From Innovation to Impact: Translating New Nordic Cuisine into a Nordic Food Model

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This chapter examines the translation of New Nordic Cuisine (NNC) from a culinary innovation into a Nordic food model with wider impact. We highlight three distinctive translation approaches: localizing, transposing, and theorizing for universal application. These approaches, championed by different translators, such as chefs, food researchers, entrepreneurs, journalists, and policymakers, contribute to the elaboration of different aspects of a Nordic food model with diverse applications, from food culture to culinary renewal and international development to food policy. The chapter outlines and illustrates these translation approaches, as well as connections between them, NNC, and the overall Nordic model. The chapter adds to the literature on translation by suggesting how an ecology of translation, consisting of the energy and creativity of key translators, the power of key objectified ideas, such as the Nordic food manifesto and Nordic food movement, and a supportive media, have enabled a culinary innovation to expand to a Nordic food model.
Original languageEnglish
Title of host publicationThe Making and Circulation of Nordic Models, Ideas and Images
EditorsHaldor Byrkjeflot, Lars Mjøset, Mads Mordhorst, Klaus Petersen
Number of pages22
Place of PublicationAbingdon
Publication date2022
ISBN (Print)9780367742775, 9780367742843
ISBN (Electronic)9781003156925
Publication statusPublished - 2022
SeriesNordic Studies in a Global Context

Bibliographical note

Published online: 20 October 2021.

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