Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden
Abstract
:1. Introduction
1.1. Background
1.2. Crop Failures and Food Safety
2. Sources and Methods
3. Results
3.1. Historical and Sociocultural Context
3.2. Food Crises, Reactions, and the State
3.3. Famine Foods, Definition, and Cultural Barriers
3.4. Gathering Activities
3.5. Flour Substitutes for Emergency Bread
3.6. Bark Bread
4. Scientific Proposals for Famine Food
4.1. Grain Substitution
4.2. Linnaeus’s List, Social and Political Reverberations
4.3. New Substitutes: Potatoes, Horse Meat, and Lichens
5. Discussion
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Scientific Name | Plant Part Used | Purpose |
---|---|---|
Pinus sylvestris L. | cambium | bread |
Picea abies | cambium | bread |
Calla palustris L. | rhizomes | bread |
Menyanthes trifoliata L. | rhizomes | bread |
Nuphar lutea (L.) Sm. | rhizomes | bread |
Bistorta vipipara (L.) Gray | rhizomes | bread |
Elytrigia repens (L.) Desv. ex Nevski | rhizomes | bread |
Corylus avellana L. | buds, shells | bread |
Chamaenerion angustifolium (L.) | spring shoots | bread, stew |
Aegopodium podagraria L. | leaves | stew |
Allium oleraceum L. | leaves | stew |
Allium schoenoprasum L. | leaves | stew |
Allium scorodprasum L. | leaves | stew |
Anchusa officinalis L. | leaves | stew |
Anthriscus sylvestris (L.) Hoffm. | leaves | stew |
Tripolium pannonicum (Jacq.) Dobrocz. | leaves | stew |
Avena fatua L. | grain | bread |
Barbarea vulgaris R. Br. | leaves | stew |
Circium palustre (L.) Scop. | leaves | stew |
Cirsium helenioides Hill | leaves | stew |
Crambe maritima L. | leaves | stew |
Galeopsis bifida (Boenn.) Fries | leaves | stew |
Campanula latifolia L. | leaves | stew |
Hypochoeris maculata L. | leaves | stew |
Lamium album L. | leaves | stew |
Lamium purpureum L. | leaves | stew |
Ribes uva-crispa L. | leaves | stew |
Sinapis arvensis L. | leaves | stew |
Scientific Name | Plant Part Used | Purpose |
---|---|---|
Bistorta vivipara (L.) Delarbre | rhizomes | bread |
Polygonatum odoratum (Mill., Druce) | rhizomes | bread |
Chamaenerion angustifolium (L.) Holub. | rhizomes | bread |
Carum carvi L. | rhizomes | bread |
Scorzonera humilis L. | rhizomes | bread |
Tragopogon pratensis L. | rhizomes | bread |
Calla palustris L. | rhizomes | bread |
Elytrigia repens (L.) Desv. ex Nevski | rhizomes | bread |
Gagea lutea (L.) Ker-Gawl. | rhizomes | bread |
Daucus carota L. | rhizomes | bread |
Cichorium intybus L. | rhizomes | bread |
Glyceria fluitans (L.) R. Br. | seeds | bread |
Trifolium pratense L. | buds | bread |
Onopordum acanthium L. | spring shoots | bread |
Arctium lappa L. | stem | cooked |
Blitum bonus-henricus (L.) Rchb. | stem | cooked |
Primula veris L. | leaves | stew |
Sinapis arvensis L. | leaves | stew |
Sonchus oleraceus L. | leaves | stew |
Anchusa officinalis L. | leaves | stew |
Ranunculus ficaria L. | leaves | stew |
Cardamine pratensis L. | leaves | stew |
Barbarea verna (Mill.) Asch | leaves | stew |
Malva pusilla Sm. | leaves | stew |
Taraxacum sp. | leaves | stew |
Cirsium palustre (L.) Scop. | leaves | stew |
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Svanberg, I.; Ståhlberg, S. Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden. Gastronomy 2024, 2, 18-37. https://doi.org/10.3390/gastronomy2010002
Svanberg I, Ståhlberg S. Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden. Gastronomy. 2024; 2(1):18-37. https://doi.org/10.3390/gastronomy2010002
Chicago/Turabian StyleSvanberg, Ingvar, and Sabira Ståhlberg. 2024. "Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden" Gastronomy 2, no. 1: 18-37. https://doi.org/10.3390/gastronomy2010002
APA StyleSvanberg, I., & Ståhlberg, S. (2024). Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden. Gastronomy, 2(1), 18-37. https://doi.org/10.3390/gastronomy2010002