BERRY, No. 10
Issue No. 10 “BERRY”, looks into the history, tradition and of this small brightly colored superfood. Interviews and articles explore the creation and impact of the New Nordic Food manifesto and the influence of restaurants such as NOMA.
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TABLE OF CONTENTS
LETTER FROM F
ORIGIN
Modern-day wild foraging
FORAGING TOUR IN BORNHOLM
Stories of wild foraging in Bornholm with Chef Nicolai Nørregaard
BERRY GUIDE
Types and characteristics of the world’s top iconic berries
ACADEMIC MANUAL
Extensive information and knowledge about berries
OPINION
The beginning and future of the New Nordic Food movement
INTERVIEW
Thorsten Schmidt : Chef Thorsten Schmidt, the alchemist of Nordic cuisine
Kristian Baumann : Chef Kristian Baumann, leader of Danish cuisine who emphasizes connecting with nature
Atul Kochhar: Chef Atul Kochhar uses spices to fuse together British and Indian traditions
F CUT
The unadulterated purity of nature while wild berry picking
ON THE TABLE
New interpretations of berries popping up on tables
INTERVIEW
Mikkel Lau Mikkelsen : Foraging culture as seen through the eyes of Mikkel Lau Mikkelsen, director of foraging app Vild Mad
CALENDAR
Calendar for wild food foraging
APPS
Platforms specializing in wild plants and foraging
USER SCENE
How berries are used by those connected with nature and pursuing healthy lifestyles
MARKET
A medley of various processed berry-based foods
REFERENCES
Books and movies recommended by chefs and berry experts
Description
Berry, the sweet, finger sized treats of nature, generally appear as small, round clusters of edible fruit that have many seeds, bright colors, and tangy, juicy flesh. Blueberries, raspberries, açai berries, goji berries, red currants, and many other types of berries are used as garnishes and to make desserts, jams, and syrups. Rich in anthocyanins, these excellent sources of antioxidants consistently rank high on so-called superfoods lists. Berries are also one natural food most frequently associated with the emerging keyword “well-aging.” Since the mid-aughts, berries have reigned supreme alongside root vegetables and herbs as emblematic Nordic ingredients thanks to the New Nordic Food movement, which advocates a seasonal food culture focusing on wild, local produce.
There are countless varieties of berries that come in various colors and shapes. The fruits are often the main attraction in desserts and drinks. Berries are healthy as they’re packed with nutrients. Most people have a positive image of berries. In addition, as wild food foraging drew attention in Northern Europe in the mid-aughts, wild berries became a symbol of the creativity behind the New Nordic Food movement.
“Berries have been invaluable as a source of food for humans and animals across the ages, and they emerged as a superfood in modern times.”
Academic Manual, “Berry”, Magazine F
“A rose hip, also called a rose haw or rose hep, is the fruit of the rose plant. Rose hips are popular in Sweden as a soup ingredient, rose hip oil is extracted from the seeds for cosmetics, touted for its excellent antioxidant effects. Rose hips contain 20 times more vitamin C than lemons, and they help relieve constipation and build up immunity.”
Berry Guide, “Berry”, Magazine F
“In the early days, Nordic cuisine was quite strict. It required chefs to use ingredients produced only in the North Sea region and even lemons were banned. Now the regulations have become a little but more relaxed. We’re allowed to use lemon juice, pepper, and ginger if we want. Should I say that we’ve all matured? In a way, we all become more flexible as we grow older.”
Nicolai Norregaard, Foraging Tour in Bornholm, “Berry”, Magazine F
@nicolai_Kadeau
Academic Manual, “Berry”, Magazine F
“A rose hip, also called a rose haw or rose hep, is the fruit of the rose plant. Rose hips are popular in Sweden as a soup ingredient, rose hip oil is extracted from the seeds for cosmetics, touted for its excellent antioxidant effects. Rose hips contain 20 times more vitamin C than lemons, and they help relieve constipation and build up immunity.”
Berry Guide, “Berry”, Magazine F
“In the early days, Nordic cuisine was quite strict. It required chefs to use ingredients produced only in the North Sea region and even lemons were banned. Now the regulations have become a little but more relaxed. We’re allowed to use lemon juice, pepper, and ginger if we want. Should I say that we’ve all matured? In a way, we all become more flexible as we grow older.”
Nicolai Norregaard, Foraging Tour in Bornholm, “Berry”, Magazine F
@nicolai_Kadeau
Additional information
| Weight | 400 g |
|---|---|
| Dimensions | 9.75 × 7 × .75 in |
| Publisher | JOH |
| Pages | 148 |
