Ancient FoodwaysGastronomy in Egypt, Greece, Rome, Luristan and the Muslim World

2015, ca 344 sidor, dansk bindning, rikligt illustrerad, engelsk utgåva

The choice of foods and beverage (gastronomy is founded very early on in a nation’s or civilisations history. Briefly, factors such as demand, edibility, availability, human senses, philosophical thoughts, geographical and mental barriers, economy, heritage, ideology, social structures, social class, gender, utensils, experiences and sensations all play a vital part in human food choices, in both daily life and on feast days.

A nation’s gastronomy also consists of many different phenomena, so the choices are therefore very complex and never static. Additional complications arise because the relevant factors don’t necessary have the same meaning for all the inhabitants in one geographical area.

Ancient foodways has its focus on the gastronomic man and how the gastronomic man shows in early civilisations and nations. We will follow the foodways of the inhabitants on a daily basis as well as on feast days.

Ancient foodways – gastronomy in Egypt, Greece, Rome, Luristan and the Muslim world har blivit utnämnd till bästa svenska kulinariska historiska bok 2016 av Gourmand World Cookbooks Awards.
Gourmand World Cookbooks Awards är en världsomfattande tävling som grundats av Edouard Cointreau, i år var 209 nationer med och tävlade. Böckerna tävlar först på lokal basis och de vinnande böckerna i respektive kategori går sedan vidare till att tävla om titeln ”Best in the world” i de kategorier de är representerade i. Årets final kommer att vara i maj 2016 i Kina.


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Om föfattaren

Ulrica Söderlind

Ulrica Söderlind was born and raised in the city of Sandviken but has lived in Stockholm for almost 30 years. After graduating culinary high school she worked for several year in the restaurant industry, both on land and at sea in the Swedish merchant navy. During this time period she also used her time to further education towards bartending and pastry. The last employment before she started at the university was at Stockholm City Hall, where she among other banquets worked on five Nobel banquets.

The studies at the University led to a PhD degree in economic-history at Stockholm University but also a master degree in archaeology at the same university. Her interdisciplinary PhD-thesis is called Skrovmål. It studies the diet and nourishment in the Swedish navy during the time period 1500– 1800. The dissertation was rewarded as “Best dissertation”, Swedish Gourmand Awards, the same year as it was defended, in 2006.

A part from the PhD-thesis she has also written five other books and more than 60 scientific articles in the field of gastronomy. Her book Nobels Middagar was awarded the small medal from The Royal Swedish academy of Sciences in 2006 and the English version of the book was named National winner in Singapore, Gourmand Cookbook awards 2010 as well as Best translation and Best Scandinavian Cuisine Book 2010. The same year her book Stormatstiden was awarded as the National winner, Gourmand Swedish awards, in the category Gourmand Best Culinary History in Sweden.

In the year 2014 she was awarded the Georgian Embassy medal for her work with strengthen the relations between the two nations – Sweden and Georgia.

Photo: Rubi Jaramillo