Food in Context: History, Culture & Practice

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Food in Context: History, Culture & Practice: A week of fermenting, cooking, and wild foraging –  is a course that explores food through the lenses of history, culture, agriculture, and health. Combining discussion, hands-on practice, and collaborative cooking, participants examine topics such as Nordic food traditions, fermentation, seasonal eating, and wild plants. Working in small groups, participants develop dishes inspired by daily themes, culminating in a final shared meal and presentation. By the end of the course, participants gain practical skills and a deeper understanding of the cultural and environmental contexts that shape the way we eat.