Welcome 2018 – thanks for everything in 2017
Text: Louise Beck Brønnum and Michael Bom Frøst Editor: Julia Sick.Photos: Roberto Flore, Julia Sick, Rikke Højer, Louise Beck Brønnum, Vild Mad A new year is approaching. Throughout December the Lab has been smelling of pine (α-pinene), cinnamon (cinnamaldehyde), cloves (eugenol), oranges (octyl acetate) and gløgg – the Danish mulled wine. It is a time to enjoy meals together with family and friends and to remember all the pleasant memories from the past year, and to make a brief inventory of the activities in the lab. Therefore, we would like to share some of our best memories from 2017 with you. This year Nordic Food Lab published the book “On eating insects”, about our work with insects and how we explored the deliciousness of insects around the world. We are truly honoured by the positive feedback it has received. We contributed to numerous festivals, symposiums and food events in Denmark … Read more