Category Archives: Project Updates

Teaming up: Europeana Space & Europeana Food and Drink

The Europeana Food and Drink Project is very glad to announce a new partnership: We have teamed up with Europeana Space, another Best Practice Network within the Europeana Family. Under the common umbrella of Europeana and with several partners in common, joining forces is always important in order to foster synergies between sister projects.

Europeana Space aims to create new opportunities for employment and economic growth within the creative industries sector based on Europe’s rich digital cultural resources. It will provide an open environment for the development of applications and services based on digital cultural content. The use of this environment will be fostered by a vigorous, wide-ranging and sustainable programme of promotion, dissemination and replication of the Best Practices developed within the project. The extensive resources and networks of the Europeana Space consortium will be drawn on to ensure the success of the project.


The cooperation agreement was just signed, and we are looking forward to work together even closer to engage creative industries and the food and drink community with Europeana.

3rd Open Innovation Challenge Award – Final Event in Seville, Spain

End of this January 2016, the Europeana Food and Drink project saw the award event of the third and final Europeana Food and Drink Open Innovation Challenge. Planned and launched in collaboration between Instituto Andaluz del Patrimonio Historico (IAPH) and Sapienza University of Rome, the event took place in Monasterio de la Cartuja, an old monastery declared as national monument in Seville, Spain.

3rd Open Innovation Challenge Award Event at Sevilla, Spain.
Europeana Food and Drink 3rd Open Innovation Challenge Award Event at Seville, Spain. Image Courtesy of EFD

Open Labs in Europe

Opened up by the incubated video “The Mulberry Affair” by Raffaella Marandola, the day was filled with lively presentations of the Europeana Foundation, insights on the challenge and round table discussions on the labs environment within Europe. Representatives of different European labs such as the Medialab Prado from Madrid, AALTO Fab Lab Helsinki or local institutions like Agencia Andaluza de Instituciones Culturales and the Andalucía Lab shared their experiences in how labs can create communities within an open access culture. Users of these labs are the most valuable resources, who get the opportunity to use a series of infrastructure to create, design and work on their projects. As a further speaker, we had Mauricio O’Brien Marí from Platoniq/Goteo discussing open labs and crowdfunding.


And the winner is…

For the final Europeana Food and Drink Open Innovation Challenge, we asked creatives all over Europe to design a product re-using food and drink related images or items within Europeana. In this way, the project aimed to explore possible ways of reusing Europeana, enhance the knowledge and value of the Food & Drink heritage and show the opportunities within the creative and cultural industry.

Finally, the winner of the 3rd Open Innovation Challenge was announced: Gabriele Crivelli from Cretea won the 3D category with his “light idea”, the lamp “millefori”. Inspired by the detail of a cup within a still life painting by Pieter Claesz, he created the shape of this special lamp.

A "light" idea: MilleFori by Cretea, inspired by
A “light” idea: MilleFori by Cretea, inspired by Still Life with Saltcellar by Pieter Claesz, Rijksmuseum via Europeana

Curious on how Gabriele came up with this idea? Check out the production video and find out more soon in an interview with the winner of the Europeana Food and Drink 3rd Open Innovation Challenge.


By Angelika Leitner, Austrian National Library

Tasting Historical Europe – eCookbook Celebration in Vilnius

From Austria to Lithuania and back! Following the launch event for our eCookbook mid of January in Vienna, it was time to celebrate „Tasting Historical Europe – Exploring the culinary threads between Austria and Lithuania“ also in Lithuania.

On 25th of January, the Lithuanian capital Vilnius which is home to the Europeana Food and Drink project partner Vilnius University Faculty of Communication saw this second celebration for the eCookbook launch. Members from Lithuanian – Austrian community, also librarians and book lovers, as well as food bloggers and food fans gathered at the cozy coffee manufacture „Crooked nose & coffee stories“ based in downtown of Vilnius.

Professor Rimvydas Laužikas presenting eCookbook, Coffee Tasting from recipe by Anna Ciundziewicka, 1848
Professor Rimvydas Laužikas presenting eCookbook, Coffee Tasting from recipe by Anna Ciundziewicka, 1848

The evening started with an intriguing lecture given by one of the book authors professor Rimvydas Laužikas presenting not only authentic Lithuanian – Austrian dishes, but also a fascinating historic moments and interesting food stories that reflected to the common gastronomic history of two countries. It was followed by an engaging coffee education lesson, where the owner of the manufacture and a big coffee enthusiast Emanuelis Ryklys shared his knowledge about coffee preparation process, as well as its tastes and aromas.

“I don’t know how it [butter] affects the coffee, but I tasted it and it was amazing.” – Anna Ciundziewicka, 1848.

Finally, all event guest were invited to try an authentic coffee recipe published in the 19th century cookbook “The housekeeper of Lithuania” written by Anna Ciundziewicka and to experience the historic taste themselves!

Coffee education by Emanuelis Ryklys
Coffee education by Emanuelis Ryklys, Crooked nose & coffee stories

The eCookbook is a result of a joint effort between Europeana Food and Drink project partners Vilnius University Faculty of Communication and the Austrian National Library to reveal the invisible gastronomical threads forming European culinary heritage network.

Find out more and download the ebook here.


By Ingrida Vosyliute, Vilnius University Faculty of Communication

Food and Drink Content Collection: Hungarian Farsang and Krampampuli

In our series “Collecting Content for Europeana Food and Drink” we let you have a look into the selection process of culinary objects for Europeana.

It is carnival season and we are in Hungary, where the Europeana Food and Drink project partner MKVM – Hungarian Museum of Trade and Tourism in Budapest introduces us to the traditions around „Farsang” and shows us their collection highlights around this celebration.

Farsang: time for entertainment, eating and drinking

Farsang, which is the name for the carnival season in Hungary, is the period between the day of Epiphany and Ash Wednesday. It is the time for balls, entertainment and weddings among both the middle class and peasantry. A lot of customs are connected to this period but the most diverse and colourful ones can be found on the countryside. Different traditions of wearing a costume and a mask were widespread during the farsang, like funeral or wedding processions, lanceman performances, wearing animal costumes etc. These dramatic plays usually began with a procession and closed by dancing, eating and drinking. The carneval period is also a season of weddings, because there are not a lot of agricultural activities during wintertime, chambers are full with food and the new wine had matured already.

Dance card, 1908 and Poster of Cabaret Gambrinus, 1910s, via MKVM
Dance card, 1908 and Poster of Cabaret Gambrinus, 1910s, via MKVM
… on the Countryside and in the City

Peasants wished to ensure rich harvest by different magic actions like cooking long pasta in the soup to make hemp grow high next year. In peasant culture, carnival season is closed by Fat Thursday (following Ash Wednesday), when fasting is suspended for one day to scarf out before the long Lent.

In the city, traditions related to farsang are less diverse, but the habit of wearing a mask or a costume at balls is present in the civic culture as well. Farsang is the season of great balls held at private houses, public ballrooms or hotels. At balls not only dancing but eating and drinking well were also important. The dance card from 1908 which is shown above was given out for a big carnival celebration and includes the list of different dances before and after midnight.

Krampampuli – Drink of the devil

Krampampuli is an alcoholic drink for the winter that has been quite popular in the Hungarian middle class since the reform era (1825-1848). It was consumed at cafés and at home during celebrations, especially on New Year’s Eve and during the carnival season.

Krampampuli glass and Poster of Törley, the biggest Hungarian champagne factory, 1910s (CC BY NC SA) via MKVM
Krampampuli glass and Poster of Törley, the biggest Hungarian champagne factory, 1910s (CC BY NC SA) via MKVM

This drink, which is also called the “drink of the devil”, is prepared from a special palinka, which is a Hungarian fruit brandy, made of grapes. There has to be a grate placed over the drink, onto which sugar soaked in rum is put. The rum is set on fire and the melted sugar drips into the alcohol. Also some seasoning (cinnamon and clove) as well as dried fruits (sultanas, raisins, figs, dates and orange peels) are added to this drink. There are some recipes in which this very sweet, seasoned alcoholic beverage is mixed with boiled wine, tea, lemon and orange juice.

This devilish mixture – when it’s burning at its highest – is given out with a big soup-dipper hot and flaming.

Mór Jókai, a famous Hungarian writer of the reform era mentions this drink in his work: “It was coming to midnight. Time for a krámpámpuli. Preparing this is the duty of the host. A big tin bowl filled with grape-palinka is usually set in front of him, and all guests also receive their tin chalices. Palinka is then lit by a pipe-lighter, and the host throws yellow sugar, figs, raisins into the blue and green flames by the handful, from which red flames would skip amongst the blue ones. This is called by the Hungarians krámpámpuli. This devilish mixture – when it’s burning at its highest – is given out with a big soup-dipper hot and flaming. “


In part two of this post on Farsang in Hungary, we will share a special delicacy with you: Fánk, the Hungarian Doughnut. Stay tuned for the recipe!


By Julianna Kulich, MKVM and Angelika Leitner, ONB

About MKVM – Hungarian Museum of Trade and Tourism:

The museum is the only dedicated museum of travel and tourism in the world and takes its collections focus from the regions of Hungary. Founded in 1966, it started operation in the World Heritage Buda Castle, in the building of the former Fortuna Inn and is now located at Óbuda, Budapest. The museum has almost 50 years of unique expertise covering all fields of the Hungarian Food and Drink Industry, including gastronomy, catering and tourism. Collections include furniture, equipment and tools from restaurants and confectioner’s shops and a large quantity of documentary heritage including menus and menu cards as well as a significant collection of archival material and small prints.

Tasting Historical Europe – eCookbook Launch in Vienna

This Tuesday, the Austrian-Lithuanian community met in the heart of Vienna to celebrate the launch of a special publication: The eCookbook “Tasting Historical Europe – Exploring the culinary threads between Austria and Lithuania” created by the Austrian National Library and Vilnius University – Faculty of Communication within the Europeana Food and Drink Project.

eCookbook Launch: Tasting Historical Europe- Exploring the culinary threads between Austria and Lithuania
eCookbook Launch: Reading by Prof. Wolfgang Klos, Austrian-Lithuanian Society.  Lithuanian roast goose with apples and sauce.

The book, which is available for free download, is dedicated to the historical gastronomic relations between Austria and Lithuania. It attempts to grasp the gastronomic contexts, including dishes that depict common gastronomic history.  Austrian recipes which were adopted in Lithuania and Lithuanian ones, which travelled to Austria have been selected using sources such as Europeana.

Seven Foodbloggers from Lithuania and Austria contributed to this culinary exploration of their countries. For the culinary reading, two traditional recipes from the book were specially prepared by the chefs of Dionysos-Nosh, the hosting restaurant for the evening. Guests could get a first glimpse of the eCookbook and learn about the invisible culinary threads  between the two countries – all of this framed by traditional Austrian and Lithuanian music.


Representatives of the Austrian – Lithuanian Society, University of Vienna, Verband Österreich – Nordische Länder or Kulinarisches Erbe Österreich could get inspired by the historic recipes and stories and were invited to share the eCookbook with their networks and communities.

Get inspired by Europes historical culinary heritage and download the book here.

Dining with Dukes and Popes: a Competition to Re-read Old Cookbooks and Books About Food

The Central Institute for the Union Catalogue of the Italian Libraries, as a partner of Europeana Food and Drink project, in cooperation with the Alessandrina University Library of Rome and Wikimedia Italia, established a special category dedicated to food for the 3rd re-reading contest of the project Wikisource, that started on November 23 and that will end on December 8, 2015.

The Contest

Wikimedia Italy organises every year a contest to celebrate Wikisource’s anniversary (the project was born on November 24, 2003), aiming at proof-reading and making machine-readable versions of digitized texts, selected for the occasion by the Italian-speaking project community. Wikisource is an online digital library of free content textual sources on a wiki, that now counts more than 700,000 texts in more than 60 languages. This year, however, ICCU, Alessandrina Library and Wikimedia Italia agreed to expand the selection to three 16th-17th century books from the “Fondo Urbinate” of the Alessandrina Library, linked to the culture of eating and drinking. These three books, through ICCU and the portal Internet Culturale, will also be available online on Europeana Food and Drink, among many other books from the very same “Fondo”.


The Books

The first book is the Epulario, written by Giovanni Rosselli, chef at the service of the condottiero Giampaolo Baglioni and Pope Paul III. The book, published for the first time in Venice in 1516, received immediately a great success. Rosselli was inspired by the recipes given to the famous Maestro Martino, an Italian chef who lived in the 15th century.

The second book is Il rimedio infallibile che conserva le quarantine d’anni il vino, by Giovanni Antonio Fineo, a 16th-century Italian writer. The book, published for the first time in 1593, illustrates the techniques of the time to preserve wine, advising in particular to use terracotta pots with a glassed interior, in place of the more common barrels.

The third and last book is the Trattato della neve e del bere fresco, a 1574 Italian translation by Giovan Battista Scarampo of a section dedicated to keep drinks cool of the Historia Medicinal, written by Spanish physician Nicolas Monardes. At the moment, the re-reading of the Trattato has already been completed on November 29 (less than a week!) and can be consulted on Italian Wikisource in its text-only version and in its parallel text version.

The Prizes and the Winners

As every contest requires, there is a jackpot at stake: Wikimedia Italia offers three prizes for the main contest and the special “Europeana Food and Drink” contest, that consist in three vouchers (of respectively 50, 30, and 20 euro) that can be used in online book-stores at the option of the winner.

Last Friday, during the celebration for Wikipedia’s 15th anniversary, the Italian Wikisource Community has announced the winners for both categories:
For the special category related to our project, the first prize goes to user Xavier121, for having proof-read the most pages (52, for a grand total of 146 points). For the other two prizes, there has been a draw among all participants that proof-read at least one page, and users Robybulga (26 proof-read pages) and Elkelon (28 proof-read pages) have been awarded respectively the second and third prize.

The full results are available at

by Luca Martinelli and Elisa Sciotti (ICCU), with contributions from Saveria Rito (Alessandrina Library)

All Partners Meeting in Malta

Europeana Food and Drink Plenary Meeting
Malta, 26th-27th November, 2015

This late autumn it was time for all project partners to meet up again: at the third Europeana Food and Drink Plenary Meeting. AcrossLimits from Malta, one of the Creative Industry Partner within the project, welcomed representatives from partner institutions across Europe to the very windy and stormy island, with two days of project updates, presentations, lively discussions and fruitful workshops ahead.

The evening before the plenary meeting, representatives of the Project Management Board took the opportunity to assemble and discuss current progress within the project, lead by the project coordinator from the London based Collections Trust.

Image Courtesy of Europeana Food and Drink
Image Courtesy of Europeana Food and Drink
Products, Content Base and Re-Use of Europeana Food and Drink Items

Opened by concise updates from each of the Work Package Leads and a question and answer session on day one, the product clusters presented the eight products and applications, created within the project: From the Tea Trail through London and the city’s Local Pubs in the Past and Present, to our Picture Library and AcrossLimits Food Planet, Delicious Cake Exhibitions and informative Educational Resources about chocolate, bread, traditional breakfast or food and farming in Ireland. These were rounded by a presentation of the Semantic Demonstrator and Technical Demonstrator, the professional applications developed within the project.

Work Package 2 Lead, Postscriptum, informed partners on all issues surrounding the currently growing content base on Europeana. Repeated applications, such as an eCookbook on the historic threads between the Austrian and Lithuanian Cuisine or the easy-to-reuse template for our food trail were introduced.

Image Courtesy of Europeana Food and Drink
Maltese Specialties and London’s culinary heritage. Image Courtesy of Europeana Food and Drink
Getting engaged with Food and Drink

Day two of the plenary meeting saw a hands-on approach in parallel sessions on communications, community engagement and a get-together for technical partners. Social media showcases from the Horniman Museum and already carried out project campaigns  provided a great inspiration for all partners to get further involved in promoting the aim of the project, the launched products and our Europeana Food and Drink content base on Europeana.

Also part of these two days was the involvement of Europeana Labs within the project and as a finale, a workshop on the upcoming Christmas season with our Europeana Food and Drink Advent Calendar #foodventcalendar.

Of course, there was lots of food involved as well: Thanks a lot to AcrossLimits and Collections Trust for hosting and organizing this third All Partners Meeting, getting a taste of the Maltese food and drink culture and giving a strong impetus to all participants for amplifying the projects aims.


By Angelika Leitner, Austrian National Library

Book Launch: London Local Pubs – Past and Present

Last week was all about London Local Pubs in the Past, and in the Present. Both online and offline, we celebrated the launch of the book, one of the applications created within Europeana Food and Drink. In collaboration with local pubs and the National Brewery Heritage Trust, the project partners Historypin and Fratelli Alinari Istituto di Edizioni Artistiche SpA developed this piece of London pub memories, telling the stories of 52 pubs steeped in social history. Stunning historic images and anecdotes shared by regulars, staff and pub landlords at community archiving gatherings were hand-picked, drawn together by the author Adrian Tierney-Jones.

Photographs by Cath Harries.
London Local Pubs Book Launch at Magpie & Stump. Photographs by Cath Harries
#52Pubs – Tweet up

For the weekend of 13th and 14th November, we invited people all over London to join us celebrating the launch and the role of these local pubs that are steeped in social history. Having people tweeting with the hashtag #52Pubs from all different pubs featured in the book, we captured the vibrant atmosphere on a Friday and Saturday night. Thoughts and pictures on the pub’s architecture, anecdotes and historical facts or just amusing overheard conversations were part of this snapshot, contributing to the lasting story of what pubs meant to locals in the past and what they mean to people today.

52Pubs_SarahSpink52Pubs_RupertSheperd52Pubs_Lise Schauer

See the full story and all tweets on #52Pubs in our slideshow below and here.

Grand Finale: Book Launch at Magpie & Stump

The Magpie & Stump in central London hosted the launch which brought together over 100 people from across the pub, beer and brewing world, many of the licensees and regulars who contributed their stories and memories to the book and author Adrian Tierney-Jones.

Pubs Minister Marcus Jones MP held a speech emphasizing that London Local Pubs not only showcases the architectural and historical value of pubs, but highlights that pubs are about people and the friendships and connections that they spark and sustain.

With the beer flowing and speeches by Marcus Jones MP, National Brewery Heritage Trust’s Robert Humphreys and Harry White, as well as Historypin’s Nick Stanhope, the night was a great celebration of the local British pub and collaborative community archiving.


To find out more about London Local Pubs and to get your own copy, visit

#52Pubs: Celebrating the social lives of London’s local pubs

After the launch of Tea Trail London, the Europeana Food and Drink project’s next UK-based product to be launched is a book called London Local Pubs: Past and Present.

To celebrate its launch, we are inviting people to visit the 52 pubs featured in the book on Friday 13 November and Saturday 14 November and to tweet about their visits using the hashtag #52Pubs. You can explore a map of all 52 pubs and their historic photographs here.

Antwerp Arms, 1940. Charrington surveyors (CC-BY-SA)
Antwerp Arms, 1940. Charrington surveyors (CC-BY-SA)
How do I take part?

Choose a pub to go to (with friends or by yourself) on the map below and put your Twitter handle in our form. You could choose to go to your regular local or find a new pub to discover. We would love to have at least one person in each of the 52 pubs. Multiple visitors in the same pub is fine.

When should I tweet?

The visits should be on Friday 13 November and Saturday 14 November. You can tweet at anytime but ideally between 6pm and 8pm.

What should I tweet?

Use the hashtag #52Pubs
We want this to be a celebration of the social lives of London’s pubs. We would love your tweets to capture the atmosphere in these pubs on a Friday and Saturday night.

You could tweet: descriptions of the pub you are in, conversations being had in the pub, photographs of the pub, thoughts on its architecture, anecdotes about in the pub, any historical facts about the pub, interviews with the pub’s landlord or regulars.

Anything else to know?

We will record everything being tweeted under #52Pubs and will write a blog post featuring the most interesting anecdotes and photographs.

While we are asking you to visit a pub, Europeana Food and Drink, Historypin and their partners are not encouraging alcohol consumption. Please drink responsibly.

If you are interested in buying the London Local Pubs: Past and Present book, you can visit


View Pubs in a full screen map

By Lise Schauer, Historypin

Developing eLearning Resources: The nutritional properties of bread and its significance in traditional Cypriot cuisine

And when you eat the crust of bread,
as it is often said,
if you don’t become a vicar
you shall marry a vicar’s daughter.”

Excerpt from a Cypriot folk poem

How did Cypriot folk literature draw inspiration from bread and which customs and practices of social life reveal the importance of this particular food in the culture of Cyprus? By which means and methods was bread being produced and how widespread was its consumption on the island over the past centuries, in comparison to today? What is the nutritional value of bread and why is it considered to hold a place at the base of the Mediterranean diet pyramid?

The answers to these questions, and many others, can be found in an eLearning Resource entitled “The nutritional properties of bread and its significance in traditional Cypriot cuisine” («Το ψωμί των Κυπρίων: καθημερινός βίος και παράδοση»).

The eLearning Resource has been developed by the Cyprus Food and Nutrition Museum within the Europeana Food and Drink Project, in collaboration with the Ministry of Education and Culture, Cyprus. It is currently available in Greek and forms a complete and well-structured 4 teaching-hours lesson plan, adjusted to the Cypriot High School curriculum. It is intended to be used by Home Economics teachers in 2nd year High School classrooms from the current school year onwards, as well as by educators in general.

Cypriot bread, dahtylies. Source: Cyprus Food and Nutrition Museum. Picture: Marios Hadjianastasis.
Cypriot bread, dahtylies. Source: Cyprus Food and Nutrition Museum. Picture: Marios Hadjianastasis.

The Resource is richly populated with texts, photographs and links mostly deriving from the Cyprus Food Museum’s digital collections, as well as from Europeana. These materials reveal interesting facts about the role of bread within the traditional Cypriot cuisine. They demonstrate pre-industrial cultivation tools and cooking utensils indicative of a past lifestyle, offer information on the production and consumption of various kinds of bread in everyday life and in different social instances, and showcase practices and beliefs relating to the importance of bread. For example, did you know that after childbirth, Cypriots used to place bread next to the newly born infant, in order to protect it from maleficent forces?

Did you know that after childbirth, Cypriots used to place bread next to the newly born infant, in order to protect it from maleficent forces?

As an educational tool, the Resource promotes the utilization of the students’ pre-existing knowledge and experiences in order to facilitate comprehension and learning. The underlying teaching methods are designed to promote inquiry based and cooperative learning, while featured activities include brainstorming, group games, role-playing, guided discussions over student’s observations on educational materials, excursions/field studies, food tasting and implementation of small projects.

Wheat cultivation tools. Source: Cyprus Food and Nutrition Museum. Picture: Cyprus Handicraft Service.
Wheat cultivation tools. Source: Cyprus Food and Nutrition Museum. Picture: Cyprus Handicraft Service.

Through the development of a set of eLearning Resources, including the present one focusing on bread, the Europeana Food and Drink partners aspire to demonstrate the value and potential of food and drink-related content sourced through Europeana. In parallel, we aim to equip educators with suitable educational materials, in order to effectively communicate to younger audiences the idea of a healthy diet in relation to the traditional diet; to acquaint children and adolescents with the gastronomic history and dietary traditions of their country, to educate them on the benefits of the Mediterranean diet, and to highlight ways in which traditional diet can be adjusted to nowadays life style and tastes for achieving healthy living.

In order to efficiently advance these causes, the eLearning Resource is openly available, published under the Creative Commons Attribution 4.0 International License. This means that public and private educational institutions, teachers, etc. can download and use it for online and offline activities. Moreover, they can also modify and redistribute it.

For all those interested, you can find and download the Resource here. We look forward to your feedback and suggestions, and we encourage you to share with us any modified version of the materials provided, in order to further promote dialogue and creativity in education.


By Petroula Hadjittofi, Cyprus Food and Nutrition Museum