133:, including their agricultural importance, working conditions, and how those impacted women's lives. She was the first chair appointed to organize the work of the Statens Museumsnævn (Danish Museum Board), when it was founded in 1977, and served until 1981. One of her tasks was to support decentralization efforts to allow local museums greater autonomy. Internationally, she served as a delegate to the Danish
270:) was published in 2013. In 2014, she and her body of work were honored with the Academic Food Communication Award by the networking group Mad+Medier, an organization with members from throughout the food and drink industry, including cookbook authors, food bloggers and stylists, journalists, food photographers, manufacturing companies, and trade members in various aspects of the food industry.
70:. Her research has focused on her country's cooking and food production throughout history. In addition to publishing about the history of food, she has managed several museums and served as the chair of the Danish Museum Board (Statens Museumsnævn). She is a member of the Danish Gastronomic Academy (Danske Gastronomiske Akademi) and co-editor of the academy's gastronomic lexicon.
105:(Danish Churches). Boyhus married Finn Ragn-Hansen, a history professor at the Maribo Gymnasium, in 1958. In 1963, she earned a master's degree (mag.art) in history, becoming one of the first generation of women university graduates to curate museums and lecture on preservation of the history of local life. She was a pioneering
246:), she moved away from farming and production and began publishing works on the history of Danish gastronomic development. Analyzing why certain foods are eaten, according to Boyhus, brings an understanding of changes in knowledge on nutrition, health issues, food politicies, and economic concerns, which shape cultural values.
249:
Boyhus has analyzed Danish food customs from the seventeenth century. Trying out old recipes, she had to convert weights and measures to modern standards, as for example, eggs in the past were smaller than they are today. Her works examine not only cooking, but society and its relationship with food.
82:, Denmark, to Sørine (née Skøtt) and Tage Mikkelsen Boyhus. Her father worked as a civil servant for the county council. By the time she was entering her teens, Boyhus knew she wanted to study history and her parents encouraged her choice. In 1954, she matriculated in modern languages from
159:
and edited it until 1997. Simultaneously, she served as a member of the Danish organization Rådet for Europæisk
Politik (Council for European Politics) from 1993 to 1997. Since 1997, Boyhus has worked as a freelance writer. Beginning in 1998, she served as co-editor of Denmark's
137:
commission between 1976 and 1989 and as part of the UNESCO intergovernmental committee to return cultural artifacts to their original country from 1979 to 1988. She became a member of the
694:
222:
Boyhus began publishing scholarly works evaluating food and its cultural history around 1970. Some of her early works evaluated agricultural production on the islands of
168:
for the
Gastronomic Academy. She has been honored for her scholarly work by numerous awards, including the Golden Garter, bestowed by the scientific journal
800:
795:
810:
805:
621:
463:
412:
203:
for public information on culture in 1988; the
Landbrugets Kulturpris (Agricultural Culture Prize) in 1994; and the Nonfiction Prize of the
659:
780:
718:
684:
815:
125:. In curating exhibits, she focused on women and the daily life of local people. Some of those exhibits examined life during the
642:
820:
744:
143:
204:
390:
182:
98:
138:
790:
785:
94:
193:
83:
187:
775:
88:
126:
209:
770:
258:, was reserved for wealthy people who could afford someone to prepare it and that the national dish,
170:
423:
118:
79:
37:
689:
117:
While still a student, in 1963 Boyhus was hired to manage and serve as a museum inspector at the
667:
606:
Offal: Rejected and
Reclaimed Food Proceedings of the Oxford Symposium on Food and Cookery 2016
617:
459:
431:
408:
377:
352:
331:
310:
289:
601:
710:
613:
106:
764:
632:
609:
255:
67:
734:
198:
259:
251:
443:
314:
293:
130:
641:(in Danish). Copenhagen, Denmark: Biographical Encyclopedia of Danish Women.
435:
356:
335:
743:(in Danish). Copenhagen, Denmark: KVINFO's Ekspertdatabasen. 23 April 2015.
404:
381:
373:
165:
717:(in Danish). Copenhagen, Denmark: Det Danske Gastronomiske Akademi. 2016.
152:
227:
223:
739:
637:
155:. After three years, she began serving as the editor of the magazine
134:
122:
687:[She Has Made It Possible To Eat Her Way through History].
175:
230:
and the importance of sugar beets to the economy. With works like
101:
from 1955 to 1961, serving on the editorial staff of the journal
543:
541:
446:
426:[Cookery and Cookery Books, Five Examples 1581–1793].
571:
151:
In 1989, Boyhus left the museum and began teaching at the
602:"Leverpostej—More than Just a Danish Way of Eating Offal"
288:] (in Danish). Maribo: Lollands-Postens Bogtrykkeri.
262:(Danish meat balls), originated in Italy. Her major work
685:"Hun har gjort det muligt at spise sig gennem historien"
351:] (in Danish). Nykøbing: Sukkerfabriken Nykøbing.
528:
526:
524:
522:
520:
518:
505:
503:
501:
499:
497:
495:
493:
491:
489:
487:
458:] (in Danish) (1 ed.). Højbjerg: Wormianum.
330:] (in Danish) (2nd ed.). Århus: Wormianum.
53:
45:
30:
23:
430:(in Danish) (2). Odense: Landbohistorisk Selskab.
662:[Winners of the Food+Media Prizes 2014].
456:Historical Cookbook: Cookery in Denmark 1616–1910
424:"Kogekunst og kogebøger, fem eksempler 1581-1793"
666:(in Danish). Copenhagen, Denmark. Archived from
547:
452:Historisk kogebog: kogekunst i Danmark 1616–1910
119:Lolland-Falsters Stiftsmuseum og Frilandsmuseet
8:
20:
610:2016 Oxford Symposium on Food and Cookery
286:Sugar Beets, 100 Years in Lolland-Falster
309:] (in Danish). Højbjerg: Wormianum.
97:. During her studies, she worked at the
532:
509:
483:
403:(in Danish) (1 ed.). Copenhagen:
129:in World War II and the production of
78:Else-Marie Boyhus was born in 1935 in
747:from the original on 27 November 2017
658:Jeng, Marie Sainabou (27 June 2014).
559:
282:Sukkerroer, 100 år på Lolland-Falster
181:in 1976; the artist's award from the
7:
721:from the original on 24 October 2019
583:
683:Washuus, Dorte (19 December 2015).
660:"Vindere af mad+medier-prisen 2014"
631:Høgsbro, Kirsten-Elizabeth (2003).
693:(in Danish). Copenhagen, Denmark.
93:and began studying history at the
14:
801:21st-century Danish women writers
796:20th-century Danish women writers
645:from the original on 5 March 2021
572:Danske Gastronomiske Akademi 2016
345:Sukkerfabriken Nykøbing 1884–1984
697:from the original on 7 July 2018
349:Nykøbing Sugar Factory 1884–1984
250:Among her discoveries were that
372:] (in Danish). Copenhagen:
811:21st-century Danish historians
806:20th-century Danish historians
1:
633:"Else-Marie Boyhus (1935 - )"
604:. In McWilliams, Mark (ed.).
366:Grønsager — en køkkenhistorie
183:Ole Haslund Artist Foundation
370:Vegetables — A Kitchen Story
254:, prior to the invention of
450:Boyhus, Else-Marie (2013).
422:Boyhus, Else-Marie (2002).
389:Boyhus, Else-Marie (1998).
364:Boyhus, Else-Marie (1996).
343:Boyhus, Else-Marie (1984).
322:Boyhus, Else-Marie (1977).
307:The Food of the Open Hearth
301:Boyhus, Else-Marie (1976).
280:Boyhus, Else-Marie (1973).
205:Danish Writers' Association
34:1935 (age 88–89)
837:
781:People from Region Zealand
139:Danish Gastronomic Academy
99:National Museum of Denmark
392:Grisen: en køkkenhistorie
236:Food from the Open Hearth
153:Krogerup Folk High School
84:Nykøbing Cathedral School
397:The Pig: A Kitchen Story
244:Dishes Rich in Tradition
95:University of Copenhagen
74:Early life and education
66:(born 1935) is a Danish
816:Danish women historians
715:gastronomisk-akademi.dk
194:Egholt Foundation Prize
821:Danish women curators
548:Ekspertdatabasen 2015
442:Boyhus, Else-Marie. "
324:Traditionsrige retter
303:Det åbne ildsteds mad
240:Traditionsrige retter
232:Det åbne ildsteds mad
127:Occupation of Denmark
16:Danish food historian
600:Bauer, Nina (2017).
735:"Else-Marie Boyhus"
711:"Else-Marie Boyhus"
268:Historical Cookbook
162:Gastronomic Lexicon
690:Kristeligt Dagblad
670:on 20 October 2014
616:. pp. 84–93.
328:Traditional Dishes
623:978-1-909248-55-7
465:978-87-89531-42-7
414:978-87-00-35258-2
264:Historisk Kogebog
64:Else-Marie Boyhus
61:
60:
54:Years active
25:Else-Marie Boyhus
828:
756:
754:
752:
730:
728:
726:
706:
704:
702:
679:
677:
675:
654:
652:
650:
627:
587:
581:
575:
569:
563:
557:
551:
545:
536:
530:
513:
507:
469:
439:
418:
402:
385:
360:
339:
318:
297:
213:
202:
191:
179:
147:
92:
80:Nykøbing Falster
38:Nykøbing Falster
21:
836:
835:
831:
830:
829:
827:
826:
825:
791:Food historians
786:Danish curators
761:
760:
759:
750:
748:
733:
724:
722:
709:
700:
698:
682:
673:
671:
657:
648:
646:
630:
624:
599:
595:
590:
582:
578:
570:
566:
558:
554:
546:
539:
531:
516:
508:
485:
481:
476:
466:
449:
421:
415:
400:
388:
363:
342:
321:
300:
279:
276:
220:
207:
196:
185:
173:
141:
115:
103:Danmarks Kirker
86:
76:
41:
35:
26:
17:
12:
11:
5:
834:
832:
824:
823:
818:
813:
808:
803:
798:
793:
788:
783:
778:
773:
763:
762:
758:
757:
731:
707:
680:
655:
628:
622:
614:Prospect Books
596:
594:
591:
589:
588:
576:
564:
552:
537:
514:
482:
480:
477:
475:
472:
471:
470:
464:
447:
440:
419:
413:
386:
361:
340:
319:
298:
275:
274:Selected works
272:
219:
216:
157:Højskolebladet
114:
111:
107:food historian
75:
72:
68:food historian
59:
58:
55:
51:
50:
49:Food historian
47:
43:
42:
36:
32:
28:
27:
24:
15:
13:
10:
9:
6:
4:
3:
2:
833:
822:
819:
817:
814:
812:
809:
807:
804:
802:
799:
797:
794:
792:
789:
787:
784:
782:
779:
777:
776:Living people
774:
772:
769:
768:
766:
746:
742:
741:
736:
732:
720:
716:
712:
708:
696:
692:
691:
686:
681:
669:
665:
661:
656:
644:
640:
639:
634:
629:
625:
619:
615:
611:
607:
603:
598:
597:
592:
585:
580:
577:
573:
568:
565:
562:, p. 84.
561:
556:
553:
549:
544:
542:
538:
534:
529:
527:
525:
523:
521:
519:
515:
511:
506:
504:
502:
500:
498:
496:
494:
492:
490:
488:
484:
478:
473:
467:
461:
457:
453:
448:
445:
441:
437:
433:
429:
425:
420:
416:
410:
406:
398:
394:
393:
387:
383:
379:
375:
371:
367:
362:
358:
354:
350:
346:
341:
337:
333:
329:
325:
320:
316:
312:
308:
304:
299:
295:
291:
287:
283:
278:
277:
273:
271:
269:
265:
261:
257:
253:
247:
245:
241:
237:
233:
229:
225:
217:
215:
211:
206:
200:
195:
192:in 1979; the
189:
184:
180:
177:
172:
167:
164:published by
163:
158:
154:
149:
145:
140:
136:
132:
128:
124:
120:
112:
110:
108:
104:
100:
96:
90:
85:
81:
73:
71:
69:
65:
56:
52:
48:
44:
39:
33:
29:
22:
19:
749:. Retrieved
738:
723:. Retrieved
714:
699:. Retrieved
688:
672:. Retrieved
668:the original
663:
647:. Retrieved
636:
605:
593:Bibliography
579:
567:
555:
533:Washuus 2015
510:Høgsbro 2003
455:
451:
427:
396:
391:
369:
365:
348:
344:
327:
323:
306:
302:
285:
281:
267:
263:
248:
243:
239:
235:
231:
221:
169:
161:
156:
150:
116:
109:in Denmark.
102:
77:
63:
62:
57:1963-present
18:
771:1935 births
751:8 September
725:8 September
701:7 September
674:8 September
649:7 September
260:frikadeller
252:ground meat
208: [
197: [
186: [
174: [
142: [
131:sugar beets
87: [
765:Categories
664:mad+medier
612:. London:
560:Bauer 2017
474:References
315:8785160466
294:1289773085
148:in 1987.
46:Occupation
584:Jeng 2014
479:Citations
436:0900-7334
428:Bol og By
405:Gyldendal
374:Gyldendal
357:463725301
336:256556516
214:in 1996.
166:Gyldendal
40:, Denmark
745:Archived
719:Archived
695:Archived
643:Archived
382:60950933
256:grinders
218:Research
444:Rugbrød
228:Falster
224:Lolland
740:KVINFO
638:KVINFO
620:
462:
434:
411:
399:]
380:
355:
334:
313:
292:
238:) and
135:UNESCO
123:Maribo
113:Career
454:[
401:(PDF)
395:[
368:[
347:[
326:[
305:[
284:[
212:]
201:]
190:]
178:]
171:Skalk
146:]
91:]
753:2022
727:2022
703:2022
676:2022
651:2022
618:ISBN
460:ISBN
432:ISSN
409:ISBN
378:OCLC
353:OCLC
332:OCLC
311:OCLC
290:OCLC
226:and
31:Born
121:in
767::
737:.
713:.
635:.
608:.
540:^
517:^
486:^
407:.
376:.
210:da
199:da
188:da
176:da
144:da
89:da
755:.
729:.
705:.
678:.
653:.
626:.
586:.
574:.
550:.
535:.
512:.
468:.
438:.
417:.
384:.
359:.
338:.
317:.
296:.
266:(
242:(
234:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.