Nordic Culinary CultureSummer Course

Major Discipline(s)
Anthropology, Sociology, Sustainability
Location
Location: Copenhagen
Available
Session 2
Credit(s)
3

Since the 2000s, the Nordic region has been celebrated internationally for using local and seasonal products, reviving and adapting traditional cooking techniques, and combining good taste with health and well-being. In this course, you analyze Nordic food cultures through case studies in greater Copenhagen as well as on Study Tour, where we explore traditional and innovative food practices with a particular focus on sustainability. By the end of this course, you will have gained a better understanding of central themes in contemporary food studies (sustainability, food media, globalization, hipster food, etc.) and a particular understanding of the Nordic context, including how the region has undergone a culinary revolution over the last decades.

This course includes a course-integrated Study Tour within Denmark! Read more about Study Tours.

Related Discipline(s)

This summer course would also be of interest to the following discipline(s):
Environmental Studies, Food Studies

Faculty

Jonatan Leer

DIS Summer Faculty

Postdoc at Århus University. Has worked on food culture for over a decade and widely published on issues like New Nordic Cuisine, food politics and the gendering of food. Co-author of Food and Media (Routledge 2016) and external lecturer at the University of Gastronomic Sciences, Pollenzo, Italy.