Traditional Food Studies

See admission requirements
Food, drink and cultural traditions follow us from the cradle to the grave, form a part of our everyday lives and are also important during festival periods. However, we are in danger of losing these traditions, and many people today understand the importance of preserving them. Local raw materials and nature, and regional and local ties are important as a counterweight to the food industry’s mass-produced, anonymous food
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The study programme provides an introduction to traditional food and cuisine considered in a cultural-historical perspective. Both Norwegian food culture and the diversity of local and regional traditions are emphasised. Through practical exercises, students will gain basic knowledge of food preparation and traditional food customs.

The instruction is mainly given in 10 seminars, once a month (Wednesday-Friday).

 
Career opportunities/Further studies

The programme aims to inspire and mediate knowledge to those who wish to improve their skills within this area. This may concern the processing of local resources, small-scale production, farm tourism or other concerns. Central to the programme is the focus on regional and local food traditions and the diversity that makes up traditional food.

 
 

About the Study Programme

 
 
  • Studiekatalogen
 

Published by Nina Holmberg Lurås - 20/01/2012

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