From label to practice: The process of creating new Nordic cuisine

Journal of Culinary Science and Technology

Volumn 11, Issue 1, 2013, Pages 36-55

  Byrkjeflot, Haldor ^a   Pedersen, Jesper Strandgaard ^b   Svejenova, Silviya ^b  

^a UNIVERSITY OF OSLO   (Norway)

^b Copenhagen Business School ^*  (Denmark)

Author keywords

Culinary innovation; Diffusion; Identity movement; New Nordic Cuisine

Indexed keywords

ABSTRACT NOTIONS; FINANCIAL SUPPORT; IDENTITY MOVEMENT; NEW NORDIC CUISINE;

ABSTRACTING;

DIFFUSION;

EID: 84878241796     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2013.754296     Document Type: Article

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