Fermentation art and science at the Nordic Food Lab
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Fermentation art and science at the Nordic Food Lab. / Reade, Benedict; de Valicourt, Justine; Evans, Joshua David.
The Routledge handbook of sustainable food and gastronomy. ed. / Philip Sloan; Willy Legrand; Clare Hindley. Routledge, 2015. p. 228-241.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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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
Y1 - 2015
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 -
ID: 150173609