The Forbidden Meal

Bettina Buhl from the Green Museum.

Join us on an exciting journey through historical fasting rules when food historian Bettina Buhl from The Green Museum and parish priest Tina Skov Løbner invite you to "The Forbidden Meal" in Pindstrup Church - a unique fusion of faith, tradition and gastronomy.

How has Lent left its mark on our food culture throughout history? What was allowed and forbidden to eat before the Reformation changed the church's regulations in 1536? And how do both faith and tradition play a role when we sit down to eat during the church's Lent? These are some of the questions that the Green Museum's food historian, Bettina Buhl, will shed light on when she participates in the special church service and meal experience "The Forbidden Meal" in Pindstrup Church on March 2nd from 11 am to 1 pm.

The event is a collaboration between Pindstrup Church, The Green Museum and restaurant Den Gamle Stald. Through Bettina Buhl's extensive knowledge of Danish food history and the church's traditional fasting rules, we explore the part of cultural history where gastronomy and religion meet. Along the way, parish priest Tina Skov Løbner will reflect on the biblical perspective of fasting, while head chef Kim Thygesen from Den Gamle Stald is responsible for preparing both the "forbidden" and the "permitted" meal, so you can literally taste the history.

In addition to satisfying both body and mind, all profits from the event go to the work of DanChurchAid. It costs 150 DKK to participate, and there are a limited number of places. Registration is via the church office – and it is on a first-come, first-served basis.

You can already look forward to following the meal concept further on Maundy Thursday, April 17th at 11 a.m., when the focus shifts to “the pious meal.” Here we zoom in on Jesus’ last meal with the disciples, the Jewish Passover meal, and how this tradition has left its mark on our church and cultural eating habits.

Come and experience how our food historian, Bettina Buhl, in collaboration with a priest and a chef, brings the eating habits of the past to life – and perhaps even challenges today's perception of what is "allowed" and "forbidden" in the kitchen. It will be a unique opportunity to delve into an exciting chapter in Denmark's food and cultural history.