In the first half of the 20th century, many home economics schools, intended as secondary education for girls, were instituted around Iceland. Within these schools, during a time of nationalistic fervor, many Icelandic culinary traditions were formalised and written down by the pupils. They were published in large recipe compendia a few years later. Later emphasis on food hygiene and the use of fresh ingredients was a novelty in a country where culinary traditions had been based on preserving food for long term use.