{"id":165,"date":"2013-01-14T20:57:12","date_gmt":"2013-01-14T20:57:12","guid":{"rendered":"http:\/\/nordicfoodlab.org\/nordic-food-culture-in-anthropology-of-food\/"},"modified":"2021-08-12T21:01:07","modified_gmt":"2021-08-12T21:01:07","slug":"nordic-food-culture-in-anthropology-of-food","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2013\/01\/nordic-food-culture-in-anthropology-of-food\/","title":{"rendered":"‘Nordic Food Culture’ in Anthropology of Food"},"content":{"rendered":"\n

  by Josh Evans<\/a>.<\/p>\n\n\n\n

Mark’s masters thesis<\/a>, entitled ‘Creating Terroir – an Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity’, was accepted for publication to the journal Anthropology of Food<\/em> as part of a special issue on ‘Nordic Food Culture’.<\/p>\n\n\n\n

In addition to Mark’s thesis, AoFood requested a shorter piece on Nordic Food Lab, exploring our ethos, methodology, and research interests. We had Josh write this piece<\/a> as an overview of where we’ve come these past few years and where we hope to go.<\/p>\n\n\n\n

Check out both and the rest of the issue at Anthropology of Food online<\/a>.
<\/p>\n","protected":false},"excerpt":{"rendered":"

  by Josh Evans. Mark’s masters thesis, entitled ‘Creating Terroir – an Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity’, was accepted for publication to the journal Anthropology of Food as part of a special issue on ‘Nordic Food Culture’. In addition to Mark’s thesis, AoFood requested a shorter piece on Nordic Food Lab, exploring our ethos, methodology, and research interests. We had Josh write this piece as an overview of where we’ve come these past few years and where we hope to go. Check out both and the rest of the issue at Anthropology of Food online.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

  by Josh Evans. Mark’s masters thesis, entitled ‘Creating Terroir – an Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity’, was accepted for publication to the journal Anthropology of Food as part of a special issue on ‘Nordic Food Culture’. In addition to Mark’s thesis, AoFood requested a shorter piece on Nordic Food Lab, exploring our ethos, methodology, and research interests. We had Josh write this piece as an overview of where we’ve come these past few years and where we hope to go. Check out both and the rest of the issue at Anthropology of Food…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/165"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}