{"id":119,"date":"2012-05-02T20:56:55","date_gmt":"2012-05-02T20:56:55","guid":{"rendered":"http:\/\/nordicfoodlab.org\/expanding-the-crew\/"},"modified":"2021-08-17T00:40:34","modified_gmt":"2021-08-17T00:40:34","slug":"expanding-the-crew","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2012\/05\/expanding-the-crew\/","title":{"rendered":"Expanding the crew"},"content":{"rendered":"\n

by Michael Bom Frost.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Mark Emil Hermansen is our new man on boat. Here he is caught fishing for amphipod crustaceans (seaweed fleas) on a misty day in a corner of the Copenhagen harbour
With his entrepreneurial spirit and a background in the social sciences and humanities, he will join our effort to link present and past food discourses, to explore and shape the food of the future. <\/p>\n\n\n\n

Mark is a strong agitator for developing new ways for sustainable consumption with a firm foundation in the philosophy of the New Nordic Cuisine movement. He joins the team with a focus on the dissemination of Nordic Food Lab\u2019s work to the industry and public alike. <\/p>\n\n\n\n

Mark was trained in anthropology at Oxford and has a previous degree in communication and curation from Central Saint Martins College in London. Apart from collaborating on Nordic Food Labs research, he will be responsible for planning and coordinating a range of future ventures for the lab.<\/p>\n\n\n\n

We already enjoy the company a lot!
<\/p>\n","protected":false},"excerpt":{"rendered":"

by Michael Bom Frost. Mark Emil Hermansen is our new man on boat. Here he is caught fishing for amphipod crustaceans (seaweed fleas) on a misty day in a corner of the Copenhagen harbourWith his entrepreneurial spirit and a background in the social sciences and humanities, he will join our effort to link present and past food discourses, to explore and shape the food of the future. Mark is a strong agitator for developing new ways for sustainable consumption with a firm foundation in the philosophy of the New Nordic Cuisine movement. He joins the team with a focus on the dissemination of Nordic Food Lab\u2019s work to the industry and public alike. Mark was trained in anthropology at Oxford and has a previous degree in communication and curation from Central Saint Martins College in London. Apart from collaborating on Nordic Food Labs research, he will be responsible for planning … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":1523,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002.jpg",258,410,false],"thumbnail":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002-150x150.jpg",150,150,true],"medium":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002-189x300.jpg",189,300,true],"medium_large":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002.jpg",258,410,false],"large":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002.jpg",258,410,false],"1536x1536":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002.jpg",258,410,false],"2048x2048":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2012\/05\/Nordic_Lab_FINAL_2020_Page_086_Image_0002.jpg",258,410,false]},"post_excerpt_stackable":"

by Michael Bom Frost. Mark Emil Hermansen is our new man on boat. Here he is caught fishing for amphipod crustaceans (seaweed fleas) on a misty day in a corner of the Copenhagen harbourWith his entrepreneurial spirit and a background in the social sciences and humanities, he will join our effort to link present and past food discourses, to explore and shape the food of the future. Mark is a strong agitator for developing new ways for sustainable consumption with a firm foundation in the philosophy of the New Nordic Cuisine movement. He joins the team with a focus on…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/119"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=119"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/119\/revisions"}],"predecessor-version":[{"id":2436,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/119\/revisions\/2436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media\/1523"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}