From Label to Practice: The Process of Creating New Nordic Cuisine

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

This article examines the process of creation of new Nordic cuisine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its practices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly.

Original languageEnglish
JournalJournal of Culinary Science & Technology (Print Edition)
Volume11
Issue number1
Pages (from-to)36-55
ISSN1542-8052
Publication statusPublished - 2013

Bibliographical note

CBS Library does not have access to the material

Cite this

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title = "From Label to Practice: The Process of Creating New Nordic Cuisine",
abstract = "This article examines the process of creation of new Nordic cuisine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its practices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly.",
keywords = "New Nordic Cuisine, Culinary innovation, Diffusion, Identity movement",
author = "Haldor Byrkjeflot and Jesper Strandgaard and Silviya Svejenova",
note = "CBS Library does not have access to the material",
year = "2013",
language = "English",
volume = "11",
pages = "36--55",
journal = "Journal of Culinary Science & Technology (Print Edition)",
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From Label to Practice : The Process of Creating New Nordic Cuisine . / Byrkjeflot, Haldor ; Strandgaard, Jesper; Svejenova, Silviya .

In: Journal of Culinary Science & Technology (Print Edition), Vol. 11, No. 1, 2013, p. 36-55.

Research output: Contribution to journalJournal articleResearchpeer-review

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T1 - From Label to Practice

T2 - The Process of Creating New Nordic Cuisine

AU - Byrkjeflot, Haldor

AU - Strandgaard, Jesper

AU - Svejenova, Silviya

N1 - CBS Library does not have access to the material

PY - 2013

Y1 - 2013

N2 - This article examines the process of creation of new Nordic cuisine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its practices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly.

AB - This article examines the process of creation of new Nordic cuisine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its practices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly.

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KW - Culinary innovation

KW - Diffusion

KW - Identity movement

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JO - Journal of Culinary Science & Technology (Print Edition)

JF - Journal of Culinary Science & Technology (Print Edition)

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