Noma Dish

For the last several years, there has been a growing trend in the food industry known as the New Nordic Movement, reports the New York Times. Originating in Copenhagen, at the famous Noma restaurant, New Nordic has been sweeping the globe and is beginning to take some mindshare away from the infamous culinary powerhouses that are Spain and France... Claus Meyer, co-owner of Noma, in 2004 wrote the "Manifesto of the New Nordic Kitchen", detailing the goals of the movement. The manifesto describes food made from "ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters", and calls for chef's to use those ingredients to create great tasting food that is healthy, sustainable and responsibly produced. A recent New York Times notes that the movement "seeks to turn the culinary dial back toward the natural world". We recently posted an article here on our own blog about "Cook it Raw", an exclusive gathering of chef's that are invited to go out and cook simple, local food, away from the fancy gadgetry of modern kitchens. That program was started by the good folks at Noma, so you know they are serious about their ideas. The goal of the movement is to improve food for everyone, as well as support all the various local industries that have a hand in getting ingredients from the fields to the table. Regional twists on the local-centric New Nordic Movement are visible globally. In California, native chef's have been musing over the idea of a unifying identity for west coast cuisine, centered around the idea of seasonal, locally sourced ingredients (we have a short article on our blog about the Californian movement). Similarly in cities such as New York, chef's are looking at the local varietals of seafood and picking seasonal ingredients to highlight on their menus. For more information about the New Nordic Movement, and California Cuisine, check out the source links below, and be sure to keep up with the Tablebases.com blog for more of the latest from within the industry. Source: New York Times, Nations Restaurant News, Claus Meyer