Chapter 5
Authority, professionalism and nutritionist discourse in two prominent Slovene cookbooks from the 1980s and 1990s
Article outline
- 5.1Topic analysis: An overview of cookbook content
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Ingredients and preparation of food
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Description of dishes, origin and region
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Nutrition and health
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Consumption and manners
- 5.2Social actors – from instruction to “in”/”out” group formation
- 5.2.1Instruction in Slovene: The construction of an in-group
- 5.2.2Construction of “us” vs “them” in cookbooks
- 5.3Constructing scientific objectivity: Describing objects and processes
- 5.3.1
Nutritionist discourse
- 5.4Perspectivation and the invisible expert
- 5.5Conclusion
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Notes