Literature

J. Evans, “Non-trivial pursuit—new approaches to Nordic deliciousness,” Anthropology of Food, S7 (2012), http://aof.revues.org/7262.

M. E. Hermansen, “Creating terroir—An anthropological perspective on New Nordic Cuisine as an expression of Nordic identity,” Anthropology of Food, S7 (2012), http://aof.revues.org/7249.

J. Risbo, O.G. Mouritsen, M. B. Frøst, J. D. Evans & B. Reade, “Culinary science in Denmark: Molecular gastronomy and beyond,” J. Culinary Sci. Technol. 11, 111–130 (2013).