The New Nordic Manifesto and What Came After · The Scandinavian Canon

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Origin

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Description

In 2004, twelve Nordic chefs (led by Claus Meyer and René Redzepi of Noma, Copenhagen) signed the New Nordic Kitchen Manifesto — a 10-point declaration that Nordic cooking should reflect Nordic identity: local ingredients, seasonal purity, ethical sourcing, and a break from the French and Mediterranean hegemony that had dominated Scandinavian fine dining. Noma, which opened in 2003 and was named World's Best Restaurant four times (2010, 2011, 2012, 2014), proved that a cuisine built entirely from Nordic ingredients — sea buckthorn, langoustine, wild herbs, fermented grains, ants, reindeer moss — could compete with any cuisine on Earth. The impact extended far beyond Scandinavia: the manifesto gave permission to every food culture on the planet to take its own ingredients seriously rather than aspiring to French or Italian models.

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The Thread

—Virgilio Martínez's Central (altitude-based menu using only Peruvian ingredients — the Andean New Nordic), Ben Shewry's Attica (see AU-27 — landscape-based cooking from local ingredients), Alex Atala'

—(Amazonian ingredients in fine dining — the Brazilian New Nordic), Jock Zonfrillo's Orana (Indigenous Australian ingredients — the Australian New Nordic)

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Flavour Context

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Pillars V — VII

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