16 January 2017

The Indonesian fermented food tempe in Scandinavian context


Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine Hartmann on the technique and use of different beans as base for the dish and Associate Professor Henrik Siegumfeldt on fermentation in general and fermentation of tempe in particular.

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Category: Statistics, Marketing

Read more about tempe on Nordic Food Lab's blog.