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The New Nordic Food Movement

The question of what the “New Nordic Food” movement is can only be given partial. Known as “The New Nordic Cuisine” (or “The New Nordic Kitchen”, “The New Scandinavian cooking” as well as ”The New Nordic Diet”), the movement has had diverse emergences. New Nordic Food should – unlike other culturally embedded culinary movements – be interpreted as essentially a gastronomic response to the (growing) globalization, industrialization, and standardization of national food systems and culinary traditions in the Nordic region. Hence, the New Nordic Food is obviously designed highbrow culture with the potential for a multitude of cultural distinctions.
Photographer_Culinaire Saisonnier
Photographer_Claes Bec-Poulsen
Being fashionable, the New Nordic Food movement has been remarkably efficient in branching out into political, economic, cultural, and scientific frameworks outside the Nordic gastronomical community advancing the New Nordic Food locally as well as globally. As such, the New Nordic Food is multiple; an haute cuisine located among Nordic chefs and restaurants, a political instrument for furthering the construction of a Nordic-cultural brand, a scientific assembly aiming at bettering public health in Denmark as well as a commodity Danish consumers.
The official birth of the New Nordic Food can be traced back to the inauguration of the “New Nordic Kitchen Manifesto” in Copenhagen in 2004, formulated and signed by the leading gourmet chefs in the Nordic region. Advocating collaboration between dietary science as well as “food industry […] researchers, teachers, politicians and authorities”[1], the Manifesto represents the mythos of the anticipated New Nordic Food to come: a culinary transformation interlinking Nordic ‘terrior’ [a multi-semantic concept denoting the amalgamation of the wild Nordic nature, the unique Nordic climatic and
Photographer_Tuala Hjarnø
seasonal conditions as well as the historical cultivation of the nature by the indigenous Nordic people], aspirations from modern haute cuisine, traditional Nordic culinary culture, indigenous Nordic food-stuffs, local Nordic food-production methods as well as an ethical take on food and food-production. [1] http://www.clausmeyer.dk/en/the_new_nordic_cuisine_.html (authors ed.)

Last updated by: Kristine Olsen 29/04/2012