The Political Role of Restaurants and Chefs in the Construction of National Food Culture: Traditional and Typical Food Identities in Norway 1980–2011

Abstract

The role of restaurants and chefs in contemporary Norway is interesting not only as a local phenomenon reflecting a shift in food mentality, but also a global phenomenon. This article offers an exploratory study, mostly descriptive, but linked to the concept of globalization. The first part gives a brief account of the political and cultural framework of Norwegian food. The second part focuses on the evolution of the structural system Norwegian chefs have worked within during the past thirty years. Thirdly, we emphasize chefs’ direct responsibility in respect of the construction of traditional, local, regional and national understanding of food.