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Especially the royally privileged lodges have a long and interesting history. [69] Danish cuisine continues to evolve and keep up with the times. It has become more health-conscious, and has drawn inspiration not only from the traditional French and Italian kitchens, but also from many other more exotic gastronomical sources.
Else-Marie Boyhus (born 1935) is a Danish food historian.Her research has focused on her country's cooking and food production throughout history. In addition to publishing about the history of food, she has managed several museums and served as the chair of the Danish Museum Board (Statens Museumsnævn).
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Afrikaans; العربية; Aragonés; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Čeština
Glazed Kanelsnegl, a Danish cinnamon roll. This is a list of Danish sweets and desserts. The cuisine of Denmark refers to food preparation originating from Denmark or having played a significant part in the history of Danish cuisine. Denmark also shares many dishes and influences with surrounding Nordic countries, such as Sweden, Finland, and ...
"From Religious Movement to Economic Change: The Grundtvigian Case in Denmark," Journal of Social History, (1969) 2#4 pp: 283–301; Mordhorst, Mads. "Arla and Danish national identity–business history as cultural history." Business History (2014) 56#1 pp: 116–133. Rossel, Sven H. A History of Danish Literature (University of Nebraska Press ...
Wikipedia:WikiProject Academic Journals/Danish journal list/65; Wikipedia:WikiProject Academic Journals/Danish journal list/66; Wikipedia:WikiProject Academic Journals/Danish journal list/67; Wikipedia:WikiProject Academic Journals/Danish journal list/68; Wikipedia:WikiProject Academic Journals/Danish journal list/100
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World , the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...