Scan Magazine | Special Theme | A Taste of Sweden
True craftsmanship
By Pia Petersson | Photos: Stéphane Lombard
The Swedish national resource centre for artisan food production, Eldrimner, is on a mission. The task is to create innovation in Swedish food production through the deployment of traditional methods. “The most important thing for us is that food is flavourful,” says Bodil Cornell, operations manager. Situated in Jämtland, Eldrimner was founded in 1995, at a time when the food industry in Sweden was highly rationalised. Eldrimner intends to make a change in this regard by educating food artisans as they establish and develop their craftsmanship. The courses on offer cover everything from cheese making to baking and slaughtering. “The feedback from our participants is fantastic. They’re really eager to learn more about the skills and procedures behind artisan food making,” says Cornell. At the heart of Eldrimner’s philosophy and pedagogy lies an understanding of food production as craftsmanship. “The skill is about passion and an understanding of the natural processes combined with theoretical knowledge about what happens both chemi-
cally and microbiologically in food. That way, we can ensure a rich flavour and longevity without additives,” Cornell explains. Another component of Eldrimner’s work is to make artisan food production recognised in Sweden. “When I discuss artisan food production in, say, France, everyone knows what I’m talking about, but in Sweden the knowledge had been lost,” says Cornell. However, in the wake of a growing interest in organic food and the use of more sustainable techniques, change is on the horizon. “Over the last five years, we have increased the number of courses we offer by 33 per cent.” It seems Eldrimner’s mission has proved successful.
For more information, please visit: www.eldrimner.com
Visit Eldrimner and artisan food producers from all over Sweden at the food festival Smaka på Stockholm (A Taste of Stockholm) during the first week of June in Kungsträdgården.