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

Karen Wistoft; Lars Qvortrup

doi:10.1525/gfc.2018.18.4.82

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

DPU - Danmarks institut for Pædagogik og Uddannelse - Pædagogisk Sociologi, Emdrup
DPU - Danmarks institut for Pædagogik og Uddannelse - Pædagogisk Sociologi, Aarhus

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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 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.

Originalsprog	Engelsk
Tidsskrift	Gastronomica: The Journal of Critical Food Studies
Vol/bind	18
Nummer	4
Sider (fra-til)	82-93
Antal sider	11
ISSN	1529-3262
DOI	https://doi.org/10.1525/gfc.2018.18.4.82
Status	Udgivet - 4 dec. 2018

Emneord

Taste education
New Nordic KItchen
Children's cookbooks
Kitchen perceptions
Coooking competencies
Grundskole
Madkundskab

Adgang til dokumentet

10.1525/gfc.2018.18.4.82

1 Afkortet
4 Afsluttet

Bevægelse, sundhed og trivsel
Wistoft, K. (PI), Bahrenscheer, A. (Samarbejdspartner), Sederberg, M. (Samarbejdspartner) & Højholdt, A. (Samarbejdspartner)
01/08/2020 → 31/12/2022
Projekter: Projekt › Forskning
SfL 2.0: Smag for Livet - med smagen som brobygger
Wistoft, K. (Projektleder), Mouritsen, O. G. (Projektleder), Hedegaard, L.-L. (Projektleder), Sørensen, S. (Projektleder), Schneider, M. (Projektkoordinator), Højgaard Christensen, J. (Deltager), Stovgaard, M. (Deltager), Thrane, C. (Deltager) & Brahe, T. (Deltager)
01/07/2018 → 30/06/2021
Projekter: Projekt › Forskning

Fil
Danske børnekogebøger 1971-2016
Wistoft, K. (Deltager), Qvortrup, L. (Deltager) & Leer, J. (Projektleder)
01/11/2015 → 28/02/2018
Projekter: Projekt › Forskning

3 Konferenceabstrakt til konference
2 Bidrag til avis - Kronik
1 Bog
1 Bidrag til bog/antologi
Mere
- 1 Paper
- 1 Tidsskriftartikel

Children’s cookbooks – learning by using recipes, cooking experiments and taste competence
Christensen, J. H. & Wistoft, K., jun. 2022, I: Health Education Journal. 81, 4, s. 375-386 12 s.
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

Åben adgang
Fil
149 Downloads (Pure)
Seven dimensions of taste: taste in a sociological and educational perspective
Bidragets oversatte titel: Syv smagsdimensioner: Havd er smag og hvordan kan vi undervise i smagWistoft, K. & Qvortrup, L., 2021, Gastronomy and food science. Galanakis, C. (red.). Amsterdam: Elsevier, s. 227-251 24 s.
Publikation: Bidrag til bog/antologi/rapport/proceeding › Bidrag til bog/antologi › Forskning › peer review
Didactics of Danish Children's Cookbooks – a Historical Review
Wistoft, K., 1 apr. 2020.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review

3 Foredrag og mundtlige bidrag
2 Deltagelse i eller organisering af konference
2 Deltagelse i eller organisering af workshop, seminar eller kursus

Food Studies 2022
Wistoft, K. (Deltager)
23 okt. 2022 → 24 okt. 2022
Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af konference

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Taste in a sociological and didactic perspectiveSeven Dimensions of Taste
Wistoft, K. (Oplægsholder) & Qvortrup, L. (Oplægsholder)
28 okt. 2021
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag

Fil
The Eleventh International Conference on Food Studies
Wistoft, K. (Arrangør) & Qvortrup, L. (Arrangør)
28 okt. 2021 → 30 okt. 2021
Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af konference

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Færre børn hjælper til i køkkenet under coronaepidemien: »Det undrer mig virkelig«
Wistoft, K.
15/06/2021
1 Mediebidrag
Presse/medie
İştahsız çocuğu mutfağa sokun
Wistoft, K.
22/02/2021
1 Mediebidrag
Presse/medie
Professor: Mellemmåltider er afgørende for unges koncentration
Wistoft, K.
09/09/2019
1 Mediebidrag
Presse/medie

Citationsformater

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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{\textquoteright}s cookbooks published in Denmark during the period 1971-2016.",

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

Abstract

Emneord

Adgang til dokumentet

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Publikation

Aktiviteter

Presse/Medier

Citationsformater