Fermentation art and science at the Nordic Food Lab

Benedict Reade; Justine de Valicourt; Joshua David Evans

Fermentation art and science at the Nordic Food Lab

Benedict Reade, Justine de Valicourt, Joshua David Evans

Nordic Food Lab

2 Citations (Scopus)

Abstract

The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.

Original language	English
Title of host publication	The Routledge handbook of sustainable food and gastronomy
Editors	Philip Sloan, Willy Legrand, Clare Hindley
Number of pages	14
Publisher	Routledge
Publication date	12 Jun 2015
Pages	228-241
Chapter	21
ISBN (Print)	978-0-415-70255-3
ISBN (Electronic)	978-0-203-79569-9
Publication status	Published - 12 Jun 2015

Keywords

Faculty of Science
Fermentation

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

https://www.routledgehandbooks.com/doi/10.4324/9780203795699.ch21

Cite this

@inbook{1169b78aeffa4986b77558182929526a,

title = "Fermentation art and science at the Nordic Food Lab",

abstract = "The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.",

keywords = "Faculty of Science, Fermentation",

author = "Benedict Reade and {de Valicourt}, Justine and Evans, {Joshua David}",

year = "2015",

month = jun,

day = "12",

language = "English",

isbn = "978-0-415-70255-3",

pages = "228--241",

editor = "{ Sloan}, Philip and Willy Legrand and Clare Hindley",

booktitle = "The Routledge handbook of sustainable food and gastronomy",

publisher = "Routledge",

address = "United Kingdom",

}

TY - CHAP

T1 - Fermentation art and science at the Nordic Food Lab

AU - Reade, Benedict

AU - de Valicourt, Justine

AU - Evans, Joshua David

PY - 2015/6/12

Y1 - 2015/6/12

N2 - The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.

AB - The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.

KW - Faculty of Science

KW - Fermentation

M3 - Book chapter

SN - 978-0-415-70255-3

SP - 228

EP - 241

BT - The Routledge handbook of sustainable food and gastronomy

A2 - Sloan, Philip

A2 - Legrand, Willy

A2 - Hindley, Clare

PB - Routledge

ER -

Fermentation art and science at the Nordic Food Lab

Abstract

Keywords

UN SDGs

Access to Document

Fingerprint

Cite this