The New Nordic Kitchen has conquered the world, Agern and the Nordic Food Hall at Grand Central Station in New York City and Noma in Copenhagen serving as notable examples. Normally this development is perceived as something that came out of nowhere, or as the result of the initiatives of specific individuals such as René Redzepi, chef at Noma. In this article, we will argue that it is part of a much broader cultural movement replacing precision, nutrition, and hygiene with pleasure, taste, and creativity as the center of kitchen culture, food education, and child upbringing. We support this argument by focusing on children's cookbooks published in Denmark during the period 1971–2016.
When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen
Karen Wistoft is Professor of Education at Aarhus University in Copenhagen. Her research covers learning, taste education, food knowledge, cooking, health, and well-being in primary and secondary schools. She co-authored Didactics of Taste (2018) with Lars Qvortrup, and together they have written several articles about taste education.
Lars Qvortrup is Professor and head of the Danish Center of School Research, Aarhus University. His research covers data- and research-informed school development, school leadership, social theory, hypercomplex systems theory, and aesthetics. He co-authored Didactics of Taste (2018) with Karen Wistoft, and together they have written several articles about taste education.
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Karen Wistoft, Lars Qvortrup; When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen. Gastronomica 1 November 2018; 18 (4): 82–93. doi: https://doi.org/10.1525/gfc.2018.18.4.82
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