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WhyWhy LearnLearn? Danish?Danish? Unlock the secrets of happiness! Learn Danish, talk with Danes and find out how you can tap into “the happiest people on earth.” Get past the hype on hygge! Learn how to create hygge (pronounced “hoo-ga”) or “cozy contentment” in your life by learning Danish language and culture. Savor the Danish Table! Danish cuisine is globally hip today due to its long focus on healthy local ingredients, with nutritional benefits that rival the Mediterranean diet. Meet – and become! – a Danish-speaking cook in a Nordic kitchen to fully appreciate Denmark’s blend of fish, root vegetables, grainy bread, nuts and wild game. Experience education for all! Denmark launched the worldwide Folk School movement in the 1830s, led by philosopher N.F.S. Grundtvig. Enroll in a Danish folk school and learn design, outdoor living and other creative and hyggelig passions. Discover Great Danes from past and present! From philosophers, architects and athletes to award-winning chefs and authors of children’s literature, little Denmark continues to create leaders that inspire the world. Learn Danish, talk with the Danes and find out how you can be this happy, too. Explore Danish heritage! The 2000 census shows almost 1.5 million people in the U.S. with Danish ancestry. If you have a Dane on your family tree, learn more about the language and cultural traditions you are part of today. Learn how Danes bridge from “playing well” to working globally! LEGO (Leg godt or “play well”), the world’s largest toy company by revenue, has thrived since 1932 in Billund, Denmark, teaches millions to build things, use creative expression and create order from chaos (a bag of loose bricks). Many have traced some of Denmark’s leadership in architecture, art and other creative areas to Lego! Bridge from Denmark to the world! Danish is spoken as a second language and/ or taught in schools not just throughout Scandinavia (Danish is mutually intelligible with Norwegian and Swedish) but also in Greenland, Iceland and the Faroe Islands. A program of #LivetheLanguage CONTACT US: (800) 222–4750 | [email protected] | www.ConcordiaLanguageVillages.org.

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Copenhagen, Denmark
Jennifer E. Wilson [email protected] www.cruisewithjenny.com 855-583-5240 | 321-837-3429 COPENHAGEN, DENMARK OVERVIEW Introduction Copenhagen, Denmark, is a city with historical charm and a contemporary style that feels effortless. It is an old merchants' town overlooking the entrance to the Baltic Sea with so many architectural treasures that it's known as the "City of Beautiful Spires." This socially progressive and tolerant metropolis manages to run efficiently yet feel relaxed. And given the Danes' highly tuned environmental awareness, Copenhagen can be enjoyed on foot or on a bicycle. Sights—Amalienborg Palace and its lovely square; Tivoli Gardens; the Little Mermaid statue; panoramic views from Rundetaarn (Round Tower); Nyhavn and its nautical atmosphere; Christiansborg Palace and the medieval ruins in the cellars. Museums—The sculptures and impressionist works at Ny Carlsberg Glyptotek; the Louisiana Museum of Modern Art and its outdoor sculpture park; paintings from the Danish Golden Age at the Hirschsprung Collection; Viking and ancient Danish artifacts at the Nationalmuseet; neoclassical sculpture at Thorvaldsens Museum. Memorable Meals—Traditional herring at Krogs Fiskerestaurant; top-notch fine dining at Geranium; Nordic-Italian fusion at Relae; traditional Danish open-face sandwiches at Schonnemanns; the best of the city's street food, all in one place, at Reffen Copenhagen Street Food. Late Night—The delightful after-dark atmosphere at Tivoli Gardens; indie rock at Loppen in Christiana; a concert at Vega. Walks—Taking in the small island of Christianshavn; walking through Dyrehaven to see herds of deer; walking from Nyhavn to Amalienborg Palace; strolling along Stroget, where the stores show off the best in Danish design.
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New Nordic Cuisine Best Restaurant in the World Bocuse D'or
English // A culinary revolution highlighting local foods and combating uniform- ity has been enhancing the Taste of Denmark over the past decade. The perspec- tives of this trend are useful to everyone – in private households and catering kitchens alike. Nordic chefs use delicious tastes and environmental sustainability to combat unwholesome foods and obesity. www.denmarkspecial.dk At the same time, Danish designers continue to produce and develop furniture, tables and utensils which make any meal a holistic experience. Learn more about New Nordic Cuisine and be inspired by the ingredients, produce, restaurants and quality design for your dining experience. FOOD & DESIGN is a visual appetiser for what’s cooking in Denmark right now. Français // Une révolution culinaire axée sur les ingrédients locaux et opposée à une uniformisation a, ces 10 dernières années, remis au goût du jour les saveurs du Danemark. Cette évolution ouvre des perspectives à la disposition de tous – qu’il s’agisse de la cuisine privée ou de la cuisine à plus grande échelle. Les chefs nordiques mettent en avant les saveurs et l’environnement contre la mauvaise santé et le surpoids. Parallèlement, les designers danois ont maintenu et développé des meubles, tables et ustensiles qui font du repas une expérience d’ensemble agréable. Découvrez la nouvelle cuisine nordique et puisez l’inspiration pour vos repas dans les matières premières, les restaurants et le bon design. FOOD & DESIGN est une mise en bouche visuelle de ce qui se passe actuellement côté cuisine au Danemark. Food & Design is co-financed by: Ministry of Foreign Affairs of Denmark, The Trade Council What’s cooking in Denmark? New Nordic Cuisine Bocuse d’Or Playing among the stars Issue #9 2011 denmark Printed in Denmark EUR 10.00 // USD 13.00 Best restaurant special NZD 17.50 // AUD 13.50 ISBN No.
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Book Reviews
The Bridge Volume 39 Number 2 Article 11 2016 Book Reviews Follow this and additional works at: https://scholarsarchive.byu.edu/thebridge Part of the European History Commons, European Languages and Societies Commons, and the Regional Sociology Commons Recommended Citation (2016) "Book Reviews," The Bridge: Vol. 39 : No. 2 , Article 11. Available at: https://scholarsarchive.byu.edu/thebridge/vol39/iss2/11 This Book Review is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in The Bridge by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Book Reviews Joy Ibsen. Here and Hereaft er: The Eternity Connection. CreateSpace Independent Publishing Platform, 2015. 253 pp. Reviewed by Dan Mikel Here and Hereaft er: The Eternity Connection is Joy Ibsen’s third book. A Grundtvigian Dane, she has been the editor of Church and Life, the publication of the Danish Interest Conference, for over ten years and is the author of Songs of Denmark (2005) and Unafraid (2009). In 2006 Joy Ibsen received the Danish Heritage Preservation Award from Grand View College (now Grand View University) in Des Moines, Iowa. Each of Joy Ibsen’s books has a diﬀ erent guiding theme. While examining Songs of Denmark the reader can once again sing from A World of Song with familiar selections such as the lively “The Danish Hiking Song” and the reﬂ ective “Evening Star.” The reader can live the Grundtvigian life in song. In Unafraid the reader encounters straightforward sermons from Joy’s father, Reverend Harold Ibsen, accompanied by Joy’s insights into their application to our lives today.
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Planning Your Tour EXIT 54
About the Danish Windmill--The Danish Windmill was originally built in Nørre Snede, Denmark in Hygge (hoo-ga) is a Danish word that is difficult to 1848. It was brought to America in pieces where translate. It’s feeling cozy, comfortable and it was lovingly rebuilt in the Danish Village of Elk appreciating simple pleasures. For example, being Horn by community volunteers in 1976 in honor with family and friends, sharing conversation and of their Danish ancestors. experiences, enjoying new flavors, good food and We welcome visitors, children and families into drink, creating memories. this historic working mill where they learn about wind energy and green technology, agriculture When you bring a group to visit our village, we will and of course, our Danish cultural heritage and sense of place. The Mill is a 501(c)(3) non-profit introduce you to hygge by sharing our Danish cultural corporation and donations are tax deductible to heritage and traditions with you. It will be a the extent allowed by law. memorable experience for your group and you can visit...without a passport! Planning your Tour IOWA Choose from our suggested itineraries or let us help you create your own. We offer step-on guides and there is plenty of onsite parking. School and tour buses are welcome. Tivoli Inn & Suites is across the street from the Danish Windmill and additional lodging options are available within 20 minutes. Sample Tours Danish Flavor Danish Windmill Tour 9:30 am Bedstemor’s House Tour 10:30 am Museum of Danish America Tour 11:30 am <OMAHA EXIT 54 DES MOINES > Local Restaurant Lunch 12:30 pm Browse Elk Horn’s Unique Gift Shops Shopping 1:30 pm Danish Village Group Tours Danish Countryside Vines & Wines Tour 3:00 pm Coordinated by the Danish Windmill P.O.
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Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
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Countries of the Baltic Region in the Global Culinary Space Rakhmanov, Azat B
www.ssoar.info Countries of the Baltic Region in the Global Culinary Space Rakhmanov, Azat B. Veröffentlichungsversion / Published Version Zeitschriftenartikel / journal article Empfohlene Zitierung / Suggested Citation: Rakhmanov, A. B. (2017). Countries of the Baltic Region in the Global Culinary Space. Baltic Region, 9(2), 88-103. https://doi.org/10.5922/2079-8555-2017-2-7 Nutzungsbedingungen: Terms of use: Dieser Text wird unter einer CC BY-NC Lizenz (Namensnennung- This document is made available under a CC BY-NC Licence Nicht-kommerziell) zur Verfügung gestellt. Nähere Auskünfte zu (Attribution-NonCommercial). For more Information see: den CC-Lizenzen finden Sie hier: https://creativecommons.org/licenses/by-nc/4.0 https://creativecommons.org/licenses/by-nc/4.0/deed.de Diese Version ist zitierbar unter / This version is citable under: https://nbn-resolving.org/urn:nbn:de:0168-ssoar-53549-0 Social Geography Globalisation is creating a global culi- COUNTRIES nary space where culinary traditions of dif- OF THE BALTIC REGION ferent countries interact and compete. The author sets out to explore characteristic IN THE GLOBAL features of the culinary space of nine Baltic States as part of the global culinary space. CULINARY SPACE The author uses empirical data on the num- ber of restaurants serving different national cuisines in the main cities of the region. The 1 Baltic culinary space incorporates the A. B. Rakhmanov world’s leading cuisines (Italian, Japanese, Chinese, etc.) as well as the local cuisines of the BSR countries. The world’s leading cuisines prove to be more influential in the region than the local ones.
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Hot Dogs from the Far North
TOKEN CHARGE € 3,50 THE RAPS CUSTOMER MAGAZINE AUTUMN 2017 HOT DOGS FROM THE FAR NORTH The Scandinavian hot dog – traditional or reinvented – is more popular than ever CREATIVE CUISINE TREND RAPS INSIDE CULINARY A NEW TRAVELLING NORTH WIND MEAT CULTURE TO TASTE Scandinavian cuisine is wildly Butcher’s Manifesto brings Visiting the Copenhagen popular and a source of together butchers from all Cooking & Food Festival much inspiration around the world EDITORIAL “ALWAYS AT THE ORIGIN OF TRENDS.” CUSTOMER PORTRAIT Scandinavians are trendsetters – and not only in the lifestyle sector. We too were at this year’s Copenhagen Cooking & Food Festival, JUST ME AT, A lot of culinary inspiration comes from the North as well. Modern hot on the trail of innovation and new trends and taking a closer Scandinavian cuisine has its finger very much on the pulse, despite look at Nordic cuisine. You can read some of what our RAPS expert seeming quite understated at times. reported on page 10. But it is not just Scandinavian innovation which SEASONING & LOVE is providing ample inspiration in German kitchens and deli counters, That is why we took a closer look at Scandinavian trends, and this it is their culinary classics as well – see pages 4 to 7. You too can edition of INSIDE is all about the North. Take for instance Trüffel take advantage of this diversity of ideas to create your own offerings jagd – the Truffle Hunt, a pioneering event run by the Adalbert Raps with a Nordic touch. Foundation, which took on an international flavour in August when TOKEN CHARGE € 3,50 it was held in Copenhagen.
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Master Thesis the Multiple Insect
Master Thesis The Multiple Insect “An explorative case study of edible insects” Tanya Østergaard Larsen / 20131243 Kenny Henrik Knudsen / 20167833 Integrated Food Studies Aalborg University, Copenhagen 4th Semester, MSc. Integrated Food Studies 2018 Aalborg University, Copenhagen Extended Master Thesis June 2018 Project Title The Multiple Insect - An explorative case study of edible insects Authors Tanya Østergaard Larsen - 20131243 Kenny Henrik Knudsen - 20167833 Supervisor Stine Rosenlund Hansen Report Formalities Style of referencing: Harvard 45 ECTS 115 Standard pages 10 Appendices Acknowledgments Gratitude is of cause in order, and gratitude shall be given. First and foremost we would like to applause the great work and guidance our supervisor, Stine Rosenlund Hansen, has bestowed upon us. Without her, this project would not have seen the light of day. A rock, a mentor and first and foremost a great supervisor. Secondly, we would like to thank our dear informants for tagging along on this great journey. We know some of the edible insects was a tough cookie to swallow, but a bouquet of flowers and bubbles are coming your way. Thirdly, we would like to thank our fellow students, for sparring, comfort and letting us drink your coffee. Without it, one of us would not have been awake for the remainder of this project. Fourthly, we would like to thank our family and spouses for putting up with the great debate of edible insects, and for kindly rejecting to taste any of our products. Fifthly, we would like to thank our edible insect products, without them we would probably have found some others. Sixthly, and lastly we would like to thank each other, for putting up with our difficult mood swings.
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Smørrebrød Open Faced Sandwich Fisker, Anna Marie; Jørgensen, René Langdahl
Aalborg Universitet Smørrebrød Open Faced Sandwich Fisker, Anna Marie; Jørgensen, René Langdahl Publication date: 2012 Document Version Accepted author manuscript, peer reviewed version Link to publication from Aalborg University Citation for published version (APA): Fisker, A. M., & Jørgensen, R. L. (2012). Smørrebrød: Open Faced Sandwich. Department of Civil Engineering, Aalborg University. DCE Lecture notes No. 28 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. ? Users may download and print one copy of any publication from the public portal for the purpose of private study or research. ? You may not further distribute the material or use it for any profit-making activity or commercial gain ? You may freely distribute the URL identifying the publication in the public portal ? Take down policy If you believe that this document breaches copyright please contact us at [email protected] providing details, and we will remove access to the work immediately and investigate your claim. Downloaded from vbn.aau.dk on: October 11, 2021 SMØRREBRØD Smørrebrød Open Faced Sandwich Idea Anna Marie Fisker, Arkitekt maa. PhD, Head of Division Author Anna Marie Fisker, Arkitekt maa. PhD, Head of Division René Langdahl Jørgensen, Cand. Mag, Food Writer Layout Elias Melvin Christiansen, Stud. Polyt. Arkitektur & Design Photographer Patrick Ronge Vinther, Stud. Polyt. Arkitektur & Design www.foodplusdesign.dk www.unisg.it www.slowfoodaalborg.dk Juni 2012 Aalborg Universitet Institut for byggeri & Anlæg ISSN nr.
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Denmark Through Gastronomy Itinerary
To change the color of the coloured box, right-click here and select Format Background, change the color as shown in the picture on the right. Denmark Through Gastronomy © Skodsborg Spa Hotel To change the color of the coloured box, right-click here and select Format Background, change the color as shown in the picture on the right. Land of Gastronomic Wonder In Denmark, we look for a touch of magic in the ordinary, and we know travel is more than ticking sights off a list. It’s about finding the wonder in the things you see and the places you go. One of the wonders we at VisitDenmark are particularly proud of is our gastronomy. With this itinerary we invite you to experience Denmark through your tastebuds. Denmark is home of the New Nordic cuisine, and we have a little something for everyone, whether you like salty or sweet food, salt licorice, lobsters or herring, and of course, we have plenty of drinks to offer too! Bon appétit! s. 2 © Kam & Co. - © Simeon Baker To change the color of the coloured box, right-click here and select Format Background, change the color as shown in the picture on the right. Denmark and its regions Geography Travel distances Aalborg • The smallest of the Scandinavian • Copenhagen to Odense: Bornholm countries Under 2 hours by car • The southernmost of the • Odense to Aarhus: Under 2 Scandinavian countries hours by car • Only has a physical border with • Aarhus to Aalborg: Under 2 Germany hours by car • Denmark’s regions are: North, Mid, Jutland West and South Jutland, Funen, Aarhus Zealand, and North Zealand
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Anthropology of Food
7/31/2018 Nordic Cuisine but National Identities Anthropology of food 13 | 2018 : Tourism and Gastronomy Nordic Cuisine but National Identities “New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden Cuisine scandinave mais identités nationales : la Nouvelle Cuisine Scandinave et les projets gastronationalistes du Danemark et de la Suède N N J L Abstracts English Français This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden – two countries with big national projects targeting the promotion of culinary excellence, following the initiation of “New Nordic Cuisine” (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish texts referred to a shared Nordic culinary identity, whereas this was only the case in five out of 51 (approx. 10%) of the Swedish texts. Moreover, the qualitative analysis also revealed that “Nordic” cuisine was almost interchangeably connected to Danish cuisine, while in Sweden NNC was more peripheral and culinary excellence was construed as specifically Swedish. We thus criticise the generally accepted idea that NNC is a post-national food movement, seeing it instead as a means to achieve different gastronationalist ends for these two Nordic countries. Cet article est une comparaison transnationale de la manière dont la gastronomie est utilisée sur des sites Web touristiques avec de l’information sur le Danemark et la Suède; deux nations avec des projets ambitieux de se promouvoir en termes d’excellence culinaire suite à l’initiative de la “Nouvelle Cuisine Nordique” (NNC) en 2004.
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Mining Cross-Cultural Relations from Wikipedia - a Study of 31 European Food Cultures
Mining cross-cultural relations from Wikipedia - A study of 31 European food cultures Paul Laufer Claudia Wagner Graz University of Technology GESIS & U. of Koblenz Graz, Austria Cologne, Germany [email protected] [email protected] Fabian Flöck Markus Strohmaier GESIS GESIS & U. of Koblenz Cologne, Germany Cologne, Germany fabian.fl[email protected] [email protected] ABSTRACT the editor community of the Romanian-language Wikipedia For many people, Wikipedia represents one of the primary could either have a deviant mental picture of the French sources of knowledge about foreign cultures. Yet, differ- cuisine { or it might estimate the priorities of Romanian- ent Wikipedia language editions offer different descriptions speaking readers to rather be on meat-based French deli- of cultural practices. Unveiling diverging representations of catessen than on wine and baking goods. Further, the gen- cultures provides an important insight, since they may foster eral interest of the Romanian-speaking readers in the French the formation of cross-cultural stereotypes, misunderstand- cuisine (for example measured by the number of views of the ings and potentially even conflict. In this work, we explore article about French cuisine in the Romanian language edi- to what extent the descriptions of cultural practices in var- tion) might serve to potentially displease any Francophile, ious European language editions of Wikipedia differ on the since the Romanian speaking community might show no- example of culinary practices and propose an approach to tably less interest in the French kitchen than in the Russian mine cultural relations between different language commu- or Hungarian one. This hypothetical scenario serves as an nities trough their description of and interest in their own example for numerous similar real-world cases (which can- and other communities' food culture.
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