Tuesday, October 14, 2014

"Finding a new flavor that was ours"

“We had the idea: let’s use local products here,” [Rene Redzepi] told me the next morning. We were at a diner, making a caffeine stop on the way to a beach at Dragør—a town on the Øresund Sea, about twenty minutes from the outskirts of Copenhagen—where he likes to forage. “But I was very unhappy at first. Why? Because we were taking recipes from other cultures, serving essentially the same ‘Scandinavian French’ food, and just because you’re using local produce to make that food doesn’t mean you’re making a food of your own culture. I started asking myself, What is a region? What is the sum of the people we are, the culture we are? What does it taste like? What does it look like on a plate? It was a very complex thing for us—the idea of finding a new flavor that was ‘ours.’”
"The Food at Our Feet: Why is foraging all the rage?"

+ Anthony Bourdain: 'Let's have a bite of flowers...'

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