Nordian Cookbook

June 23rd, 2006

Organized by Balkankult Foundation and O3ONE on Friday, June 23rd, at 13h.

Socially responsible corporations in the Nordic-Balkan cultural cooperation/investment in culture improve the image and business and presentation of the book:

Culture of the cuisine of the Nordic countries – Cook (publishers of Balkankult Foundation and Orange studio).
The program will be held at the O3one, Andricev Venac 12, with the tasting of Nordic culinary specialties.

Lecture:

– Nebojša Babić, Photographer, founder of the Orange Studio and O3ONE project
– Marianne Moller, Senior Advisor, Nordic Council of Ministers (Nordic-Balkan cultural cooperation as an example of good practice)
– Ana Krstić, project manager, Balkankult Foundation (Strategic partnership/example of ACTAVIS and Actavis Health campaign)
– Dimitrije Vujadinović, President, Balkankult Foundation (Culture of the cuisine of the Nordic countries – Cook)

About cookbook/from the book’s preface:

The book “Culture of the cuisine of the Nordic countries – Cook” is an unusual one about the culture of the cuisine of the people of a region, which have much in common, but at the same time, and special. This book is not only a practical chef but much more than that!

It is an exciting story of nature, customs, and life in the north of Europe in general. From this book we can learn that the people of the north patiently formed in their time their culture (kitchen) constantly accepting, but also influencing, the changes: natural environment, new experiences, the social status of the family and the individual in the family, holy and profane, state of health and illness, understanding of masculinity and femininity, a change in the lifespan – childhood and maturity.

Culture of the cuisine is a dynamic human activity that is still changing today depending on social and cognitive processes in agriculture, diets, medicine, food industry, as well as in contacts with other nations and their culinary specialties.

All societies have rules about what to eat, how to prepare and serve, and how to eat. But the kitchen is not just the ordinary content of a collective identity, it is its pride! That’s why eating contains social – moral and symbolic side, whether it is “eating to live” or “to live to eat” (Socrates).

Even the most dainty dishes lose their taste when eating in solitude. Eating is a way of communication. Those who share they also share an experience. It is a unique opportunity to strengthen existing and establish new relationships among people.