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Books, Books, Books
London Local Pubs – Past and Present
This November we celebrated both online and offline the launch of the book and ebook “London Local Pubs – Past and Present”, one of the applications created within Europeana Food and Drink. In collaboration with local pubs and the National Brewery Heritage Trust, the project partners Historypin and Fratelli Alinari Istituto di Edizioni Artistiche SpA developed this piece of London pub memories, telling the stories of 52 pubs steeped in social history. Stunning historic images and anecdotes shared by regulars, staff and pub landlords at community archiving gatherings were hand-picked, drawn together by the author Adrian Tierney-Jones.
Tasting Historic Europe – Exploring the culinary threads between Austria and Lithuania
You can buy the book here.
Developed by project partners Vilnius University – Faculty of Communication and Austrian National Library, this eCookbook explores historical gastronomic relations between Austria and Lithuania. Presenting authentic Lithuanian and Austrian recipes, the book attempts to grasp
the gastronomic contexts existing in these countries.
Seven Foodbloggers from Lithuania and Austria contributed to this culinary exploration of their countries, bringing traditional and historic recipes into the present.
Stay tuned for the launch of the eCookbook, available soon for free download.
Traditional Cypriot breakfast vs modern breakfast, nutritional properties of bread and wine, how to make chocolate or food and farming in Ireland: All of these are among the interesting topics from our Open Educational Resources. Available to download for educators all over Europe, these resources have been developed by our project partners Cyprus Food Museum ,
DigiLab-Sapienza Università die Roma and the Irish Local Government Management Agency.
Cake? Cake! Exhibition & Collection Days
Cake all over the world! After months of preparations, the opening of the touring exhibition was celebrated at the Bakery Museum in Veurne. The exhibition, which is telling the history and traditions of cake in 10 panels covers subjects like weddings, birthdays, the harvest or others highlight the variety of occasions where cake plays a role.
At the Week of Taste in Belgium, visitors could get active themselves and share their own recipes and items at the “Op de Koffie” pinning sessions. The results, depicted in a precious collection of old photographs, historic kitchen tools, cookbooks and lots of memories can be explored via www.historypin.org/en/opdekoffie, with some of them eventually available via Europeana.
Another highlight was the tasting of traditional cake specialties: 99 Bakers all over Flanders joined to bring historic cake recipes to live and sell their cakes in specially designed Europeana Food and Drink “heritage cake boxes”.