From the left, project manager Vibeke Knöchel Christensen, project manager Anna-Elisabeth Jensen and museum director Ulla Schaltz. Photo: Museum Lolland-Falster.
For three years, we have put the historical food culture of the South Sea Islands into play, and we have now published the white book SPIS Ma/eD: Food culture, education and communities. It conveys the experiences from the large food culture project that the museum has carried out together with Kost Studio, supported by the Nordea Foundation.
In the book, we present and reflect on the teaching that we have created for the food cultural formation of school children and vocational school students, as well as the importance of chef students and nutrition assistant students meeting local raw material producers.
In the white book, the project partner Kost Studio explains why they threw themselves into the food culture of the South Sea islands. They wanted to know what a local area contains of local flavor and what geographical differences mean for food history and gastronomy.
Museum Lolland-Falster presents its For dinner at- concept, which lets museum visitors taste history, from the Stone Age to 1800th-century peasant food and finer manor dinners. It takes place in the historical framework of the museum and is a form of communication that engages the senses. At the same time, it challenges the conventions of what museums can do, and the project made it possible to develop a business model.
To ensure quality, the Center for Cultural Evaluation at Aarhus University was associated with the project. Their excellent evaluation is presented in the book.
In addition, the book tells about how to organize and market food cultural experiences. It contains historic signature recipes from Lolland-Falster, which are presented in both a traditional and a modernized version.
We have expanded the crowd of authors. They talk about how the project helped to market Lolland-Falster as a tourist destination, and what food culture and region-specific ingredients mean for the branding of the South Sea Islands.
Five external museum professionals talk about the use of food and food culture in communication at their museums.
Thus, the white paper gathers experiences in a broader perspective, which puts the project's results and experiences into relief. We hope that the book inspires others to work with historical food, food culture and food education as a source of communication. The White Paper is thus intended as a woodpecker book and a catalog of inspiration for others.
