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Article Excerpt
Carol Gold. Danish Cookbooks. New Directions in Scandinavian Studies. Seattle: U Washington P, 2007. 220 pp. $24.95.
We are what we eat, or so at least we have often been told. The emergence of a thriving international dialogue about food cultures has provided a forum for journalists, politicians, dieticians, celebrities, and farmers to introduce, analyze, advertise, criticize, and idealize particular food cultures in order to prompt us, as readers, to reevaluate our own eating habits and understand what our diet says about us. Carol Gold's thought-provoking and enjoyable new book about the evolution of popular cookbooks in Denmark between 1616 and 1901 makes an important contribution to this discourse from the perspective of a historian by exploring how Danish eating habits, or at least their representation in period-specific cookbooks, are both reflected in and constitutive of constructions of Danishness.
Written in a very straightforward manner with a subtle underpinning of theory, Danish Cookbooks appeals to both the mind and the palate with a smorgasbord of information about the domestic and public spheres of Danish life from the seventeenth through the nineteenth century. The book is divided into sections that mimic an elaborate formal dinner menu, beginning with...
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