The chapter shows how a new ideal of the housewife emerged during the nineteenth century, and how many actors worked to strengthen the knowledge base for the Norwegian food scene. During the second half of the nineteenth century, science became an increasingly more central provider of knowledge and authority in dietary matters, and this led to claims that housekeeping education and schools should be established for young Norwegian women. The authorities also had to be persuaded to include housekeeping education in the primary school curricula. Pioneers used several channels to mission for the cause and mediated it in various ways: as a nutritional issue and question regarding the national economy, as women’s liberation, and as modernization and scientification. The establishment of schools for housewives-to-be, a teacher-training school in household science, and the emergence of school kitchens in primary schools in 1908 were milestones in the professionalization of the housewife’s role and led to improvements in household cooking and the scientification of teaching.
{"title":"«ud for at lære husholdningsfag». Om etableringen av husstellundervisning i Norge","authors":"Stig Kvaal","doi":"10.23865/noasp.155.ch4","DOIUrl":"https://doi.org/10.23865/noasp.155.ch4","url":null,"abstract":"The chapter shows how a new ideal of the housewife emerged during the nineteenth century, and how many actors worked to strengthen the knowledge base for the Norwegian food scene. During the second half of the nineteenth century, science became an increasingly more central provider of knowledge and authority in dietary matters, and this led to claims that housekeeping education and schools should be established for young Norwegian women. The authorities also had to be persuaded to include housekeeping education in the primary school curricula. Pioneers used several channels to mission for the cause and mediated it in various ways: as a nutritional issue and question regarding the national economy, as women’s liberation, and as modernization and scientification. The establishment of schools for housewives-to-be, a teacher-training school in household science, and the emergence of school kitchens in primary schools in 1908 were milestones in the professionalization of the housewife’s role and led to improvements in household cooking and the scientification of teaching.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123156001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This chapter is about the complex relations and techno-scientific work invested in the salmon fillet at our dinner table. It shows a dynamic of continuous destabilization and stabilization efforts accompanying the relatively new creation of farmed salmon. Technology and scientific knowledge make mass-produced farmed salmon possible. At the same time, new developments come along with side effects that continuously threaten to destabilize the salmon’s identity as a healthy source of protein. Therefore, new technology and knowledge are constantly being introduced in the stabilization work to maintain the salmon-like characteristics of the salmon. Political management and brokers, such as the Scientific Committee for Food Safety (VKM), are important players in this stabilization work, in the same way that scientific knowledge of nutritional content and technology, such as biotechnology, are.
{"title":"Oppdrettslaks i medvind og motvind","authors":"Heidrun Åm","doi":"10.23865/noasp.155.ch10","DOIUrl":"https://doi.org/10.23865/noasp.155.ch10","url":null,"abstract":"This chapter is about the complex relations and techno-scientific work invested in the salmon fillet at our dinner table. It shows a dynamic of continuous destabilization and stabilization efforts accompanying the relatively new creation of farmed salmon. Technology and scientific knowledge make mass-produced farmed salmon possible. At the same time, new developments come along with side effects that continuously threaten to destabilize the salmon’s identity as a healthy source of protein. Therefore, new technology and knowledge are constantly being introduced in the stabilization work to maintain the salmon-like characteristics of the salmon. Political management and brokers, such as the Scientific Committee for Food Safety (VKM), are important players in this stabilization work, in the same way that scientific knowledge of nutritional content and technology, such as biotechnology, are.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116557225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This chapter narrates the history behind the date label on food products in Norway. The date label was implemented for several reasons. On the one hand, it provided the necessary product information for consumers while on the other it solved the government’s desire for streamlining and controlling products “at a distance”. This had become necessary due to substantial changes in the “foodscape” of Norway after WWII that made it harder for consumers to evaluate and judge the freshness of products. Along with a rising awareness of the need for consumer information and the “empowerment of consumers”, this led to the legal regulation of the expiration date in the 1970s. After the establishment of the date label as a governmental mechanism, it was integrated and largely taken for granted by both producers and consumers. However, in recent years the date label has once again become the object of political and media attention – this time in the context of food waste, where it is seen as a contributing factor. The history of the date label shows that governmental regulations are not natural and inevitable, but the result of labor and negotiation between specific actors with specific interests – and they can have unintended consequences as the context within which they function changes.
{"title":"Fra mattrygghet til miljøproblem. Datomerkingens historie i Norge","authors":"Tanja Plasil, Håkon B. Stokland, Per Østby","doi":"10.23865/noasp.155.ch7","DOIUrl":"https://doi.org/10.23865/noasp.155.ch7","url":null,"abstract":"This chapter narrates the history behind the date label on food products in Norway. The date label was implemented for several reasons. On the one hand, it provided the necessary product information for consumers while on the other it solved the government’s desire for streamlining and controlling products “at a distance”. This had become necessary due to substantial changes in the “foodscape” of Norway after WWII that made it harder for consumers to evaluate and judge the freshness of products. Along with a rising awareness of the need for consumer information and the “empowerment of consumers”, this led to the legal regulation of the expiration date in the 1970s. After the establishment of the date label as a governmental mechanism, it was integrated and largely taken for granted by both producers and consumers. However, in recent years the date label has once again become the object of political and media attention – this time in the context of food waste, where it is seen as a contributing factor. The history of the date label shows that governmental regulations are not natural and inevitable, but the result of labor and negotiation between specific actors with specific interests – and they can have unintended consequences as the context within which they function changes.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"19 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133110237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This chapter examines the development and changes of food control regulatory measures in Norway from 1860 to 2020 with a focus on four laws: The Health Act (1860), The Law for Food Control (1933), The Coordination Act (1978) and The Food Law (2004). These laws have been a vital and necessary part of our food safety management systems during this time period. In many ways legislation is a nation’s ultimate tool for ensuring food security. The outline of these laws, their intentions and consequences have changed over time. These changes tell us something about legal acts and their ability to regulate societal activities. Furthermore, they are a lens into societal changes and tell us something about the evolution of the control system for food products, shifting needs, and the effects of the laws over time. The authority of the control system has changed from local to national and international control decisions and institutions. Furthermore, control has shifted from direct, often hands-on operations to more automated systems. Recently, food control has been marked by two vital trends. The first is an increasing use of steering mechanisms and political technologies to keep the system working. Secondly, the knowledge base of the system, which has been the domain of certified experts, is now under the growing influence of a variety of public experts.
{"title":"Matens reguleringsregimer","authors":"P. Østby","doi":"10.23865/noasp.155.ch2","DOIUrl":"https://doi.org/10.23865/noasp.155.ch2","url":null,"abstract":"This chapter examines the development and changes of food control regulatory measures in Norway from 1860 to 2020 with a focus on four laws: The Health Act (1860), The Law for Food Control (1933), The Coordination Act (1978) and The Food Law (2004). These laws have been a vital and necessary part of our food safety management systems during this time period. In many ways legislation is a nation’s ultimate tool for ensuring food security. The outline of these laws, their intentions and consequences have changed over time. These changes tell us something about legal acts and their ability to regulate societal activities. Furthermore, they are a lens into societal changes and tell us something about the evolution of the control system for food products, shifting needs, and the effects of the laws over time. The authority of the control system has changed from local to national and international control decisions and institutions. Furthermore, control has shifted from direct, often hands-on operations to more automated systems. Recently, food control has been marked by two vital trends. The first is an increasing use of steering mechanisms and political technologies to keep the system working. Secondly, the knowledge base of the system, which has been the domain of certified experts, is now under the growing influence of a variety of public experts.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124748466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This chapter explores the role of expertise in the introduction and subsequent discontinuation of public freezer storage facilities (food banks) for household use in Norway in the 1940s, 50s and 60s. The aim of the chapter is to shed light on how food systems are transformed or maintained or destabilized. It does so through an investigation into how deep-freezing experts at the state institute for household research established criteria for evaluating the use of freezing technology, how they worked to stabilize the relationship between technology, users, and foods, and how these experts were vital in promoting such facilities, but also in de-stabilizing them through promoting a new technology: the in-home freezer. As such, the chapter tells a story about one attempt to shape the development of a part of the Norwegian food system.
{"title":"«Å sette maten i banken.» Momenter fra fryseboksanleggenes historie","authors":"Terje Finstad","doi":"10.23865/noasp.155.ch6","DOIUrl":"https://doi.org/10.23865/noasp.155.ch6","url":null,"abstract":"This chapter explores the role of expertise in the introduction and subsequent discontinuation of public freezer storage facilities (food banks) for household use in Norway in the 1940s, 50s and 60s. The aim of the chapter is to shed light on how food systems are transformed or maintained or destabilized. It does so through an investigation into how deep-freezing experts at the state institute for household research established criteria for evaluating the use of freezing technology, how they worked to stabilize the relationship between technology, users, and foods, and how these experts were vital in promoting such facilities, but also in de-stabilizing them through promoting a new technology: the in-home freezer. As such, the chapter tells a story about one attempt to shape the development of a part of the Norwegian food system.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127368986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nutrition information must be disseminated and integrated into everyday practice to be of any use. This chapter shows how cookbooks have not only been a channel for communicating practical recipes and traditions but have also served as a voice to promote new nutritional understandings. The chapter shows how cookbooks became important media to promote a new nutritional paradigm. The so-called “porridge feud” in the mid-1860s helped lift nutrition and housing issues into the public debate. In short, the porridge feud was about the knowledge base for nutrition, and how a new science-based understanding of nutrition should be made effective. The battle became a mediation arena where different nutritional paradigms were set against each other. The chapter shows how a new scientific approach to nutrition gradually made its way into cookbooks and led to a nutritional paradigm shift where the focus was no longer just on amounts of food, but also on what constitutes proper food. Cookbooks came to play an important role in translating new scientific research results into practical knowledge and making it accessible to the general population. In this way, cookbooks have come to act as mediators between science and the public, thus helping to make new nutritional knowledge effective.
{"title":"Fra kvantitet til kvalitet. Kokeboken som opplysningsskrift og styringsteknologi","authors":"Stig Kvaal","doi":"10.23865/noasp.155.ch3","DOIUrl":"https://doi.org/10.23865/noasp.155.ch3","url":null,"abstract":"Nutrition information must be disseminated and integrated into everyday practice to be of any use. This chapter shows how cookbooks have not only been a channel for communicating practical recipes and traditions but have also served as a voice to promote new nutritional understandings. The chapter shows how cookbooks became important media to promote a new nutritional paradigm. The so-called “porridge feud” in the mid-1860s helped lift nutrition and housing issues into the public debate. In short, the porridge feud was about the knowledge base for nutrition, and how a new science-based understanding of nutrition should be made effective. The battle became a mediation arena where different nutritional paradigms were set against each other. The chapter shows how a new scientific approach to nutrition gradually made its way into cookbooks and led to a nutritional paradigm shift where the focus was no longer just on amounts of food, but also on what constitutes proper food. Cookbooks came to play an important role in translating new scientific research results into practical knowledge and making it accessible to the general population. In this way, cookbooks have come to act as mediators between science and the public, thus helping to make new nutritional knowledge effective.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126576270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This chapter describes and analyzes the invention of a product – margarine – and its introduction in Norway. The cheap, artificial butter became an immediate success with customers. Farmers and dairies, on the other hand, saw margarine as a challenging competitor that had to be countered and restricted. Through legislation and regulations, serious obstacles were put in the way of both production and sales. Producers had to tailor the presence and promotion of margarine to the political system, its commercial surroundings and product range. During the 1920s and 1930s the situation changed. First, margarine become an object of taxation; later it became a container for increasing amounts of butter. The price of margarine rose, and the agricultural sector was supported in a way that benefitted the whole sector. The chapter describes margarine’s transformation from a problem and a political challenge to a common good and everyday commodity. Furthermore, it discusses the societal negotiations that these changes caused.
{"title":"Et moderne produkt med et tvilsomt rykte. Norsk margarin 1860 til 1940","authors":"P. Østby","doi":"10.23865/noasp.155.ch5","DOIUrl":"https://doi.org/10.23865/noasp.155.ch5","url":null,"abstract":"This chapter describes and analyzes the invention of a product – margarine – and its introduction in Norway. The cheap, artificial butter became an immediate success with customers. Farmers and dairies, on the other hand, saw margarine as a challenging competitor that had to be countered and restricted. Through legislation and regulations, serious obstacles were put in the way of both production and sales. Producers had to tailor the presence and promotion of margarine to the political system, its commercial surroundings and product range. During the 1920s and 1930s the situation changed. First, margarine become an object of taxation; later it became a container for increasing amounts of butter. The price of margarine rose, and the agricultural sector was supported in a way that benefitted the whole sector. The chapter describes margarine’s transformation from a problem and a political challenge to a common good and everyday commodity. Furthermore, it discusses the societal negotiations that these changes caused.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115110972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article shows how cultural constructions of food can have a relatively direct impact on food policy, and thus form an important part of the mediation processes associated with the integration of new, synthetic products into our food systems. Since 2010, food product labeling in Norway has received far greater attention than before – from politicians, the regulatory authorities, manufacturers, consumer organizations and consumers. The regulation and practical handling of labeling has also become considerably more stringent. The article argues that this trend should be seen in the context of changes in the cultural understandings of “authentic” and “fake” food in the preceding decade. During the 2000s, many Norwegians gained a new understanding of vanilla. The previously appreciated vanilla flavor we knew from vanilla sugar, vanilla ice cream and vanilla sauce was revealed to be from industrially produced, artificial vanillin. Not only did this substance have no connection to the vanilla orchid, from which real vanilla derives, vanillin was to a great extent produced from the by-products of the paper industry and crude oil. These new understandings – or cultural constructions – can be seen in the context of an evolving international critique of modern and industrial food production. In this discourse, industrialized food products are construed as unnatural and false if presented as “ordinary” food. This article examines how new understandings of vanilla flavoring emerged and increased in importance and scope in Norway in the period after the year 2000. Furthermore, it argues that these cultural constructions were decisive in making the regulation and practice of food labeling stricter and subject to greater scrutiny in the following decade.
{"title":"Ekte eller falsk? Kampen om vaniljesmaken og merking av industrielt produsert mat","authors":"Håkon B. Stokland","doi":"10.23865/noasp.155.ch9","DOIUrl":"https://doi.org/10.23865/noasp.155.ch9","url":null,"abstract":"This article shows how cultural constructions of food can have a relatively direct impact on food policy, and thus form an important part of the mediation processes associated with the integration of new, synthetic products into our food systems. Since 2010, food product labeling in Norway has received far greater attention than before – from politicians, the regulatory authorities, manufacturers, consumer organizations and consumers. The regulation and practical handling of labeling has also become considerably more stringent. The article argues that this trend should be seen in the context of changes in the cultural understandings of “authentic” and “fake” food in the preceding decade.\u0000During the 2000s, many Norwegians gained a new understanding of vanilla. The previously appreciated vanilla flavor we knew from vanilla sugar, vanilla ice cream and vanilla sauce was revealed to be from industrially produced, artificial vanillin. Not only did this substance have no connection to the vanilla orchid, from which real vanilla derives, vanillin was to a great extent produced from the by-products of the paper industry and crude oil. These new understandings – or cultural constructions – can be seen in the context of an evolving international critique of modern and industrial food production. In this discourse, industrialized food products are construed as unnatural and false if presented as “ordinary” food. This article examines how new understandings of vanilla flavoring emerged and increased in importance and scope in Norway in the period after the year 2000. Furthermore, it argues that these cultural constructions were decisive in making the regulation and practice of food labeling stricter and subject to greater scrutiny in the following decade.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"31 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134529278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
When televised, food, recipes and dishes are put into larger, meaningful contexts, relative to the type and agenda of a given television program. Food can represent a culinary culture, an expression of cuisine, a source of a healthy lifestyle, or even a dual societal problem: overproduction of food and food waste. Based on analysis of a selection of shows produced by the Norwegian public service broadcaster NRK, this chapter addresses the communicative strategies of television advocating for a more conscious consumer of foods and edible goods. Drawing on examples of the programs’ strategies of communication, the article describes three ways of acting as mediator: operating in a dialogic, action-based or relational mode, respectively.
{"title":"Nye typer mat på alles fat. NRKs rolle som megler av nye tanker om mat","authors":"Sara Brinch","doi":"10.23865/noasp.155.ch8","DOIUrl":"https://doi.org/10.23865/noasp.155.ch8","url":null,"abstract":"When televised, food, recipes and dishes are put into larger, meaningful contexts, relative to the type and agenda of a given television program. Food can represent a culinary culture, an expression of cuisine, a source of a healthy lifestyle, or even a dual societal problem: overproduction of food and food waste. Based on analysis of a selection of shows produced by the Norwegian public service broadcaster NRK, this chapter addresses the communicative strategies of television advocating for a more conscious consumer of foods and edible goods. Drawing on examples of the programs’ strategies of communication, the article describes three ways of acting as mediator: operating in a dialogic, action-based or relational mode, respectively.","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129975721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.6027/9789289328999-3-no
{"title":"Introduksjon","authors":"","doi":"10.6027/9789289328999-3-no","DOIUrl":"https://doi.org/10.6027/9789289328999-3-no","url":null,"abstract":" ","PeriodicalId":294015,"journal":{"name":"Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133739994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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