taste education
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2020 ◽  
Vol 28 (3) ◽  
pp. 174-194
Author(s):  
Mette Weinreich Hansen ◽  
Stine Rosenlund Hansen ◽  
Johan Kristensen Dal ◽  
Niels Heine Kristensen
Keyword(s):  

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 502 ◽  
Author(s):  
Federico J. A. Perez-Cueto ◽  
Annemarie Olsen

The Special Issue “Food Choice and Nutrition” deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...]


2018 ◽  
Vol 18 (4) ◽  
pp. 82-93
Author(s):  
Karen Wistoft ◽  
Lars Qvortrup

The New Nordic Kitchen has conquered the world, Agern and the Nordic Food Hall at Grand Central Station in New York City and Noma in Copenhagen serving as notable examples. Normally this development is perceived as something that came out of nowhere, or as the result of the initiatives of specific individuals such as René Redzepi, chef at Noma. In this article, we will argue that it is part of a much broader cultural movement replacing precision, nutrition, and hygiene with pleasure, taste, and creativity as the center of kitchen culture, food education, and child upbringing. We support this argument by focusing on children's cookbooks published in Denmark during the period 1971–2016.


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