A1 Refereed original research article in a scientific journal
Revisiting the "porridge feud" in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices
Authors: Fooladi Erik C, Hopia Anu
Publisher: ELSEVIER
Publication year: 2022
Journal: International Journal of Gastronomy and Food Science
Journal name in source: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
Journal acronym: INT J GASTRON FOOD S
Article number: 100475
Volume: 27
Number of pages: 9
ISSN: 1878-450X
DOI: https://doi.org/10.1016/j.ijgfs.2022.100475
Web address : https://doi.org/10.1016/j.ijgfs.2022.100475
Abstract
In this article, we demonstrate that approaches from food chemistry and sensory science, combined with flavour and texture descriptions made available by ethnographic accounts, provide new understanding of former culi-nary practices described in historical and ethnological literature. We take departure from the 19th century Norwegian "porridge feud", a historical dispute between proponents of nutrition science and crafts-based knowledge. As a conclusion we suggest that approaches drawing on a broader set of disciplines may be pro-ductive, and probably even required, to achieve deeper understandings of the reasoning behind common cooking practices. This also has implications for collaboration, interdomain cross-pollination, and culinary practices. Science communication and the relationship between science and society are discussed through the lens of this issue in particular, and historical culinary practices in general.
In this article, we demonstrate that approaches from food chemistry and sensory science, combined with flavour and texture descriptions made available by ethnographic accounts, provide new understanding of former culi-nary practices described in historical and ethnological literature. We take departure from the 19th century Norwegian "porridge feud", a historical dispute between proponents of nutrition science and crafts-based knowledge. As a conclusion we suggest that approaches drawing on a broader set of disciplines may be pro-ductive, and probably even required, to achieve deeper understandings of the reasoning behind common cooking practices. This also has implications for collaboration, interdomain cross-pollination, and culinary practices. Science communication and the relationship between science and society are discussed through the lens of this issue in particular, and historical culinary practices in general.
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