New Nordic Viking Food 2013.
New Nordic Food was a concept launched in 2003 when Danish Cooks and Food-writers got together and wrote a manifesto in order to create a New Nordic Kitchen. The manifesto stressed purity, freshness, respect for the seasons and locally – Nordic – sourced ingredients. One object was to promote the rejuvenating of local producers and traditional production methods. As is wellknown, one result was the creation of the restaurant Noma which has been ranked as the world’s best restaurant three years in a row. Another result was a study of what happens to the obesity of people, who adopt a diet based on these principles, the New Nordic Diet. The results of this scientific study was remarkable: While the ordinary dieters lost 1.6 kilo on average inside 12 weeks, the Nordic Dieters lost 3.1 kilos in the same period. Highly recommendable! –
New Nordic Viking Food 2013
Finally, a third spin-off – New Nordic Viking Food – was launched last year, when cultural historians at the Viking Ship Museum in Roskilde teemed up with culinary historian and archaeologist Bi Skaarup and a local restaurant Snekken, located at the harbour next door.
The object was to develop a new food–concept inspired by the Vikings.
A few of the inspirational features are
- Ketchup produced on the basis of wild rose hips
- Grain and root vegetables instead of potatoes
- Canola, hemp or flaxen oil instead of olive oil
- Juniper, wild garlic and thyme as tasters
- Meat and fish smoked on fires lit on oak, juniper and nettles
- Bread made with sourdough
- Meat or fish wrapped in sorrel, tang or other leafy local plants
- Honey instead of sugar
- Sweetener from birches or fruity sirups
- Syrups made from honey plus dandelion, garden angelicas, nuts
- Vinegar from beer, apples and pears
- Aqua Vitae tasted with Hawthorne
– and lots of beer
So-far a cooking book is only being discussed…
A Modern Viking Meal:
Get the recipes for Salt Beef, Glazed Rootbeets and a plain Sourdough-Bread..
