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Matkulturer i Norge

samisk, kvensk/norskfinsk, skogfinsk, jødisk, romsk og romani/tater i fagområdet mat og helse i lærerutdanningene

dc.contributor.authorAfset, Bente
dc.contributor.authorEvjen, Elisabeth
dc.contributor.authorAnne Østrem Fløtten, Kristin
dc.contributor.authorFrenning, Ingrid
dc.contributor.authorCarstens Hasvoll, Balder
dc.contributor.authorHaugan, Kåre
dc.contributor.authorMarie Holand, Anna
dc.contributor.authorIngrid Aske Håberg, Liv
dc.contributor.authorJensen, Ingvild
dc.contributor.authorLarsen, Karin
dc.contributor.authorMüller, Hanne
dc.contributor.authorMyrvang, Ellinor
dc.contributor.authorNilsen, Gørill
dc.contributor.authorSkirbekk Sagmoen, Ingvild
dc.contributor.authorTande-Nilsen, Kari
dc.contributor.authorSandvik, Camilla
dc.contributor.authorSem, Leiv
dc.contributor.authorPalovaara Søberg, Lilja
dc.contributor.authorVeka, Ingfrid
dc.contributor.editorModell Grande, Grete
dc.contributor.editorHusjord, Line
dc.contributor.editorRyslett, Kari
dc.date.accessioned2026-02-10T13:39:07Z
dc.date.available2026-02-10T13:39:07Z
dc.date.issued2025
dc.identifier.urihttps://doab-dev.siscern.org/handle/20.500.12854/208613
dc.languageNorwegian
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general
dc.subject.classificationthema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing::WBA General cookery and recipes
dc.subject.otherFood culture
dc.subject.otherNorwegian cuisine
dc.subject.otherCultural heritage
dc.subject.otherFood studies
dc.subject.otherIdentity
dc.subject.otherTraditions
dc.subject.otherSustainability
dc.subject.otherEveryday practices
dc.subject.otherAnthropology
dc.subject.otherSociology
dc.titleMatkulturer i Norge
dc.title.alternativesamisk, kvensk/norskfinsk, skogfinsk, jødisk, romsk og romani/tater i fagområdet mat og helse i lærerutdanningene
dc.typebook
oapen.abstract.otherlanguageThere is a great need for increased knowledge about Sami and national minorities’ food cultures in kindergarten, school, and teacher education programs. The Framework Plan for Kindergartens and the National Curriculum for primary and lower secondary education emphasize the importance of conveying knowledge and insight about the Sami as an Indigenous people and about national minorities. Food Cultures in Norway—Sami, Kven/Norwegian-Finnish, Forest Finn, Jewish, Romani and Roma in the subject area Food and Health in teacher education is a scientific anthology that explores food-cultural perspectives through a diversity of author voices. The anthology contains 16 chapters written by 22 authors from 11 different educational institutions and resource centers. It provides insight into selected aspects of Sami, Kven/Norwegian-Finnish, Jewish, Forest Finn, Romani, and Roma food culture. It aims to promote understanding of how food culture can be used as a resource in teaching. The anthology strengthens society’s knowledge about Sami and national minorities’ food cultures and is the first book of its kind. Through concrete examples and theoretical perspectives, it highlights the role of food culture in building cultural understanding and respect. The book’s target group is kindergarten teachers, primary school teachers, students, and staff in teacher education. It will also be valuable for others who want to learn more about Sami and national minorities’ food cultures.
oapen.identifier.doi10.55669/oa5804
oapen.relation.isPublishedBy95ac1378-484a-4e97-93fe-8adff524dc3a
oapen.relation.isbn9788245047943
oapen.relation.isbn9788245058277
oapen.pages412
oapen.place.publicationBergen


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