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Information in English
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From Sevilla to Grythyttan!
A pavilion at a world exhibition is to answer two basic requirements: First
it should be a contribution to the important event of many different nations
coming together under a joint theme, and also take an active part in this
event. Secondly, it should tell something about the peculiarities of the
home country it repre-sents. At the 1992 world exhibition in Sevilla ²The
Era of Inventions² was the common theme, and the Swedish sub-theme was ²The
Light of Inspiration². This was to materialise our Þrm belief that Swedes
have long been, and also will be, active in the Þeld of inventions and truly
creative ingenuity.
This main idea was the cornerstone of thinking in the architectural effort
behind the pavilion this is evident both in its design and its technical
solutions. Its main body symbolizes the purity and great volume of the
typical Swedish farm barn, and to this a temple-like verandah or porch was
added; a kind of salutation to the Spanish host country and in appreciation
of Mediterranean culture. The account of the Swedish landscape, full of
contrasts, where ²The Light of Inspiration² is thriving, is enhanced by the
building materials used. Thus the rotunda is covered with wood in soft
Dalecarlian black.
Considerable effort also went into painting, decoration, and adornment.
Gösta Wessel, the artist who made the
decoration of the 400 sq.m. roof above the pavilion ante-room, worked with
the three basic physical colours of red, green, and blue to create the same
effect as that of aurora borealis, i.e. northern lights the sudden
cascades of light that sometimes appear in the sky during Swedish winter
nights. As a contrast, the þoor below this colourful roof consists of gray
concrete blocks, which are forming an uneven pattern symbolizing ice-þoes
coming adrift in the spring, or perhaps the cracks in the Archaean rocks of
the north.
The Pavilion today
This ²Swedish temple² was moved from sunny Sevilla in Spain to Grythyttan in
central Sweden, not far from Örebro, in 1993 and its role as a centre of
culinary art began in earnest in 1994. Its situation at the village entrance
makes it an outstanding eye-catcher there. Read more on our homepage at
www.maltidenshus.com about the project of moving the building, why it was
regarded as worthy of another life after the exhibition, and also why the
Restaurant Academy came into being at all!
Today the pavilion is indeed the centre of food, drink and meal enjoyment
a Nordic House of Culinary Art has been created. The exterior of the
building remains the same as before but its interior has been reworked so as
to suit today¹s activities better.
The objective of the House of Culinary Art is to further long-term
development and quality in the foodstuffs trade and the restaurant business.
This is fulÞlled by means of educational programmes, seminars, exhi-bitions,
conferences and research projects. The House is a lively meeting-place for
makers of primary produce, nutritional experts, taste researchers,
restaurant keep-ers, food & drink journalists, foodstuff producers, and
others with a great interest in the Meal.
The House contains the Department of Restaurant & Culinary Art and a
gastronomic library, both formally part of Örebro University. Then
Bergslagens Skafferi, the Bergslagen Larder (a meal store), Kalastorget, the
Festive Square (a banquet room), Gastronomiska Teatern, the Gastronomy
Theatre, exhibition areas, and Þnally the restaurant Kantinen Hyttblecket,
the Canteen.
Since 1994, Örebro University has been running a 120-credit academic
education programme of three years¹ duration for chefs and waiters in our
House.
The Bergslagen Larder our shop
A visit to the Nordic House of Culinary Art is just like a journey through
Bergslagen. We start in the combined reception & meal store ²Bergslagen¹s
Larder². It is fram-ed by large windows all around, forming a kind of
invisible border to the House Garden and the unspoilt nature of Bergslagen.
The shop is Þlled with a fragrance of rosemary, thyme and home-made
marmalade. Samples of what the Larder can offer are free to try every day
tasty sausages, cheese, marmalades and jams. The shop can also offer a
unique assortment of complete dinnerware; linen serviettes, towels, cutlery,
and glassware. In the summer there is also an outdoor coffee shop under the
Northern Lights roof.
The Canteen
Does the consumption of food and drink constitute a measurable experience?
The interior decoration in Kantinen Hyttblecket, ²The Furnace Plate
Canteen², is modern style, with beautiful þoors made of dark hot-rolled
sheet steel. Comfortable black chairs symbolize the black soot of the former
Grythyttan Furnace in the nearby wood iron-making was once the life-blood
of all Bergslagen. Every room in the House has spectacular pieces of good
modern art, also here in the Canteen, where a good lunch or just a coffee
may be enjoyed. Wine may also be ordered. Bon appétit!
The Cookbook Museum
the Wretman collection
Our House now also contains the Þrst cookbook museum in the North. This was
created in genuine, robust Swedish materials such as cast iron, fragrant
birchwood and old-fashioned ceiling decorations. The Museum is a framework
around the large collection of cookbooks amassed by Tore Wretman, the famous
chef and restaurant leader. Among its more than one thousand titles we can
even Þnd one of the few extant copies of the oldest printed cookbook in the
world; De honesta voluptate (On the honourable voluptuousness), by Platina,
from 1480!
Exhibition and House Garden
All through the year exciting exhibitions are set up in our House. One of
the recent ones was ²Female cookbook writers in the 20th century². In May,
1999 we open-ed ²It¹s growing an exhibition of the House Garden of
Delight², which was meant to be an introduction to our own garden here at
the House. Our garden should serve two purposes to be a place of learning,
and also a place for relaxation and mental stimulus. The garden includes an
outdoor kitchen, and plans are afoot to build a greenhouse there as well.
The garden houses a þora particularly well suited to the local climate, and
every year in late summer we harvest it and then have our annual harvest
feast. The garden and the exhibitions inside the House together offer
visitors either an exciting excursion or a peaceful stroll about, or both!
Ask for our yearly programme, which tells all about the activities,
lectures, seminars and symposia at the House of Culinary Art.
A House of Possibilities!
We can offer conference accommodation for parties of from 8 to 100 persons.
Book your own Gastronomy Theatre with or without kitchen, or book a
conference room, Methodology Kitchen, classroom or Sensory Laboratory, or
Kalastorget, the Festive Square. In the summer the roof terrace is also
available for cocktails.
Arrange seminars, lectures or topic days
As we have all kinds of resources in the sphere of Food and Drink, we can
offer professional support in arr-anging seminars, symposia or even
commissioned education packages.
Sensory experiments in the Laboratory
Dare try your own senses! Tailor-made experiments and demonstrations in our
Sensory Lab are a new offering from our House. Under professional guidance,
parti-cipants are taught how to distinguish the various tastes and
fragrances of food and drink from each other. Welcome to a different type of
lab session!
Guided tours
Guided tours of the House may be booked during daytime, evenings and
weekends.
Active cooking and Wine testing!
After a guided tour of the House, guests gather in the Gastronomy Theatre.
Its curtains are pulled aside, and up from the þoor comes an entire
demonstration kitchen, complete with the evening¹s cooks and waiters!
Popping corks offer an introductory caress to the ear and a welcome drink of
sparkling wine is served. The plans for the evening are then presented; a
gastronomic play with the guests being the actors and the staff their
directors!
Aprons and recipes are then handed out and the guests are separated into
smaller groups. The demo kitchen vanishes, and instead Þve competition
kitchens appear! Each group is assigned a kitchen, and now the cooking can
start! Each group is to prepare a three-course meal from the food available
in each kitchen. As pots and pans are simmering and sizzling, the guests are
taking turns at setting their tables, folding serviettes and assuming the
role of the sommelier, the wine keeper, test-ing, decanting and serving the
wine.
Presently it is time to sit down to dinner and enjoy one¹s own cooking. Four
different wines are served with the menu, which is rounded off with coffee
and avec, if desired. Finally diplomas and recipe folders of the evening¹s
menu are given to everyone.
This culinary event takes about Þve hours in all.
Chef¹s coats or aprons with own name embroidered may be had on special
order.
Wine testing
In co-operation with the students attending the Restaurant Academy, our
House also arranges wine testing. Before wine testing we start by showing
the House and its history. Then an experienced wine tester accounts for the
basics of wine testing procedure and conducts the group through a blind test
of three different wines.
The level of this test may be adjusted to previous wine knowledge among the
group. A number of different wine packages are offered at different price
levels. Tests of whisky, champagne or schnapps may also be arranged.
Note that we can also offer some very exclusive wine packages.
Kalastorget
The Festive Square banquet room
Meals of every description are prepared on order, everyday food or something
exquisite. The aesthetical framework of a meal is the quintessence of the
activities at our House and the very foundation of our education programme!
Catering services can also be offered, or any special meal theme, such as
food, drink and table setting from any time period desired. Our banquet room
on the lower þoor houses about 150 guests a peculiar and spectacular kind
of modern festive hall with raw concrete walls and a þoor resembling that of
a mediaeval Spanish palace! Your own special party there will be tailor-made
just for you.
Cook in the Cookbook Museum
or in the garden
Inside the Cookbook Museum you may sit down at a festive table and watch as
cooks are preparing a 15th century recipe for you! In the garden kitchen
cooking and wine-testing can also be enjoyed all year around, if only the
weather permits!
Ask us to suggest an inspiring special arrangement just for you!
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Evenemang
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Kunskapsdagen, måltidsgala och KOKBOKENS DAG
29 okt 2010
- 30 okt 2010
Kokbokens Dag med marknad på kalastorget den 30/10-10. Lunch, uteaktiviteter, barnaktiviteter, föreläsningar, café mm. PROGRAM: 10-16 Marknad på kalastorget 10-15 Dofttävling 10-14 Kakbakning för barn, 50 kr (ingen föranmälan) 11-12,30 Brygg din egen glögg med moster Tina, 200 kr 11,30-15 Lunch (tävling), 95 kr 12,30-13,15 Vinprovning med Carl Jan Granqvist och Karsten Turfjäll, 100 kr 13,15-14,00 Vinprovning med Per Fritzell(känd från Grythyttan Vin och Sommar med Ernst) 50 kr 14-16 Restauranghögskolan fyller 20 år. Det firas med en tillbakablick tillsammans med Marie-Louise Danielsson-Tham. Avslutas med kaffe och tårta på kalastorget. Reservation för ändringar.
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Öppettider
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BUTIK & TURISTBYRÅ
Mån-fre 9.00-16.00
Lör-sön 10.00-15.00
Guidade visningar lördagar och söndagar kl. 11.00 och 13.00.
Visningen tar ca 50 minuter.
Andra tider kan förbokas.
Tel nr. 0591-340 60 eller info@maltidenshus.com
KANTINEN HYTTBLECKETS ÖPPETTIDER
Lunch serveras:
Måndag-fredag 11,30-13,30
Lördag-söndag 12.00-15.00
Meny se www.kantinen.se.
För bokning av större sällskap 0591-340 60 eller info@maltidenshus.com.
VÄLKOMMEN
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Information in English/Deutch
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