Nordic Food Manifesto
EVERYTHING UNDER THE SUN Module #1: Nordic Food Manifesto: From the Backyard to the Table
Why and how places like the Nordic countries are leading the ways we consume and think about food today? Why has the Nordic food approach influenced a worldwide generation?
In the late eighties and nineties, the catalan chef Ferran Adriá reinvented the culinary arts with his molecular gastronomy concept; today names like René Redzepi from Noma and Magnus Nilsson from Fäviken are showing to the world the concept of food from your backyard, respecting the importance of food that is harvested seasonally, locally and finding unique flavours even in the most extreme weather conditions. As a chef and fisherman based in Norway, Roderick Sloan personally fishes the delicacies that he provides to restaurants that are bringing attention to the new Nordic cuisine. For this seminar, he will be discussing the visible changes in the Nordic waters by reading the climate change from the sea urchins and clams and its connection with the landscapes in the north, working in collaboration with the Swedish artist collective Kultivator.
The workshop will use Sloan’s Integrated Farming system in Brekka as a starting point, to revisit the notion of a farm that has been used since the 9th century, housing sacrificial stones from the Bronze age, viking graves and medieval settlements and to dwell upon the adaptation of climate change through food and nutrition facts. Utilising the technique that he is currently developing for sufficient vegetation in the area as a complementary source to his observations in the Nordic sea. For this workshop, participants will develop a critical thought between new parameters of living, producing and consuming today.
Kultivator which runs a dairy farm, also with a long history of cattle raising on the land in south east of Sweden, will explorate the possibilities to act subversively offered by alternative ways of organizing and collaborating farming. Kultivators practice, which over 10 years has experimented in the cross-fertilization of art and agriculture, has always involved the investigation and alternation of the social, cultural and economic structures that determine how farming is done. For the workshops, the participants will take part in developing new and other partnerships for producing, preparing and sharing food.