The project contributes to fulfilling: Promote everyday integration
Sub programme: Oresund
Lead Partner: Meat Trade College in Roskilde
Partners: Frans Suell & Jörgen Kocks Gymnasium
Project Period: 1 Sept 2010 – 1 March 2013[The project is completed]
Total Budget: 522 918 EUR
Udbetalt støtte fra ERUF: 261 459 EUR
Sausages, apples or heerings. The project 'Discover Oresund Through Regional Culinary Heritage' wanted to create activities and events around food in the more rural districts of the Oresund Region, and thus attact more visitors and tourists to these parts of the region.
Food chamber for kings and queens
Throughout history, Zealand and Skåne has been the food chamber for kings and queens due to the vast variety of products produced in the region. Even today the region produces food products of a very high quality.
Historical and regional food was the focus of the project Discover Oresund Through Regional Culinary Heritage. The project wanted to to create activities and events around food in the more rural districts of the Oresund Region, and thus attact more visitors and tourists to these parts of the region.
Our culinary heritage is worth a visit
The project made an analysis of places to visit and foods to taste around the region. The project also invited local food manufacturers to take part in workshops, network meetings, and conferences about Nordic Taste. The project even held a workshop on historical food in Malmö, and a workshop on making a "viking sausage" in Zealand.
The project published a number of brochures on culinary events and places to visit in the Oresund Region. The brochures were made in cooperation with local producers and museums.
A training programme was set up where students and teachers were trained on both sides of Oresund in order to learn more on local produce. The teachers could also take part in the European Network on Culinary Heritage, which could further inspire them in their daily work.
More projects in the future?
Through the project, many teachers, local manufacturers, students and museums have learned more about the culinary heritage in whole region and seen ways to market it to a larger audience. A the same time, a stronger network between the partners have been built. They both want to continue their cooperation in the future.
