Course Syllabus

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Nordic Culinary Culture

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Faroe Islands 3

Semester & Location:

Summer 2021, Session 2 - DIS Copenhagen
Credits:

3 credits
Core Course Study Tours:  Denmark
Major Disciplines:

Anthropology, Sociology, Sustainability
Prerequisite(s):

None
Faculty Members:

Jonatan Leer
Program Director:

Neringa B. Vendelbo, nb@dis.dk 
Time & Place:

F24-202, please see course calendar for exact teaching times

Description of Course

Nordic food has experienced something of a renaissance over the last decade. This movement, crystallised as the ‘New Nordic Cuisine’ (NNC) in 2004, aspires to build a strong and distinct ‘Nordic’ food culture, based on using local and seasonal products, reviving and adapting traditional Nordic cooking techniques, and combining good taste with health and well-being.

But in what political and cultural realm has the NNC movement gained traction? What is the traditional culinary culture in the Nordic region? How is the movement distinct and similar in different national and regional contexts? How can academic fields such as food studies, sociology, cultural studies explain these changes and understand the transition from traditional food culture in the Nordic region? And comprehend these developments in relation to broader cultural, historical and political context? Also, how are global food trends integrated into the Nordic region in culinary transformation?

In this course, students will analyse the culinary developments in the Nordic countries through both theoretical discussions and case studies in Copenhagen and a study tour to Jutland where we will explore the various terroirs and food cultures as well as innovation in food products, experiences and tourism.

By the end of this course, students will have gained a better understanding of Nordic culinary cultures in and out of Denmark, and will be equipped to apply central concepts in food studies through hands-on experiences. The students will also be able to analyse central discussions and dilemmas in food culture in the age of globalization.

Course Themes

  • New Nordic Cuisine
  • Terroir, food and spaces
  • Sustainability
  • Food and identity
  • Fine Dining and everyday cooking
  • Celebrity chefs
  • Gender and food
  • Politics of food
  • Food and globalization

Faculty

Jonatan Leer

Head of a research group in food studies at University College Absalon. Has worked on food culture and published widely on issues like New Nordic Cuisine, food politics and the gendering of food. Co-author of Food and Media (Routledge 2016) and Research Methods in Digital Food Studies (Routledge 2021). He is also visiting lecturer at the University of Gastronomic Sciences, Pollenzo, Italy.

Readings

  • Byrkjeflot, H., Pedersen, J. S., & Svejenova, S. (2013). From label to practice: The process of creating new Nordic cuisine. Journal of Culinary Science & Technology, 11(1), 36-55.
  • Holm, Lotte (2013) “Sociology of Food Consumption”. Handbook of Food Research (pp. 324-337).
  • Holm, L., Ekström, M. P., Hach, S., & Lund, T. B. (2015). Who is Cooking Dinner? Changes in the Gendering of Cooking from 1997 To 2012 in Four Nordic Countries. Food, Culture & Society, 18(4), 589-610.
  • Jensen, T. (2014). Pork, Beer, and Margarine. Danish Food Consumption 1900-2000: National Characteristics and Common Nordic Traits. Food and History, 12(2), 3-37.
  • Joensen, Jóan Pauli 2009: “Pilot Whaling in the Faroe Islands.”
  • Lapiņa, L., & Leer, J. (2016). Carnivorous heterotopias: gender, nostalgia and hipsterness in the Copenhagen meat scene. Norma, 11(2), 89-109.
  • Pico Larsen, H., & Österlund-Pötzch, S. (2013). Foraging For Nordic Wild Food Introducing Nordic Island Terroir. In The return of traditional food., Lund University, Sweden, (pp. 68-78).
  • Leer, J. (2016). The rise and fall of the New Nordic Cuisine. Journal of Aesthetics & Culture, 8(1).
  • Meyer, Claus (2004). “New Nordic Manifesto”
  • Mithril, C., Dragsted, L. O., Meyer, C., Blauert, E., Holt, M. K., & Astrup, A. (2012). Guidelines for the new Nordic diet. Public health nutrition, 15(10), 1941-1947.
  • Naccarato, Peter and Lebesco, Kathleen “Culinary Capital”
  • Neuman, N., Gottzén, L., & Fjellström, C. (2017). Narratives of progress: Cooking and gender equality among Swedish men. Journal of Gender Studies, 26(2), 151-163.
  • Neuman, Nicklas and Leer, Jonatan (2018) “Nordic Cuisine, National Identities”, Anthropology of Food.
  • Parasecoli, Fabio and Mateusz Halawa (2019) “Eating and Drinking in Global Brooklyn” Food, Culture and Society. (Preprint)
  • Scholliers, Peter and Patricia Van Den Eeckhout, “Feeding Growing Cities in the 19th and 20th century” Handbook of Food Research (pp. 69-81).
  • Tellström, Richard, “A Brief History of Nordic Cuisine”, The Nordic Cookbook.

Field Studies

  • Refshaleøen
  • Culinary Walk of Copenhagen

Guest Lecturers

Readings:

  • Byrkjeflot, H., Pedersen, J. S., & Svejenova, S. (2013). From label to practice: The process of creating new Nordic cuisine. Journal of Culinary Science & Technology, 11(1), 36-55.
  • Holm, Lotte (2013) “Sociology of Food Consumption”. Handbook of Food Research (pp. 324-337).
  • Holm, L., Ekström, M. P., Hach, S., & Lund, T. B. (2015). Who is Cooking Dinner? Changes in the Gendering of Cooking from 1997 To 2012 in Four Nordic Countries. Food, Culture & Society, 18(4), 589-610.
  • Jensen, T. (2014). Pork, Beer, and Margarine. Danish Food Consumption 1900-2000: National Characteristics and Common Nordic Traits. Food and History, 12(2), 3-37.
  • Joensen, Jóan Pauli 2009: “Pilot Whaling in the Faroe Islands.”
  • Lapiņa, L., & Leer, J. (2016). Carnivorous heterotopias: gender, nostalgia and hipsterness in the Copenhagen meat scene. Norma, 11(2), 89-109.
  • Pico Larsen, H., & Österlund-Pötzch, S. (2013). Foraging For Nordic Wild Food Introducing Nordic Island Terroir. In The return of traditional food., Lund University, Sweden, (pp. 68-78).
  • Leer, J. (2016). The rise and fall of the New Nordic Cuisine. Journal of Aesthetics & Culture, 8(1).
  • Meyer, Claus (2004). “New Nordic Manifesto”
  • Mithril, C., Dragsted, L. O., Meyer, C., Blauert, E., Holt, M. K., & Astrup, A. (2012). Guidelines for the new Nordic diet. Public health nutrition, 15(10), 1941-1947.
  • Naccarato, Peter and Lebesco, Kathleen “Culinary Capital”
  • Neuman, N., Gottzén, L., & Fjellström, C. (2017). Narratives of progress: Cooking and gender equality among Swedish men. Journal of Gender Studies, 26(2), 151-163.
  • Neuman, Nicklas and Leer, Jonatan (2018) “Nordic Cuisine, National Identities”, Anthropology of Food.
  • Parasecoli, Fabio and Mateusz Halawa (2019) “Eating and Drinking in Global Brooklyn” Food, Culture and Society. (Preprint)
  • Scholliers, Peter and Patricia Van Den Eeckhout, “Feeding Growing Cities in the 19th and 20th century” Handbook of Food Research (pp. 69-81).
  • Tellström, Richard, “A Brief History of Nordic Cuisine”, The Nordic Cookbook.

Approach to Teaching

Food is complex and must be explored in multiple ways. In addition to reading, writing, watching, and discussing, this course will also emphasize learning through tasting, smelling, making, and eating. By integrating discursive and embodied modes of learning, this course aims to map out not only what cuisine is, but what it can do in the world—how it forms and can transform our relationships to where we live and those, human and otherwise, we live with.

Expectations of the Students

I expect you to read all the text to each class and come prepared with questions to me and your fellow students. In discussion please make references to your readings. Also, I expect you to do all the assignments as described in the syllabus for the sessions.

 

Evaluation and Grading

Assignment

Percent
Active Engagement in Class and on Field Studies

20%

 

Active Participation on the Study Tour

15%

Study Tour Journal

25%

Essay Food Space Analysis

40%

Active engagement in class and on field studies 20%

Evaluation criteria (Ongoing):

  • Demonstrate having read carefully for each session
  • Participate actively in class discussions
  • Contribute with original perspectives from previous experience, courses
  • Doing assignments carefully and timely
  • Partaking constructively in field trips

Active participation on the study tour 15 %

Evaluation criteria (June 17th to 21st):

  • Participating in all activity
  • Having prepared questions for visits (each student will be responsible for questions to a specific part of the trip)

Study Tour Journal (25 %)

Evaluation criteria (The Journal Should be handed in the 21st at the latest in the air port Copenhagen)

  • Completing all the assignments in the Study Tour Journal which will be handed out at the beginning of the trip and you should hand them back on the way back.
  • Ability to relate task to the literature from class (notably Tellström, Leer and/or Jensen)

Essay: Food space analysis (40 %)

In your final essay, you are asked to do an analysis of a food space following the same method we use in Day 5-6. This method is inspired by the global Brooklyn project and we use it DAY 6 when exploring Refshaleøen.

You are free to choose any restaurant, café, bar or eatery or other that you find interesting and that you can relate to one or more of the topics we have discussed in class (New Nordic, globalization, hipster food, gender, sustainability...).

You have budget of 100 DKK for your fieldwork which will be refunded July 1st at the student HUB.

As part of your analysis I expect you 1) to read about the place and check out their SoMe profiles 2) Take a walk around the place of the restaurant and its neighborhood 3) have a meal of the restaurant to get an impression of the food and the clientele.

Your essay should touch upon the following element:

1) The concept and brand of the food space (is it a unique place or a change or part of a brand (Mikkeller) or a trend (Vegan, paleo, Mexican…)? How does it resemble and differ from other comparable places? )

2) The food/sensorium of the restaurant and how it fits into the food repertoires of the Copenhagen food scene as you know it.

3) The location of the restaurant (description of neighborhood and how this food space fits in or stands out).

4) The clientele: On the basis of your observations, who is the clientele of this restaurant (age, class, race, ethnicity…) Is it a variety of people or a more homogeneous group? Do people go there for different purposes? Who are unlikely to go/not welcomed?

5) How is the social interaction between staff and guests? And among the guest? How would you describe the atmosphere (formal/casual)?

6) Comparison: Is this a restaurant you would find in the US and where? And what would be different?

7) Discussion: Go in depth with a specific element that you find particularly remarkable about the food space (such as the negotiation of local/global identity, gender, new Nordicness, sustainability, veganism, SoMe…) and try to discuss it in relation to the literature/discussions form class or other texts you find relevant.     

You are free to change the order if it makes sense for your argument. The essay should be between 1500- 2000 words (Deadline: July 2nd - 1200)Please include some images to give an impression of the place.

The evaluation criteria:

  • Ability to select a relevant case and describe your observations and situate it properly in context.
  • Analytical skills that goes beyond the mere descriptive level by connecting analytical points to other analytical points and produce a coherent reflection –particularly in the discussion.
  • Ability to relate your analytical example to class and to the literature from class and/or relevant literature you have found yourself (2-3 texts).
  • Clarity of style and coherence of argumentation.

To be eligible for a passing grade in this class you must complete all of the assigned work.

Academic Regulations  

DIS - Study Abroad in Scandinavia - www.DISabroad.org

Course Summary:

Date Details Due