Browsing by Author "Yli-Karhu, Anne"

Home economic textbooks reflect the educational goals of a specific era within a certain cul-tural context. Examining home economic textbooks helps to understand what content and values society wants to emphasize in home economics education. This thesis explores the topics related to baking and baked goods as presented in home economic textbooks from 1980s to the 2020s. The aim of the study is to examine how food culture traditions and globalization are portrayed around themes related to baking. The background of the study is formed by historical and societal themes, including authenticity, exoticism, culinary cosmo-politanism, as well as everyday life and holiday tradition. The study was conducted as a qualitative content analysis. The data was collected from eight textbooks and the presentation of baked goods were compared to Finnish culinary cul-ture. The research also examined how exotic global culinary trends have become visible in the textbooks. Data analysis was performed using a theory-driven content analysis ap-proach. As a result of globalization baked goods may gradually become part of our own food cul-ture. If a pastry originally considered exotic is included in a home economic textbook, can it then be seen as integrated into Finnish food culture? All textbooks presented historical as-pects of our culinary culture, although these were more emphasized in older textbooks. The textbooks reflected the spirit and the curriculum values of their time. This was particularly evident in the emphasis on authenticity and exoticism related to baking and culinary culture in textbooks before the 2000s. Textbooks from the 2000s are more international and reflect the arrival of culinary trends and culinary cosmopolitanism into Finnish food culture and textbooks. Culinary cosmopolitanism can be seen as a dialogue between cultures. Culinary cosmopolitanism can facilitate discussions about different food cultures and ways of eating and find commonalities between different food cultures.