Food is more than just nutrition – it is culture, identity and history. The new Nordic cuisine movement has challenged our ideas about Nordic food culture and forged a new understanding of what it means to eat in harmony with nature. With its ideals of sustainability, seasonal ingredients and modern culinary innovation, the movement has had a deep impact on both the restaurant sector and the world of everyday food. This book has been compiled on the occasion of the exhibition New Nordic. Cuisine, Aesthetics and Place at The National Museum of Art, Architecture and Design, Oslo which explores the interaction between the evolution of new Nordic cuisine and trends in other forms of contemporary culture. Architecture, contemporary art, design and studio crafts are woven together to provide a broader understanding of the movement’s aesthetic characteristics. How did materials, people and landscape interact to produce a distinctly Nordic culinary identity?

Includes works by Kvae & Bark, Jens L. Thomsen, Fäviken, Edvard Munch, Olafur Eliasson, Mikael Olsson, Carl-Viggo Hølmebakk arkitektkontor, Snøhetta, Jensen & Skodvin arkitekter, Kristine Fornes, Pentti Kaskipuro, Benjamin Alexander Huseby, Poul Andrias Ziska/Koks, Piet Oudolf, Knud Leem, Anders Smebye, Magnus Ek/Oaxen, Roderick Sloan, Hans J. Wegner, Toril Redalen, Dyvik Kahlen and others

Martin Braathen and Kristian Wikborg Wiese, editors


Pages: 498
Format: Paperback
Published: 2025
Language: Norwegian / English
ISBN: 9788281541658