The rise and fall of the New Nordic Cuisine

Leer, Jonatan

doi:10.3402/jac.v8.33494

Cited by 42 publications

(26 citation statements)

References 11 publications

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“…Finland is among the countries in which interest in eating out is increasing (like e.g. Norway, The personnel consisted of the sommelier and only a handful of chefs who personally served 7 Other Finnish examples include Grön, Ask, and Spis, and internationally speaking we consider the Danish Relae as one of the best-known examples of such restaurants (not surprisingly, C&S's tiny book collection next to the window included the Relae cookbook), even though e.g., Relae is not dogmatically Nordic (see Leer 2016). Indeed, by NNUB we do not refer to any strict "Nordic" approach (as for e.g.…”

Section: Methodsmentioning

confidence: 98%

“…In this paper, we utilize blog texts, interview, and participant observation to study a particular case of NNUB, the Finnish restaurant Chef & Sommelier (C&S), which served customers in Helsinki between 2010 and 2017. Theoretically, the paper is inspired by practice theoretical studies (see Warde, Welch and Paddock 2017), in particular by those focusing on 2 New Nordic Cuisine was a large-scale Nordic food political and identity project (see Leer 2016), yet in this paper we use the term in a narrower sense to refer to restaurants that take on New Nordic Cuisine ideals. Restaurants such as Maaemo (Norway), Geranium (Denmark) and Fäviken (Sweden) have succeeded well in various restaurant rankings and competitions and are prominent examples of high-end New Nordic restaurants.…”

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confidence: 99%

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New Nordic upmarket bistros and the practical configurations of artful dining

Koponen

Niva

2019

Food, Culture & Society

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expertise lies in the study of food culture, food choices and the social and cultural aspects of eating. In international and national projects, she has studied eating patterns in the Nordic countries, sustainable food consumption, the consumption and future prospects of meat and plant-based proteins, weight management as a practice, and consumer acceptance on food-related innovations. She has wide experience in using both qualitative and quantitative methods. She has authored and coauthored in total 33 refereed scientific articles in journals and books.

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Section: Methodsmentioning

confidence: 98%

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confidence: 99%

New Nordic upmarket bistros and the practical configurations of artful dining

Koponen

Niva

2019

Food, Culture & Society

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“…The geographical scope of the research is Scandinavia-an unexpected success in terms of being in the right place at the right time. Since 2000, 'New Nordic cuisine' has acquired a world-class reputation for innovation, and is now a pivotal factor in global consumer culture (Leer 2016). It is particularly rewarding to study foodie culture in Scandinavian countries, because New Nordic has not only boosted people's interest in fine cuisine, but also in everyday foodism in consumer culture and practice.…”

Section: Context and Methodsmentioning

confidence: 99%

From Mundane to Socially Significant Consumption: An Analysis of How Foodie Identity Work Spurs Market Formation

Ulver¹

2019

Journal of Macromarketing

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How does dull turn into cool? Every now and then new markets emerge and consumption that used to be mundane and insignificant transforms into something socially significant. Using the theoretical lens of cultural system transformation, this research set out to analyze how consumers, through their identity work, unintentionally transform a market by negotiating its symbolic boundaries and expanding its borders in relation to their social surroundings. The results showed that consumer identity work contributes to forming the market by providing it with new symbolic meanings (epistemic, entertainment and erotic), by extending it with new discursive and material content (through epistemic refinement), and by expanding it through the provision (active and unintentional promotion of the consumption field to confirm their own identity) of new consumers. This research added to at least three ongoing conversations in marketing research; (i) to the macromarketing research stream on marketing systems by taking a cultural system perspective and recognizing the subtle but transformative impact of symbolic consumer meanings and identity work, (ii) to the consumer culture theory (CCT) research stream on market formation by highlighting consumers’ unintentional change of a market through intense identity struggle in their immediate social circle, and (iii) to both above streams by highlighting what makes identity struggle distinct at a mundane rather than more controversial or extraordinary market.

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“…Although the cases all connect to the 'NNC' as they use local food products and emphasize the freshness and seasonality, they are not the usually researched and media-hyped types of up-market, highly specialized and dedicated gourmet restaurants such as NoMa (Leer, 2016;Petruzzelli & Savino, 2012), with appeal mainly for the segment of 'foodies'. On the contrary, the studied cases target a broader segment of consumers, and rely on a limited offer of standardized, unsophisticated menus, based on traditional Nordic recipes and served to a large number of guests.…”

Section: Food As a Means For Innovation In Tourism And Rural Developmentmentioning

confidence: 99%