So Scandilous - Fermenting Revolution in the Kitchen
This week, Dan and Kasia forage for meaning in the fertile terrain of culinary "movements", globalisation, multiculturalism and identity, megabucks fine dining, and the desperate search for authenticity in food.
Earlier in the summer, Dan was sent to Oslo - for work, not as punishment - to explore 20 years of New Nordic Cuisine, a hugely ambitious attempt by 10 Scandinavian chefs to overhaul the way we think about, source, cook, serve and eat our dinner. How did they get on? What was wrong with Old Nordic Cuisine - a bit too elk-y? What do pansies taste like? Has New Nordic changed us for the…
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