New Nordic. Cuisine, Aesthetics and Place: A Compendium.

A compact (4⅝" x 7⅛") , bilingual (English/Norwegian) reader that explains how New Nordic cuisine took shape and why it matters for anyone who writes, teaches, cooks, or simply wants to understand the movement. Brisk, cross-referenced entries turn scattered headlines into usable context you can cite—smart background for menus, articles, and thoughtful travel.

Compiled alongside a museum exhibition but wider in scope, this encyclopedia-style volume maps the ideas behind “New Nordic” across restaurants, farms, architecture, design, and publishing. Entries are concise and tightly framed, giving you just enough history and linkage to see how trends took shape.

Contributors include curators, an art historian, and food writers, which keeps the lens interdisciplinary. You’ll move from agricultural policy and ancient grains to climate and landscape, then into dining culture and the aesthetics that defined an era.

Sample entries signal the range:

• Knut Hamsun’s Hunger and its influence on Nordic food narratives

• A Finnish zero-waste pizzeria, YLP!

• The “bro dining” phenomenon in Norway

• Ingredient primers and sourcing philosophies that shaped modern menus

Tone shifts gracefully—some topics are wry, others reveal regional issues that rarely reach outsiders. 

Paperback. 498 pages. Color photographic insert.