Overview of courses taught in English 2020-2021
   
  
FRI300 Harvest, craft and outdoor cooking (10 ECTS) 
Course facts
Course codeFRI300
Course titleHarvest, craft and outdoor cooking
ECTS10 ECTS
Course languageEnglish
SemesterFall
Academic responsibleThomas 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 høstingsfriluftsliv traditions 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. Information about which equipment this applies comes at the start of the study.

Learning outcome

The student should be able to:

Knowledge

  • know a variety of wild plants, mushrooms, berries, seaweeds, fish, and seafood that can be harvested, as well as knowledge of when and where the best quality of these foods can be found.
  • understand how to process, store and preserve what is harvested in nature.
  • know how raw material harvested in nature can be processed into tasty and nourishing food and drink.
  • be aware of different natural resources that can be harvested and used as materials in the manufacture of items for traditional høstingsfriluftsliv.
  • know what tools are used in traditional craftsmanship, as well as how they should be maintained and stored. 
  • understand the cultural history related to harvesting and crafts.
  • be aware of the principal laws and policies that regulate harvesting.
  • have basic knowledge of how to maintain their own and others' safety in relation to harvesting and crafts.
  • be aware of the ways in which harvesting practices can be mediated through sustainability perspectives.

Skills

  • recognize and find a selection of wild plants, mushrooms, berries, seaweeds, seafood that can be harvested and used for food.
  • show how raw materials harvested in nature can be processed, stored and preserved, in order for it to be later used as food.
  • show raw materials harvested in the wild can be processed into tasty food and drink.
  • handle and maintain simple tools safely.
  • mediate cultural-historical perspectives relating to harvesting and crafts.
  • independently craft a product, from idea sketch and planning phase, to production of finished functional item with their own personal expression.


General qualification

  • have basic skills relating to a variety of harvesting practices in various natural environments.
  • reflect critically on their own and others' harvesting practices, in relation to ethical and value-related issues.
  • work independently and with others in stages of planning, executing, and reviewing.   
  • employ relevant learning resources to plan, undertake, and review harvesting- and craft-related tasks.
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, preservating and preparating 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

Full participation (100%) in scheduled outdoor activities is mandatory. To be considered to have completed the course, students must also attend and participate fully in at least 80% of lectures and other class sessions. Pass/fail.

Skills test: Students will prepare a feast consisting of several dishes and accompanying drinks. Pass/fail.

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. 

Assessment

Assessment is done through a portfolio that comprises two assignment, both of which count for 50% of the overall grade. Students will receive one final grade, ranging from A to F.

Content in the portfolio:

  • Task 1. Digital storytelling: Students create a digital story from a harvesting project.
  • Task 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. Graded.

Please note that tasks delivered in WISEflow will be run through the plagiarism control program Urkund.

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


PART FROM 1 BOOK - Tekstiler:
Solås, H. H. (2009). Tekstiler og klær: Fremstilling, behandling, miljøbevissthet. Portal.
Please read p. 12-75:
* You can borrow the book from the Library, hereORIA


PARTS FROM 4 ONLINE BOOKS
:
Berg, Ø. (1991). Kniv og slire: Fra husflid til kunsthåndverk. Grøndahl.
Please read p. 15-43
* The book is available online: Click here to download.

Bergland, H. (1990). Knivsmeden: Knivmakerarbeid og smiing. Universitetsforlaget.
Please read p. 20-24, 30-35, 74-87 and 136-150:
* The book is available online: Click here to download.

Herfindal, K. (1996). Handverksteknikkar i tradisjon og fornying: Sveiping, kolrosing og bruk av naturformer i tre. Landbruksforlaget.
Please read p. 11-15 and 115-136:
* The book is available online: Click here to download.

Kittilsen, R. (1994). Trearbeid: En innføring. Universitetsforlaget.
Please read p. 73-78:
* The book is available online: Click here to download.


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.). (2020). FRI300: Harvest, craft and outdoor cooking: Fall 2020 (Digital compendium). Norges idrettshøgskole.
* This PDF is available through Canvas.

Table of contents (reference list), alphabetical in the latest edition of the APA-style:
Trearbeid

Sundqvist, J., & Falk-Svensen, E. (2002). Sliping og bryning. In J. Sundqvist & E. Falk-Svensen, Spikke i tre (pp. 53-55). Landbruksforlaget.

Tekstiler
Sætre, V., Guldbrandsen, M., & Arnstad, G. (2003). Grunnleggende før du går i gang. In V. Sætre, M., Guldbrandsen & G. Arnstad, Idérik toving (Cappelen hobby) (pp. 6-11). Cappelen.

Utemat
Garshol, L. M. (2016). Den norske ølkulturen. In L. M. Garshol, Gårdsøl: Det Norske ølet (pp. 8-11). Cappelen Damm.

Garshol, L. M. (2016). Det første ølet. In L. M. Garshol, Gårdsøl: Det Norske ølet (pp. 21-22). Cappelen Damm.

Garshol, L. M. (2016). Malt - ølets kropp. In L. M. Garshol, Gårdsøl: Det Norske ølet (pp. 34-36). Cappelen Damm.

Garshol, L. M. (2016). Gjær - ølets sjel. In L. M. Garshol, Gårdsøl: Det Norske ølet (pp. 55-59). Cappelen Damm.

Garshol, L. M. (2016). Urter - ølets krydder. In L. M. Garshol, Gårdsøl: Det Norske ølet (pp. 110-117).  Cappelen Damm.

Garshol, L. M. (2016). [Uten tittel]. In L. M. Garshol, Gårdsøl: Det Norske ølet (pp. 119). Cappelen Damm.

Hagen, H. (2002). Hvorfor konservere? In H. Hagen, Røyk og rak, tørk og grav: Speking, salting og hermetisering (pp. 8-11). Naturforlaget.

Hagen, H. (2002). Konserveringsmetodene. In H. Hagen, Røyk og rak, tørk og grav: Speking, salting og hermetisering (pp. 12-19). Naturforlaget.

Hagen, H. (2002). Raking og rakfiske. In H. Hagen, Røyk og rak, tørk og grav: Speking, salting og hermetisering (pp. 54-75). Naturforlaget.

Johnsen, H.  (2003). Tradisjoner. In H. Johnsen, Røking som hobby: Fra spon til speking (pp. 17-21). Landbruksforlaget.

Johnsen, H.  (2003). Hovedprisipper. In H. Johnsen, Røking som hobby: Fra spon til speking (pp. 26). Landbruksforlaget.

Johnsen, H.  (2003). [Uten tittel]. In H. Johnsen, Røking som hobby: Fra spon til speking (pp. 29-31). Landbruksforlaget.

Johnsen, H.  (2003). Røksyre. In H. Johnsen, Røking som hobby: Fra spon til speking (pp. 34-46).  Landbruksforlaget.

Winge, K., & Bergersen, O. (2009). Bær og metoder. In K. Winge & O. Bergersen, Norske bær fra natur og hage (pp. 11-31). Tun.

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.


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.


3 NETTSIDER
:
Håndtverk

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

Thygesen, A. (2007). Å lage en grønlandsåre. Kajakkspesialisten. https://kajakkspesialisten.no/annet_lageare.php
* This article is available online: Click here to download.
 
Utemat
CyberAage. (2016, November 18). Tørke reinhjerter. https://www.sprett.net/2016/11/18/torke-reinhjerter/
* This article is available online: Click here to download.


11 VIDEOS:
Håndtverk
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.
 
Infinite Outdoors. (2018, May 24). How to build a smokehouse: Out of pallet wood [Video]. YouTube.  https://www.youtube.com/watch?v=EgzvEXwIqss
* This video is available here: Click here.

Utemat
Kunnskapsfilm. (2014). Sjømat > Konserv [Video]. https://kunnskapsfilm.no/video/konservering/
* This video is available here: Click here.

Hushagehobby.no. (2019, November 23). Hjemmelaget fenalår: Saltlake [Video]. YouTube. https://www.youtube.com/watch?v=6e9ngUxzBVY
* 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.
 
Huseklepp, B. (2012, May 21). Slik røyker du laks [Video]. NRK. https://www.nrk.no/video/67756
* This video is available here: Click here.

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

Dale, M. (2019, November 1). Margit Dale: salting og røyking av lammekjøtt [Video]. YouTube. https://www.youtube.com/watch?v=otxOg1qzHU8
* 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.

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.
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