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

Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › 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
Udgave nummer	4
Sider (fra-til)	82-93
Antal sider	12
ISSN	1529-3262
DOI	https://doi.org/10.1525/gfc.2018.18.4.82
Status	Udgivet - 4 dec. 2018
Udgivet eksternt	Ja

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

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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