Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Susanne Højlund"'
Autor:
Susanne Højlund
Publikováno v:
Outlines, Vol 3, Iss 2, Pp 49-60 (2001)
Based on an ethnographic fieldwork the article analyses the experiences of 8-10 year old children in three different institutions. It is shown how the children create and maintain different social landscapes in each setting. This means that children'
Externí odkaz:
https://doaj.org/article/2f29b5c9cbaa4928aea6105b436341fc
Autor:
Susanne Højlund, Baldur Kristjánsson
Publikováno v:
Barn, Vol 20, Iss 1 (2002)
Externí odkaz:
https://doaj.org/article/0f588eef9cf74d268bb07da2cc8358e5
Autor:
Susanne Højlund
Publikováno v:
Barn, Vol 18, Iss 1 (2000)
Externí odkaz:
https://doaj.org/article/a0dcd1e12a4b4b5f939364ce14fa3194
Type 2 diabetes, obesity, and other diseases related to modern lifestyles have spread with frightening speed all over the globe, a development that is often correlated with an increase in the consumption of sugar. Latin America - the cradle of the wo
Autor:
Susanne Højlund, Claudia Squarzon
Publikováno v:
The Bloomsbury Handbook of Food and Material Cultures. :95-114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0163c5d2dc17d74d2aca3bd2280741a0
https://doi.org/10.5040/9781350148338.ch-006
https://doi.org/10.5040/9781350148338.ch-006
Publikováno v:
Højlund, S, Schneider, M & Rymann, E 2022, ' Rethinking the Design of (Food) Conferences : The Case of Creative Tastebuds 2021 ', International Journal of Food Design, vol. 7, no. 2, pp. 205-219 . https://doi.org/10.1386/ijfd_00046_3
Climate change, food systems and sustainability are nowadays connected themes at many conferences. In response to these societal challenges, we arranged the symposium Creative Tastebuds 2021 to qualify questions and studies across disciplines on how
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29016a0518b9d98f8d6b35eca017a10e
https://pure.au.dk/portal/da/publications/rethinking-the-design-of-food-conferences(f1adfc9c-7ed4-4328-a54e-239f174ea5f9).html
https://pure.au.dk/portal/da/publications/rethinking-the-design-of-food-conferences(f1adfc9c-7ed4-4328-a54e-239f174ea5f9).html
Autor:
Bodil Selmer, Susanne Højlund Pedersen
Publikováno v:
Selmer, B & Højlund, S 2022, ' Sans (Brud) og Samling Om studenterudstillingerne på MOMU, Moesgård Museum ', Jordens Folk-Etnografisk Tidsskrift .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::29093964bdf497dbc208886664f729cc
https://pure.au.dk/portal/da/publications/sans-brud-og-samling-om-studenterudstillingerne-paa-momu-moesgaard-museum(1df27a04-1a49-4c5e-9b35-89beb7f0033b).html
https://pure.au.dk/portal/da/publications/sans-brud-og-samling-om-studenterudstillingerne-paa-momu-moesgaard-museum(1df27a04-1a49-4c5e-9b35-89beb7f0033b).html
Autor:
Susanne Højlund
This chapter focuses on how a food item, namely sugar, suddenly emerged as devilish in Danish children’s institutions. How, the article asks, has it become possible within a relative short number of years to change the perceptions of sugar and agre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::402eb9869c8c59dc780c95ad4b4cbd8b
https://doi.org/10.33134/hup-13-5
https://doi.org/10.33134/hup-13-5
Autor:
Carole Counihan, Susanne Højlund
The centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated
Autor:
Susanne Højlund
Publikováno v:
Højlund, S 2020, ' Figurations of Taste : Sensing Sustainable Alternatives Together ', International Journal of Food Design .
International Journal of Food Design, Vol 5, Iss 1-2, Pp 133-138 (2020)
International Journal of Food Design, Vol 5, Iss 1-2, Pp 133-138 (2020)
Taste is a key analytical concept when we want to understand how people handle their food choices. But taste is an interdisciplinary concept that means different things, for example, to a chef, a farmer, a scientist and a sociologist. Using an empiri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65e48a908f03f1315a40c5a7b722610e
https://pure.au.dk/portal/da/publications/figurations-of-taste(55f6bff3-b9b6-478c-a7c8-f0f486d069d5).html
https://pure.au.dk/portal/da/publications/figurations-of-taste(55f6bff3-b9b6-478c-a7c8-f0f486d069d5).html