Monday, July 30, 2012

New Nordic

"And although Minnesota is not generally considered a nexus for new ideas in world cuisine, this Scandinavian surge is intersecting with the most avant-garde movement in food today: New Nordic cuisine, based on cold-weather crops, traditional foodways and naturalistic presentations."

"After decades of French-based cuisine, followed by Mediterranean flavors and then Spanish modernism, the most trendy ingredients for chefs to work with now include preindustrial Nordic staples: root vegetables, fish roe, wild greens, venison, dried mushrooms, seaweed and cow’s milk."

New York Times - "Twin Cities Embrace Their Nordic Food Heritage"

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