Origin Food: a market for identity – course starts March 16 2015

Monday March 16 2015 we will again start with the course RSO-21806 Origin Food: a market for identity.

Montbeliarde cheese made by the Meester Affineurs nearby Wageningen

Montbeliarde cheese made by the Meester Affineurs nearby Wageningen

The main aim of the course is to provide for a broad and scientific understanding of the growing importance of food products with an indication of origin within the globalising agro-food system. The course is obligatory in the specialisation Gastronomy of the Master Food Technology. No specific prerequisite knowledge is asked. The course is open to students from other Masters. Different educational backgrounds is stimulating for an interdisciplinary study of Origin Food Products in groups.

Food products with a geographical indication are becoming more important worldwide, both in economic and cultural terms. In the course a distinction is made between Origing Food Products with a protected Geographical Indication (PDO, PGI or TSG) based on EU-regulations such as Parma ham, Boerenleidse kaas, Café de Colombia and not officially acknowledged Origin Food Products locally sourced by e.g. restaurants, shops or online box schemes.

The course deals with a range of questions on OFPs organised in five themes: 1) Linking people, place and product: the construction of distinctiveness; 2) Regulation and legislation; 3) Marketing and branding; 4) Sustainability impact; 5) Consumers’ appreciation, regional gastronomy and food tourism.

The course consists of a combination of lectures, group assignments to study some Origin Food Products more in detail and a gastronomic excursion, often seen the higlight of the course.

For more information you can contact Dirk Roep (dirk.roep@wur.nl).

Origin Food: a market for identity – course starts March 17, 2014

reblochon 2Monday March 17 we will again start the course Origin Food: a market for identity (RSO-21806). The course part of the specialization Gastronomy of the Master Food Technology, but the course is optional for all students with an interest in food with a Geographical Indication and like to study and discuss the relation between food quality, place or origin and particular practices.

See the post of last year for a course description or contact Dirk Roep (dirk.roep@wur.nl) for more information.

Gastronomic field trip Rhederoord 2011 – new video clip

Like last year (see the respective blog on the field trip and the rather amateuristic video clip I made of it) students attending the course Origin Food: a market for identity made a field trip to the Rhederoord estate to learn more about the passion for local food and actually taste excellent local cuisine. Jidi Xu, one of our enthousiast students made a ‘cool’, dynamic video clip of the field trip that will especially be appealling to young people, although I liked it very much too!

Local food at the Rhederoord estate – gastronomic highlight II

Earlier MSc-student Renee Ciulla added a post on our gastronomic field trip to the Rhederoord Estate. I made a video clip of the display of local food and explanation by patron cuisinier Gerhard van den Broek of the Rhederoord Estate. As I shot the clip with a regular photo-camera, by way of experiment. The quality is not excellent, also because of the yellow atmospheric light, but still the food look very tasty and the explanation whets your appetite. Rhederoord was indeed a gastronomic highlight for the students and myself!

You can watch more video clips on Rhederoord at http://www.youtube.com/user/rhederoordnl

Local food at the Rhederoord estate – gastronomic highlight

By Renee Ciulla  – Msc-student attending the course Origin Food: a market for identity

On April 8th, the Origin Food course (see earlier post) was treated to a gastronomic excursion to the Rhederoord estate near the town of Arnhem in De Steeg. Located on 12 ha, the estate provides a magnificent view over the foothills of the IJssel valley and Veluwe forests. The Rhederoord  is mainly known for it’s restaurant which offers a fine dining experience, sourcing most of their products from the surrounding countryside or within the Netherlands. However, the estate also caters events, hosts weddings and can accommodate over 250 guests in their 22 rooms. Possibilities also exist to book business and private meetings.

Despite the snowy morning, grey clouds and traffic delays in Arnhem, our group was in high spirits when we saw what greeted us in the foyer of the Rhederoord: a cheerful group of staff awaited to take us to a tastefully decorated coat room followed by a delicious estate-made apple tart on a delicate butter crust. As we mingled with our steaming cups of coffee, the sounds of clinking forks and laughter drifted up the wood-paneled walls and out the large paned windows to the manicured gardens and rolling fields. After our mid-morning feast we sat for an entertaining and inspiring history of the Rhederoord. The goals are to support local farmers and producers in every culinary aspect of their restaurant which they believe is reflected in the flavors and visual appeal. Additionally, the estate tries to educate other chefs and visitors about how to grow their own vegetables and herbs. A garden near the entrance of the restaurant displays various herbs, strawberries and vegetables enabling chefs to see first-hand what these foods look like in their growing state. Sheep and cows are also owned by the estate for their own supply of local meat.

Buffet of local food at the Rhederoord estate

After our outdoor tour we couldn’t have been more surprised when we saw the buffet that welcomed us downstairs. Glowing in the atmospheric, perfectly positioned lights was an assortment of local gastronomic gems: pates, organic sheep, goat and cow cheeses, savory thinly-sliced ham, loaves of freshly baked breads with Dutch wheat, and mounds of warm rolls. Local greens and cabbage made some delicious salads. Meats included blood sausage, sea bass and river lobsters. The food was bursting with flavor and succulent textures- the entire room fell silent during our first ten minutes of eating as everyone floated in their personal eating heaven. A wine tasting of foud Dutch wines followed with ample joking about the quality of Netherlands wine. As for me, I was too distracted with the dessert still sitting on the buffet table: beautiful croissant-type cream puffs filled with fresh-egg custard and pieces of dark chocolate; every bite melted in my mouth.

The entire experience to Rhederoord was reminiscent of a family Christmas dinner. We all left feeling extremely grateful for the learning experience and culinary delights. Thanks to Dirk for organizing a spectacular and delicious trip!

Origin Food – course on Origin Food Products

Over the coming education period, covering eight weeks from March 1 till April 23, our group will again provide the MSc course ‘Origin Food:  a Market for Identity’. The course is compulsory for students of the Specialization Gastronomy of the Master Food Technology, but is open to students for other educational programmes as well.

Prosciutto di Parma

Food products with a geographical indication are becoming more important worldwide, both in economic and cultural terms. In the course a distinction is made between officially acknowledged ‘regional typical products’  with a protected geographical indication (such as Parma ham, Boerenleidse kaas, Café de Colombia) and ‘local food’ sourced locally by e.g. restaurants, shops or online box schemes.

The course deals with a range of questions on OFPs organised around five weekly themes: 1) Originality factors; 2) Regulation and legislation; 3) Marketing and branding; 4) Sustainability impact; and 5) Consumers’ appreciation, regional gastronomy and food tourism.

The course consists of a combination of lectures, guest lectures by experts, a gastronomic excursion and group assignments to study the particularities of Origin Food Products.

Contactperson: Dirk.Roep@wur.nl

Gastronomie en eetindustrie

Deze periode wordt voor het eerst het vak Food Culture and Customs gegeven. Het vak is ontwikkeld voor studenten Food Technology en in het bijzonder voor studenten die binnen deze opleiding gekozen hebben voor de nieuwe specialisatie Gastronomy. De 24 studenten die het vak volgen, komen echter ook van andere studierichtingen zoals Nutrition and Health.

De Master Gastronomy gaat over de voedseltechnologische kant van koken wat tot uitdrukking komt in vakken als ‘Moleculair Gastronomy’; koken op basis van kennis van de chemische transformatie van ingrediënten. Chemisch koken dus, op basis van bijvoorbeeld de verschillende componenten waaruit wijn bestaat, met als doel om verrassend nieuwe of meer verfijnde smaken te creëren.Het vak Food Culture and Customs, bekijkt eten en eetcultuur niet vanuit een technologische maar vanuit een sociologische invalshoek. Het gaat in het vak dus niet om de produkten an sich maar om de betekenis van voedsel in ons dagelijks leven, de sociale, culturele en religieuze functies van ons eten, de ethische aspecten verbonden aan voedsel. Maar ook over voedsel in relatie tot levensstijl en sociale klasse; gastronomie heeft tenslotte ook alles te maken met sociale positie en prestige.

Foto: Bart de Gouw

Gastronomie, in het gastcollege van Onno Kleyn gedefinieerd als ‘food as art’ wordt vaak in contrast gezet met de industrialisatie en massaproduktie van voedsel. Er zijn echter ook bedrijven die proberen het één en het ander te combineren. Hoe? Dat was de vraag voor de studenten tijdens een excursie afgelopen dinsdag naar Marfo in Lelystad. Marfo produceert klant en klare bevroren maaltijden voor o.a. vliegtuigmaatschappijen, bejaardentehuizen en het leger. Marfo combineert de culinaire kennis en gastronomische expertise onder leiding van topchef Pascal Jalhay met hoogwaardige productietechnologie. De studenten bestudeerden de vertaling van gastronomie voor de verschillende ‘markten’, elk groepje een andere markt. Hoe vindt de vertaling plaats, wanneer is nog sprake van gastronomie, voor welke markten lukt dit het beste? Zij presenteren hun resultaten morgen tijdens de les aan Harold Oldenbeuving, adjunct directeur Operations.