1 juli 2014

Danish Home Cooking at Oxfood Symposium

The annual, weekend-long conference on food, its culture and its history, Oxford Symposium on Food & Cookery, has this year invited Trine to cook the Saturday supper.

The supper will be a The Nordic Summer Banquet using produce from New Covent Garden Market, but also Danish products from producers as organic flour from Skærtoft Mølle, cheeses from Knuthenlund and chocolate Friis Holm. The menu is still a secret but Trine will certainly serve Kransekage.

The Oxford Symposium on Food & Cookery is the oldest and most important gathering on this topic, it brings together up to 220 international scholars, journalists, chefs, scientists, sociologists, anthropologists and even committed amateurs among others, for a serious discussion about the theme at hand. This years theme of the symposium is Food and Markets, the past years it has been Material Culture (2013), Wrapped & Stuffed (2012), Celebrations (2011) and Curred, Fermented and Smoked foods (2010).

Sunday Trine is also doing a talk based on her paper New Nordic History and Future.

See the full programme of the symposium here.

Trine Hahnemann