Julia Moskin writes about the resurgent Scandinavian culinary traditions in Minnesota.  An area with Nordic roots, the old ways of cooking are gaining new traction.

And although Minnesota is not generally considered a nexus for new ideas in world cuisine, this Scandinavian surge is intersecting with the most avant-garde movement in food today: New Nordic cuisine, based on cold-weather crops, traditional foodways and naturalistic presentations.

Read the full article here.

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