New Scandinavian Cooking

Introduction

New Scandinavian Cooking is a contemporary culinary movement that emphasizes the use of local, seasonal ingredients and traditional cooking techniques. This movement has gained international recognition due to its focus on sustainability, simplicity, and the celebration of regional flavors.

History

The roots of New Scandinavian Cooking can be traced back to the early 2000s, when a group of chefs in Denmark, Sweden, Norway, and Finland began to experiment with traditional Nordic ingredients and techniques. This culinary revolution was inspired by the desire to return to the roots of Scandinavian cuisine, while also incorporating modern culinary trends and techniques.

Principles

New Scandinavian Cooking is characterized by several key principles. These include the use of local and seasonal ingredients, a focus on simplicity and purity of flavors, and a respect for the natural environment. Many chefs who practice New Scandinavian Cooking also emphasize the importance of sustainability and ethical sourcing of ingredients.

Ingredients

The ingredients used in New Scandinavian Cooking are typically sourced from the local environment. These can include a wide range of items, such as wild berries, root vegetables, fish, game, and dairy products. The use of foraged ingredients, such as mushrooms and herbs, is also a common feature of this culinary style.

Techniques

Traditional cooking techniques, such as smoking, pickling, and fermenting, are often used in New Scandinavian Cooking. These methods are used to preserve ingredients and enhance their natural flavors. Modern techniques, such as sous vide cooking and molecular gastronomy, are also sometimes incorporated into this culinary style.

Notable Chefs and Restaurants

Several chefs and restaurants have been instrumental in promoting New Scandinavian Cooking. These include René Redzepi and his restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times. Other notable figures include Magnus Nilsson, the chef of the now-closed Fäviken restaurant in Sweden, and Claus Meyer, a co-founder of Noma and a prominent advocate for New Scandinavian Cooking.

Conclusion

New Scandinavian Cooking represents a modern interpretation of traditional Nordic cuisine. By focusing on local, seasonal ingredients and traditional cooking techniques, this culinary movement has created a unique and sustainable approach to food that has gained international recognition.

See Also

• Nordic Diet
• Nordic Cuisine
• Sustainable Agriculture
• Local Food Movement

References

• Noma (restaurant)
• René Redzepi
• Magnus Nilsson
• Claus Meyer
• Fäviken