{"product_id":"new-nordic-cuisine-aesthetics-and-place-a-compendium","title":"New Nordic. Cuisine, Aesthetics and Place: A Compendium.","description":"\u003cp data-end=\"146\" data-start=\"0\"\u003eA compact (4\u003cmeta charset=\"utf-8\"\u003e⅝\" 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.\u003c\/p\u003e\n\u003cp data-end=\"450\" data-start=\"148\"\u003eCompiled 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.\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"452\"\u003eContributors 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.\u003c\/p\u003e\n\u003cp data-end=\"739\" data-start=\"707\"\u003eSample entries signal the range:\u003c\/p\u003e\n\u003cul data-end=\"964\" data-start=\"740\"\u003e\n\u003cli data-end=\"810\" data-start=\"740\"\u003e\n\u003cp data-end=\"810\" data-start=\"742\"\u003eKnut Hamsun’s \u003cem data-end=\"764\" data-start=\"756\"\u003eHunger\u003c\/em\u003e and its influence on Nordic food narratives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"850\" data-start=\"811\"\u003e\n\u003cp data-end=\"850\" data-start=\"813\"\u003eA Finnish zero-waste pizzeria, YLP!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"892\" data-start=\"851\"\u003e\n\u003cp data-end=\"892\" data-start=\"853\"\u003eThe “bro dining” phenomenon in Norway\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"964\" data-start=\"893\"\u003e\n\u003cp data-end=\"964\" data-start=\"895\"\u003eIngredient primers and sourcing philosophies that shaped modern menus\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1238\" data-start=\"966\"\u003eTone shifts gracefully—some topics are wry, others reveal regional issues that rarely reach outsiders. \u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1238\" data-start=\"966\"\u003ePaperback. 498 pages. Color photographic insert.\u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":41412208001157,"sku":"Martin Braathen and Kristian Wikborg Wiese, editors","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/NewNordicCover_e342edd3-254f-439e-9cc0-71aaf4cf1f2f.jpg?v=1761769219","url":"https:\/\/www.kitchenartsandletters.com\/products\/new-nordic-cuisine-aesthetics-and-place-a-compendium","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}