FJORD-TO-TABLE
B Y A B B Y M O N TA N E Z
For centuries, there was an attitude of defeat and hopelessness that permeated the food culture of the
Nordic region. Landscapes defined by soaring cliffs and shimmering lakes depicted a sort of disillusion
of romance, one that did not reflect the true terroir of the land. Harsh temperatures and extended periods
of little-to-no sunlight made it nearly impossible for agriculture to sustain throughout the winters, leaving
people to forage in the summer for things like berries and vegetables for preservation. For a long time,
households served as the only frame of reference for an authentic Nordic diet, as restaurants preparing
Nordic-style cuisine simply did not and could not exist. It was hard for everyone, especially chefs, to
envision a time where there would be any sort of excitement or vitality in this cold and barren place.
VUE ON DINING
