Tag Archives: traditional food

2 week intensive course in Ghent

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The Rural Sociology Group of Wageningen University offers Master students the possibility to participate in a 2-week intensive course on Micro-organisms and Traditional Food. During these intensive weeks, you follow lectures by various scholars from around Europe focusing on both social and microbiological sciences, you work on group assignments and go on excursions. This time the IP takes place in Ghent from 4 to 15 February 2013. Last year 4 MFT students experienced 2 interesting weeks in Rumania. You can read about their adventures (and more info about the programme) here: https://ruralsociologywageningen.wordpress.com/2012/10/15/interested-in-multidisciplinarity-and-traditional-food/

The facts:

  • Multidisciplinairy team of international students
  • Interesting and diverse scholars
  • Combination of lectures, group work and excursions
  • 2 weeks in Ghent from 4-15 February (re-exam week and first week period 4)
  • 3-6 ECTS (depending on the choice for an extra assignment)
  • All costs reimbursed, except for 25% of the travel costs
  • Deadline: Wednesday 28 November!

Traditional foods at IP in Romania (7) Student reflection

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Four previous blogs reported on the Intensive Program on Traditional Foods in Romania which took place during the first weeks of February. Students who participated were asked to reflect on their experiences.

Written by Rineke Boonen.

Saturday the 28th of January the time was come. Four students from Wageningen University replaced Wageneningen for two weeks Cluj-Napoca in Romania. We went to the cold Romania (-20C!) to take part at the Intensive Programme (IP) with the subject:”Microbes and traditional Foods: Competitors or allies”. Continue reading →

Traditional Foods at IP Romania (6) Student reflection

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Four previous blogs reported on the Intensive Program on Traditional Foods in Romania which took place during the first weeks of February. Students who participated reflect on their experiences.

Written by Hylke Sibtsen

While watching the airplanes departing from Schiphol airport take-off from a runway with perfectly white lanes of snow on either side I wondered what the IP in Cluj-Napoca Romania would bring. Besides a little bit of information concerning the topic, “Microbes and traditional foods: competitors or allies?”, and that each participating country would present several traditional products of their country or region, I didn’t know what to expect from the IP.

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Traditional Foods at IP Romania (5) Student reflection

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Four previous blogs reported on the Intensive Program on Traditional Foods in Romania which took place during the first weeks of February. Students who participated reflect on their experiences.

Written by Cho-Ye Yuen

picture: Stefanos Nastis - Valea Draganului

Not knowing what to expect, we arrived in Cluj-Napoca, where it was minus 15 degrees during the day and minus 20 during the night and everywhere was covered with snow. The first day started off well, students from different countries brought their own traditional food and held a presentations about it. Afterwards there was this big tasting where we enjoyed parmigiano reggiano aged 12 and 48 months, French saucisson, different kinds of cheeses and cakes, smoked bacon and off course accompanied by some drinks: strong liquors from Poland and Romania such as plum brandy. The next day was more serious and started with lectures from professors all over Europe. Assignments were given and working in groups with different nationalities was not unfamiliar when you come from Wageningen.

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Traditional foods at IP in Romania (4)

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As argued in previous blogs on the IP in Romania, the category ‘traditional’ is socially constructed by social relations based on current perceptions of ‘tradition’. Foods celebrated and successfully marketed now as traditional, a positive category which offsets itself against placeless, mass-produced, standardised foods, can have a troubled social history. Some of these foods came into being as a result of social inequality, social injustice or exploitation. This part of the history usually disappears in current marketing efforts which show romanticized images of the countryside and small-scale farming. Continue reading →