An interdisciplinary book combining Nordic food, art, architecture, and aesthetics. Text in English and Norwegian.

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, 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?

Text in English and Norwegian.