About
Annechen Bahr Bugge is a sociologist (PhD) and a Research Professor at Consumption Research Norway (SIFO), Oslo Metropolitan University. She has been researching issues related to food and eating habits for many years. In 2005, she earned her doctorate in sociology from the Norwegian University of Science and Technology (NTNU) with the thesis titled Dinner - a Sociological Analysis of Norwegian Dinner Practice. She completed her master's degree in sociology at the University of Oslo (UiO) in 1993.
In 2019, she published the book Fattigmenn, Tilslørte Bondepiker, and Rike Riddere, which explores Norwegian eating habits from the 1500s to the present day. The book addresses questions such as: What and how have Norwegians eaten through the ages? How have skills, knowledge, and ideas been passed down and transformed? And what can we learn from our food history?
In collaboration with Norwegian journalist and author Henry Notaker, she will publish the book Food Cultures of Norway: Cuisines, Customs, and Issues with Bloomsbury Publishing, New York, in 2025.
From 2021 to 2024, she led the research project FoodLessons, which focused on culinary heritage as a resource in building the food nation Norway 2030. The goal was to explore and communicate our culinary heritage in a way that inspires innovation and efforts for knowledge and business development. The project also aimed to showcase our diverse food and drink culture in innovative and exciting ways, as well as stimulate better interaction between traditions and new influences.
From 2025 to 2028, she will lead the research project FoodStories, which aims to increase understanding of Norway's food and drink heritage and its potential for value creation, sustainability, and cultural enrichment. Follow the project on Facebook: (3) FoodLessons | Facebook
For an overview of Bugge's research activities and publications, see her Cristin profile: Person 403578 - Annechen Bahr Bugge - Cristin
Fields of study
Academic disciplines
Archaeology Sociology Economics Nutrition
Subject areas
Sociology Consumer behaviour Food culture Food consumption Norwegian food culture Social sciences Food history Food consumption Consumption Research
Research groups
Research projects
Completed research projects
-
FoodLessons: Culinary Heritage as a Resource in Developing "Food Nation Norway 2030"
This project will take a closer look at how a revitalization of our culinary heritage can be used in business development and value creation.
Publications and research
Scientific publications
Bugge, Annechen Bahr (2024). Oslo's gastronomy from 1900 to present day on the menu. Vedeler, Marianne; Bugge, Annechen Bahr (Ed.). Culinary Heritage. Tracing, shaping and reshaping food culture from the Middle Ages to the present. p. 237-263. Cappelen Damm Akademisk.
Vedeler, Marianne; Bugge, Annechen Bahr (2024). Introduction. Vedeler, Marianne; Bugge, Annechen Bahr (Ed.). Culinary Heritage. Tracing, shaping and reshaping food culture from the Middle Ages to the present. p. 6-13. Cappelen Damm Akademisk.
Vedeler, Marianne;
Bugge, Annechen Bahr
(2024).
Culinary Heritage. Tracing, shaping and reshaping food culture from the Middle Ages to the present.
ISBN: 978-82-0286798-0.
266 p.
Cappelen Damm Akademisk.
https://press.nordicopenaccess.no/cdf/catalog/book
Groufh-Jacobsen, Synne
;
Bugge, Annechen Bahr
;
Morseth, Marianne S.
; Pedersen, Julia Tsuruta;
Henjum, Sigrun
(2022).
Dietary Habits and Self-Reported Health Measures Among Norwegian Adults Adhering to Plant-Based Diets.
9 p.
Frontiers in Nutrition.
Vol. 9.
https://doi.org/10.3389/fnut.2022.813482
Slapø, Helena;
Bugge, Annechen Bahr
;
Sandaker, Ingunn
; Lekhal, Samira
(2022).
Can in-store interventions reduce the socioeconomic gap in fruit and vegetable purchases in grocery stores? A descriptive study of volume sales from 2012 to 2020 in Norway's largest grocery store chain.
Appetite.
Vol. 176.
https://doi.org/10.1016/j.appet.2022.106100
Gonera, Antje; Svanes, Erik;
Bugge, Annechen Bahr
; Hatlebakk, Malin Myrset;
Prexl, Katja-Maria
; Ueland, Øydis
(2021).
Moving Consumers along the Innovation Adoption Curve: A
New Approach to Accelerate the Shift toward a More
Sustainable Diet.
Sustainability.
Vol. 13.
https://doi.org/10.3390/su13084477
Grini, Ida Synnøve Bårvåg;
Bugge, Annechen Bahr
; Ueland, Øydis
(2020).
Health-related factors influencing food choices of active home-living older adults in Norway.
Norsk tidsskrift for ernæring (NTFE).
https://doi.org/10.18261/ntfe.18.2.3
Bugge, Annechen Bahr
(2019).
Grøt og velling - før og nå.
Norsk tidsskrift for ernæring (NTFE).
http://www.ntfe.no/i/2019/4/m-842
Lekhal, Samira;
Bugge, Annechen Bahr
;
Schjøll, Alexander
; Slapø, Helena; Karevold, Knut Ivar
(2019).
Atferdsøkonomiske virkemidler i helsefremmende arbeid: hvordan kan utforming av restauranter og kantiner fremme sunnere valg?.
Norsk tidsskrift for ernæring (NTFE).
http://www.ntfe.no/i/2019/1/tfe-2019-01b-2401
Bugge, Annechen Bahr (2019). Barn og unges matkultur - eksempelet fastfood. Holthe, Asle; Aadland, Eli Kristin; Viig, Nina Grieg (Ed.). Mat og helse i grunnskolelærerutdanningene. p. 271-284. Fagbokforlaget.
