This book reflects upon the ongoing transition of food markets in light of a New Nordic food manifesto and the emergence of a myriad of networked small producers across the Nordic countries. The chapters were originally published in a special issue of European Planning Studies.
This book reflects upon the ongoing transition of food markets in light of a New Nordic food manifesto and the emergence of a myriad of networked small producers across the Nordic countries. The chapters were originally published in a special issue of European Planning Studies.
Jesper Manniche is a senior research fellow experienced within a range of research fields related to rural development including local food networks, innovation and knowledge creation, small businesses and entrepreneurship, and regional governance and policy. Bjørnar Sæther is a professor in human geography at the University of Oslo, Norway, with a specialization in economic geography. His teaching and research activities are related to resource based industries, innovation in rural areas and sustainability issues.
Inhaltsangabe
Introduction: Emerging Nordic food approaches 1. Quality turns in Nordic food: a comparative analysis of specialty food in Denmark, Norway and Sweden 2. Sustainability transformations in the balance: exploring Swedish initiatives challenging the corporate food regime 3. How relationships can influence an organic firm's network identity 4. It's never too late to join the revolution! - Enabling new modes of production in the contemporary Danish food system 5. Storytelling and meal experience concepts 6. The reinvention of terroir in Danish food place promotion
Introduction: Emerging Nordic food approaches 1. Quality turns in Nordic food: a comparative analysis of specialty food in Denmark, Norway and Sweden 2. Sustainability transformations in the balance: exploring Swedish initiatives challenging the corporate food regime 3. How relationships can influence an organic firm's network identity 4. It's never too late to join the revolution! - Enabling new modes of production in the contemporary Danish food system 5. Storytelling and meal experience concepts 6. The reinvention of terroir in Danish food place promotion
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