FRI300 Harvest, craft and outdoor cooking (10 ECTS) 

Course facts

Course code
FRI300
Course title
Harvest, craft and outdoor cooking
ECTS
10 ECTS
Semester
Fall
Course language
English
Academic responsible
Thomas Vold

Introduction

Harvesting food that grows wild on the land and in the sea has been long part of Norwegian culture. The early Norwegians developed crafting techniques that they used to turn natural materials into goods and tools needed in their everyday life. This ancient knowledge of harvesting and crafting techniques remains part of Norwegian culture through friluftsliv traditions, and is commonly referred to as høstingsfriluftsliv, or ‘harvest friluftsliv’. 
In this course, students will take part in traditions related to høstingsfriluftsliv and learn what, where and how to harvest wild plants, mushrooms, berries, seaweed fish and shellfish – and how to turn these into tasty food. Students will also learn about how to find materials in nature and how to craft these into tools or other items helpful for their friluftsliv practices.   
Much of the course’s teaching is carried out on single- and multi-day trips, in different natural environments. The students need to bring their own clothing and personal equipment in order to be safe and comfortable for extended periods of time outdoors. 

Learning outcomes

After completing the course, students should be able to

  • show how raw materials harvested in nature can be processed, stored and preserved, and later made into tasty food and drink, through digital media.
  • demonstrate how harvesting practices can be mediated through sustainability perspectives.
  • demonstrate how to handle and maintain simple tools safely and to maintain your own and others' safety in relation to harvesting and crafts.
  • mediate cultural-historical perspectives relating to harvesting and crafts, orally and in a poster.
  • craft a product, from idea sketch and planning phase, to production of finished functional item with their own personal expression.

Learning styles and activities

The course features a variety of teaching methods that range from teacher-led teaching to sessions that the students themselves plan, implement and evaluate. Part of the teaching will take place on trips, where students will gain experience with various approaches to harvesting, preservation and preparation what is harvested. Some trips will be led by teachers and others will be undertaken by small groups of students.

The course will include day and overnight trips, craft work, collaborative learning, lectures and presentations.

Mandatory assignment

Active and constructive participation in day outings and multi-day trips is required.  This includes all preparatory, on-trip, and follow-up activity.  If a student is at risk of not fulfilling these criteria, they will be notified in writing by the course organizer. If the student’s performance does not improve markedly, they may fail the trip element of the course to be considered to have completed the course. 
Students must also attend and participate fully in at least 80% of lectures. 
Skills test: Students will prepare a feast consisting of several dishes and accompanying drinks. 
In special cases, where absence is due to extenuating circumstances, the course coordinator, in discussion with the student, will seek alternative ways of recapturing lost teaching/learning. 

All requirements must be approved before final assessment.

 

 

Assessment

Assessment is done through a portfolio that comprises two assignments. Students will receive one final grade, ranging from A to F.

The portfolio consists of two tasks:

  1. Digital storytelling: Students create a digital story from a harvesting project. Counts for 60 % of the assessment.
  2. Create and exhibit a craft product. Students organize an exhibition where they present the craft products they have made. In addition to displaying the products, the exhibition will also explain the processes involved in making craft products, along with cultural-historical perspectives on nature and harvesting. Counts for 40 % of the assessment.

 

Core material

PARTS FROM 1 BOOK:
Karlsson, N. (2018). The art of whitteling: A Woodcarver's guide to making things by hand. Carlton Books.
Pleae read p. 6-72:
* You can borrow the book from the Library, hereORIA

OR

READ THE NOREWGIAN ONE
:

Karlsson, N. (2018). Kunsten å spikke: En treskjærers guide til å lage ting for hånd. Gyldendal.
Please read p. 6-72:
* You can borrow the book from the Library, hereORIA

PARTS OF A PROCEEDING
:
Pedagogisk refleksjon
Kaukinen, L. K. (Ed.). (2009). Proceedings of the Crafticulation & Education Conference (Techne Series: Research in Sloyd Education and Craft Science A: 14). University Press. https://helda.helsinki.fi/bitstream/handle/10224/4810/Kaukinen_verkko.pdf?sequence=2
Side 259-267 skal leses:
* Denne finnes online: Klikk på denne lenken.

1 DIGITALE COMPENDIUM - available through Canvas:
Vold, T. (Ed.). (2022). FRI300: Harvest, craft and outdoor cooking: Fall 2022 [Digital compendium]. 
* This PDF is available through Canvas.

Pedagogisk refleksjon:
MacEachren, Z. (2007). The role of craft-making in friluftsliv. In B. Henderson & N. Vikander (Eds.), Nature first: Outdoor life the friluftsliv way (pp. 179-186). Natural Heritage Books.

Outdoor cooking:
Garshol, L. M. (2016). Gårdsøl: Det Norske ølet. Cappelen Damm.
* Pages 8-11, 21-22, 34-36, 55-59, 110-117 og 119.

OR

3 CHAPTERS FROM 1 BOOK:
Garshol, L. M. (2020). Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. Brewers Association.
Pages 7-26, 29-38 and 81-89:
* You can borrow the book from the Library, hereORIA
** This book is also available online: Click here to download. NB! 1 user at a time!
*** NB! To open this electronic book off campus, you need to use the following VPN connection: Click here to download.

4 ELECTRONIC ARTICLES:

NB! To open the electronic articles off campus, you need to use the following VPN connection:
Click here to download.

Pedagogisk refleksjon:
MacEachren, Z. (2000). Crafting as a practice of relating to the natural world. Canadian Journal of Environmental Education, 5(1), 186-199.
* This article is available online: Click here to download.

MacEachren, Z. (2005). Examing art and technology: Determining why craftmaking is fundamental to outdoor education. Australian journal of Outdoor Education, 9(1), 23-30.
* This article is available online: Click here to download.

Pöllänen, S. (2009). Contextualising craft: Pedagogical models for craft education. International Journal of Art & Design Education, 28(3), 249-260. https://doi.org/10.1111/j.1476-8070.2009.01619.x
* This article is available as a PDF through Canvas.
(OK based on §15 of the Copyright Law)


Wattchow, B. (2001). A pedagody of production: Craft, technology and outdoor education. Australian Journal of Outdoor Education, 5(2), 19-27.
* This article is available online: Click here to download.

2 WEB PAGES
:
Craft:
Kajakkspesialisten. (u.å.). Å lage en grønlandsåre: Veiledning fra A-Å. https://kajakkspesialisten.no/images/lageare.pdf
* This is available online: Click here to download.

Outdoor Coking:
Berg, N. (2016, November 16). Rakfisk (Norwegian Fermented Fish). North Wild Kitchen. https://northwildkitchen.com/rakfisk-norwegian-fermented-fish/
* This is available online: Click here to download.

11 VIDEOS:
Craft:
Pagander, A. (2016, January 30). Å lage tollekniv (del 1) kniv skaft [Video]. YouTube. https://www.youtube.com/watch?v=uVWl1QSoAeo
* This video is available here: Click here.

Pagander, A. (2016, February 17). Å lage tollekniv (del 2) sy slire [Video]. YouTube. https://www.youtube.com/watch?v=gIkEIIhNKlk
* This video is available here: Click here.

Miles, B. (2018, October 17). Junk Padle: How to make a canoe paddle from junk [Video]. YouTube. https://www.youtube.com/watch?v=NqZJ01sNQuw&t=49s
* This video is available here: Click here.
 
Outdoor cooking:
Alla Madonna del Piatto Agriturismo and Cooking School. (2011, August 31). How to make Elderberry jelly using a Steam Jucier [Video]. YouTube. https://www.youtube.com/watch?v=6MVikjAYHcw
Kunnskapsfilm. (2014). Sjømat > Konserv [Video]. https://kunnskapsfilm.no/video/konservering/
* This video is available here: Click here.

Johnson's, A. (2016, March 18). How Al Johnson's makes Swedish gravlax [Video]. YouTube. https://www.youtube.com/watch?v=fURMbNiRaSw
* This video is available here: Click here.

thenewsurvivalist. (2011, february 10). Steam Juicing - Canning Blackberry Juice & Jelly [Video]. YouTube. https://www.youtube.com/watch?v=8byEtXBL2m4
* This video is available here: Click here.

National geographic. (2020, July 25). Gordon Tries Fermented Fish [Video]. YouTube. https://www.youtube.com/watch?v=_cvWCDe0SKc
* This video is available here: Click here.

North Wild Kitchen. (2020, Nowember 18). Norwegian Rakfisk [Video]. Facebook. https://www.facebook.com/watch/?v=2361726600639315
* This video is available here: Click here.

Tim Farmer. (2015, Jun 14). How to Build a Smokehouse (FINAL STEPS) [Video]. YouTube. https://www.youtube.com/watch?v=vZpD3FKwn4s
* This video is available here: Click here.

Tim Farmer. (2017, March 6). Curing and cold smoking bacon the old fashioned way [Video]. YouTube. https://www.youtube.com/watch?v=KbdYtV-EQak
* This video is available here: Click here.

Insider. (2018, September 18). How Smoked Salomon is Made [Video]. YouTube. https://www.youtube.com/watch?v=HxiyDCWHMTs
* This video is available here: Click here.

OR

The Norse1. (2018, September 6). Hvordan lage Røykelaks [Video]. YouTube. https://www.youtube.com/watch?v=OKyF960v7p8
* This video is available here: Click here.