The article proposes an analysis of the success of the restaurant Noma in Copenhagen. In order to achieve this goal, it focuses on the viewpoint of its chef, René Redzepi and analyses the new trending culinary movement known as New Nordic Cuisine. Behind the success of the restaurant Noma, a deep reconfiguration of the Northern European culinary culture can be recognized which is not limited to food but claims for a general turnover of the entire Scandinavian identity. The article enlightens a deep connection between the story of the fictional character Babette (protagonist of both the short novel and the movie “Babette’s Feast”) and the shift led by the New Nordic Cuisine’s movement over the identity of Northern Europe. Also, it shows how this new foundation represents a contemporary attempt of “reinvention” of the tradition, being built through aesthetic and semiotic tools turned into gastronomic actions.

Mangiapane, F. (2016). The Invention of the Nordic Cuisine. NORDICUM-MEDITERRANEUM, Volume 11, no.1 (2016).

The Invention of the Nordic Cuisine

MANGIAPANE, Francesco
2016-01-01

Abstract

The article proposes an analysis of the success of the restaurant Noma in Copenhagen. In order to achieve this goal, it focuses on the viewpoint of its chef, René Redzepi and analyses the new trending culinary movement known as New Nordic Cuisine. Behind the success of the restaurant Noma, a deep reconfiguration of the Northern European culinary culture can be recognized which is not limited to food but claims for a general turnover of the entire Scandinavian identity. The article enlightens a deep connection between the story of the fictional character Babette (protagonist of both the short novel and the movie “Babette’s Feast”) and the shift led by the New Nordic Cuisine’s movement over the identity of Northern Europe. Also, it shows how this new foundation represents a contemporary attempt of “reinvention” of the tradition, being built through aesthetic and semiotic tools turned into gastronomic actions.
Settore M-FIL/05 - Filosofia E Teoria Dei Linguaggi
http://nome.unak.is/wordpress/volume-11-no-1-2016/03_other-contribution/invention-nordic-cuisine/
Mangiapane, F. (2016). The Invention of the Nordic Cuisine. NORDICUM-MEDITERRANEUM, Volume 11, no.1 (2016).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/193144
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