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Scandinavian Journal of Hospitality and Tourism Volume 18, 2018 - Issue 2
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An imagined culinary community: stories of morality and masculinity in “Sweden – the new culinary nation”

Nicklas NeumanDepartment of Food, Nutrition and Dietetics, Uppsala University, Uppsala, SwedenCorrespondence[email protected]
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Pages 149-162 | Received 07 Nov 2016, Accepted 31 May 2017, Published online: 09 Jun 2017

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Kajsa Hult, Henrik Scander & Ute Walter. (2023) Contemporary dining room professionals: towards a “hip” style of hospitality identity. Research in Hospitality Management 13:1, pages 11-21.
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Kajsa Hult, Jack Lainpelto, Ute Walter & Inger M. Jonsson. (2023) Constructing the hospitality superstar in restaurant dining rooms. Scandinavian Journal of Hospitality and Tourism 23:2-3, pages 264-281.
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Fabio Indìo Massimo Poppi. (2023) Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture. Food, Culture & Society 0:0, pages 1-20.
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Helen Andersson & Göran Eriksson. (2022) The masculinization of domestic cooking: a historical study of Swedish cookbooks for men. NORMA 17:4, pages 252-269.
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Jernej Mlekuž. (2020) The sausage that awakened a nation: the Carniolan sausage in the Slovenian national imagination, 1849–1918. Rethinking History 24:3-4, pages 503-522.
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Jonatan Leer. (2019) New Nordic men: cooking, masculinity and nordicness in René Redzepi’s Noma and Claus Meyer’s Almanak. Food, Culture & Society 22:3, pages 316-333.
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Erose Sthapit. (2019) Memories of gastronomic experiences, savoured positive emotions and savouring processes. Scandinavian Journal of Hospitality and Tourism 19:2, pages 115-139.
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