LU researchers write their own cookbook

Green tea ice cream with bilberry sauce! This dessert has a positive effect on brain function and the recipe is exclusive to the Lund University cookbook. The book offers inspiration for all those with an interest in food, science and the said university.

The inventor of the dessert is Patrik Brundin, Professor of Neuronal Survival (so no need to worry…). He is one of around 30 researchers and others linked to the University who have contributed to the 220-page, illustrated book, which will be published at the end of November. The editor is Johan Stenström, Professor of Comparative Literature, and the photography is by Per Lindström, who has diligently documented Lund and the University for many years and is also an adjunct Professor of Photojournalism at Mid-Sweden University.

Lund chef Nils-Bertil Hansson has also had an important role, testing all of the imaginative recipes. Johan Stenström has taste-tested some of the dishes and picks out Professor of Food Technology Inger Björk’s fried whiting as one of his absolute favourites (see recipe below).

“The idea behind the cookbook is to show that all subjects at the University have links to food and food culture, and ‘research and food’ is one of the three pillars of the book”, explains Johan Stenström. The other two are ‘the academic food year’ and the food of ‘student life’.

As the editor, he has made sure that the authors are evenly spread across the faculties and that operations outside Lund are also represented. Every text ends with a recipe and, not surprisingly, Viveka Lund at the School of Aviation has contributed the seventies classic ‘flying Jacob’. Dean of the Faculty of Law Christina Moëll writes about EU conventions on imports and exports in relation to her fruit salad. And Thomas Laurell, Professor of Electrical Measurements, explains the physical reactions which take place in salmon when it is cured. The reader also finds out about emulsions and sauces.

“The texts are very interesting from the point of view of popular science”, says Johan Stenström, adding that no-one who was asked to write for the book declined.

Pro-dean of the Faculty of Science Stacey Ristimaa-Sörensen writes about baking bread and the physics of bread, as well as revealing what happens inside popcorn. Psychiatry researcher Sofie Westling investigates whether eating gingerbread really makes you good, as Swedish custom says, and ethnologist Håkan Jönsson reports on the gastronomic revolution that has affected Sweden over recent decades.

Nils Dahlgren describes the doctoral degree ceremony celebrations and Fredrik Tersmeden writes about 17th century fare at the University and the student restaurant Konviktoriet. In the book you can also read about all the work that goes into the food for student events such as the carnival.

Johan Stenström hopes that interest in reading the book will be as great as the interest in contributing to it. This hope is shared by Peter Luthersson at the publishers, Atlantis förlag. The cookbook will be on sale in bookshops and Lund University has purchased a number of copies for use as corporate gifts. The book will be launched at a release lunch in Pelarsalen on 24 November.

Text: Maria Lindh
Food photos: Per Lindström
Portrait photos: Kennet Ruona

Photo captions: Green tea ice cream with blueberry sauce is good for brain function, according to Patrik Brundin, the inventor of this dessert.

Professor of Comparative Literature Johan Stenström is the editor of the LU cookbook.

The editor’s favourite recipe

Fried whiting à la Inger Björck

4 whitings (vitling) of portion size
3 tbsp plain flour
1 egg
1–2 dl dried breadcrumbs (ströbröd)
salt
Vinegar to serve. Dilute it to reduce the strength.

Rinse and scale the fish. Cut off the heads. Rub the fish with salt. If you prefer to buy fillets, you can go straight on to frying them.

Coat the fish in flour, dip them in the beaten egg and then coat them in breadcrumbs.

Fry the fish over a low heat until they are golden brown all over.

Barley with herbs

2 dl barley (korngryn)
1 vegetable stock cube
6 dl water
1 handful dill
1 handful parsley
1 handful chives
Pinch salt
1 tbsp olive oil
lemon juice to taste

Boil the water in a saucepan and dissolve the stock cube. Add salt.

Add the barley. Simmer covered over a low heat for 35–40 minutes.

Remove the pan from the heat and leave it to stand for a few minutes.

Mix in the olive oil and finely chopped dill, parsley and chives.

Add lemon juice to taste.

Serve the fish immediately with the barley and a slice of lemon. Each person pours diluted vinegar over his/her fish as desired.