Seaweed Stories
Exploring the Blue Fields of Öresund
Nyckelord:
Commodity, Resource, Natural Resource, Marine Resource, Marine Markets, Green Economy, Consumption, Aquaculture, AlgaeReferenser
ppadurai, A. (1986). The Social Life of Things: Commodities in Cultural Perspective. Cambridge: Cambridge University Press.
Birch, D., Skallerud, K., & Paul, N. A. (2019). Who are the future seaweed consumers in a Western society? Insights from Australia. British Food Journal, 121(2), pp. 603-615.
Chapman, A. S., Stévant, P., & Larssen, W. E. (2015). Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet. Botanica Marina, 58(6), pp.423-433.
Connolly, J., & Prothero, A. (2008). Green consumption: Life-politics, risk and contradictions. Journal of Consumer Culture, 8(1), pp.117-145.
Douglas, M. (1975). Implicit meanings: Selected essays in anthropology. London: Routledge.
Doumeizel, V., & Aass, K. (2020). Seaweed Revolution: A Manifesto for a Sustainable Future. Lloyd’s Register Foundation. Accessed 17 May 2021. http://www.seaweedmanifesto.com/about/
Evans, D. M. (2019). What is consumption, where has it been going, and does it still matter? The Sociological Review, 67(3), pp.499-517.
Falk, P. (1994). The Consuming Body. London: Sage.
Fredriksson, C. & Säwe, F. (2020). Att ta en tugga av havet: Om blå åkrar, grön ekonomi och den smarta tångens svåra resa. Kulturella Perspektiv, 29(4), pp.72-76.
Fredriksson, C. & Säwe, F. (2024). Creative work, Ecopreneurship and Sustainable Lifestyles. In: Andersson Cederholm, E., Lindqvist, K., de Wit Sandström , I. & Werkander, P. (eds.) Creative Work: Conditions, Contexts and Practices. Abingdon, Oxon: Routledge.
Hasselstrom, L., Visch, W., Grondahl, F., Nylund, G. M., & Pavia, H. (2018). The impact of seaweed cultivation on ecosystem services: A case study from the west coast of Sweden. Mar Pollut Bull, 133, pp.53-64.
Hasselström, L., Thomas, J.B., Nordström, J., Cervin, G., Nylund, G.M., Pavia, H., & Gröndahl, F. (2020). Socioeconomic prospects of a seaweed bioeconomy in Sweden. Scientific Reports, 10(1), 1610.
Hultman, J., Säwe, F. & Fredriksson, C. (2023). Seaweed-Making in the Anthropocene. In: Mølbjerg Jørgensen, K. (ed.). Business Storytelling and Sustainability. New York: World Scientific Publishing.
Jackson, P. (2010). Food stories: Consumption in an age of anxiety. Cultural Geographies 17(2), pp.147–165.
Jönsson, H. (2013). The road to the New Nordic Kitchen: Examples from Sweden. In: Lysaght, P. (ed.), The Return of Traditional Food. Lund: Lund University Press.
Jönsson, H. (2020). A Food Nation Without Culinary Heritage? Gastronationalism in Sweden. Journal of Gastronomy and Tourism, 4, pp.223-237.
Kaufmann, J.-C. (2010). The Meaning of Cooking. Oxford: Polity Press.
Lysaght, P. (ed.) (2013). The Return of Traditional food. Lund: Lund University Press.
Merkel, A., Säwe, F & Fredriksson, C. (2021). The seaweed experience: Exploring the potential and value of a marine resource, Scandinavian Journal of Hospitality and Tourism, 21(4), pp. 391-406.
Miller, D. (2012). Consumption and Its Consequences. London: Polity Press.
Mintz, S.W. (1996). Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press.
Moisander, J. (2008). Representation of green consumerism : A constructionist critique. Saarbrücken: VDM Verlag Dr. Müller.
Monagail M.M., Cornish L., Morrison L., Araújo, R. & Critchley, A.T. (2017). Sustainable harvesting of wild seaweed resources, European Journal of Phycology, 52(4), pp.371-390.
Mouritsen, O.G., Dawczynski, C., Duelund, L., Jahreis, G., Vetter, W., & Schröder, M. (2013). On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr). Journal of Applied Phycology, 25(6), pp.1777-1791.
Mouritsen, O.G. (2017). Those tasty weeds. Journal of Applied Phycology, 29(5), pp.2159–2164.
Neuman, N., & Leer, J. (2018). Nordic cuisine but national identities: ‘The New Nordic Cuisine’ and the gastronationalist projects of Denmark and Sweden. Anthropology of Food, 13.
Warde, A. (2016). The Practice of Eating. Cambridge: Polity Press.
Wendin, K., & Undeland, I. (2020). Seaweed as food: Attitudes and preferences among Swedish consumers. A pilot study. International Journal of Gastronomy and Food Science, 22, Online First.
Wilk, R. (2009). Fast food/slow food. The cultural economy of the global food system. Lanham, MD: Altamira Press.