The topic of this chapter is the transition from 'traditional' to 'modern' diet in Iceland taking place from the 19th century into the middle of the 20th century. Special attention is paid to the 'carbohydrate revolution' which entailed a radical shift from animal-based to more grain-based diet. The authors give an overview of the main features of the transition and the changes in food habits it entailed, and seek to identify the main drivers of change.

This article by Guðmundur Jónsson and Örn D. Jónsson is published as a chapter in Til hnífs og skeiðar. Um íslenska matarmenningu, edited by Örn D. Jónsson and Brynhildur Ingvarsdóttir (Reykjavík: Háskólaútgáfan, 2021).