Matkulturer i Norge

There 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 kn...

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Dades bibliogràfiques

Autors principals:	Afset, Bente, Evjen, Elisabeth, Anne Østrem Fløtten, Kristin, Frenning, Ingrid, Carstens Hasvoll, Balder, Haugan, Kåre, Marie Holand, Anna, Ingrid Aske Håberg, Liv, Jensen, Ingvild, Larsen, Karin, Müller, Hanne, Myrvang, Ellinor, Nilsen, Gørill, Skirbekk Sagmoen, Ingvild, Tande-Nilsen, Kari, Sandvik, Camilla, Sem, Leiv, Palovaara Søberg, Lilja, Veka, Ingfrid
Format:	Online
Idioma:	noruec
Publicat:	Fagbokforlaget Vigmostad & Bjørke 2026
Matèries:	Food culture Norwegian cuisine Cultural heritage Food studies Identity Traditions Sustainability Everyday practices Anthropology Sociology thema EDItEUR::J Society and Social Sciences::JB Society and culture: general thema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing::WBA General cookery and recipes
Accés en línia:	https://directory.doabooks.org/handle/20.500.12854/171404
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