Who we are:
Daniel Serra: Culinary Archaeologist and cookbook author specializing in food from the Scandinavian Viking Age to the renaissance, but with experience and interests ranging from the Stone Age to the late 17th century. An experimental archaeologist at heart he is very keen on trying out ancient tastes and cooking methods in a reconstructed setting. Kari Marie Helland: Iron Age Museum W
orker with a long standing passion for historical food, cooking, everyday life, food production and conservation practices. She has heaps of experience cooking for large, hungry crowds while keeping the food authentic. Lectures, workshops, cooking courses and food demonstrations for museums, at historical events and faires are just some of the the combined food experiences we share. Now we are joining forces; Combining Daniel's academic research and wast knowledge of cookbooks, recipes and food culture with Kari's interest in how the food was produced and treated before it actually got to the table and how ingredients and dishes can be traced back through time. Planning to do all kinds of food related stuff, including lectures and courses and so on, but also testing new ideas, trying out techniques and equipment, experimenting, fiddling and toying with food in general. Hoping the outcome will prove as exiting, interesting, educational and FUN not just for us but for you as well. What we do:
Web based lectures, talks and workshops about culinary practices, tastes and ideas in the past. Our main aim is to explore food and drink, meals and cooking in Iron Age and Medieval Scandinavia, but with occasional forays into other times and areas.
