New Nordic Kitchen

0
203

In 2004, six of Scandinavia’s finest chefs came together to devise the New Nordic Kitchen manifesto, emphasizing slow food, local organic produce and foraged ingredients such as birch juice and Arctic bramble.

New Nordic Kitchen
The New Nordic Cusisine Manifesto

The manifesto consisted of 9 paragraphs:

1) To express the purity, freshness, simplicity and ethics to be associated with the Nordic region.

2) To reflect the changes of the seasons in the meals.

3) To base the cooking on ingredients and produce whose characteristics are particularly in the region’s climates, landscapes and waters.

4) To combine the demand for good taste with modern knowledge of health and well-being.

5) To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.

6) To promote animal welfare and a sound production process in the region’s seas, farmland and in the wild.

7) To develop potentially new applications of traditional Nordic food products.

8) To combine the best in Nordic cookery and culinary traditions with impulses from abroad.

9) To combine local self-sufficiency with regional sharing of high-quality products.

Behind the manifesto were six chefs, Claus Meyer, Marhias Dahlgren, Leuf Sørensen, Roger Malmin, Muchael Björklund and Håkon Mår Orvarsson.

New Nordic Kitchen
Creators of the new Nordic cuisine

The Manifesto emphasized in a healthy appreciation of the Arctic region’s long, cool growing season, its abundance of fish and game, and forests and mountainsides full of fungi, wild plants and berries.

New Nordic Kitchen
New Nordic Cuisine

The manifesto was the start of a staggering regional-cuisine resurgence. Stockholm, Oslo, Helsinki and Copenhagen are the focus of exciting new culinary scenes, exemplified by Denmark’s Michelin-starred Noma, which was named the world’s best restaurant in 2010.

New Nordic Kitchen , written by Tor Kjolberg

LEAVE A REPLY