Berries, oily fish, and sweets: Scandinavian food is having a moment. But will it last?by Steffi Dellner / March 28, 2012 / Leave a comment
It has taken a while for Scandinavian food to make its way into our kitchens, but recently, the fish-rich, berry-laden diet has repeatedly hit the headlines. First, there was the heralding of New Nordic Cuisine, pioneered by Noma in Copenhagen. Then, last month there was the report from the Swedish newspaper Aftonbladet that the Swedish food market alone totalled almost 300 million pounds in the UK last year.
The perception of the Scandinavian cuisine is that it still draws heavily on its Viking heritage, making foragers and fishers of men, women and children alike. Featuring on the menu are pared-down ingredients like wholesome grains and pulses, omega-packed berries, root vegetables and oily fish. Cooking from scratch using seasonal, organic produce was taken for granted long before it was fashionable.
But in Scandinavia itself, the picture is more complex. Morbid obesity in young adult men has increased tenfold since 1969, according to a study by Stockholm’s Karolinska Institute. And last year, Denmark’s concerns about the bulging waistlines of its population led to the implementation of a fat tax of 16 DKK (about £1.8) per kilo of saturated fat on foods with more than 2.3 per cent fat. Then there was last year’s much-mocked butter shortage across the region, which allegedly gave rise to a black market to fuel cravings.