Food, Taste, and WasteSummer Course

Summer Study Tour
Barcelona
Major Discipline(s)
Environmental Studies, Food Studies, Anthropology
Location
Location: Copenhagen
Available
Session 2
Credit(s)
3

Sustainable development in food is becoming increasingly important in the agri-food sector and the global economy, in political debates, and in many consumers’ minds. In this course, we look into current sustainability trends in food consumerism and production, how these have come about, and their impact in cultural, economic, and even artistic terms. Through conversations with farmers, chefs, artisans, food policy organizations, and food entrepreneurs you learn about what Danes eat and how they respond to current food issues, while also getting acquainted with general anthropological and political perspectives on the topic of food, taste, and waste.

Related Discipline(s)

This summer course would also be of interest to the following discipline(s):
History, Public Policy

Faculty

Camilla Hoff-Jørgensen

DIS Summer Faculty

Camilla Hoff-Jørgensen holds a BA in Nutrition and Health (2006) and a BA and cand.scient in Anthropology (2012). She worked as a cultural consultant in Japan concerning Danish and Scandinavian food culture and developing comparative studies of the Danish (European) and Japanese food culture. Moreover, she has international working experience in Bangkok and Barcelona. Camilla has done various research within the fields of medical anthropology and anthropology of food. As medical anthropologist, she has worked with harm reduction strategies for homeless and other at-risk populations. As an anthropologist with a background in food culture she has been a food study consultant and tought various food culture courses. Camilla is currently working on an experience design study covering restaurant NOMAs reaction to COVID19.