Reenactment

Here, there are three distinct themes, preparation, equipment, and experiments. The preparation section, From Earth to Cup, focuses on the cultivation and cooking procedures. It outlines sequential procedures involved in the production of these coffee substitutes, including the procurement of basic ingredients such as grains, beans, or roots and ending with the preparation of a consumable product involving grinding, frying, roasting, cooking, and brewing operations. The Equipment section looks at the many kitchen utensils and accessories used to prepare, brew, and cook coffee substitutes. How did they differ from those used for making regular coffee? The main emphasis is on the domestic process of preparing substitutes using ingredients that were ground at home but including initial examples of products being manufactured on a large scale. The last section Experiments outlines a series of experiments conducted in the contemporary kitchen where coffee substitutes were prepared using recipes, techniques, and equipment from the nineteenth century. These were conducted in the Department of Food, Nutrition, and Culinary Science research kitchen facilities at Umeå University, Sweden. Further experiments were conducted in the Torekällberget’s Open-Air Museum at Södertälje, Sweden. This chapter presents an account of the outcomes, obstacles, benefits, and drawbacks associated with using a contemporary research kitchen or museum facilities designed to replicate historical arrangements.