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När folkhemmet fylldes med smörgåsbord: Under Strecket, Svenska Dagbladet, 5 juni 2011
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
2011 (Swedish)In: Svenska Dagbladet, no 5 juniArticle in journal (Other (popular science, discussion, etc.)) Published
Abstract [sv]

När folkhemmet fylldes med smörgåsbord

SVENSKA KÖKET. Redan på 1730-talet grillade man shish kebab-spett i Sverige. Det var först under 1800-talet som man började betrakta vissa maträtter som typiska för den ena eller andra nationen, och då gällde det att framhäva det unika framför det gemensamma.

Place, publisher, year, edition, pages
Stockholm: Schibri-Verlag, 2011. no 5 juni
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-21919OAI: oai:DiVA.org:oru-21919DiVA: diva2:507014
Available from: 2012-03-02 Created: 2012-03-01 Last updated: 2012-03-02Bibliographically approved

Open Access in DiVA

fulltext(264 kB)173 downloads
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Tellström, Richard
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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf