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
January 15, 2014 The New Nordic chefs have helped make the flavors of Scandinavia — from reindeer to foraged fungi — among the most revered in the food world. But lately they've started talking about evolving their cooking beyond local ingredients.
Lack of oxygen probably caused this mass herring die-off on Feb. 3 in an Icelandic fjord.
February 11, 2013 It's been a bad-news, good-news winter for Iceland's herring. Two big die-offs of the small fish mean fewer exports. But there's still enough fish to fuel revived interest in this traditional food through nontraditional dishes like herring ice cream.
The Nordic Food Lab experiments with garum, a form of fish sauce familiar to the ancient Romans.
courtesy Nordic Food Lab
September 16, 2012 New Nordic cuisine is not just a tweak on old Scandinavian food, it's a whole new method, fans say. Two restaurants and a nonprofit experimental lab are on the forefront of this trend that brings locally grown, seasonal food and high-tech food science together.
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