On these pages you can find examples of what the New Nordic Cuisine has to offer
The Romans brought the flat shelled oysters from the Atlantic region of Europe back to Italy packed in ice, snow or in barrels of sea water. Oysters are woven into the cultural fabric of Europe as the essence of fine food.
Copenhagen Food Cooperative is a member-based and member-driven food co-operative in Copenhagen, Denmark.
The number of professional Danish winegrowers is increasing, as is the quality of Danish wine. “It is interesting to produce wine at the limit of where it is possible from a purely climatic perspective,” says one of the Danish winegrowers, who has gained an export order to Japan.
There are three main meals in Denmark: breakfast and dinner are typically eaten at home, whereas lunch for practical reasons has to be eaten elsewhere and often consists of a packed lunch brought from home.
Denmark has a particular love affair with everything liquorice. You’ll find it in many different products here, including liquorice beer, ice-cream, chocolate, fudge, mints and of course candy.
Denmark has always been a nation of beer drinkers, ever since the Viking Age when every family brewed its own beer.
The Danish cuisine still contains elements harking back to the time before industrialisation, i.e. the time before c. 1860, the age of storage housekeeping with a cuisine based on beer and rye bread, salted pork and salted herring.
Nordic food has been making something of a comeback in recent years.
“I wanted to take lunch seriously,” he says, referring to the fact that the midday meal is considered by many fancy chefs to be the bastard son of gastronomy.