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Innhold<br />
Forord ...............................................................................................................5<br />
Innhold..............................................................................................................7<br />
Summary...........................................................................................................9<br />
1 Innledning................................................................................................15<br />
1.1 Kvalitativt <strong>mat</strong>eriale ..........................................................................17<br />
1.2 Kvantitativt <strong>mat</strong>eriale ........................................................................18<br />
2 Den tradisjonelle jule<strong>mat</strong>en:<br />
”Til jul er vi veldig sånn tradisjonsbundet”.............................................19<br />
2.1 Jule<strong>mat</strong>ens sosiale <strong>og</strong> kulturelle spor.................................................19<br />
2.2 Den rette jule<strong>mat</strong>en – eksempel kokeboklitteraturen.........................23<br />
2.3 Den kongelige julemeny ....................................................................27<br />
3 Julekveldsmiddagen.................................................................................31<br />
3.1 Tradisjonell orientering .....................................................................31<br />
3.2 Nok <strong>og</strong> rikelig....................................................................................34<br />
3.3 Julekveldsmiddagens form <strong>og</strong> innhold ..............................................36<br />
3.4 De regionale juletallerkenene ............................................................39<br />
4 Julebord, førjul, romjul, nyttårsaften .......................................................43<br />
4.1 Mat <strong>og</strong> <strong>måltider</strong> i førjulstiden ............................................................43<br />
4.2 Julebord..............................................................................................45<br />
4.3 Juletapas – en ny <strong>og</strong> moteriktig førjulsrett.........................................48<br />
4.4 Romjuls<strong>mat</strong> <strong>og</strong> -middager .................................................................52<br />
4.5 Nyttårsmiddagen................................................................................54<br />
5 Jule<strong>mat</strong> <strong>og</strong> forskjellsproduksjon..............................................................57<br />
5.1 Jule<strong>mat</strong> <strong>og</strong> sosial klasse .....................................................................57<br />
5.2 Jule<strong>mat</strong> <strong>og</strong> alder.................................................................................60<br />
5.3 Jule<strong>mat</strong> <strong>og</strong> kjønn................................................................................61<br />
6 Jule<strong>mat</strong>ens rituelle betydninger <strong>og</strong> orienteringer:<br />
”Julen er veldig sånn spesiell for meg” ...................................................63<br />
6.1 Jule<strong>mat</strong> som symbol på <strong>mat</strong>eriell overflod ........................................63<br />
6.2 Jule<strong>mat</strong> som symbol på tilhørighet ....................................................65