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The voices of the new Nordic cuisine

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Redundancy sampling is usually discussed in relation to ethnographic fieldwork and interviews Patton, , but there is nothing in the redundancy principle that makes it inapplicable to collections of texts online. There are, nevertheless, some problems related to the principle of redundancy, especially the risk of it being interpreted as if all new data would be useless or that nothing that contradicts the analysis thus far can ever appear.

This is not what we mean by the term, however. We acknowledge the possibility that relevant texts have been missed. Our definition of reaching redundancy was when our searches, following verification strategies to ensure scientific rigor Morse et al.


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Last but not least, as shown in our quantitative comparison below, the results are quite clear-cut in terms of which country promoted NNC the strongest, and this is also something that strengthens our arguments from the qualitative analysis. Alternatively, texts were marked if they were less explicit.

The results of this analysis are shown in Tables 1 and 2. We say inspired , because we did not search through the texts to identify specific linguistic devices described by Fairclough. However, the analysis was based on his assumptions that each discursive event such as the act of talking or writing a text is simultaneously a text and a social and discursive practice. Interdiscursivity could also refer to the relationship to other genres, such as cookbooks and other discourses about how to promote a nation in order to attract tourists.

First, we conducted in-depth, separate analyses of all the texts in the entire corpus with a particular attention to expressions of national and Nordic identity. Second, the patterns in the constructions of Nordicness and nationality were subsequently discussed by the authors and compared with the quantitative comparison. Third, the dataset was thus revised and re-analyzed to check and elaborate on the findings. Fourth and finally, the main findings of the analysis were contextualised in relation to other genres, discourses and the contemporary food political landscape in the two countries.

The findings are presented in the following. As seen below in Table 1 and Table 2, we ended up with 33 Danish texts and 51 Swedish texts. It should be mentioned, however, that the Danish texts tended to be longer, and that many of the Swedish texts, especially from Sweden. We found references to a collective Nordic culinary identity in 21 of the Danish texts and in five of the Swedish texts.

This means that the proportion of texts in which this was mentioned was about 64 per cent in the Danish text sample and about ten per cent in the Swedish. Table 1. Information about website, title of the analysed text and whether or not a specifically Nordic cuisine, kitchen, movement, or any other term that suggests a Nordic culinary collective is mentioned in the specific text.

Table 2. However, this website promotes Stockholm in particular, not Sweden in general, and despite this deviation from our criteria, it was the only example we found. So even though we collected fewer Danish than Swedish texts, and despite actively searching for stories about NNC in Sweden even though we went beyond our search criteria , it is unambiguously clear that references to a Nordic culinary identity, by way of promoting this concept to the food-interested tourist, is more common in the Danish sample.

However, we must not settle for this quantitative difference, but must ask how NNC is used discursively in the two different countries and try to explain why this is so. Let us begin with the most obvious example of how Danishness and Nordicness are closely connected.

Delicacies such as Nordic langoustine, wild salmon, seaweed, foraged berries and muskox may all be on your menu. You may try recipes from as far back as Viking times. Danish and Nordic are almost synonymous. In other words, the Danish texts do not only refer more frequently to a culinary Nordicness, as shown in the quantitative comparison. A closer look at the texts also demonstrates the close discursive interconnectedness of Danishness and Nordicness.

Everywhere in Denmark, foodies can expect to be blown away by the next generation of Danish chefs and their quest for new, local recipes to delight us. Not to mention the more traditional classics experiencing a real revival. Several articles mention the many upcoming and NNC-inspired culinary experiences in the provinces of Denmark, notably Aarhus, the second-largest city in Denmark and elected European Region of Gastronomy 2. Furthermore, the movement has spread beyond Denmark to Scandinavia and the rest of the world. Initially, Meyer was primarily concerned with the evolution of Danish food culture Leer, a.

However, the concept of Danish food had poor symbolic value in a culinary context, as Meyer quoted in Byrkjeflot et al. In the data, this distinction reappears: when Danish stands alone, it is in relation to working-class food. However, when Danish is combined with New Nordic, it is elite gastronomy. In the overall picture, however, the latter dominates. The articles on hot dogs and Danish pastry are few in number, and the hot-dog stand is presented as a camp reminiscence of the pre-NNC era in Denmark.

The hot-dog stand is a historical curiosity that frames and accentuates the revolution of NNC in the culinary portrait of Denmark. In , the first organic hot dog stand opened in Copenhagen. As we will demonstrate in the following, the picture is very different in the Swedish material. And as shown above, the Danish rhetoric actively embraces NNC. However, when a Swedish text did refer to this collective culinary identity, what seemed to be its central function in the Swedish gastronomic promotion? It is relevant here to keep in mind that NNC had clear claims about culinary tourism ambitions from the outset, and still has.

Nonetheless, despite being part of a regional culinary project since , something new and specifically Swedish is promoted here. Sweden, along with the other Nordic countries, offers a refuge of clean, unspoiled nature, as well as the taste of contemporary exoticism. And from here, the text is all about Sweden and foods which are claimed to be Swedish, listing ten that are allegedly particularly healthy.


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    • Today, foraging is not a driver for sustenance — but for flavor and texture. We thus argue that the central function of NNC in the Swedish material involves being a resource to draw upon when this is advantageous for the image of national culinary excellence, but does not involve being a collective identity. Leer, a. Obviously, Sweden wanted to promote itself, its Swedishness rather than its Nordicness, as gastronomically excellent Neuman, , There are thus both symbolic incentives of prestige the status of culinary excellence and strictly economic incentives the competition for revenue for Sweden to promote the Swedish image rather than the Nordic image.

    The purpose of the venture is to promote Nordic food and food culture. But its importance fades compared to the gastronationalist rhetoric of Sweden itself. So through NNC, and after the manifesto to which Swedish chefs contributed, Sweden as a self-proclaimed culinary nation went its own way.


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      • The answer to this question seems to be that NNC does not cross borders very well at all.