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Kokboken: En resa från 1755-1951
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2018 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
The cookbook : A journey from 1755 to 1951 (English)
Abstract [sv]

Hur kokböckers utformning och innehåll har förändrats är ett område som inte har undersökts i större utsträckning. Kokböcker är en del av kulturers måltidshistoria vilket kan ge en insyn till vem maten lagades samt vilken mat som tillagades. Uppsatsen handlar om hur kokböcker förändrats från 1755–1951 sett till design, struktur och innehåll. Fem kokböcker med cirka 50 års mellanrum har studerats för att se likheter och skillnader. Metoden bygger på en innehållsanalys på de fem böckerna där förorden samt recept har sammanställts, analyserats och jämförts mot varandra för att se hur de har förändrats under denna tidsperiod. Resultatet visar att det finns skillnader i böckerna men även en del likheter. Framförallt kan vi se att den tekniska utvecklingen har påverkat böckernas innehåll sett till de råvaror och tillagningsmetoder som användes. Däremot har målgruppen inte förändrats under denna tidsperiod.

Abstract [en]

How cookbooks' design and content have changed is an area that has not been investigated to a greater extent. Cookbooks are part of cultures culinary history, which allows you to understand who the food was cooked for and which food was cooked. The essay is about how cookbooks changed from 1755-1951 in terms of design, structure and content. Five cookbooks with about 50 years intervals have been studied to see similarities and differences. The method is based on a content analysis of five books where the foreword and recipes have been compiled, analyzed and compared to each other to see how they have changed during this time period. The result shows that there are differences in the books but also some similarities. In particular, we can see that technical developments have influenced the contents of the books due to the raw materials and cooking methods that were used. By contrast, the target group has not changed during this period.

Place, publisher, year, edition, pages
2018.
Keywords [en]
Cookbooks, recipes, foreword, authors, technology
Keywords [sv]
Kokböcker, recept, förord, författare, teknik
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:umu:diva-147976OAI: oai:DiVA.org:umu-147976DiVA, id: diva2:1209676
Subject / course
Examensarbete inom gastronomiprogrammet
Educational program
Gastronomy Programme (3 years)
Available from: 2018-06-18 Created: 2018-05-23 Last updated: 2018-06-18Bibliographically approved

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af3d7c30833a404d818ab7cdee0b896ddedcd1e97e7ef1971941682fb660bcfd11feb91b5612695a4888663415823f88d9c5563fdd8b8f94186523720b3712f3
Type fulltextMimetype application/pdf

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CiteExportLink to record
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  • apa
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