y1 - 2018/12/4

N2 - The New Nordic Kitchen has conquered the world, “Agern” and “The Nordic Food Hall” at Grand Central Station in New York City and “Noma” in Copenhagen being the symbolic examples. Normally this development is perceived as something, which came out of nowhere, or as the result of the initiatives of specific individuals such as René Redzepi, chef at “Noma”. In this essay, we will argue that it is part of a much broader cultural movement replacing precision, nutrition and hygiene by pleasure, taste and creativity as the center of kitchen culture, food education and child upbringing. We support this argument by focusing on children’s cookbooks published in Denmark during the period 1971-2016.

AB - The New Nordic Kitchen has conquered the world, “Agern” and “The Nordic Food Hall” at Grand Central Station in New York City and “Noma” in Copenhagen being the symbolic examples. Normally this development is perceived as something, which came out of nowhere, or as the result of the initiatives of specific individuals such as René Redzepi, chef at “Noma”. In this essay, we will argue that it is part of a much broader cultural movement replacing precision, nutrition and hygiene by pleasure, taste and creativity as the center of kitchen culture, food education and child upbringing. We support this argument by focusing on children’s cookbooks published in Denmark during the period 1971-2016.

KW - Taste education

KW - New Nordic KItchen

KW - Children's cookbooks

KW - Kitchen perceptions

KW - Coooking competencies

KW - Grundskole

KW - Madkundskab

U2 - 10.1525/gfc.2018.18.4.82

DO - 10.1525/gfc.2018.18.4.82

M3 - Journal article

VL - 18

SP - 82

EP - 93

JO - Gastronomica: The Journal of Critical Food Studies

JF - Gastronomica: The Journal of Critical Food Studies

SN - 1529-3262

IS - 4

ER -