The first workshop on Nordic food culture a multidisciplinary perspective with ICAF september 2010 Copenhagen

Transcription

1 The first workshop on Nordic food culture a multidisciplinary perspective with ICAF september 2010 Copenhagen Day1: Monday 06 September 2010 ICAF - Nordic research in food culture - State of the art part 1 PLACE: Room at the new Copenhagen University, Faculty of Humanities (more info on page 3) Session 1,2 and 3 are open to the public Presentations include 10-15mn. presentation 10min. discussion Lunch Welcome Presentation of the series of workshops by the three co-applicants Chair: Virginie Amilien Intervention from each NOS-project partner from Nordic and Baltic countries- 5 minutes per person ( 10 participants) Focus on research interests and experiences Towards a Nordic ICAF - International Commission on the Anthropology of Food and Nutrition Invited speaker: Dr. Frederic Duhart, secretary for ICAF Europe- ICAF presentation and center of interests, Dr. Frederic Duhart Common debate on ICAF role in food research and the possibilities generated by the network Session 1: Nordic food culture: a state of the art with focus on changes in food habits and systems of distribution - part 1 Chair: Tenna Jensen Food culture research in Sweden, Dr. Richard Tellström Food culture research in Finland, Dr. Johanna Mäkelä Food culture research in Iceland, Pr. Laufey Steingrímsdóttir Food culture research in Russia, Dr. scholar Olga Gromasheva Conclusion of the first day Chairs: Virginie Amilien, Tenna Jensen, Johanna Mäkelä and Richard Tellström 20.0 Dinner 1

2 Day2: Tuesday 07 September 2010 Nordic research in food culture - State of the art part 2 - Debate on New Nordic Food PLACE: Room at the new Cophenagen University, Faculty of Humanities (more info on page 3) : Session 2: Nordic food culture: a state of the art with focus on changes in food habits and systems of distribution - part 2 Chair: Dr. Richard Tellström Food culture research in Norway, Dr. Virginie Amilien Food culture research in Danmark, Dr. scholar Caroline Nyvang Food culture research in the Grand Duchy of Lithuania, Dr. Alexander Bely Food culture research in Estonia, Dr. Ester Võsu : General discussion about Nordic Food culture Lunch Session 2: A road map to New Nordic Cuisine: From research to public policy Chair: Johanna Mäkelä Common discussion / panel discussion about the New Nordic Cuisine/Food Guests: - Claus Meyer, Danish gastronomic entrepreneur (more info at: - Anders Holst Markussen, food expert and journalist (more info at: ) - Mogens Bisgaard, food journalist All participants/discussants will read the New Nordic Cuisine manifesto that we will build the discussion of session 2 about (link at: Common reading of the manifesto and panel discussion about the New Nordic Cuisine/Food A general and concluding discussion about food and culture in the Nordic and Baltic countries - all seminar participants Conclusion of the two past days: Common discussion- Agreement about the next workshop Chairs: Virginie Amilien, Tenna Jensen, Johanna Mäkelä and Richard Tellström End of the workshop 2

3 Contacts: Tenna Jensen - Mobil: Virginie Amilien Mobil: The Nordic Food Culture workshop will take place at at the new Cophenagen University, Faculty of Humanities Njalsgade , 2300 København S. Day 1 will beat (see 1 on the map) KUA Room Day 2 will be at (see 2 on the map) KUA Room MAP: 2 1 How to get from Hotel Opera to the University Campus KUA Go to Kongens Nytorv metro station take the metro bound for Vestamager to Islands Brygge station. Follow Njalsgade past old KUA ( grey building with red window frames) to building 23 on Monday and building 27 on Tuesday 3

4 Rooms have been reserved at : Hotel Opera Tordenskjoldsgade København K, Denmark MAP How to get from Copenhagen Airport to Hotel Opera Take the Metro from the Airport to Kongens Nytorv station. From Kongens Nytorv station there is a 2 minute walk to the hotel. See link 4

5 For speakers about Nordic food culture: a state of the art with focus on changes in food habits and systems of distribution Your presentation should last min (max. 20 min.) and include at least: - a general introduction about your country within the Nordic context (size, situation, etc.) - a general overview of food habits and food culture in your country - an overview of ongoing and past research on food culture in your country There is room for power point presentation if necessary- Take your USB key with you- Note that we plan to make a common publication from this workshop and that we wish to receive a written manus of you text ( around 5000 words) within a couple of months. More info later, after the workshop. DOCUMENT for day 2: The new Nordic Cuisine manifesto: (from Meyers homepage) Manifesto for the New Nordic Kitchen As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favourable with the standard of the greatest kitchens of the world. The purposes of the New Nordic Kitchen are as follows: 1. To express the purity, freshness, simplicity and ethics that we would like to associate with our region. 2. To reflect the different seasons in the meals. 3. To base cooking on raw materials which characteristics are especially excellent in our climate, landscape and waters. 4. To combine the demand for good taste with modern knowledge about health and wellbeing. 5. To promote the Nordic products and the variety of Nordic producers and to disseminate the knowledge of the cultures behind them. 6. To promote the welfare of the animals and a sound production in the sea and in the cultivated as well as wild landscapes. 7. To develop new possible applications of traditional Nordic food products. 8. To combine the best Nordic cooking procedures and culinary traditions with impulses from outside. 9. To combine local self-sufficiency with regional exchange of high-quality goods. 10. To cooperate with representatives of consumers, other cooking craftsmen, agriculture, fishing industry, food industry, retail and wholesale industry, researchers, teachers, politicians and authorities on this joint project to the benefit and advantage of all in the Nordic countries 5