Since the birth of New Nordic Cuisine in 2004 and the success of the restaurant NOMA, it seems that modern Danish gastronomy is strong and well defined. Danish cuisine has historically been rather weak, and influence from the German area, France and USA is apparent.

We analyse the aesthetics of modern food at top Danish restaurants from a design and architecture point of view, and we give perspectives both horizontally to recent European and worldwide trends, and vertically to the fathers of modern European cuisine.

Lecturers: Research Assistant Rene Langdahl Jørgensen and Associate Professor Anna Marie Fisker, Food+Design, Centre for Food Science, Design and Experience, Aalborg University

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