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  • 1.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Adlig gastronomi i svensk stormakstid2007In: Gastronomisk kalender, Stockholm: Nordstedts , 2007, p. 75-88Chapter in book (Other (popular science, discussion, etc.))
  • 2. Söderlind, Ulrica
    Ancient foodways: gastronomy in Egypt, Greece, Rome, Luristan and the Muslim world2015Book (Other academic)
  • 3.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Brita Cruus, friherrinnan som blev gästgivare2011In: Företagsminnen, no 2, p. 16-19Article in journal (Other (popular science, discussion, etc.))
  • 4.
    Söderlind, Ulrica
    Stockholm University.
    Chocolate2015In: The SAGE encyclopedia of food issues / [ed] Ken Albala, Thousand Oaks, California: Sage Publications, 2015, p. 221-224Chapter in book (Other academic)
  • 5.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    De olympiska spelen och kosthållning2004In: Medusa. Svensk tidsskrift för antiken, ISSN 0349-456X, no 1, p. 29-36Article in journal (Other (popular science, discussion, etc.))
  • 6.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Diet on the Swedish Royal warship Vasa2001In: Maritime archäologie heute, Rostock: Koch , 2001, p. 313-322Chapter in book (Refereed)
  • 7.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Eating with the dead in the nation of Georgia2017In: Review of Applied Socio-Economic Research, ISSN 2247-6172, no 1, p. 66-80Article in journal (Refereed)
    Abstract [en]

    This articles has two focuses, one is what eating with the dead in the nation of Georgia significates for the family members and loved ones that are still here, another focus is on the traditions and habits surrounding the meals with the beloved parted ones.

  • 8.
    Söderlind, Ulrica
    Stockholms universitet.
    En adelsdam som gästgivare under "Stormatstiden"2006In: Personhistorisk Tidskrift, ISSN 0031-5699, no 2, p. 189-205Article in journal (Refereed)
  • 9.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    En glimt av marinarkeologin i Georgien2006In: Marinarkeologisk tidskrift, no 3, p. 7-9Article in journal (Other academic)
  • 10.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Ett smakprov vad man kan finna i den Bernadotterska matsedelsamlingen2006In: Gastronomisk Kalender årsbok 2006, Stockholm: Nordstedts , 2006, p. 7-11Chapter in book (Other (popular science, discussion, etc.))
  • 11.
    Söderlind, Ulrica
    Stockholms universitet.
    Examples of the research potential at inns along the coastlines2010In: Archaeologia Baltica, ISSN 1392-5520, E-ISSN 2351-6534, Vol. 14, p. 196-204Article in journal (Refereed)
    Abstract [en]

    The article deals with the research potential of inns along the coastline in Sweden and the Åland Islands. Very little research has been done on this kind of establishment in Sweden and Scandinavia.

    The inn on the island of Koffsan off Sweden and the inn on Rödhamn, Åland Islands, Finland, stand out as examples of what the sites and the archaeological material combined with written sources can tell us about the function of inns in society and about the food and beverages at these establishments. The author also discusses the possibilities to reinterpret some of the earlier results from the site on the Åland Islands.

  • 12.
    Söderlind, Ulrica
    Department of Economic History, Stockholm University, Sweden.
    Fast food in Tbilisi2014In: Review of Applied Socio-Economic Research, ISSN 2247-6172, Vol. 7, no 1, p. 125-146Article in journal (Other academic)
    Abstract [en]

    This article deals with the fast food establishments that can be found in Georgia’s capital Tbilisi as of today. The article is divided into two sections, first interviews with the managers or the owners of the establishments and then we hear the voices of the costumers by a questionnaire that was left for the costumers to answer while they were visiting the establishments. The article and study should be seen as a first academic attempt to map out the fast food sphere in Tbilisi that is quite new on the gastronomic map of the country. 

  • 13.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Fish Consumption aboard Swedish Warships during the Seventeenth Century2006In: Studia Atlantica, Vol. 8, p. 153-164Article in journal (Refereed)
  • 14.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Gastronomins landskap2003In: Värdefulla landskap, Umeå: Landskapet som arena , 2003, p. 103-118Chapter in book (Other academic)
  • 15.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Gastronomy and alimentary theology among Christians in Israel, Palestine and Jordan2018In: Review of Applied Socio-Economic Research, ISSN 2247-6172, Vol. 15, no 1, p. 45-63Article in journal (Other academic)
    Abstract [en]

    This paper focuses on what gastronomy and alimentary theology means among Christians in Israel, Palestine and Jordan in 2018. The case study is based on preliminary sources such as cookbooks, interviews and personal observation in the area in February 2018 and should be seen as a case study. The content of the modern cookbooks indicates that the food culture in the area is vivid and rich, where the main ingredients are vegetables and grains. The study shows the complexity of claiming certain dishes as unique to one nation. Theology not only pays closer attention to matters related to food and nourishment, and the many ways they can relate, inspire and inform theological reflection. It is a theology that envisions itself as nourishment: food as theology and theology as food. Several of the informants have a clear vision for what gastronomy can do for a peaceful coexistence today and for the future. The key is education in order to understand each other and gastronomy plays a very important part in that since everyone has a relation to gastronomy. The alimentary theological approach to gastronomy and faith reflects in the informants and in the following observations, since it seems to be implicit in everyone. A person’s relation to God can be very complex and include a lot of space and people, or it can be a very close relation only between oneself and God, in that sense gastronomy and alimentary theology have a lot in common.

  • 16.
    Söderlind, Ulrica
    Department of Economic History, Stockholm University, Sweden.
    Georgia’s food and drinking culture in the eyes of Nikoloz Pirosmani2012In: Review of Applied Socio-Economic Research, ISSN 2247-6172, Vol. 3, no 1, p. 170-183Article in journal (Other academic)
    Abstract [en]

    This article deals with how Nikoloz Pirosmani depicted Georgia’s food and drinking culture in his works. Pirosmani is today acknowledged as the great national painter of the nation, however during his lifetime he was poorly known and died as a very poor man. The author studies the paintings by Pirosmani’s hand purely from a food and beverage perspective and not from an art critics point of view. The author discusses in the end of the paper the different possibilities of why Pirosmani chose to depict Georgia’s food and drinking culture as he did.  

  • 17.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Geschiedenis van wijn in Georgië2010In: De mythe van het gulden vlies-Goud uit Georgië, Assen: Drent Museum , 2010, p. 145-158Chapter in book (Other (popular science, discussion, etc.))
  • 18.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Gutår2004In: Gastronomisk kalender 2004, Stockholm: Nordstedts , 2004, p. 112-130Chapter in book (Other (popular science, discussion, etc.))
  • 19.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Haoma- an intoxicating religious beverage2009In: Amirani, p. 54-73Article in journal (Other academic)
  • 20.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Haoma-en religiös rusdryck2009In: Medusa. Svensk tidsskrift för antiken, ISSN 0349-456X, Vol. 1, p. 35-43Article in journal (Other (popular science, discussion, etc.))
  • 21.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Hushållning och värdskap hos Årstafrun: Märta Helena Reenstiernas dagböcker ur ett gastronomisk och ekonom-historiskt perspektiv2019 (ed. 1)Book (Other academic)
  • 22. Söderlind, Ulrica
    Kost, diet och näringsvärde för de ombordvarande på det svenska fartyget Lovisa Ulrica, både som Ostindiefarare och örlogsfartyg under senare delen av 1700-talet2015In: Tidskrift i sjöväsendet, Vol. 3, p. 253-272Article in journal (Other academic)
    Abstract [sv]

    I en av de sista konversationerna jag och professor Jan Glete hade innan hans insomnande talade och diskuterade vi om olika typer av fartyg och med olika typer av fartyg menade Jan i detta sammanhang om fartygen tillhörde handels- eller örlogsflottan i Sverige. Jan tog upp frågan om det förekommit någon forskning rörande svenska fartyg som hade seglat och tjänstgjort i både dessa flottor och om det fanns någon forskning som hade fokus på kosten, dieten och näringsvärdet för de ombordvarande, och om detta fanns, var det någon skillnad mellan flottorna i fråga om kosthållningen? Samtalet kom att fastna hos mig och denna text handlar om fartyget Lovisa Ulrica som seglade både som en ostindiefarare likväl som ett örlogsfartyg i svensk regi. Fokus och perspektivet i texten ligger på kosthållningen. Den generella frågeställningen i texten är: Fanns det en skillnad i kosten ombord de två olika flottorna? Om så, vilken påverkan hade det på männens hälsa under deras tjänstgöring?

  • 23.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Kosthållning och sjukvård under rysk-svenska kriget 1788-17902005In: Militärhistorisk tidskrift, p. 39-63Article in journal (Other academic)
  • 24.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Kunglig taffel- en förnämlig förebild2007In: Smak av svunnen tid, Stockholm: Hallwylska museet , 2007, p. 18-23Chapter in book (Other (popular science, discussion, etc.))
  • 25.
    Söderlind, Ulrica
    Stockholms universitet.
    Kungliga matsedlar: en glimt av familjen Bernadottes mat- och dryckesvanor2010In: Familjen Bernadotte: kungligheter och människor / [ed] Ingvar von Malmborg, Stockholm: Riksarkivet, 2010, p. 196-209Chapter in book (Other academic)
  • 26.
    Söderlind, Ulrica
    Stockholms universitet.
    Lyx och vardagsmat: några exempel från medeltiden och 1500-talet2013In: Mat och dryck: smakprov ur arkiven / [ed] Carl Henrik Carlsson, Stockholm: Riksarkivet, 2013, p. 184-200Chapter in book (Other academic)
  • 27.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Marinarkeologi och gastronomi 12002In: Marinarkeologisk tidskrift, no 1, p. 9-11Article in journal (Other (popular science, discussion, etc.))
  • 28.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Marinarkeologi och gastronomi 22002In: Marinarkeologisk tidskrift, no 2, p. 12-16Article in journal (Other (popular science, discussion, etc.))
  • 29.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Mat och dryck ombord på svenska örlogsfartyg under 1600-talet2003In: Tidskrift i sjöväsendet, p. 320-345Article in journal (Other academic)
  • 30.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Mat på Vasa2002In: Måltidsakademins årsbok 2002, värnamo: Måltidsakademien , 2002, p. 56-61Chapter in book (Other (popular science, discussion, etc.))
  • 31.
    Söderlind, Ulrica
    Stockholms universitet.
    Matvrak: kosthållning och måltidsordning ombord svenska örlogsfartyg under 1600-talet2004Licentiate thesis, monograph (Other academic)
  • 32.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Med öl i ballasten2003In: Spiritus, no 5, p. 320-345Article in journal (Other academic)
  • 33.
    Söderlind, Ulrica
    Stockholm University.
    Milling2015In: The SAGE encyclopedia of food issues / [ed] Ken Albala, Thousand Oaks, California: Sage Publications, 2015, p. 966-968Chapter in book (Other academic)
  • 34. Söderlind, Ulrica
    Nobels middagar: banketter, festligheter och pristagare under 100 år2005Book (Other academic)
  • 35.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Oliver och olivodling under antiken2009In: Tolv böcker Om lantbruk : en tvåtusenårig romersk lantbrukslära, Stockholm: Kungliga skogs-och lantbruksakademien , 2009, p. 554-563Chapter in book (Other academic)
  • 36. Söderlind, Ulrica
    Pyttipanna-träffar: den svenska Traktörklubbens första 60 år och dess betydelse för den svenska restaurangnäringen2015Book (Other academic)
  • 37. Söderlind, Ulrica
    På krogen med Linné: sjökrogar och svensk 1700-talsgastronomi2008Book (Other academic)
  • 38. Söderlind, Ulrica
    Religion and diet in a multi-religious City: A comprehensive study regarding interreligious relations in Tbilisi in everyday life and on feast days2015In: Scripta Instituti Donneriani Aboensis, ISSN 0582-3226, Vol. 26, p. 158-180Article in journal (Refereed)
    Abstract [en]

    This article deals with the importance of foodways among the believers of Judaism, Christianity and Islam in the Georgian capital Tbilisi, both on feast days and in daily life. It takes the form of an interdisciplinary survey in which interviews and written sources are used as well as personal observations from people living within the city.

  • 39.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Religion and diet in a multi-religious city: a comprehensive study regarding interreligious relations in Tbilisi in everyday life and on feast days2017Book (Other academic)
  • 40.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Sjön suger- Litet och salt åt sjömännen2008In: Gastronomisk kalender, Stockholm: Nordstedts , 2008, p. 117-128Chapter in book (Other (popular science, discussion, etc.))
  • 41.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Skrovmål del I2006In: Marinarkeologisk tidskrift, p. 6-9Article in journal (Other academic)
  • 42.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Skrovmål del II2007In: Marinarkeologisk tidskrift, no 1, p. 6-11Article in journal (Other academic)
  • 43.
    Söderlind, Ulrica
    Stockholms universitet.
    Skrovmål: kosthållning och matlagning i den svenska flottan från 1500-tal till 1700-tal2006Doctoral thesis, monograph (Other academic)
  • 44. Söderlind, Ulrica
    Smaker från förr: en arkeologisk studie i svensk 1700 tals gastronomi2002Book (Other academic)
  • 45.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Spisordningar under svenskt 1600-tal2006In: Bottnisk kontakt XII, Åbo: Åbo akademi , 2006, p. 177-190Chapter in book (Refereed)
  • 46.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Stormaktstidens kosthållning ombord svenska örlogsfartyg, del 12005In: Forum Navale, no 61, p. 38-76Article in journal (Refereed)
  • 47. Söderlind, Ulrica
    Stormatstiden: mat och dryck under svenskt 1600-tal2010Book (Other academic)
  • 48.
    Söderlind, Ulrica
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Suède (Traditions du pain en)2010Other (Other academic)
  • 49.
    Söderlind, Ulrica
    Stockholms universitet.
    Svenska flottans livsmedelsproblematik under tre krig2012In: Mat och krig / [ed] Skoog, Martin, Stockholm: Armémuseum , 2012, p. 38-79Chapter in book (Other academic)
  • 50. Söderlind, Ulrica
    The gastronomic man and Georgia´s food culture2011In: Review of Applied Socio-Economic Research, ISSN 2247-6172, Vol. 1, no 1, p. 97-122Article in journal (Other academic)
    Abstract [en]

    Eating and drinking are often described as activities that people practice when they need to get the life-supporting supply of nourishment that is necessary for survival. Eating and drinking are basic, right at the bottom of Maslow’s hierarchy of needs. According to this model, people must first satisfy these needs before devoting energy to satisfying other needs that are higher up in the hierarchy. But are food and drink really as simple as that? In the following, first I shall analyze the factors that I consider to be very important and decisive for what, when and how people eat and drink what they do. Second I will present some part of the Georgian food culture and third test the factors (the gastronomic man) on Georgia’s food culture and see what factors are important and who are not.  

12 1 - 50 of 65
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