ABSTRACT
The article presents recipes in Danish magazines from 1920 to 1960 and briefly comments on contemporary popular food blogs. In 1920 the recipes were written for professionals or experienced cooks. The menus varied in relation to the economy in the household – the wealthier ate well and varied, the poorer simpler and not so varied. In the 1950s the recipes and the cooking were easy, quick and practical. Important became the meal in a social setting. Today, recipes for gourmands as well as detailed recipes for everyday meals exist in diverse blogs.
