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Here you can search among nutrients for more than 2000 foods. You may search either by a entering a single food item or by choosing a food group.
(choose the english flag to get the information in english)
Authorities and Organizations
The National Food Agency, NFA (Livsmedelsverket)
NFA is the central supervisory authority for matters relating to food, including drinking-water. NFA has the task of protecting the interests of the consumer by working for safe food of good quality, fair practices in the food trade, and healthy eating habits. Fair practices in the food trade imply that the consumer can rely on the labelling as regards, for example, the composition, weight, keeping qualities and origin of the food.
Exemples of books
Routledge International Handbook of Food Studies av
Introduced by the editor and including original articles by over thirty leading food scholars from around the world,theRoutledge International Handbook of Food Studiesoffers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies.
A Cultural History of Food av
A Cultural History of Foodpresents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions. 1. A Cultural History of Food in Antiquity(800 BCE - 500 CE) 2. A Cultural History of Food in the Medieval Age(500 - 1300) 3. A Cultural History of Food in the Renaissance(1300 - 1600) 4. A Cultural History of Food in the Early Modern Age(1600 - 1800) 5. A Cultural History of Food in the Age of Empire(1800 - 1900) 6. A Cultural History of Food in the Modern Age(1920 - 2000) Each volume discusses the same themes in its chapters.
(The link is to the first volume)
The Meaning of Cooking av
Kaufmann brings out the astonishing ways in which we create our most meaningful relationships with our lovers, spouses and offspring through the ordinary acts of creating and consuming food.
Food and Culture av
The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version(978-0-203-07975-1). The third editionincludes 40 original essaysand reprints of previously published classics under 5 Sections.
The Oxford Handbook of Food History av
The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself-such as the French Annales school and the cultural turn-but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism.
Selection of new books etc. about food at LUB