New Nordic Cuisine
November 20, 2021, through March 7, 2022
3rd Floor Gallery

In 2004, a small group of Nordic chefs gathered to outline a new vision for Nordic cuisine, recognizing that the rural, farm-to-table culinary traditions in their communities were increasingly replaced with international, packaged and processed foods. Local history and heritage were being lost. New Nordic Cuisine explores a return to tradition, purity, simplicity, and freshness — and the revitalization of a Nordic food culture marked by new heights of international influence, prestige, and possibility.

"The influence of 'New Nordic Cuisine' can be seen in restaurants, farm-to-table efforts, and public policy around environment, agriculture, and nutrition. The 21st century has seen an evolution in Nordic food culture that focuses increasingly on regional producers, seasonal ingredients, sustainable food systems, and modern nutrition science. This movement reflects Nordic values of caring for the environment, promoting the health and wellbeing of all citizens, and celebrating the unique natural and cultural resources of the Nordic region."

                                                               - Michael Tetzschner, President of the Nordic Council

New Nordic Cuisine was organized by the Museum of Danish America, Elk Horn, Iowa.
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