{"id":24249,"date":"2024-08-23T10:21:34","date_gmt":"2024-08-23T08:21:34","guid":{"rendered":"https:\/\/detgroennemuseum.dk\/?p=24249"},"modified":"2024-08-23T10:21:34","modified_gmt":"2024-08-23T08:21:34","slug":"experience-history-on-your-plate","status":"publish","type":"post","link":"https:\/\/detgroennemuseum.dk\/en\/oplev-historien-paa-din-tallerken\/","title":{"rendered":"Experience history on your plate \u2013 Meatless Tuesdays during the Occupation"},"content":{"rendered":"

Experience history on your plate: Meatless Tuesdays during the Occupation<\/h3>\n
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There are many ways to make delicious meatless dishes. Here's a meatless starter with lots of flavour and history.<\/p><\/div>\n

Join us on a culinary journey through time when The Green Museum, in collaboration with restaurant Den Gamle Stald, invites you to \u201cMeat-Free Tuesdays\u201d \u2013 a lunch series that brings the historical atmosphere from the occupation period to life.<\/strong><\/p>\n

During World War II, meat became a rarity and creativity in the kitchen was a necessity. Now you can relive this part of our food history with a modern twist through an exquisite two-course lunch.<\/p>\n

Our food historian, Bettina Buhl, has carefully selected four themes that highlight Danish herbs, vegetables, fruits and berries, which have played an important role in Danish cuisine for centuries. The chefs from Den Gamle Stald will create delicious, meat-free two-course menus that celebrate these ingredients \u2013 all served in a historic setting.<\/p>\n

The lunch begins with an inspiring presentation by Bettina, where she delves into the theme, the season and the historical context. Several of the ingredients are grown in the Green Museum's own garden, where we preserve old cultural and useful plants.<\/p>\n

Themes and dates:<\/strong><\/p>\n