{"id":26348,"date":"2025-11-14T14:16:00","date_gmt":"2025-11-14T13:16:00","guid":{"rendered":"https:\/\/detgroennemuseum.dk\/?page_id=26348"},"modified":"2025-12-19T09:57:33","modified_gmt":"2025-12-19T08:57:33","slug":"the-food","status":"publish","type":"page","link":"https:\/\/detgroennemuseum.dk\/en\/undervisning\/maden\/","title":{"rendered":"THE FOOD"},"content":{"rendered":"
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The food<\/h1>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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A course on the cultural history of food<\/h3>\n

15,000 years ago, Stone Age man worked hard for every single meal! Today we have supermarkets, refrigerators, ovens and stoves that take a lot of the work out of it. But how did we get from Stone Age man's food over a fire to where we are today. What has influenced the development and what do you think the future looks like? In a teaching course about FOOD at Det Gr\u00f8nne Museum, we work with the cultural history of food in practice.<\/p>\n

The course is based on traditional Danish ingredients, and especially what is available in the season in our 6000 m2 garden.2<\/sup> large agricultural historical garden.<\/p>\n

The course starts with a short welcome and presentation of the museum, as well as a short tour of selected exhibitions. This is followed by an introduction to the agricultural history garden and our historical kitchens, where the students will get their hands on the historical dumpling dough. The students will stir, bake, cook and taste their way through history.<\/p>\n

A course about FOOD takes place primarily in the HOUSE OF FOOD. The students are divided into groups and work in kitchens that span several hundred years of Danish culinary history. We move from the hearth in the 17th century, over the wood-burning stove in the 19th century to the gas stove in the 1950s, the electric hobs in the 60s and 70s and all the way up to the modern induction stove in the present day. We work with recipes, ingredients and kitchen utensils that fit the time period of the kitchen.<\/p>\n

A teaching course about food concludes with a communal buffet and evaluation of the work in the various kitchens.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

TARGET GROUP<\/h4><\/i><\/div>

From the 6th grade of elementary school.<\/p>\n

Similar courses can easily be adapted to high school and higher education. For example, as part of the apprenticeship for future culinary arts teachers.<\/p>\n<\/div><\/div>

SUBJECT<\/h4><\/i><\/div>

Students' all-round development<\/p>\n

Danish<\/p>\n

History<\/p>\n

Food knowledge<\/p>\n<\/div><\/div>

Time consumption and indicative program<\/h4><\/i><\/div>

3-4 hours (if you want time to explore the exhibitions on your own, there is an option for this after the course has ended.)<\/p>\n

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GUIDELINE PROGRAM:<\/strong><\/p>\n

9.45: Arrival at the Green Museum<\/span><\/p>\n

10 \u2013 11: Guided tour<\/span><\/p>\n

11 \u2013 11.30:\u00a0 <\/span>\u00a0 \u00a0 \u00a0 Break and packed lunches<\/span><\/p>\n

11.30 \u2013 13.15: Work in the historic kitchens<\/span><\/p>\n

13.15 \u2013 14:\u00a0 \u00a0 \u00a0 \u00a0Buffet, evaluation of the day and cleanup<\/span><\/p>\n<\/div><\/div>

Number<\/h4><\/i><\/div>

Maximum 25 people<\/p>\n<\/div><\/div>

Price<\/h4><\/i><\/div>

1900 DKK incl. Raw materials (the price includes a museum facilitator throughout the entire process. If more than one facilitator is needed, the price will increase accordingly).<\/p>\n<\/div><\/div>

NOTE<\/h4><\/i><\/div>

Bring packed lunches \u2013 the buffet consists more of tastings than an actual meal.<\/p>\n<\/div><\/div>

Competency goals<\/h4><\/i><\/div>