Nordic Food Lab at MAD2: Delineating the Edible and Inedible
Nordic Food Lab is a non-profit, self-governed gastronomic research institution, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world. The Lab is supported by independent foundations, private companies, and government sources. Mark Emil Tholstrup Hermansen is an anthropologist graduated from Oxford University. Mark is also a member of the Nordic Food Lab. He recently presented a paper on An Anthropological Perspective on New Nordic Cuisine as an Expression of Nordic Identity. Lars Williams is Head of Research and Development Emeritus at Nordic Food Lab.