A series of 13 new food and travel programs that bring Danish travel destinations, Danish produce and modern Danish cuisine to an international audience.
Danish gastronomic entrepreneur Claus Meyer is to host ‘New Scandinavian Cooking’, which is a Nordic food and travel TV series targeting an international audience. The 13-program series is to be set in Denmark’s most scenic locations and feature unique local produce, illustrious quality producers and unique personalities. The series highlights fascinating aspects of Danish cuisine, gastronomy and culture through amazing cooking, rich imagery and captivating narrative.
"I’ve joined this project because it offers a unique opportunity to bring international attention to the qualities of the Nordic kitchen. It’s my expectation that the programs, apart from eulogising the good things we have to offer, will challenge people to adopt an innovative approach to foodstuffs and the experience economy as such and to develop smart solutions and products. For many years our targets have been set too low. Most produce has lost its sense of territory – i.e. its sense of Nordic origin and the taste, air and qualities inherent in the Nordic ambiance,” says Claus Meyer.
Reaching viewers in 58 countries, ‘New Scandinavian Cooking’ is one of the most popular TV formats within food and travel. Countries broadcasting the series include Germany, China, Italy, Australia, France and the Nordic countries. The first Danish program in the series is to be aired in the USA in January 2007 where ‘New Scandinavian Cooking’ has already achieved a rating of 5 million viewers per program.
‘New Scandinavian Cooking’ has until now featured Swedish and Norwegian cuisine with Tina Nordstrøm and Andreas Viestad as host chefs. Now the series focuses on Denmark. The localities selected for the Danish version are: Limfjorden, Marsken, Fåborg, Læsø and Samsø, Skagen, Bornholm, northern Sealand (Tibirke), Lolland Falster (Lilleø and Fejø), Copenhagen/Øresund, Oslo, Lammefjorden and Aalborg. In addition, a locality in Greenland will also be highlighted.
“Each program will reflect the culinary wonders of a specific locality in our country as well as the most exciting local produce. We have selected the kind of natural produce which, in a figure of speech, springs from the natural landscape. Each program will furthermore emphasise the seasons which are so unique to our nation,” says Claus Meyer.
‘New Scandinavian Cooking’ is produced by the Norwegian production company Tellus Work and will be available in an English version, entitled ‘New Scandinavian Cooking’, and a Nordic version, entitled ‘Mad i Norden’. A book and DVD will be published to coincide with the series. Contact information on interesting quality producers, produce suppliers and fine restaurants as well as romantic places to spend an hour of your life will be made available at www.scandcook.com.
‘New Scandinavian Cooking’ is inspired by ‘Det Nordiske Køkkenmanifest’ (The Nordic Kitchen Manifesto), which was created by leading Nordic chefs in the autumn of 2004 and adopted by the Nordic Council of Ministers in the summer of 2005 (The Aarhus Declaration).
