The New Nordic Cuisine
Danish: Det nye nordiske køkken, Swedish: Det nya nordiska köket, Norwegian: Det nye nordiske kjøkken, Finnish: Uusi pohjoismainen keittiø
This is an organized movement among the Nordic countries. It is based on traditional and seasonal ingredients, combining traditional and modern methods, emphasizing freshness, preserving natural flavors and natural textures.
A leader in this movement is the Danish restaurant Noma, voted best restaurant in the world 2010, 2011, 2012, 2014 by Restaurant magazine. There is also a Noma in Japan with the same objectives for Japanese foods. I have a thick book titled The Noma Guide to Fermentation outlining some of their techniques.
New Scandinavian cookbooks such as Fire and Ice (2015) are greatly influenced by this movement, but Cool Cuisine (Icelandic cuisine), dated 2004, considered the year of the foundation of the New Nordic Cuisine, already has a whole lot of more modern influence, dating from the 1960s onward. No doubt this is true of the other Nordic countries as well.
This is an organized movement among the Nordic countries. It is based on traditional and seasonal ingredients, combining traditional and modern methods, emphasizing freshness, preserving natural flavors and natural textures.
A leader in this movement is the Danish restaurant Noma, voted best restaurant in the world 2010, 2011, 2012, 2014 by Restaurant magazine. There is also a Noma in Japan with the same objectives for Japanese foods. I have a thick book titled The Noma Guide to Fermentation outlining some of their techniques.
New Scandinavian cookbooks such as Fire and Ice (2015) are greatly influenced by this movement, but Cool Cuisine (Icelandic cuisine), dated 2004, considered the year of the foundation of the New Nordic Cuisine, already has a whole lot of more modern influence, dating from the 1960s onward. No doubt this is true of the other Nordic countries as well.