Development of gastronomic design on the basis of cultivated diversity

The aim of this PhD-project is to develop gastronomic design on the basis of cultivated diversity in order to evaluate traditional varieties functioning in culinary practices and meals. I seek to investigate if there is a gastronomic potential of traditional varieties and, if so, to explore how traditional varieties can develop the Nordic gastronomy. In particular, the gastronomic design will be conducted using sensory evaluation, focusing on preparing foods with different crop varieties. This approach, I argue, enables us to take questions regarding environmental sustainability, meal culture, craftsmanship, traditions and biodiversity in food production and consumption from the discussion table to the dining table.