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New Danish cuisine
The New Danish Cuisine is a component of the New Nordic Cuisine ((デンマーク語:Det nye nordiske køkken)) which has been developed since 2004 in an attempt to promote natural produce as a basis for new dishes both in restaurants and in the home. As a result, a number of Denmark's restaurants have introduced new ingredients combined with traditional foods prepared in new ways.
==New Nordic Cuisine==
In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of the then newly opened Noma restaurant, chefs and food professionals from all the Nordic countries met in Copenhagen to discuss how best to develop what they called the "New Nordic Cuisine". In particular, they sought to emphasize the need for what they described as "purity, simplicity and freshness" as well as increased use of seasonal foods. Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region’s climate, water and soil.〔("New Nordic Cuisine" ), ''Nordic Council of Ministers''. Retrieved 12 December 2011,〕
Meeting in Copenhagen in 2005, the Nordic Council's agricultural and food ministers from Denmark, Finland, Iceland, Norway, Sweden and dependent territories gave their support to these developments, launching what they called the "new Nordic Food Programme". In 2006, this led to funding of EUR 3 million for a number of related activities.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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