A Travel into New Nordic Cuisine: Culinary tales from Greenland, Iceland, the Faroe Islands, Norway, Sweden, Finland and Denmark (Danish Edition)

This book offers a personal and sensual introduction to the new Nordic cuisine and to the Nordic kitchens. With the book (in Danish Mælkefyldte Galionsfigurer – madfortællinger – directly translated: ‘milkfilled figureheads – culinary tales’) the author Anders Holst Markussen has created a new literary genre, the culinary tales.Anders Holst Markussen has travelled around the seven Nordic countries – Greenland, Iceland, the Faroe Islands, Norway, Sweden, Finland and Denmark. In his travels, he has been motivated by questions such as: How does a sheep taste when dried in the breeze of the sea? Why are Norwegians so fond of milk? Why is the feeling of one’s lips so decisive to the Finnish ‘forest-kitchen’? How does one create a Nordic food culture at home? But it is also a book about identity, food culture and culinary poetry. Anders Holst Markussen, b. 1977, has a Master’s Degree in Nordic literature and a background at the school of chefs. He has worked as a food critic for the leading Danish cultural newspaper and has also contributed to international food magazines such as Fool Magazine. He was ghostwriter on the so-called New Nordic Cuisine Manifesto has worked with Claus Meyer and Noma.