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College of Design

Sunday, April 19, 2015

Gastronomisk Legestue

Hello everyone!

I am just about to embark on my last travel break of the semester, and my family is here to visit! It's hard to believe that the last time I saw them was three months ago. They unfortunately only get to stay for a week, but it is so nice to see them again. After this week, it'll be crunch time at school. With only about three more weeks until the semester ends, all of my final projects and papers are due soon. I just have to remember that it'll be summer before I know it!

There aren't regular classes scheduled on Wednesdays because we go on field studies with our courses instead. This past Wednesday, I took a trip with my food systems class to København University's Gastronomy Lab. There, we worked with two students studying food science. They prepared recipes for a three course Nordic cuisine meal. Nordic cuisine is reshaping itself and becoming very progressive in the culinary world. The students' focus is on local, fresh food, so the meal was centered around in-season vegetables. We split up into small groups and made all three courses with a bit of help from the Danish students. They gave us plenty of freedom to alter the recipe where we saw fit, which made each group's meal a little bit different. We got to eat the meal, of course, and it was so incredibly delicious! It really showed that fresh food can make all the difference. It was such a cool experience. Here are a few pictures of our licorice ice cream, starter salad, and fish.

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