Astri Riddervold

Astri Riddervold (8 August 1925 − 17 March 2019) was a Norwegian chemist and ethnologist, educator, cook and writer. She is particularly known for her dissemination of food culture and food traditions. Her speciality was ancient food preservation. Riddervold was born in Haugesund, and was educated in both chemistry and ethnology. She was awarded Ingrid Espelid Hovigs matkulturpris in 1995.[1][2][3]

Astri Riddervold
Born(1925-08-08)8 August 1925
Haugesund, Norway
Died17 March 2019(2019-03-17) (aged 93)
Oslo
NationalityNorwegian
EducationChemist and ethnologist
OccupationEducator and writer

Selected publications
  • Riddervold, Astri (1978). Konserveringsmetoder for kjøtt, fisk, ville bær og urter i førindustrielt norsk bondehold: en analyse fra Skjerstad i Salten, Nordland. (Thesis).
  • Riddervold, Astri (1990). Lutefisk, Rakefisk and Herring in Norwegian Tradition.
  • Riddervold, Astri (1993). Konservering av mat.
  • Riddervold, Astri (1996). Innenfor fellesskapet.
  • Riddervold, Astri (1997). Drikkeskikker.
  • Riddervold; Berg; et al. (2004). Spekemat.
  • Riddervold; Heuch (2011). Rakefisk.
  • Nordjore; Riddervold (2016). Kvinnerolla og matkulturen.

References
  1. Bolstad, Erik (ed.). "Astri Riddervold". Store norske leksikon (in Norwegian). Oslo: Norsk nettleksikon. Retrieved 10 April 2019.
  2. "Matkulturens heiderskvinne". kulturarv.no (in Norwegian). Retrieved 10 April 2019.
  3. "Det Norske Måltids hederspris 2015 til Astri Riddervold". detnorskemaltid.no (in Norwegian). Retrieved 10 April 2019.


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