sh.sePublikasjoner
Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • harvard-anglia-ruskin-university
  • apa-old-doi-prefix.csl
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
”Gör pizzabottnarna genom att röra ihop halloumiost, vispgrädde och pofibrer i en bunke”: Matreceptens ideologiska potential
Södertörns högskola, Institutionen för kultur och lärande, Svenska.ORCID-id: 0000-0002-0909-7721
2016 (svensk)Inngår i: Folkmålsstudier, ISSN 0356-1771, nr 54, s. 37-56Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

In this article, the cookery book recipe is understood as a textual cultural tool helping in the mundane but important everyday task to get food on the table. The article examines the function and culinary-ideological potential of the recipe through an analysis of pizza-recipes. By using theoretical concepts such as cultural tool, subject position and culinary ideology, the textual activities of the recipes are described and compared. The material consists of different pizza recipes, taken from four cookery books. The cookery books represent four different culinary traditions: one classic/traditional cooking and three dietary regimens: the raw food-diet, the LCHF-diet and the 5:2-diet.

The result shows both similarities and differences among the recipes. On one level, all four recipes show the same structure, which is what makes them a cultural tool for teaching the skill to use different ingredients to make a tasty and filling dish. There were also differences between the recipes, according to the different culinary ideologies of the cookery books. The analysis shows how the recipe’s function as a culinary ideological tool evolves in the interplay between the similarities and differences between the classic and the dietary pizza recipes. The culinary-ideological potential of the recipe as a cultural tool has economic, ecological as well as important health aspects, which make its features, functions and use important to study.

sted, utgiver, år, opplag, sider
Helsingfors, 2016. nr 54, s. 37-56
Emneord [sv]
recipe, textual cultural tool, ideology
HSV kategori
Identifikatorer
URN: urn:nbn:se:sh:diva-30799OAI: oai:DiVA.org:sh-30799DiVA, id: diva2:956172
Tilgjengelig fra: 2016-08-29 Laget: 2016-08-29 Sist oppdatert: 2018-11-20bibliografisk kontrollert

Open Access i DiVA

Milles 2016(280 kB)87 nedlastinger
Filinformasjon
Fil FULLTEXT01.pdfFilstørrelse 280 kBChecksum SHA-512
9eb16f1782d8c734283143c13038b507472c19c3bd9f845f0efc65db1bbb88a937b9ed715fbe2def76a5742b7962c53f8aa0e215c0c502421ab5cf06c1e6a8a1
Type fulltextMimetype application/pdf

Søk i DiVA

Av forfatter/redaktør
Milles, Karin
Av organisasjonen
I samme tidsskrift
Folkmålsstudier

Søk utenfor DiVA

GoogleGoogle Scholar
Totalt: 87 nedlastinger
Antall nedlastinger er summen av alle nedlastinger av alle fulltekster. Det kan for eksempel være tidligere versjoner som er ikke lenger tilgjengelige

urn-nbn

Altmetric

urn-nbn
Totalt: 244 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • harvard-anglia-ruskin-university
  • apa-old-doi-prefix.csl
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf