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Scandinavian Cuisines

Mar 10, 2014 | 06:00 PM - 08:00 PM | Maysville Institute of Culinary Arts

Fishing, hunting and gathering were the means of food procurement for Scandinavia.  The different harvest seasons for cloudberries and lingonberries sent “gathers” out foraging.  Hunters brought artic hare, reindeer, geese and ducks to the table.  Early on, historically, sheep were raised for their warm wool but necessity eventually brought mutton to the menu.  Fishing, however, produced the most source of food for these seagoing clans.  Monday, March 10, 2014, $25.  6-8p.m.  Maysville Institute of Culinary Arts.  To register or for more information please email or call 606-759-7141 extension 66120.