The focus of Ulricas interdisiplinary research are gastronomy and hospitality from different timeperiods and geografical areas, the sources are historical, archaeological and religious.
Ulrica spent her high school years at different culinary schools in Sweden and received an education as a chef, bartender, baker/confectioner. Ulrica then spent years working in the restaurant industry, both at restaurant on land but also in the Swedish merchant navy.
Ulrica holds a PhD degree in economic-history and are now working as a senior lecturer at the department. She also has a master (magister) degree in archaeology and an international master’s degree in theology. Her focus areas in her research are several; Meal science and gastronomy from an interdisciplinary perspective where different kind of primary sources are used such as historical written sources, archaeological artefacts from different areas and time periods. Ulrica is a professional member (Chef Rôtisseur), Best of Gastronomie silver cheffe, member of comity of Sweden with Specialist and Ambassador for the recipes of the 18th century, Chaîne de Rotisseurs, Sweden, member of publicist club, member of Swedish PEN, Region Stockholm, Sweden, member in the network Polar Researchers in Sweden, Meal science, Life on land, honoural member at International Union of Arab Master chef member of Chefs san Frontieres and is a certified Fromager.
I 2005 Ulrica was bestowed with the small medal from the Royal Swedish academy of Science for her book “The Nobel banquets” that deals with the Nobel banquets first 100 years. As of today the book about the Nobelbanquets has been published in Swedish, English and simpliefied Chinese (Mandarin). In 2014 she was bestowed with the Georgian Embassy Medal for her work in strengthen the academic relations between Sweden and Georgia. Several of her scientific books has received awards in the international Gourmand cookbook awards, without being cookbooks. The book " Religion and diet in a multireligious city" was appointed in 2018 as a world winner in the category "Cookbook for Peace". In 2022 the same book was awarded "Best of the Best" during 25 years of publication by the international Gourmand Awards in the category for peace. The book about Cajsa Warg became National winners for Sweden in Gourmand awards 2022 in the categories: cookbooks history & writing and University Press. As of today, she has 80+ publications, both scientific and popular science, both in Swedish and in English.
Link to a short film about the realisation of six recipes from the 18th century cookbook, written by Cajsa Warg (in swedish): https://vimeo.com/665558084/2336e7bed7