The New Nordic Cuisine manifesto (2004), signed by René Redzepi and eleven other Scandinavian chefs, articulated a culinary philosophy that had been building in Denmark, Sweden, Norway, and Finland for decades — but it was Noma's specific articulation (and its subsequent three world number-one rankings) that made it globally influential. The philosophy: the cook's primary responsibility is to the specific landscape of their region, expressed through the specific seasons of that landscape, using the specific techniques (fermentation, preservation, drying, smoking) that the climate demands.
The New Nordic philosophical framework and its practical implications.
SCANDINAVIAN NORDIC DEEP + TURKISH DEEP + INDIGENOUS NORTH AMERICAN