New Nordic: Cuisine, Aesthetics and Place. a Compendium

An interdisciplinary book combining Nordic food, art, architecture, and aesthetics. Text in English and Norwegian.

Food is more than just nutrition - it is culture, identity and history. The new Nordic cuisine movement has challenged our ideas about Nordic food culture and forged a new understanding of what it means to eat in harmony with nature. With its ideals of sustainability, seasonal ingredients and modern culinary innovation, the movement has had a deep impact on both the restaurant sector and the world of everyday food. This book has been compiled on the occasion of the exhibition New Nordic. Cuisine, Aesthetics and Place at The National Museum of Art, Architecture and Design, which explores the interaction between the evolution of new Nordic cuisine and trends in other forms of contemporary culture. Architecture, contemporary art, design and studio crafts are woven together to provide a broader understanding of the movement’s aesthetic characteristics. How did materials, people and landscape interact to produce a distinctly Nordic culinary identity?

Text in English and Norwegian.

Martin Braathen is an architect, writer and freelance curator based in Oslo. He studied architecture at NTNU and UdK/Berlin, and curated at the Whitney ISP in New York. He is the editor-in-chief of architecture magazine Arkitektnytt, is working on a PhD at NTNU and has been the curator for Norsk Form /DogA and Projekt 0047 in Berlin. Kristian Wikborg Wiese is a Norwegian author, literary critic and editor of the fiction magazine La Granada. Wiese grew up in Oslo, and has a bachelor’s degree in Creative Writing from Roehampton University in London. In 2010, he started the journal La Granada, together with Adrian G. Waldenstrøm and Jens Johan Tandberg, a magazine that mainly publishes fiction texts. He made his debut as an author in 2014 with the novel Avtryk. Wiese is also a regular poetry reviewer for Dagsavisen.