Browsing by Subject "ruokaohjeet"

Objectives. The aim of this research was to investigate what changes in types of recipes have happened in consumer targeted food magazines during the past 20 years and how these changes reflect changes in food culture. In addition the results were purposed to be compared with previous features of food culture. Previous researches give extensively knowledge about changes in Finnish food culture. Previous researches have also predicted what kind of food culture will be in the 2000s. This research examines what kinds of changes have happened in recipes of Finland’s co-operative store’s Yhteishyvä magazine during the past 20 years. Subjects of examination are raw materials, cooking methods and dishes of main courses. Results of research are compared with previous features of Finnish food culture. Methods. Yhteishyvä-magazines were the materials in this research. They have been published since 1997. Examinees were total of 20 pieces, one for each year of publication. All of them were published in February. Materials were analysed using content analysis method. Findings from materials were classified by dishes, main raw materials and cooking methods. Results and conclusions. Most of the dishes occurred throughout the period under review. Dishes that did not occur in food recipes throughout the period under review were mostly found in the beginning of 2000s. Between years 2001 and 2009 popular temptations, casseroles and lasagnas changed to meat loaves, meatballs and fried dishes in latter part of period under review. Minced meat, chicken meat and quickly cooked pork were the most popular raw materials. Cooking methods varied from stewing and boiling to cooking in oven, but frying became more common in latter part of period under review. Dishes in food recipes did not change a lot compared to previous decades. Despite the minor changes food recipes contain a lot of features which are already familiar in Finnish food culture.