Nordic Culinary CultureSummer Course

Major Discipline(s)
Anthropology, Sociology, Sustainability
Location: Copenhagen
Session 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, 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.

Related Discipline(s)

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


Morten Hedegaard Larsen

DIS Summer Faculty

PhD in Food Studies/Sociology (2016 Planning and Development, Aalborg University) and has published papers on food myths, agricultural experiences and social factors to explain obesity, for instance. Originally he holds a MA in Communication Studies from Roskilde University (2010). He wrote master thesis on the development of the Western Food Market. For the last five years Morten has held positions as assistant professor and post.doc at Aalborg University and Copenhagen University. There he acted as lecturer, coordinator and developer at the masters program Integrated Food Studies and taught courses on communication, staging and consumption of food, innovation and entrepreneurship, food concept design and sustainable food systems. In recent years he has also been involved in food innovation and food start-up research projects. Morten was, also, the first communications officer for the largest Danish food hall "TorvehallerneKBH". With DIS since 2021.

Morten Hedegaard Larsen