The Nordic Food Lab, founded by René Redzepi and others in 2008, aims to explore and innovate Nordic cuisine by focusing on purity, seasonality, and local ingredients while promoting ethical practices and animal welfare. Their manifesto outlines ten goals, including enhancing good taste, fostering regional collaboration, and merging traditional Nordic cooking with international influences. The document also references various culinary techniques and products inspired by traditional methods, enhancing flavor and sustainability.

2. Nordic Food Lab
A Gastronomic Perspective to Food
Innovation
Presentation

4. 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

5. Purpose
‘explore Nordic Cuisine,
cornerstones of gastronomy
and disseminate results
from this exploration.’

6. Manifesto for the New Nordic Kitchen
As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its
good 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 our
climates, 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 their
underlying 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 , retail
and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and
advantage of everyone in the Nordic countries.
Full Danish Version

7. The way we work
Science
Culinary
practices and Technology
processes
Deliciousness
Intution Tradition

15. Dried cucumber
• Are vegetables spicy?
• Drying as a technique to
create and concentrate
flavours

16. 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"

17. Miso
• Inspiration from fermented
soy beans
• Fermented split peas and
barley
• Good vegetable source of
umami taste

20. INITIATIVES BEYOND noma

22. Kelp Chips
• Kelp
• Concentrated flavours
extracted from kelp

23. Bacon and Søl broth
• The basic soup stock of
Japanese cuisine
• Exploit a sensory
phenonomena – synergy
between different umami
compounds

24. Pork Bushi
‘Bato bushi’
Inspired by Katsuo bushi (dried bonito)

25. Seaweed Ice Cream
• Infuse søl (Dulse, Palmaria
palmata)
• Natural thickening agents in
sea weeds

26. Other examples
Cheese with søl

28. Furthers Questions?
THANK YOU FOR YOUR ATTENTION