Grand Messe des Bouviers du Monde

Le “Draft Cattle Symposium” au Laboratoire de Plein-Air Lauresham sur le Site UNESCO de l’Abbaye de Lorsch en Allemagne, 8-10 Mars 2024 Voir des vues aériennes et autres vidéos de la rencontre (Courtoisie Lauresham et Arbeitsgruppe Rinderanspannung) i Cette rencontre était le produit de convergences entre divers acteurs et réseaux intéressés par les bœufs de… Continue reading Grand Messe des Bouviers du Monde

Filmjölk – The Swedish Yoghurt

In Sweden, many of us start the day with some yoghurt or fil for breakfast. The yoghurt and fil we eat nowadays is not the traditional homemade soured milk we ate before industrialization, but the products are closely related. Yoghurt as a product has only been produced in dairies in Sweden. In the time before… Continue reading Filmjölk – The Swedish Yoghurt

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Sourdough or “sourfaux” Bread

Bread in a Healthy Food System The Real Bread Campaign is a part of the SUSTAIN alliance of organisations and communities working together for a better system of food, farming and fishing. SUSTAIN advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living… Continue reading Sourdough or “sourfaux” Bread

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The Blessing of Bread in Latvia

By Indra Cekstere. My interest in traditional Latvian bread-baking is rooted in my childhood, because my mother and grandmother on my father’s side both baked rye bread at home. At that time (in the mid-20th century) this was common in all of Latvia. As a child I was allowed to watch everything and to make… Continue reading The Blessing of Bread in Latvia

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Rye bread is THE heritage bread in Estonia and here’s why

In the Estonian language, we usually translate the English word “bread” as “leib”. What we mean by “leib” is a loaf made primarily using rye flour. It might be whole-grain or refined, the loaves might have seeds or herbs, meat or nuts added. It might be made using traditional sourdough or yeast (like most breads… Continue reading Rye bread is THE heritage bread in Estonia and here’s why

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Museum Education Fighting Food Waste in Estonia

The Estonian Rural Museums Foundation offers various educational programmes on the past, present, and future of agriculture and food. Learning about our national rye bread, potatoes, vegetables, poultry and eggs, bees and honey are just a few of the topics. This fall a new programme on the food cycle was introduced, targeting students from middle… Continue reading Museum Education Fighting Food Waste in Estonia

The industrialisation of butter production in the second half of the 19th century

– spontaneous skimming and skimmed milk machines. [AIMA member Fabien Knittel has proposed a brief article as a follow-up to publication of his books Agronomie et techniques laitières, Le cas des fruitières de l’Arc jurassien, 1790-1914 (Agronomy and dairy techniques, traditional mountain cheese-making in the Jura) and La Fabrique du lait. Europe occidentale (Moyen Âge-XXe… Continue reading The industrialisation of butter production in the second half of the 19th century

Cervoise (Barley Beer) – an Experimental Drink

at Malagne, Archéoparc de Rochefort (Rochefort ArcheoPark), Belgium. By Florence Garit, Scientific Collaborator, Malagne. The first-century CE Gallo-Roman villa located in Belgium on the site of Malagne, the Rochefort ArcheoPark, takes its visitors on a journey back in time (1). In addition to the visible remnants of two residential buildings, the domain also has reconstituted… Continue reading Cervoise (Barley Beer) – an Experimental Drink

Home-built agricultural machines in Estonia during the Soviet era (1945-1991)

by Monika Levkin, researcher at the Estonian Agricultural Museum. EPM TAe 94   This tractor was built by Kaino Kriit in the early 1990s. Kaino worked as a tractor driver himself, he could also weld, and as a technically talented man began trying to build a garden tractor. The frame and axles were acquired at minimal… Continue reading Home-built agricultural machines in Estonia during the Soviet era (1945-1991)

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Food Culture on Matkult.se

How the Institute for Language and Folklore brings Swedish cultural heritage to the digital audience. Åsa Holmgren & Marlene Hugoson, Institute of Language and Folklore (ISOF), Sweden. In the ISOF archives, extensive knowledge on traditional food culture has been and still is being collected. The themes extend from agriculture and fishing to the diet, food… Continue reading Food Culture on Matkult.se