Lars Williams- Flavour Launch

2,904 views
2,810 views

Published on

Flavour Launch Seminar, 28th March 2012: Nordic Food Lab - a gastronomic perspective to food innovation by Lars Williams, Head of Research at the Nordic Food Lab and Chef at Restaurant Noma, Copenhagen.

Published in: Business, Technology
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
2,904
On SlideShare
0
From Embeds
0
Number of Embeds
1,523
Actions
Shares
0
Downloads
10
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Lars Williams- Flavour Launch

  1. 1. Nordic Food LabA Gastronomic Perspective to Food Innovation Presentation
  2. 2. The story of Nordic Food Lab• Founded by René Redzepi and Current staff: Claus Meyer • Lars Williams - Head of Research• Startet june 2008 and Development• Houseboat inaugurated june • Michael Bom Frøst - Director 2009
  3. 3. Purpose ‘explore Nordic Cuisine,cornerstones of gastronomy and disseminate results from this exploration.’
  4. 4. Manifesto for the New Nordic KitchenAs Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of itsgood taste and special character compares favorable with the standard of the greatest kitchens of the world.The aims of New Nordic Cuisine are:1. To express the purity, freshness, simplicity and ethics we wish to associate with our region.2. To reflect the changing of the seasons in the meals we make.3. To base our cooking on ingredients and produce whose characteristics are particularly excellent in ourclimates, landscapes and waters.4. To combine the demand for good taste with modern knowledge of health and well-being.5. To promote Nordic products and the variety of Nordic producers – and to spread the word about theirunderlying cultures.6. To promote animal welfare and a sound production process in our seas, on our farmland and in the wild.7. To develop potentially new applications of traditional Nordic food products.8. To combine the best in Nordic cookery and culinary traditions with impulses from abroad.9. To combine local self-sufficiency with regional sharing of high-quality products.10. To join forces with consumer representatives, other cooking craftsmen, agriculture, the fishing, food , retailand wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit andadvantage of everyone in the Nordic countries.Full Danish Version
  5. 5. The way we work Science Culinary practices and Technology processes Deliciousness Intution Tradition
  6. 6. Dried cucumber• Are vegetables spicy?• Drying as a technique to create and concentrate flavours
  7. 7. Garum• Inspiration from Roman fish sauce• Fermented fish• Culinary use of by-catch • Traditional: small fish plus guts of larger fish Pliny the elder "a kind of exquisite liquor"
  8. 8. Miso• Inspiration from fermented soy beans• Fermented split peas and barley• Good vegetable source of umami taste
  9. 9. INITIATIVES BEYOND noma
  10. 10. Kelp Chips• Kelp• Concentrated flavours extracted from kelp
  11. 11. Bacon and Søl broth• The basic soup stock of Japanese cuisine• Exploit a sensory phenonomena – synergy between different umami compounds
  12. 12. Pork Bushi‘Bato bushi’Inspired by Katsuo bushi (dried bonito)
  13. 13. Seaweed Ice Cream• Infuse søl (Dulse, Palmaria palmata)• Natural thickening agents in sea weeds
  14. 14. Other examplesCheese with søl
  15. 15. Furthers Questions?THANK YOU FOR YOUR ATTENTION

×