Flickr - cyclonebill - Marv med syltede grøntsager

New Nordic Cuisine ( da, Det nye nordiske køkken, sv, Det nya nordiska köket, no, Det nye nordiske kjøkken, fi, Uusi pohjoismainen keittiö) is a

culinary Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs ...

movement which has been developed in the

Nordic countries The Nordic countries (also known as the Nordics or ''Norden''; lit. 'the North') are a geographical and cultural region in Northern Europe and the North Atlantic. It includes the sovereign states of Denmark, Finland, Iceland, Norway and Sw ...

, and

Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, Norway, and S ...

in particular, since the mid-2000s. New Nordic Cuisine was propelled by, and found inspiration in, ideas and a manifesto written by food activist and entrepreneur

Claus Meyer Claus Meyer (born 27 December 1963) is a Danish entrepreneur, cook and television host. He is often accredited as the founder of the New Nordic Cuisine philosophy. Projects Claus Meyer has been engaged in a plethora of projects and has been ...

and a number of Scandinavian chefs in 2004 in

Copenhagen Copenhagen ( or .; da, København ) is the capital and most populous city of Denmark, with a proper population of around 815.000 in the last quarter of 2022; and some 1.370,000 in the urban area; and the wider Copenhagen metropolitan a ...

. New Nordic Cuisine has been used to promote local, natural and seasonal

produce Produce is a generalized term for many farm-produced crops, including fruits and vegetables ( grains, oats, etc. are also sometimes considered ''produce''). More specifically, the term ''produce'' often implies that the products are fres ...

as a basis for new dishes both in restaurants and in the home. As a result, a number of restaurants, in particular in Denmark, have introduced local ingredients, some often new to the usual palate, in combination with traditional foods prepared in new ways. One of the greatest chef who help the nordic cuisine its the well know Rene Redzepi,former head chef of Noma restaurant

History

In November 2004, on the initiative of the Danish chefs

René Redzepi René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the three-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world by ''Restaura ...

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 food Seasonal food refers to the times of year when the harvest or the flavour of a given type of food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten qu ...

s. Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region's climate, water and soil."New Nordic Cuisine"
''Nordic Council of Ministers''. Retrieved 12 December 2011, Meeting in Copenhagen in 2005, the

Nordic Council The Nordic Council is the official body for formal inter-parliamentary Nordic cooperation among the Nordic countries. Formed in 1952, it has 87 representatives from Denmark, Finland, Iceland, Norway, and Sweden as well as from the autonomou ...

's agricultural and food ministers from Denmark,

Finland Finland ( fi, Suomi ; sv, Finland ), officially the Republic of Finland (; ), is a Nordic country in Northern Europe. It shares land borders with Sweden to the northwest, Norway to the north, and Russia to the east, with the Gulf of Bot ...

Iceland Iceland ( is, Ísland; ) is a Nordic island country in the North Atlantic Ocean and in the Arctic Ocean. Iceland is the most sparsely populated country in Europe. Iceland's capital and largest city is Reykjavík, which (along with its ...

Norway Norway, officially the Kingdom of Norway, is a Nordic countries, Nordic country in Northern Europe, the mainland territory of which comprises the western and northernmost portion of the Scandinavian Peninsula. The remote Arctic island of ...

Sweden Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic countries, Nordic c ...

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.

Approach

The evolving cuisine has sought to take advantage of the possibilities inherent in traditional Scandinavian recipes for fish and meat dishes, building on the use of local products while reviving and adapting some of the older techniques, for example, those for marinating, smoking and salting. Products such as

rapeseed Rapeseed (''Brassica napus ''subsp.'' napus''), also known as rape, or oilseed rape, is a bright-yellow flowering member of the family Brassicaceae (mustard or cabbage family), cultivated mainly for its oil-rich seed, which naturally contains a ...

oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human co ...

, cheeses and older varieties of apples and pears are now being prepared with greater attention to safeguarding their natural flavours. These steps have been taken by the proponents of the New Nordic Cuisine in parallel with their awareness of a growing interest in

organic food Organic food, ecological food or biological food are food and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological ...

s throughout the region. In addition to concerns for "purity and freshness", they have also aimed to make maximum use of seasonal produce such as

new potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United S ...

es,

strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

and

asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus '' Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

in the summer and baked goods and seasoned meats during the Christmas period."Denmark Special"
, ''Food & design'', #9 2011. Retrieved 11 December 2011. Claus Meyer has supported the campaign, not only in restaurants but also for

food production The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, ...

in the Nordic region. The Swedish chef Magnus Nilsson has also pioneered the New Nordic Cuisine, and his approach, also includes the documentation and reviving of traditional cooking from across the Nordic region altogether.

Restaurants

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 ''Restaurant'' magazine, supported by the San Pellegrino mineral water company. Other restaurants in Copenhagen and the provinces have followed the trend, attracting increasing interest at home and abroad.Betty Hallock
"Savoring the rise of New Nordic Cuisine in Copenhagen"
''Los Angeles Times'', 5 September 2010. Retrieved 12 December 2011. Among those who have adopted the new approach to cooking are ''Ti Trin Ned'' in

Fredericia Fredericia () is a town located in Fredericia Municipality in the southeastern part of the Jutland peninsula in Denmark. The city is part of the Triangle Region, which includes the neighbouring cities of Kolding and Vejle. It was founded in 16 ...

, ''Geranium'' in Copenhagen, '' Maaemo'' in Oslo and former ''Restaurant Malling & Schmidt'' in

Aarhus Aarhus (, , ; officially spelled Århus from 1948 until 1 January 2011) is the second-largest city in Denmark and the seat of Aarhus Municipality. It is located on the eastern shore of Jutland in the Kattegat sea and approximately northwe ...

. Magnus Nilsson's small restaurant

Fäviken Fäviken was a restaurant located in Åre Municipality, Jämtland, Sweden. It was run by chef Magnus Nilsson between 2008 and 2019. The food served at the restaurant was localised to the estates around the restaurant, with only a handful of exce ...

in rural Sweden closed in 2019 but has been very influential in developing and inventing New Nordic Cuisine. File:Flickr - cyclonebill - Stegt flæsk med ramsløg og grillet agurk.jpg, Fried bacon with

ramsons ''Allium ursinum'', known as wild garlic, ramsons, cowleekes, cows's leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear's garlic, is a bulbous perennial flowering plant in the amaryllis family Amary ...

and grilled

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.razor shell A razor is a bladed tool primarily used in the removal of body hair through the act of shaving. Kinds of razors include straight razors, safety razors, disposable razors, and electric razors. While the razor has been in existence since before ...

with

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

jelly,

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

snow and

horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwi ...

File:Cyclonebill Hvide asparges med pocheret aeggeblomme og skovmaerkesauce.jpg, White asparagus with

poached egg A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as ...

yolk and woodruff sauce File:Flickr - cyclonebill - Toast med pighvarrogn, urter og eddikestøv.jpg, Toast with turbot

roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

and vinegar dust

Literature

*Meyer, Claus: ''Almanak'', Copenhagen, Lindhardt og Ringhof, 2010, 694 p. . *Redzepi, René: ''Noma: Time and Place in Nordic Cuisine'', London, Phaidon Press, 2010, 368 p. .

References

External links

* {{cite web, url=http://www.nfd.nynordiskmad.org/index.php?id=474, title=Nordic Food Diplomacy, publisher=The Nordic Council of Ministers
New Scandinavian Cooking
Scandinavian cuisine Culinary diplomacy