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Virginie Amilien

Virginie Amilien

Kort om

Virginie Amilien er kulturforsker og dr.philos. Hun tok doktorgraden ved Sorbonne-universitetet i Paris i 1994 med en avhandling om overnaturlige vesener i norske folkeeventyr, som hun skrev som stipendiat ved Institutt for kulturstudier, Universitetet i Oslo. I januar 1999 ble hun ansatt ved SIFO hvor hun har arbeidet med temaer knyttet til mat, forbruk, kultur og nasjonal identitet, som for eksempel norsk matkultur i reiselivsbransjen eller kjøkkenet som sosialt rom og arbeidsrom rom, mat og migrasjon, det norske Halloween med spesiell vekt på lokale matprodukter, norsk mattradisjon og kulturarv, og matforbruk generelt. Sammen med Erling Krogh redigerte hun ”Den kultiverte maten”, den første norske antologien om matkultur (2007) og hun har vært sterkt involvert i det internasjonale vitenskapelige tidsskriftet ”Anthropology of Food» (https://aof.revues.org/) siden 2000.

Forskningsprosjekter

Vitenskapelige publikasjoner

Amilien, Virginie; Bergflødt, Sigurd; Hegnes, Atle Wehn (2021). “Hommage ou rébellion?” – Le rôle du modèle culinaire français dans la culture de l’alimentation norvégienne. Laurioux, Bruno; Stengel, Kilien (Red.). Le modèle alimentaire français. 12. s. 199-230. Presses universitaires François-Rabelais (PUFR).

Ching-Hua, Yeh; Hartmann, Monika; Gorton, Matthew; Tocco, Barbara; Amilien, Virginie; Steinnes, Kamilla Knutsen (2021). Looking behind the choice of organic: A cross-country analysis applying Integrated Choice and Latent Variable Models. Appetite . Vol. 167.
https://www.sciencedirect.com/science/article/pii/...

Donati, Michele; Wilkinson, Adam; Veneziani, Mario; Antonioli, Federico; Arfini, Filippo; Bodini, A; Amilien, Virginie; Csillag, Peter; Ferrer-Perez, Hugo; Gkatsikos, Alexandros; Gauvrit, Lisa; Gil, Chema; Hoang, Viet; Steinnes, Kamilla Knutsen; Lilavanichakul, Apichaya; Mattas, Konstadinos; Napasintuwong, Orachos; Nguyen, An; Nguyen, Mai; Papadopoulos, I; Ristic, Bojan; Stojanovic, Z; Tomic Maksan, Marina; Török, Áron; Tsakiridou, Efthimia; Bellassen, Valentin (2020). Economic Spill-Over of Food Quality Schemes on Their Territory. Journal of Agricultural & Food Industrial Organization .
https://www.degruyter.com/view/journals/jafio/ahea...

Amilien, Virginie; Vittersø, Gunnar; Tangeland, Torvald (2019). PGI Lofoten Stockfish in Norway. Arfini, Filippo; Bellassen, Valentin (Red.). Sustainability of European Food Quality Schemes. Multi-Performance, Structure, and Governance of PDO, PGI, and Organic Agri-Food Systems. kapittel 26. s. 507-527. Springer.

Amilien, Virginie; Moity-Maïzi, Pascale (2019). Controversy and sustainability for geographical indications and localized agro-food systems: thinking about a dynamic link. British Food Journal . Vol. 121.

Steinnes, Kamilla Knutsen; Amilien, Virginie; Vittersø, Gunnar (2019). Organic salmon in Norway. Arfini, Filippo; Bellassen, Valentin (Red.). Sustainability of European Food Quality Schemes. Multi-Performance, Structure, and Governance of PDO, PGI, and Organic Agri-Food Systems. Fish and Seafood Sector. s. 529-548. Springer.

Amilien, Virginie; Tocco, Barbara; Strandbakken, Pål (2019). At the heart of controversies: Hybrid forums as an experimental multi-actor tool to enhance sustainable practices in localized agro-food systems. British Food Journal .

Hegnes, Atle Wehn; Amilien, Virginie (2019). Geographical indications – a double-edged tool for food democracy : The cases of the Norwegian geographical indication evolution and the protection of stockfish from Lofoten as cultural adaptation work. Bonanno, Alessandro; Sekine, Kae; Feuer, Hart N. (Red.). Geographical Indication and Global Agri-Food : Development and Democratization. Chapter 6. s. 100-117. Routledge.

Amilien, Virginie (2018). Constraints as drivers in Norwegian food family practices- About porridge tradition and pizza transgression. Diasio, Nicoletta; Julien, Marie-Pierre (Red.). Anthropology of Family Food Practices: Constraints, Adjustments, Innovations. 3. s. 83-108. Peter Lang Publishing Group.

Amilien, Virginie; Notaker, Henry (2018). Nutrition and health aspects of traditional and ethnic foods in Nordic countries – An approach through Nordic food culture and traditions. Nutritional and health aspects of food in Nordic countries. chapter 1. s. 1-32. Elsevier.

Amilien, Virginie; Kjærnes, Unni (2017). The dynamics of sheep welfare in Norway – between idealised images and practical realities. British Food Journal . Vol. 119.

Kjærnes, Unni; Amilien, Virginie (2016). Regulering av velferd hos sau i Norge: ulike verdiverdener – ulike forståelser av velferd. Sosiologi i dag . Vol. 46.
http://ojs.novus.no/index.php/SID/article/view/128...

Leroy, Frederic; Scholliers, Peter; Amilien, Virginie E J (2015). Elements of innovation and tradition in meat fermentation: Conflicts and synergies. International journal of food microbiology . Vol. 212.

Amilien, Virginie; Tocco, Barbara; Strandbakken, Pål (2013). Participatory democracy: Hybrid forums and deliberative processes as methodological tools. Strandbakken, Pål; Scholl, Gerd; Stø, Eivind (Red.). Consumers and nanotechnology: Delibarative processes and methodologies. 15. s. 283-298. Jenny Stanford Publishing.

Amilien, Virginie; Hegnes, Atle Wehn (2013). The dimensions of ‘traditional food’ in reflexive modernity - Norway as a case study. Journal of the Science of Food and Agriculture . Vol. 93.

Amilien, Virginie (2013). Typical Food in Norway. A Developer of History and Tradition. Ceccarelli, Giovanni; Grandi, Alberto; Magagnoli, Stefano (Red.). Typicality in History. Tradition, Innovation and Terroir. Part I. s. 129-148. Peter Lang Publishing Group.

Skuland, Silje Elisabeth; Amilien, Virginie; Bergflødt, Sigurd (2012). Snapshots and portraits Part 1. A taste of Nordic food culture(s) by way of conclusion. 10 s. Anthropology of food .
http://hdl.handle.net/10642/1378

Bergflødt, Sigurd; Amilien, Virginie; Skuland, Silje Elisabeth (2012). Nordic Food Culture(s) - Thoughts and perspectives by way of introduction. 18 s. Anthropology of food .
http://hdl.handle.net/10642/1352

Amilien, Virginie (2012). The Political Role of Restaurants and Chefs in the Construction of National Food Culture: Traditional and Typical Food Identities in Norway 1980–2011. Food & History . Vol. 10.

Amilien, Virginie (2011). From territory to terroir? : the cultural dynamics of local and localized food products in Norway. Sosiologisk Årbok .

Amilien, Virginie (2011). New kitchen, new home : new kitchen as a plural consumption area. Revue d'histoire Nordique .

Amilien, Virginie; Hegnes, Atle Wehn; Notaker, Henry (2011). Du champ cultivé au champ culturel - les transformations de la pomme de terre en Norvège. le Vayer, Marc de Ferrière; Williot, Jean-Pierre (Red.). La pomme de terre - de la Renaissance au XXIe siècle. kapittel. s. 101-114. Presses Universitaires de Rennes.

Vittersø, Gunnar; Amilien, Virginie (2011). From tourist product to ordinary food?: The role of rural tourism in development of local food and food heritage in Norway. Anthropology of food .
http://aof.revues.org/index6833.html

Amilien, Virginie (2010). Du territoire cultivé au territoire culturel: Terroir-isation et produits locaux en Norvège. Delfosse, Claire (Red.). La mode du terroir et les produits alimentaires. Del 2: Constuire le terroir. s. 177-195. Les Indes Savantes.

Oddy, D. J.; Atkins, Peter J.; Amilien, Virginie (2009). The Rise of Obesity in Europe: A Twentieth Century Food History. ISBN: 9780754676966. 246 s. Ashgate.

Holt, Georgina; Amilien, Virginie (2007). Conclusion to AoFood S2. Anthropology of food .

Holt, Georgina; Amilien, Virginie (2007). From local food to localised food. Introduction to AoFood S2. Anthropology of food .

Amilien, Virginie (2007). Norske matvaner mellom produksjon, forbruk og politikk. Arr - Idéhistorisk tidsskrift . Vol. 19.

Amilien, Virginie; Fort, Fatiha; Ferras, Nicolas (2007). Hyper-real territories and urban markets. Changing conventions for local food - case studies from France and Norway. 12 s. Anthropology of food .

Amilien, Virginie; Hegnes, Atle Wehn (2007). Mellom konserverende og innoverende: Om begrepet tradisjonsmat. Amilien, Virginie; Krogh, Erling (Red.). Den kultiverte maten. En bok om norsk mat, kultur og matkultur. Kapittel 3.1. s. 135-157. Fagbokforlaget.





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