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The Nyhavn Experience
The Nyhavn Experience A non-representational perspective The deconstruction of the Nyhavn experience through hygge By Maria Sørup-Høj Aalborg University 2017 Tourism Master Thesis Supervisor: Martin Tranberg Jensen Submission date: 31 May 2017 Abstract This thesis sets out to challenge the existing way of doing tourism research by using a non- representational approach in looking into the tourist experience of Nyhavn, Denmark. The Nyhavn experience is deconstructed through the Danish phenomenon hygge, where it is being investigated how the contested space of Nyhavn with its many rationalities creates the frames, which hygge may unfold within. It is demonstrated how hygge is a multiple concept, which is constituted through various elements, including the audience, the actors and their actions, the weather, the sociality, the materiality and the political landscape in Nyhavn. The elements in the study are being discussed separately in order to give a better view on the different aspects. However, it is important to note point out that these aspects cannot be seen as merely individual aspects of establishing hygge, but that they are interrelated and interconnected in the creation of the atmosphere of hygge. The collecting of the data was done via embodied methods inspired by the performative turn in tourism, where the focus is on the embodied and multisensous experience. This is carried out by integrating pictures, video and audio clips, observant participation and impressionist tales in order to try to make the ephemeral phenomenon hygge as concrete as possible. Furthermore, data have been collected via netnography on TripAdvisor and travel blogs respectively. The study is characterized by being transdisciplinary, where theory has been drawn in from various fields, such as tourism, human geography, sociology, anthropology and sociology of the senses. -
Aquaponics NOMA New Innovations for Sustainable Aquaculture in the Nordic Countries
NORDIC INNOVATION PUBLICATION 2015:06 // MAY 2015 Aquaponics NOMA New Innovations for Sustainable Aquaculture in the Nordic Countries Aquaponics NOMA (Nordic Marine) New Innovations for Sustainable Aquaculture in the Nordic Countries Author(s): Siv Lene Gangenes Skar, Bioforsk Norway Helge Liltved, NIVA Norway Paul Rye Kledal, IGFF Denmark Rolf Høgberget, NIVA Norway Rannveig Björnsdottir, Matis Iceland Jan Morten Homme, Feedback Aquaculture ANS Norway Sveinbjörn Oddsson, Matorka Iceland Helge Paulsen, DTU-Aqua Denmark Asbjørn Drengstig, AqVisor AS Norway Nick Savidov, AARD, Canada Randi Seljåsen, Bioforsk Norway May 2015 Nordic Innovation publication 2015:06 Aquaponics NOMA (Nordic Marine) – New Innovations for Sustainable Aquaculture in the Nordic Countries Project 11090 Participants Siv Lene Gangenes Skar, Bioforsk/NIBIO Norway, [email protected] Helge Liltved, NIVA/UiA Norway, [email protected] Asbjørn Drengstig, AqVisor AS Norway, [email protected] Jan M. Homme, Feedback Aquaculture Norway, [email protected] Paul Rye Kledal, IGFF Denmark, [email protected] Helge Paulsen, DTU Aqua Denmark, [email protected] Rannveig Björnsdottir, Matis Iceland, [email protected] Sveinbjörn Oddsson, Matorka Iceland, [email protected] Nick Savidov, AARD Canada, [email protected] Key words: aquaponics, bioeconomy, recirculation, nutrients, mass balance, fish nutrition, trout, plant growth, lettuce, herbs, nitrogen, phosphorus, business design, system design, equipment, Nordic, aquaculture, horticulture, RAS. Abstract The main objective of AQUAPONICS NOMA (Nordic Marine) was to establish innovation networks on co-production of plants and fish (aquaponics), and thereby improve Nordic competitiveness in the marine & food sector. To achieve this, aquaponics production units were established in Iceland, Norway and Denmark, adapted to the local needs and regulations. -
Det Historiske Hjørne V/ Jørgen Villadsen W2C3 Grønnegårds Havn
Det historiske hjørne v/ Jørgen Villadsen W2C3 Grønnegårds Havn. ”Christiansbro er den nye eksklusive del af Christianshavn, der ligger fra Knippelsbro og ned til Christianshavns kanal.” hedder det i Skanskas reklamemateriale for byggeriet Enhjørningen. Det materiale vi modtog ved den første information om byggeriet. Jeg vil i det følgende prøve at give en beskrivelse af området fra Arilds tid og til i dag, hvor det indrammes af Torvegade, Overgaden neden Vandet, Hammershøj Kaj og havnepromenaden langs kontorbygningerne. Oprindelig var området et lavvandet sumpet område mellem Amager og Sjælland, hvor sejlbare render lå over mod fiskerlejet Havn på Sjællands kyst. På nogle små øer byggede Absalon borg i 1167. Der hvor Christiansborg i dag ligger. Det ældste billedmateriale fra omkring 1580 og samtidige skriftlige kilder viser at forsyninger med fødevarer til København fra Amager foregik ved en primitiv færgefart mellem Revsholm på Amager og Københavns havn ved nuværende Højbro Plads. (Skovserkonens stade.) Københavns havn var på denne tid kun vandet mellem Slotsholmen og København. Nuværende Frederiksholms kanal og Gl. Strand. Der var dog et yderligere sejlløb i forlængelse af Gl. Strand, Bremerholm dyb. Det er fyldt op i dag og findes kun i gadenavnene, Dybensgade, Bremerholm og Holmens bro. I 1556 forærer Christian den III Københavns borgere Grønnegårds havn . Et område der svarer til grundene hvorpå Enhjørningen, Løven og Elefanten er placeret. Dengang var området først og fremmest vand omgivet af lidt sumpet land mod øst. Havnen blev brugt som vinterhavn for Københavns handelsskibe, der her kunne ligge i læ for vejr og vind, når de var lagt op for vinteren. -
The Launch of the Harbour Circle, 29 May Program
PROGRAM FOR THE LAUNCH OF THE HARBOUR CIRCLE, 29 MAY 1 11:00-17:00 7 10:00 TO 17:30 COPENHAGEN BICYCLES LAUNCH OF THE HARBOUR CIRCLE – THE DANISH EXPERIENCE The official inauguration of the Harbour Circle will take place at the northern Begin your cycling experience at the Copenhagen Bicycles store, end of Havnegade from 11:00-11:30. Copenhagen Major of Technical and Environ- which offers bikes for hire. Knowledgeable guides look forward mental Affairs Morten Kabell and Director of the Danish Cyclist Federation Klaus to showing you around on bike rides along the Harbour Circle Bondam will hold speeches. Bring your bike or rent one locally and join them starting at 11:00. The store also offers support services such as when they inaugurate the Harbour Circle with a bicycle parade starting from Havnegade and continuing over the bridges of Knippelsbro, Cirkelbroen and compressed air for your bike tires and a cloth to wipe your bike Bryggebroen before returning to Havnegade via Kalvebod Brygge and Christians clean. Do like the Danes – and hop on a bike! Brygge, a route totalling 7km. Havnegade will be a celebration zone with on-stage NYHAVN 44, 1058 COPENHAGEN music and deejay entertainment in addition to bicycle concerts, bicycle stalls and www.copenhagenbicycles.dk bicycle coffee and food vendors. The event is hosted by Master Fatman on his cargo bike. Come and join the party! HAVNEGADE, 1058 KØBENHAVN K 2 11:30-16:30 BIKE PARADE 8 11:00-17:00. OPEN HOUSE AT ALONG THE HARBOUR CIRCLE FÆSTNINGENS MATERIALGÅRD/BLOX After the initial bike parade there will be regular departures of Learn more about the BLOX project – the new home of the Danish Architecture cycling teams all day from Havnegade along the new route. -
Københavnske Gader Og Sogne I 1787 RIGSARKIVET SIDE 2
HJÆLPEMIDDEL Københavnske gader og sogne i 1787 RIGSARKIVET SIDE 2 Københavnske gader og sogne Der står ikke i folketællingerne, hvilket kirkesogn de enkelte familier hørte til. Det kan derfor være vanskeligt at vide, i hvilke kirkebøger man skal lede efer en familie, som man har fundet i folketællingen. Rigsarkivet har lavet dette hjælpemiddel, som sikrer, at I som brugere får lettere ved at finde fra folketællingen 1787 over i kirkebøgerne. Numrene i parentes er sognets nummer. RIGSARKIVET SIDE 3 Gader og sogne i København 1787 A-E Gade Sogn Aabenraa .............................................................................. Trinitatis (12) Adelgade ............................................................................... Trinitatis (12) Adelgade (i Nyboder) ........................................................... Holmens (21) Admiralgade ........................................................................ Sankt Nikolai (86) Amagerstræde ..................................................................... Vor Frelser (47) Amagertorv .......................................................................... Sankt Nikolai (86) Antikvitetsstræde ................................................................ Vor Frue (13) Antonistræde ....................................................................... Sankt Nikolai (86) Badstuestræde ..................................................................... Helligånds (6) Bag Børsen ........................................................................... Sankt Nikolai -
Eating the North: an Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine Author(S): L
Title: Eating the North: An Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine Author(s): L. Sasha Gora Source: Graduate Journal of Food Studies, Vol. 4, No. 2 (Nov. 2017) Published by: Graduate Association for Food Studies ©Copyright 2017 by the Graduate Association for Food Studies. The GAFS is a graduate student association that helps students doing food-related work publish and gain professionalization. For more information about the GAFS, please see our website at https://gradfoodstudies.org/. L. SASHA GORA Eating the North: An Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine abstract | A portmanteau of the Danish words nordisk (Nordic) and mad (food), Noma opened in Copenhagen, Denmark in 2003. Seven years later, it was crowned first in Restaurant Magazine’s Best Restaurant in the World competition. That same year, 2010, the restaurant published its first English cookbook NOMA: Time and Place in Nordic Cuisine, authored by chef René Redzepi. In this article I analyze this cookbook, focusing on how the visuals, texts, and recipes signify time and place for diverse publics. I begin with a literature review—discussing cookbooks as tools of communication and marketing—and consider the role the visual plays in this process. How does the cookbook represent Nordic food and the region from which it comes? How does the composition of the book as a whole shape not only what is considered Nordic food, but also the Nordic region? I then closely read NOMA: Time and Place in Nordic Cuisine, demonstrating how the cookbook does not represent a time and place, but instead constructs one. -
[Pdf] Noma: Time and Place in Nordic Cuisine René Redzepi
[Pdf] Noma: Time And Place In Nordic Cuisine René Redzepi - free pdf download Download Noma: Time And Place In Nordic Cuisine PDF, Noma: Time And Place In Nordic Cuisine Download PDF, Read Noma: Time And Place In Nordic Cuisine Full Collection René Redzepi, Read Online Noma: Time And Place In Nordic Cuisine Ebook Popular, PDF Noma: Time And Place In Nordic Cuisine Full Collection, free online Noma: Time And Place In Nordic Cuisine, online free Noma: Time And Place In Nordic Cuisine, online pdf Noma: Time And Place In Nordic Cuisine, pdf download Noma: Time And Place In Nordic Cuisine, by René Redzepi Noma: Time And Place In Nordic Cuisine, book pdf Noma: Time And Place In Nordic Cuisine, René Redzepi epub Noma: Time And Place In Nordic Cuisine, Read Noma: Time And Place In Nordic Cuisine Book Free, Noma: Time And Place In Nordic Cuisine Ebooks, Free Download Noma: Time And Place In Nordic Cuisine Best Book, Noma: Time And Place In Nordic Cuisine Read Download, Noma: Time And Place In Nordic Cuisine Ebook Download, Noma: Time And Place In Nordic Cuisine Book Download, PDF Download Noma: Time And Place In Nordic Cuisine Free Collection, Free Download Noma: Time And Place In Nordic Cuisine Books [E-BOOK] Noma: Time And Place In Nordic Cuisine Full eBook, CLICK HERE TO DOWNLOAD If you survived boys arthur milk or even writes this book for contemporary quiz as a companion book. The story is told from her perspective and i expected knowing what happened next and the second couple of around some day. -
New Nordic Cuisine Thesis Paolo T
Paolo Tamborini Master Thesis Master of Social Science in Management of Creative Business Processes (CBP) Copenhagen Business School August 2013 The Transposition of Culinary Models New Nordic Cuisine in Italy Academic advisor: Jesper Strandgaard Pedersen Department of Organization Page count: 62 st. pages Characters count (incl. spaces): 98.748 Abstract In the last years New Nordic Cuisine has gained international recognition, while it remained confined within the boundaries of Nordic countries. This project deals with the transposition of New Nordic Cuisine in Italy, maintaining an entrepreneurial approach in the view of a potential opening of the first New Nordic Cuisine restaurant in Italy. Starting from a framing of the culinary and gastronomic industry within the sector of the Creative industries, literature from the fields of National cultures, organizational translation and legitimization and identity is reviewed, in order to give this study a solid theoretical foundation. Through the elaboration of cross-cultural studies from the perspective of Denmark and Italy, insights into the two national cultures are gained, useful for drawing practical managerial considerations. This study has a qualitative nature. The sources of empirical data are interviews and a survey. In one case also a field visit was performed. The interviews were performed with a semi-structured approach following the guidelines of the qualitative interview. The survey does not follow a quantitative approach. Through the interviews and analysis of cases, emerged the importance of maintaining a clear Nordic identity for New Nordic Cuisine in Italy. At the same time the Italian public thinks that an integration with Italian elements is needed in order to transpose successfully the Nordic cuisine. -
From Label to Practice: the Process of Creating New Nordic Cuisine
Journal of Culinary Science & Technology,11:36–55,2013 Copyright © Taylor & Francis Group, LLC ISSN: 1542-8052 print/1542-8044 online DOI: 10.1080/15428052.2013.754296 From Label to Practice: The Process of Creating New Nordic Cuisine HALDOR BYRKJEFLOT,1 JESPER STRANDGAARD PEDERSEN,2 and SILVIYA SVEJENOVA2 1University of Oslo, Oslo, Norway 2Copenhagen Business School, Copenhagen, Denmark This article examines the process of creation of new Nordic cui- sine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its prac- tices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly. KEYWORDS New Nordic Cuisine, culinary innovation, diffusion, identity movement Received 28 March 2012; accepted 11 June 2012. We would like to thank our informants Eivind Hålien, Peter Kreiner, Claus Meyer, Ólafur Örn Ólafsson, Harald Osa, Einar Risvik, Finn Børre Stokholm, Mette Vinther Talberg, Fannar Vernharðsson, and Andreas Viestad for sharing their insights about New Nordic Cuisine. -
The Rise and Fall of the New Nordic Cuisine
Journal of Aesthetics & Culture ISSN: (Print) 2000-4214 (Online) Journal homepage: http://www.tandfonline.com/loi/zjac20 The rise and fall of the New Nordic Cuisine Jonatan Leer To cite this article: Jonatan Leer (2016) The rise and fall of the New Nordic Cuisine, Journal of Aesthetics & Culture, 8:1, 33494, DOI: 10.3402/jac.v8.33494 To link to this article: http://dx.doi.org/10.3402/jac.v8.33494 © 2016 J. Leer Published online: 08 Nov 2016. Submit your article to this journal Article views: 320 View related articles View Crossmark data Citing articles: 2 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=zjac20 Download by: [Statsbiblioteket Tidsskriftafdeling] Date: 02 August 2017, At: 03:29 Journal of AESTHETICS & CULTURE Vol. 8, 2016 The rise and fall of the New Nordic Cuisine Jonatan Leer* Danish School of Education, Department of Arts, University of A˚ rhus, Aarhus, Denmark Abstract Jonatan Leer PhD, is a food culture This article provides a history of the New Nordic Cuisine* researcher. Currently he is a postdoc- the ideology, the politics, the criticism, and the counter- toral fellow in the research project reactions to it. The article has a particular focus on the Taste for Life (www.smagforlivet.dk) Copenhagen restaurant scene which has been recognized as with a particular focus on New Nordic the epicenter of the movement, and it argues that after a Cuisine, Danish cookbooks for chil- decade of dominance of the strict Nordic locavorism, the dren and taste education. -
Meddelelse Nr. 2005-1
Den 7. februar 2005 Til: DVSs Medlemmer MEDDELELSE NR. 2005-1 1. Ordinær generalforsamling 2005 Hermed indkaldes – som tidligere anført i Meddelelse Nr. 2004-6, udsendt primo november 2004 - til selskabets ordinære generalforsamling Tirsdag den 24 februar 2005 kl 14.30 i Vejdirektoratet, Niels Juels Gade 13, København K med følgende dagsorden i henhold til vedtægterne 1. Valg af dirigent Bestyrelsen foreslår valg af vicedirektør Per Clausen. 2. Beretning om selskabets virksomhed i det forløbne år og godkendelse af beretning ./. Bestyrelsens beretning for 2004 vedlægges. 3. Aflæggelse og godkendelse af regnskab for det forløbne år ./. Revideret regnskab vedlægges. 4. Aktivitetsforslag med tilhørende budget for indeværende år, herunder fastsættelse af kontingentsatser ./. Forslag til medlemsarrangementer for 2005 vedlægges. ./. Forslag til budget 2005 vedlægges. Kontingentsatser for 2005 blev vedtaget på den ordi- nære generalforsamling i 2004. 5. Valg af medlemmer til selskabets bestyrelse Der er ingen bestyrelsesmedlemmer på valg, og der skal ikke udpeges medlemmer af de udpegningsberettigede organisationer. 6. Valg af formand Bestyrelsen foreslår genvalg af den nuværende formand, kontorchef Bo Tarp, som er villig hertil. 2 7. Valg af revisor Bestyrelsen foreslår genvalg af civilingeniør Søren Larsen, som er villig hertil. 8. Forslag fra medlemmer Der er ikke indkommet nogen forslag. 9. Eventuelt 2. Gammelholms udvikling - siden områdets lukning som orlovsværft og flådestation i 1859 Umiddelbart efter den ordinære generalforsamling, d.v.s. tirsdag den 22. februar kl. 16.00 i Vejdirektoratet i København, vil tidl. direktør i sbs, Jens Michael Nielsen holde et foredrag med ovenstående titel. Denne tegning viser Gammelholm omkring 1840. Der var god plads i byens midte, efter orlogsværftet var flyttet til Nyholm nord for Christianshavn. -
Trekantshandelen I København – En Usynlig Historie? Vejleder: Keld Buciek
Trekantshandelen i København – en usynlig historie? Vejleder: Keld Buciek Projektet er udarbejdet af: Anders Boyer Nielsen, Camilla Nørholm Edens og Sophie Lund-Hansen. Bachelormodul i Geografi, efteråret 2011 1 Indhold RESUMÉ & ABSTRACT ...................................................................................................................... 6 Resumé ........................................................................................................................................ 6 Abstract ........................................................................................................................................ 6 INDLEDNING ..................................................................................................................................... 8 PROBLEMFORMULERING ............................................................................................................... 11 VIDENSKABSTEORI & METODE ...................................................................................................... 12 Videnskabsteori ......................................................................................................................... 12 Metodiske valg ........................................................................................................................... 14 Another Copenhagen ............................................................................................................. 15 Jakob Parby ...........................................................................................................................