New Nordic Cuisine
New Nordic Cuisine (
History
In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of the then newly opened Noma restaurant, chefs and food professionals from all the Nordic countries met in Copenhagen to discuss how best to develop what they called the "New Nordic Cuisine". In particular, they sought to emphasize the need for what they described as "purity, simplicity and freshness" as well as increased use of seasonal foods. Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region's climate, water and soil.[1]
Meeting in Copenhagen in 2005, the Nordic Council's agricultural and food ministers from Denmark, Finland, Iceland, Norway, Sweden and dependent territories gave their support to these developments, launching what they called the "new Nordic Food Programme". In 2006, this led to the funding of EUR 3 million for a number of related activities.[1]
Approach
The evolving cuisine has sought to take advantage of the possibilities inherent in traditional Scandinavian recipes for seafood and meat dishes, building on the utilization of local products whilst reviving and adapting on some of the older techniques, for example, those for marinating, smoking and salting. Products such as
Claus Meyer has supported the campaign, not only in restaurants but also for
Restaurants
This section needs expansion with: a discussion of notable restaurants of the New Nordic Cuisine in other countries.. You can help by adding to it. (September 2020) |
Since its opening, Copenhagen's Noma restaurant (short for nordisk mad meaning "Nordic food") has been a flagship for and at the forefront of developing and materializing the ideas behind the New Nordic Cuisine. Aiming to serve dishes prepared under guidelines drawn up for the new cuisine it was repeatedly awarded the title of "world's best restaurant" in 2010, 2011, 2012, and again in 2014 by the
Magnus Nilsson's small restaurant Fäviken in rural Sweden closed in 2019 but has been very influential in developing and inventing New Nordic Cuisine.
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Fried bacon withramsons and grilled cucumber
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White asparagus with poached egg yolk and woodruffsauce
See also
- Nordic cuisine
- Culinary diplomacy
Literature
- Meyer, Claus: Almanak, Copenhagen, Lindhardt og Ringhof, 2010, 694 p. (in Danish) ISBN 978-87-11-43070-5.
- Redzepi, René: Noma: Time and Place in Nordic Cuisine, London, Phaidon Press, 2010, 368 p. ISBN 978-0-7148-5903-3.
References
- ^ a b "New Nordic Cuisine", Nordic Council of Ministers. Retrieved 12 December 2011,
- ^ a b c "Denmark Special" Archived 2012-04-26 at the Wayback Machine, Food & design, #9 2011. Retrieved 11 December 2011.
- ^ Magnus Nilsson (2012). Fäviken. Phaidon Press.
- ^ Magnus Nilsson (2015). The Nordic Cookbook. Phaidon Press.
- ^ Magnus Nilsson (2018). The Nordic Baking Book. Phaidon Press.
- ^ "Noma" Archived 2011-12-08 at the Wayback Machine, The S. Pellegrino World's 50 Best Restaurants. Retrieved 9 December 2011.
- ^ Betty Hallock, "Savoring the rise of New Nordic Cuisine in Copenhagen", Los Angeles Times, 5 September 2010. Retrieved 12 December 2011.
External links
- "Nordic Food Diplomacy". The Nordic Council of Ministers.
- New Scandinavian Cooking