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Denmark’s Gastronomic Revolution
45,64 €
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“A very thorough and sober book about a piece of cultural history that is becoming more and more hyped,” reviewer Per Månson writes in DBC’s material assessment.
In 2010, Noma took 1st place on the list of the world’s best restaurants, and the following year Rasmus Kofoed won gold at Bocuse D’Or, the world championships for chefs. Two events that symbolize the gastronomic revolution Denmark has undergone over the past decades.
A revolution that gave life to ‘the New Nordic cuisine’—a movement whose way of thinking has spread across the world. But how can a small Nordic country, in just 30 years, move from being a gastronomic backwater to becoming a world-famous gastronomic destination? Who were the key players in the revolution, what was the driving force, whose shoulders do today’s stars stand on, what can we learn from history? And what will be the next step for Denmark’s gastronomic revolution?
The story is told, among other ways, through a series of interviews with Denmark’s most respected chefs, all of whom have played an important role in the development. Among them Søren Gericke, Erwin Lauterbach, Michel Michaud, Jan Hurtigkarl, Thomas Rode, René Redzepi, Christian Puglisi and Rasmus Kofoed.
Page count: 300
ABOUT THE AUTHOR
Ole Troelsø has followed the restaurant industry closely since 1979, when he began his chef apprenticeship. Today he is a journalist and food editor at Børsen and has reviewed more than 1,000 restaurants since 2001.
“A very thorough and sober book about a piece of cultural history that is becoming more and more hyped,” reviewer Per Månson writes in DBC’s material assessment.
In 2010, Noma took 1st place on the list of the world’s best restaurants, and the following year Rasmus Kofoed won gold at Bocuse D’Or, the world championships for chefs. Two events that symbolize the gastronomic revolution Denmark has undergone over the past decades.
A revolution that gave life to ‘the New Nordic cuisine’—a movement whose way of thinking has spread across the world. But how can a small Nordic country, in just 30 years, move from being a gastronomic backwater to becoming a world-famous gastronomic destination? Who were the key players in the revolution, what was the driving force, whose shoulders do today’s stars stand on, what can we learn from history? And what will be the next step for Denmark’s gastronomic revolution?
The story is told, among other ways, through a series of interviews with Denmark’s most respected chefs, all of whom have played an important role in the development. Among them Søren Gericke, Erwin Lauterbach, Michel Michaud, Jan Hurtigkarl, Thomas Rode, René Redzepi, Christian Puglisi and Rasmus Kofoed.
Page count: 300
ABOUT THE AUTHOR
Ole Troelsø has followed the restaurant industry closely since 1979, when he began his chef apprenticeship. Today he is a journalist and food editor at Børsen and has reviewed more than 1,000 restaurants since 2001.SKU: 10106247
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