Is Nordic cuisine the new “hot” trend?
October 21, 2012 by Lindsay
Local, healthy ingredients are a world-wide craze. But what do you
do when your growing season is only two-months long? This is one of
the challenges that modern Nordic chefs face as they try to expand
beyond “Ikea food” (although Ikea’s meatballs are pretty darn
good). Since 2004, when a group of cooks published “The Nordic
Manifesto,” emphasizing local and healthy products, Nordic cooks
are, as NPR states, “opening the windows and looking outside
for the first time.”
So what ingredients do they find? Seafood, seaweed, lichen, meal
worms, and pine needles are all food for experimentation. The
new Arctic pizza is topped with salmon, potatoes, smoked cheese,
and cress. Grasshopper garum is considered to be a singular success
“like soy sauce with oomph.” So check out this
discussion, and if you’re still skeptical, don’t forget that
one of America’s most popular chefs, Marcus Samuelsson, was raised
in Sweden. Find his
author page here for more info.
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