Astri Riddervold (8 August 1925 − 17 March 2019) was a Norwegian chemist and ethnologist, educator, cook and writer. She is particularly known for her dissemination of food culture and food traditions. Her speciality was ancient food preservation. Riddervold was born in Haugesund, and was educated in both chemistry and ethnology. She was awarded Ingrid Espelid Hovigs matkulturpris in 1995.[1][2][3]
Astri Riddervold | |
|---|---|
| Born | 8 August 1925 Haugesund, Norway |
| Died | 17 March 2019 (aged 93) |
| Nationality | Norwegian |
| Education | Chemist and ethnologist |
| Occupation(s) | Educator and writer |
Selected publications
edit- Riddervold, Astri (1978). Konserveringsmetoder for kjøtt, fisk, ville bær og urter i førindustrielt norsk bondehold: en analyse fra Skjerstad i Salten, Nordland. (Thesis).
- Riddervold, Astri (1990). Lutefisk, Rakefisk and Herring in Norwegian Tradition.
- Riddervold, Astri (1993). Konservering av mat.
- Riddervold, Astri (1996). Innenfor fellesskapet.
- Riddervold, Astri (1997). Drikkeskikker.
- Riddervold; Berg; et al. (2004). Spekemat.
- Riddervold; Heuch (2011). Rakefisk.
- Nordjore; Riddervold (2016). Kvinnerolla og matkulturen.
References
edit- ^ Bolstad, Erik (ed.). "Astri Riddervold". Store norske leksikon (in Norwegian). Oslo: Norsk nettleksikon. Retrieved 10 April 2019.
- ^ "Matkulturens heiderskvinne". kulturarv.no (in Norwegian). Retrieved 10 April 2019.
- ^ "Det Norske Måltids hederspris 2015 til Astri Riddervold". detnorskemaltid.no (in Norwegian). Archived from the original on 7 May 2021. Retrieved 10 April 2019.
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