noma
I am as thrilled as most of my brothers and sisters in the service of ideas and cuisines that have now become arranged under the monicker of New Nordic that Plate decided to dedicate a whole print issue to the topics we deal with every day.
What I am a little confused about is the “why now” part of the equation. It’s not like it’s new. Sure, noma’s success has propelled the idea into the stratosphere, not the least due to Rene’s ceaseless work in formulating the rules of the cuisine along with giving it a name, but this kind of food isn’t new. In fact, it’s been around for so long, might as well just call it Nordic Cuisine and be done with it.