The dimensions of ‘traditional food’ in reflexive modernity: Norway as a case study
Author:
Affiliation:
1. SIFO-The National Institute for Consumer Research; P.B. 4682 Nydalen N-0405 Oslo Norway
2. Humanities and Social Sciences Library; University of Oslo; P.B. 1009 Blindern N-0315 Oslo Norway
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6318/fullpdf
Reference63 articles.
1. Consumer-driven definitions of ‘traditional food’ products and innovation in traditional foods;Guerrero;Appetite,2009
2. Traditional foods: Challenges facing the European food industry;Jordana;Food Res Int,2000
3. Traditional Foods: Why and how to sustain them?;Trichopoulou;Trends Food Sci Technol,2006
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