I never have understood the trend among chefs to use chemicals to produce food flavored substances at very high prices, even if they do taste better than the food-flavored substances one can buy cheaply at fast food outlets and supermarkets. So it was pretty refreshing to read about this new movement, which has as its goals "purity, freshness, simplicity and ethics" in cooking.
http://www.nytimes.com/2011/08/24/dining/new-nordic-cuisine-draws-disciples.html
Sticking to the seasonal in the far north has got to be challenging. And I suspect flavoring things with evergreen needles and bark is mostly a gimmick. But eating what has been well-stored or simply preserved during winter surely bears re-visiting.
This weekend is the Mad ("food" in Danish) Festival. http://www.guardian.co.uk/lifeandstyle/2011/aug/14/rene-redzepi-chefs-better-food
Way too late to get cancel my commitments and get a flight; they must be dreaming of breakfast by now.
But I do like thinking about the slogan - no conflict between a better meal and a better world.
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