Place-based taste: geography as a starting point for deliciousness

TY - JOUR

T1 - Place-based taste

T2 - geography as a starting point for deliciousness

AU - Evans, Joshua David

AU - Flore, Roberto

AU - Pedersen, Jonas Astrup

AU - Frøst, Michael Bom

PY - 2015

Y1 - 2015

N2 - Nordic Food Lab (NFL) is a non-profit, open-source organisation that investigates food diversity and deliciousness. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of the Nordic region. We are intent on broadening our taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating. This paper describes some of our methods, using geography as a starting point for the exploration of deliciousness, exemplified in our lunch menu served at the Science of Taste symposium in Copenhagen in August 2014.

AB - Nordic Food Lab (NFL) is a non-profit, open-source organisation that investigates food diversity and deliciousness. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of the Nordic region. We are intent on broadening our taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating. This paper describes some of our methods, using geography as a starting point for the exploration of deliciousness, exemplified in our lunch menu served at the Science of Taste symposium in Copenhagen in August 2014.

KW - Faculty of Science

KW - Deliciousness

KW - Geography

KW - food diversity

KW - food system

KW - nordic region

KW - food design

KW - theoretical framework

U2 - 10.1186/2044-7248-4-7

DO - 10.1186/2044-7248-4-7

M3 - Journal article

SN - 2044-7248

VL - 4

JO - Flavour (London)

JF - Flavour (London)

M1 - 7

ER -