Fermentation art and science at the Nordic Food Lab

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Standard

Fermentation art and science at the Nordic Food Lab. / Reade, Benedict; de Valicourt, Justine; Evans, Joshua David.

The Routledge handbook of sustainable food and gastronomy. ed. / Philip Sloan; Willy Legrand; Clare Hindley. Routledge, 2015. p. 228-241.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Harvard

Reade, B, de Valicourt, J & Evans, JD 2015, Fermentation art and science at the Nordic Food Lab. in P Sloan, W Legrand & C Hindley (eds), The Routledge handbook of sustainable food and gastronomy. Routledge, pp. 228-241.

APA

Reade, B., de Valicourt, J., & Evans, J. D. (2015). Fermentation art and science at the Nordic Food Lab. In P. Sloan, W. Legrand, & C. Hindley (Eds.), The Routledge handbook of sustainable food and gastronomy (pp. 228-241). Routledge.

Vancouver

Reade B, de Valicourt J, Evans JD. Fermentation art and science at the Nordic Food Lab. In Sloan P, Legrand W, Hindley C, editors, The Routledge handbook of sustainable food and gastronomy. Routledge. 2015. p. 228-241

Author

Reade, Benedict ; de Valicourt, Justine ; Evans, Joshua David. / Fermentation art and science at the Nordic Food Lab. The Routledge handbook of sustainable food and gastronomy. editor / Philip Sloan ; Willy Legrand ; Clare Hindley. Routledge, 2015. pp. 228-241

Bibtex

@inbook{1169b78aeffa4986b77558182929526a,
title = "Fermentation art and science at the Nordic Food Lab",
abstract = "The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.",
keywords = "Faculty of Science, Fermentation",
author = "Benedict Reade and {de Valicourt}, Justine and Evans, {Joshua David}",
year = "2015",
language = "English",
isbn = "978-0-415-70255-3",
pages = "228--241",
editor = "{ Sloan}, Philip and Willy Legrand and Clare Hindley",
booktitle = "The Routledge handbook of sustainable food and gastronomy",
publisher = "Routledge",
address = "United Kingdom",

}

RIS

TY - CHAP

T1 - Fermentation art and science at the Nordic Food Lab

AU - Reade, Benedict

AU - de Valicourt, Justine

AU - Evans, Joshua David

PY - 2015

Y1 - 2015

N2 - The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.

AB - The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of our region. We are intent on challenging and broadening tastes while generating and adapting practical ideas and methods for those who make food and those who enjoy eating. Food fermentation, as a highly diverse and complex set of phenomena, is ripe for this sort of interdisciplinary, practical study. Our aim is to understand the science and craft behind the exceptional results obtained by the very best food producers and, by analysing and experimenting with this knowledge, to figure out how it can be reapplied to food production in new ways.

KW - Faculty of Science

KW - Fermentation

M3 - Book chapter

SN - 978-0-415-70255-3

SP - 228

EP - 241

BT - The Routledge handbook of sustainable food and gastronomy

A2 - Sloan, Philip

A2 - Legrand, Willy

A2 - Hindley, Clare

PB - Routledge

ER -

ID: 150173609