“Eat your Fill” and the Emergence of NOMA

Story of the New Nordic Diet - Chapter 2



00:11:37 - Uploaded by Essinova on October 29, 2010

Meyer explains how to reduce fat content by adding juiciness to cooking, counterbalancing sour and bitter tones while adding spices and herbs. Astrup implemented Meyer’s findings in a preliminary dietary intervention program, which showed some promising results.

The anatomy of great taste was taken a step further, when Meyer shocked his Michelin colleagues by opening a restaurant based on the Nordic cuisine, which was not an existing concept back in 2003. No foie gras, no beurre blanc, but a clean, vibrant diet based on local food sources expressing the territory they are derived from. -Mette McCall, Journalist, McCall Media

Click on video thumbnails on the right or the links below to watch more of the presentation:

Story of the New Nordic Diet - Introduction: Hedonism meets dietary intervention
Story of the New Nordic Diet - Chapter 1: The dilemma - health or the pleasure of eating?
Story of the New Nordic Diet - Chapter 3: The Opus project
Story of the New Nordic Diet - Q&A

Tags: diet, nutrition, diabetes, obeisity, Future of Health Innovation, Innovation Center of Denmark, SD Forum, Claus Meyer, Arne Astrup, Denmark, NOMA



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