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
