Denmark Through Gastronomy Itinerary
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Aquaponics NOMA New Innovations for Sustainable Aquaculture in the Nordic Countries
NORDIC INNOVATION PUBLICATION 2015:06 // MAY 2015 Aquaponics NOMA New Innovations for Sustainable Aquaculture in the Nordic Countries Aquaponics NOMA (Nordic Marine) New Innovations for Sustainable Aquaculture in the Nordic Countries Author(s): Siv Lene Gangenes Skar, Bioforsk Norway Helge Liltved, NIVA Norway Paul Rye Kledal, IGFF Denmark Rolf Høgberget, NIVA Norway Rannveig Björnsdottir, Matis Iceland Jan Morten Homme, Feedback Aquaculture ANS Norway Sveinbjörn Oddsson, Matorka Iceland Helge Paulsen, DTU-Aqua Denmark Asbjørn Drengstig, AqVisor AS Norway Nick Savidov, AARD, Canada Randi Seljåsen, Bioforsk Norway May 2015 Nordic Innovation publication 2015:06 Aquaponics NOMA (Nordic Marine) – New Innovations for Sustainable Aquaculture in the Nordic Countries Project 11090 Participants Siv Lene Gangenes Skar, Bioforsk/NIBIO Norway, [email protected] Helge Liltved, NIVA/UiA Norway, [email protected] Asbjørn Drengstig, AqVisor AS Norway, [email protected] Jan M. Homme, Feedback Aquaculture Norway, [email protected] Paul Rye Kledal, IGFF Denmark, [email protected] Helge Paulsen, DTU Aqua Denmark, [email protected] Rannveig Björnsdottir, Matis Iceland, [email protected] Sveinbjörn Oddsson, Matorka Iceland, [email protected] Nick Savidov, AARD Canada, [email protected] Key words: aquaponics, bioeconomy, recirculation, nutrients, mass balance, fish nutrition, trout, plant growth, lettuce, herbs, nitrogen, phosphorus, business design, system design, equipment, Nordic, aquaculture, horticulture, RAS. Abstract The main objective of AQUAPONICS NOMA (Nordic Marine) was to establish innovation networks on co-production of plants and fish (aquaponics), and thereby improve Nordic competitiveness in the marine & food sector. To achieve this, aquaponics production units were established in Iceland, Norway and Denmark, adapted to the local needs and regulations. -
Eating the North: an Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine Author(S): L
Title: Eating the North: An Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine Author(s): L. Sasha Gora Source: Graduate Journal of Food Studies, Vol. 4, No. 2 (Nov. 2017) Published by: Graduate Association for Food Studies ©Copyright 2017 by the Graduate Association for Food Studies. The GAFS is a graduate student association that helps students doing food-related work publish and gain professionalization. For more information about the GAFS, please see our website at https://gradfoodstudies.org/. L. SASHA GORA Eating the North: An Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine abstract | A portmanteau of the Danish words nordisk (Nordic) and mad (food), Noma opened in Copenhagen, Denmark in 2003. Seven years later, it was crowned first in Restaurant Magazine’s Best Restaurant in the World competition. That same year, 2010, the restaurant published its first English cookbook NOMA: Time and Place in Nordic Cuisine, authored by chef René Redzepi. In this article I analyze this cookbook, focusing on how the visuals, texts, and recipes signify time and place for diverse publics. I begin with a literature review—discussing cookbooks as tools of communication and marketing—and consider the role the visual plays in this process. How does the cookbook represent Nordic food and the region from which it comes? How does the composition of the book as a whole shape not only what is considered Nordic food, but also the Nordic region? I then closely read NOMA: Time and Place in Nordic Cuisine, demonstrating how the cookbook does not represent a time and place, but instead constructs one. -
Kelly, Alan and Kevin's Excellent Adventure
2016 Villa d’Este Wine Symposium - Kelly, Alan and Kevin's excellent adventure 2016 VILLA D’ESTE WINE SYMPOSIUM - KELLY, ALAN AND KEVIN'S EXCELLENT ADVENTURE - Villa D’este, Lake Como, Piedmont, Milan and Frankfurt (11/3/2016-11/12/2016) Unlike last year, I was able to commit to the wine symposium at Villa D”Este relatively early on. This year, I invited a few of my wine drinking friends and Alan Strauss was able to join. Both of my flights were slightly delayed but no major issues. I met up with Marie Ahm at the airport and we got picked up by a brand new Maserati Levante! Upon checking in, I was speechless when I entered my room. 11/3/2016 - Lunch at Conca Bella I was joined by Alan and Kelly. We debated various lunch options. Since we had an incredible lunch at Conca Bella in Vacallo, Switzerland a few years back, we got a car to take us there. We arrived with a great deal of excitement and anticipation. Unfortunately, the restaurant wine list was no where near what it once was. The sommelier explained that the business has been slow for a few years and since the passing of the owner, they liquidated a big portion of the cellar. At least we were able to get a pasta with a copious amount of white truffle which brought back smiles. • 2012 San Michele Appiano (St. Michael-Eppan) Pinot Bianco Sanct Valentin - Italy, Trentino-Alto Adige, Alto Adige, Alto Adige - Südtirol (11/3/2016) Big scale wine, ripe yellow fruit, lemon, pineapple and steely mineral. -
Copenhagen, Denmark
Jennifer E. Wilson [email protected] www.cruisewithjenny.com 855-583-5240 | 321-837-3429 COPENHAGEN, DENMARK OVERVIEW Introduction Copenhagen, Denmark, is a city with historical charm and a contemporary style that feels effortless. It is an old merchants' town overlooking the entrance to the Baltic Sea with so many architectural treasures that it's known as the "City of Beautiful Spires." This socially progressive and tolerant metropolis manages to run efficiently yet feel relaxed. And given the Danes' highly tuned environmental awareness, Copenhagen can be enjoyed on foot or on a bicycle. Sights—Amalienborg Palace and its lovely square; Tivoli Gardens; the Little Mermaid statue; panoramic views from Rundetaarn (Round Tower); Nyhavn and its nautical atmosphere; Christiansborg Palace and the medieval ruins in the cellars. Museums—The sculptures and impressionist works at Ny Carlsberg Glyptotek; the Louisiana Museum of Modern Art and its outdoor sculpture park; paintings from the Danish Golden Age at the Hirschsprung Collection; Viking and ancient Danish artifacts at the Nationalmuseet; neoclassical sculpture at Thorvaldsens Museum. Memorable Meals—Traditional herring at Krogs Fiskerestaurant; top-notch fine dining at Geranium; Nordic-Italian fusion at Relae; traditional Danish open-face sandwiches at Schonnemanns; the best of the city's street food, all in one place, at Reffen Copenhagen Street Food. Late Night—The delightful after-dark atmosphere at Tivoli Gardens; indie rock at Loppen in Christiana; a concert at Vega. Walks—Taking in the small island of Christianshavn; walking through Dyrehaven to see herds of deer; walking from Nyhavn to Amalienborg Palace; strolling along Stroget, where the stores show off the best in Danish design. -
New Nordic Cuisine Best Restaurant in the World Bocuse D'or
English // A culinary revolution highlighting local foods and combating uniform- ity has been enhancing the Taste of Denmark over the past decade. The perspec- tives of this trend are useful to everyone – in private households and catering kitchens alike. Nordic chefs use delicious tastes and environmental sustainability to combat unwholesome foods and obesity. www.denmarkspecial.dk At the same time, Danish designers continue to produce and develop furniture, tables and utensils which make any meal a holistic experience. Learn more about New Nordic Cuisine and be inspired by the ingredients, produce, restaurants and quality design for your dining experience. FOOD & DESIGN is a visual appetiser for what’s cooking in Denmark right now. Français // Une révolution culinaire axée sur les ingrédients locaux et opposée à une uniformisation a, ces 10 dernières années, remis au goût du jour les saveurs du Danemark. Cette évolution ouvre des perspectives à la disposition de tous – qu’il s’agisse de la cuisine privée ou de la cuisine à plus grande échelle. Les chefs nordiques mettent en avant les saveurs et l’environnement contre la mauvaise santé et le surpoids. Parallèlement, les designers danois ont maintenu et développé des meubles, tables et ustensiles qui font du repas une expérience d’ensemble agréable. Découvrez la nouvelle cuisine nordique et puisez l’inspiration pour vos repas dans les matières premières, les restaurants et le bon design. FOOD & DESIGN est une mise en bouche visuelle de ce qui se passe actuellement côté cuisine au Danemark. Food & Design is co-financed by: Ministry of Foreign Affairs of Denmark, The Trade Council What’s cooking in Denmark? New Nordic Cuisine Bocuse d’Or Playing among the stars Issue #9 2011 denmark Printed in Denmark EUR 10.00 // USD 13.00 Best restaurant special NZD 17.50 // AUD 13.50 ISBN No. -
[Pdf] Noma: Time and Place in Nordic Cuisine René Redzepi
[Pdf] Noma: Time And Place In Nordic Cuisine René Redzepi - free pdf download Download Noma: Time And Place In Nordic Cuisine PDF, Noma: Time And Place In Nordic Cuisine Download PDF, Read Noma: Time And Place In Nordic Cuisine Full Collection René Redzepi, Read Online Noma: Time And Place In Nordic Cuisine Ebook Popular, PDF Noma: Time And Place In Nordic Cuisine Full Collection, free online Noma: Time And Place In Nordic Cuisine, online free Noma: Time And Place In Nordic Cuisine, online pdf Noma: Time And Place In Nordic Cuisine, pdf download Noma: Time And Place In Nordic Cuisine, by René Redzepi Noma: Time And Place In Nordic Cuisine, book pdf Noma: Time And Place In Nordic Cuisine, René Redzepi epub Noma: Time And Place In Nordic Cuisine, Read Noma: Time And Place In Nordic Cuisine Book Free, Noma: Time And Place In Nordic Cuisine Ebooks, Free Download Noma: Time And Place In Nordic Cuisine Best Book, Noma: Time And Place In Nordic Cuisine Read Download, Noma: Time And Place In Nordic Cuisine Ebook Download, Noma: Time And Place In Nordic Cuisine Book Download, PDF Download Noma: Time And Place In Nordic Cuisine Free Collection, Free Download Noma: Time And Place In Nordic Cuisine Books [E-BOOK] Noma: Time And Place In Nordic Cuisine Full eBook, CLICK HERE TO DOWNLOAD If you survived boys arthur milk or even writes this book for contemporary quiz as a companion book. The story is told from her perspective and i expected knowing what happened next and the second couple of around some day. -
Stagier Introductory Note
Stagier Introductory Note Thank you for your application to stage at Restaurant noma. We appreciate that you have chosen this restaurant to further your professional development. This document is as a brief introduction to our philosophy and work ethics. At noma, we not only place an immense value on the products that we work with, but also on the people that work with us. Whilst here, you will have the opportunity to handle and prepare very rare and costly ingredients – from wild dandelions shoots foraged from around Copenhagen to hand-dived sea urchins flown in from Norway especially for us and still alive. However, we must always bear in mind that every product has more than simply monetary value; there are sentimental, humane and intrinsic costs associated with everything we receive from our suppliers. You might find the working system different to what you have experienced before. At noma, everyone is entitled to put forward their opinion – indeed, we encourage everyone to do so. Noma might be a restaurant that deals solely with Scandinavian and Nordic produce, but our staff are global; it is their ideas and input that have helped shape noma into what it is today. Therefore, if you have a suggestion or comment that you consider valuable, please share it – providing that the time and place are right, of course. The following guidelines will explain what is expected of you whilst part of our team. • The Neighbourhood Restaurant noma resides on the artificial island of Christianshavn in Copenhagen. Once a working-class area between the Inner City and Island of Amager, today it is a trendy part of the city with a unique identity. -
New Nordic Cuisine Thesis Paolo T
Paolo Tamborini Master Thesis Master of Social Science in Management of Creative Business Processes (CBP) Copenhagen Business School August 2013 The Transposition of Culinary Models New Nordic Cuisine in Italy Academic advisor: Jesper Strandgaard Pedersen Department of Organization Page count: 62 st. pages Characters count (incl. spaces): 98.748 Abstract In the last years New Nordic Cuisine has gained international recognition, while it remained confined within the boundaries of Nordic countries. This project deals with the transposition of New Nordic Cuisine in Italy, maintaining an entrepreneurial approach in the view of a potential opening of the first New Nordic Cuisine restaurant in Italy. Starting from a framing of the culinary and gastronomic industry within the sector of the Creative industries, literature from the fields of National cultures, organizational translation and legitimization and identity is reviewed, in order to give this study a solid theoretical foundation. Through the elaboration of cross-cultural studies from the perspective of Denmark and Italy, insights into the two national cultures are gained, useful for drawing practical managerial considerations. This study has a qualitative nature. The sources of empirical data are interviews and a survey. In one case also a field visit was performed. The interviews were performed with a semi-structured approach following the guidelines of the qualitative interview. The survey does not follow a quantitative approach. Through the interviews and analysis of cases, emerged the importance of maintaining a clear Nordic identity for New Nordic Cuisine in Italy. At the same time the Italian public thinks that an integration with Italian elements is needed in order to transpose successfully the Nordic cuisine. -
From Label to Practice: the Process of Creating New Nordic Cuisine
Journal of Culinary Science & Technology,11:36–55,2013 Copyright © Taylor & Francis Group, LLC ISSN: 1542-8052 print/1542-8044 online DOI: 10.1080/15428052.2013.754296 From Label to Practice: The Process of Creating New Nordic Cuisine HALDOR BYRKJEFLOT,1 JESPER STRANDGAARD PEDERSEN,2 and SILVIYA SVEJENOVA2 1University of Oslo, Oslo, Norway 2Copenhagen Business School, Copenhagen, Denmark This article examines the process of creation of new Nordic cui- sine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its prac- tices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly. KEYWORDS New Nordic Cuisine, culinary innovation, diffusion, identity movement Received 28 March 2012; accepted 11 June 2012. We would like to thank our informants Eivind Hålien, Peter Kreiner, Claus Meyer, Ólafur Örn Ólafsson, Harald Osa, Einar Risvik, Finn Børre Stokholm, Mette Vinther Talberg, Fannar Vernharðsson, and Andreas Viestad for sharing their insights about New Nordic Cuisine. -
Food & Wine March 2009
Food & Wine International Wine & Food Society Europe & Africa Committee - issue 98 MARCH 2009 PRICE £2.50 Free to European & African Region Members - one per address The Noble Hare Winemaking in Veneto Tony Bates© The1 Ubiquitous Rat CONTRIBUTORS Dear Members It is an honour to be addressing you as Chairman of The In- ternational Council of Management, having taken over as such from Jeff Deeths of the BGA just prior to the Society’s 75th Anniversary celebrations in London on 14 November 2008. It was a privilege to preside over the London celebrations at Claridge’s and the Mandarin Oriental, Hyde Park. Both the dinner and the lunch were memorable meals with wines to match. I am sure you will have read about these well organised events in your Area maga- zines but I should like to pass on my personal thanks to all our corpo- Rodney Hale rate and private sponsors who made the occasion at Claridge’s so Rodney was born into a Somerset memorable with their generous donation of the wines. Both events farming family in 1944. His father were excellent and a tribute to the wonderful cuisine and exemplary and grandfather were keen shoot- service achievable in England but sadly not always demonstrated. C ing men and he remembers relish- Both hotels are to be congratulated on their high standard of excel- ing jugged hare cooked by his lence. grandmother. The tide turned H when he witnessed a shot hare I am indebted to my predecessor, Jeff Deeths, for champion- crying like a human baby. That ing the strategic plan for the Society during his term as Chairman. -
The Rise and Fall of the New Nordic Cuisine
Journal of Aesthetics & Culture ISSN: (Print) 2000-4214 (Online) Journal homepage: http://www.tandfonline.com/loi/zjac20 The rise and fall of the New Nordic Cuisine Jonatan Leer To cite this article: Jonatan Leer (2016) The rise and fall of the New Nordic Cuisine, Journal of Aesthetics & Culture, 8:1, 33494, DOI: 10.3402/jac.v8.33494 To link to this article: http://dx.doi.org/10.3402/jac.v8.33494 © 2016 J. Leer Published online: 08 Nov 2016. Submit your article to this journal Article views: 320 View related articles View Crossmark data Citing articles: 2 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=zjac20 Download by: [Statsbiblioteket Tidsskriftafdeling] Date: 02 August 2017, At: 03:29 Journal of AESTHETICS & CULTURE Vol. 8, 2016 The rise and fall of the New Nordic Cuisine Jonatan Leer* Danish School of Education, Department of Arts, University of A˚ rhus, Aarhus, Denmark Abstract Jonatan Leer PhD, is a food culture This article provides a history of the New Nordic Cuisine* researcher. Currently he is a postdoc- the ideology, the politics, the criticism, and the counter- toral fellow in the research project reactions to it. The article has a particular focus on the Taste for Life (www.smagforlivet.dk) Copenhagen restaurant scene which has been recognized as with a particular focus on New Nordic the epicenter of the movement, and it argues that after a Cuisine, Danish cookbooks for chil- decade of dominance of the strict Nordic locavorism, the dren and taste education. -
Book Reviews
The Bridge Volume 39 Number 2 Article 11 2016 Book Reviews Follow this and additional works at: https://scholarsarchive.byu.edu/thebridge Part of the European History Commons, European Languages and Societies Commons, and the Regional Sociology Commons Recommended Citation (2016) "Book Reviews," The Bridge: Vol. 39 : No. 2 , Article 11. Available at: https://scholarsarchive.byu.edu/thebridge/vol39/iss2/11 This Book Review is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in The Bridge by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Book Reviews Joy Ibsen. Here and Hereaft er: The Eternity Connection. CreateSpace Independent Publishing Platform, 2015. 253 pp. Reviewed by Dan Mikel Here and Hereaft er: The Eternity Connection is Joy Ibsen’s third book. A Grundtvigian Dane, she has been the editor of Church and Life, the publication of the Danish Interest Conference, for over ten years and is the author of Songs of Denmark (2005) and Unafraid (2009). In 2006 Joy Ibsen received the Danish Heritage Preservation Award from Grand View College (now Grand View University) in Des Moines, Iowa. Each of Joy Ibsen’s books has a diff erent guiding theme. While examining Songs of Denmark the reader can once again sing from A World of Song with familiar selections such as the lively “The Danish Hiking Song” and the refl ective “Evening Star.” The reader can live the Grundtvigian life in song. In Unafraid the reader encounters straightforward sermons from Joy’s father, Reverend Harold Ibsen, accompanied by Joy’s insights into their application to our lives today.