How Sweden Transformed Their Food Movement:
One Forger At a Time
I will never complain about the rain or living and farming in California again, especially after I experienced and learned about the transformative process that Sweden went through to become a new culinary nation, even in the midst of many terrain and weather related obstacles. I am amazed at their accomplishments! Once again, the human species has used creativity and determination to forge for food in new ways, adding sustainability as a required ingredient, without sacrificing flavor and nutrition.
In 2008, Eskil Erlandsson, Sweden’s Minister for Rural Affairs, presented the Swedish government’s vision in a new program titled, “Sweden, the New Culinary Nation.” This new vision aspired to put Sweden along side the culinary map with other well known worldwide culinary destinations by featuring Sweden’s natural and local ingredients, food diversity, and healthy lifestyle (www.visitsweden.com).
Magnus Nilsson is the chef and owner of Fäviken restaurant, located in Järpen Sweden. Fäviken is rated as one of the top ten restaurants in the world by Zagat (www.zagat.com). I was fortunate to meet Chef Magnus and listen to him share his inspiring food story. Classically trained in France, Nilsson longed to come back to his Scandinavian roots. On his return, he developed new recipes with fresh ingredients from the local forests. He created new and amazing menus that were inspired by his own forging experiences and developed new relationships with the local farmers. Fäviken is known as one of the most extraordinary restaurants in Europe. To see how Magnus decided to live his dream by creating a recipe that transformed an old building in a cold and forgotten region into an award winning culinary destination and to hear Chef Magnus explaining his food philosophy that drives Fäviken: click on the video link below. (Also see his webite: http://favikenmagasinet.se/en/food/)
While traveling in Gothenburg, on my own culinary adventure, I also discovered a local favorite cookbook written by Anna Bergenström and Fanny Bergenström titled Under the Walnut Tree: Great recipes from our kitchen. As I devoured pages and pages of gorgeous culinary photography and recipes, I knew it was a winner and I bought an English translation of the book. In my next post, I will feature one of the recipes. In addition, I will also include a modified version using a favorite seasonal ingredient.
In Gratitude, Lynne Marie Bennett
California Culinary & Wellness Adventures