The Nordic Food Lab in Copenhagen is where chefs and social scientists explore the raw materials and flavors of Scandinavia. Courtesy of the Nordic Food Lab hide caption

toggle caption Courtesy of the Nordic Food Lab

Lack of oxygen probably caused this mass herring die-off on Feb. 3 in an Icelandic fjord. Brynjar Gauti/AP hide caption

toggle caption Brynjar Gauti/AP

The Nordic Food Lab experiments with garum, a form of fish sauce familiar to the ancient Romans. courtesy Nordic Food Lab hide caption

toggle caption courtesy Nordic Food Lab

Nordic Cuisine: Moving Beyond The Meatballs And Pickled Fish

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