NEW NORDIC FOOD – Newsletter May 2010
Write about Nordic food
NORDIC REGION: Journalists from across the Nordic region can now take a training course in the New Nordic Kitchen in October. The course is based on the “Manifesto for the New Nordic Kitchen” and New Nordic Food. It will cover consumption, gastronomy, production, ethics, control, health and quality. New Nordic Food has a new approach to food based on Nordic geography, biodiversity and production conditions, so that gastronomy will come to represent sustainability, regional identity and economics. There will also be time for discussion on food and lifestyle journalism, and several opportunities to taste and experience Nordic ingredients. The course/seminar is being co-organised by UPDATE, the Nordic Journalist Centre and the Nordic Council of Ministers. http://www.update.dk/katalog/2010_efteraar_update.html
Pre-nominations for the Nordic Prize
NORDIC REGION: The major award, the Nordic Prize, which went to Noma last year, is to be given out again. Each country can pre-nominate ten restaurants, and five from each country will be nominated in August. On 1 November the country’s representative will be chosen from amongst these. The following restaurants are currently taking part in the competition: From Iceland: Dill Restaurant, Fiskfélagið / Fish Company, Gallery Restaurant / Hotel Hólt, Grillið, Humarhúsið, La Primavera, Við Tjörnina and Vox. Norway has pre-nominated Alex Sushi, Baltazar, Oscarsgate, Palace Grill and Statholdergaarden, all in Oslo, as well as Credo, Trondheim and Haga,Bærum and NB Sørensen, Renaa, Matsalen and Tango in Stavanger. Sweden is putting forward Mathias Dahlgren - Matsalen, Esperanto, Operakällaren, F12 Restaurant and Lux, all from Stockholm. In addition, Oaxen krog in Hölö, Kock & Vin in Gothenburg, PM & Vänner in Växjö, Gastro in Helsingborg and Trio in Malmø. Denmark’s ten pre-nominations are AOC, Frederikshøj, Henne Kirkeby Kro, Herman, Kong Hans, Molskroen, Noma, Paustian v. Bo Bech, Søllerød Kro and The Paul. Finland’s nominations all come from Helsinki, they are Carma, Chez Dominique, Demo, Farang, Luomo, Olo, Postres and Savoy. The winner of the year will be chosen on 2 February 2011. www.thenordicprize.org
New website for the New Nordic Diet
DENMARK: The research project OPUS at the University of Copenhagen, LIFE, has now launched a new website: The Pot of Ideas (Idégryden ). The website encourages everyone from dinner ladies, chefs and teachers to parents and others who work with children and food, to contribute and help shape the New Nordic Diet. You can share your own recipes on the site, or comment and give your opinion on others. You can suggest ideas on, for example, how to get children to eat cabbage with gusto. In this way the website will provide knowledge and inspiration for the New Nordic Kitchen. www.idegryden.dk
Annual competition on regional food culture
NORWAY: The summer's large nationwide food competition started in May: Ganefart and The Norwegian Meal. The hunt is on this summer for good places to eat on the roadside which offer greater diversity in taste as you travel around the country. “When tourists tell what us what they are eating, we should be able to tell where they are,” says the Minister of Agriculture and Food, Lars Peder Brekk. During the summer the ‘Best Product of the Year’, ‘Best Product from the Sea’, and ‘Best Product from the Land’ will be found. The products must clearly belong to the region.
Read more about it (in Norwegian) on: http://www.ganefart.no/ and http://detnorskemaltid.no/
The ombudsman of food culture
FINLAND: Anni-Mari Syväniemi is the new Finnish ombudsman for food culture. The Central Union of Agricultural Producers and Forest Owners (MTK) has appointed Syväniemi, who is an M.Ed in Education and Home Economics. It will be her job to promote Finnish food culture and stimulate more sales of Finnish food. ”Food culture is culture in the home. Everyone creates and develops a food culture for everyday as well as for parties. In Finland there is a lot of talk about food being safe and healthy, and that is a good thing, but have we completely forgotten about the taste of food?” asks Anni-Mari Syväniemi. www.laatuketju.fi
Ingrid Espelid Hovig’s Food Culture Prize
NORWAY: Fagligt Madråd and Hedmark Kunnskapsparken AS will award the Ingrid Espelid Hovig Food Culture Prize on Cookbook Day on 3 June 2010. The prize will go to an individual who has distinguished him or herself by placing particular emphasis on Norwegian food, eating habits and food culture. With the award in 2010 the jury wishes to draw attention to enthusiasts in the local community. The chosen winner will, therefore, be someone who has made a clear stamp on food culture in town and country, or has enthusiastically fought for home cooking traditions and good Norwegian raw materials.
Further info about the food culture prize: http://aakergaard.no/kokebokens-dag/matkulturprisen/
Further information about Ingrid Espelid Hovig: http://nynordiskmad.org/nnm-haedersdiplom/artikler-om-de-nominerede-2009/norge/
Photo album of Swedish food
SWEDEN: Cookery editor Jens Linde and photographer Stefan Wettainen have travelled from Lapland to Skåne through organic, locally produced and handcrafted food. The result is a book with 90 recipes – including ones with curly kale from Halland and goats cheese from Jämtland. The book “Made in Sweden” offers Swedish culinary rarities and focuses on Swedish raw materials. Published by Bonniers, it acts as a cookbook, a handbook for raw materials and a guidebook. http://www.bonnierfakta.se/Vara-bocker/Bokpresentationssida/?isbn=9789174240788