So Scandilous - Fermenting Revolution in the Kitchen

Cursed Objects

This week, Dan and Kasia forage for meaning in the fertile terrain of culinary "movements", globalisation, multiculturalism and identity, megabucks fine dining, and the desperate search for authenticity in food.

Earlier in the summer, Dan was sent to Oslo - for work, not as punishment - to explore 20 years of New Nordic Cuisine, a hugely ambitious attempt by 10 Scandinavian chefs to overhaul the way we think about, source, cook, serve and eat our dinner. How did they get on? What was wrong with Old Nordic Cuisine - a bit too elk-y? What do pansies taste like? Has New Nordic changed us for the better, pushing us all towards more sustainable and inventive food, or was this just a bunch of white bro-chefs smugly railing against globalisation, while charging €500 a head for dinner, with a business model built on unpaid internships?

And where is the IKEA meatball in all this, not to mention the McHerring Burger?

Kasia gets very excited about a surprise manifesto, and introduces Dan to the upsetting term 'glocalisation'; three-cornered leeks get a long overdue shout-out, and the gang get briefly side-tracked by a Danish rave boat and 'the N-Dubz bridge'.

Thanks again for your support while we a) put on a very successful two-month-long exhibition, and b) had a vital summer break in July and August. Regular free and regular Patreon-exclusive episodes are back, baby!

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