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I don’t know if it’s being Asian, or just being punk, but I used to shun at the experience of “conceptual” cooking. But there’s a heartiness and foundation to the local garden and forest ingredients that just makes so much sense in the NOMA kitchen that makes me excited to smell what they are making. And yes, it seems like a delicate experience in rooting the food in their origin that makes it so interesting and educational.
Again, I normally don’t like the “cook it at your table” style when I go out, as I think it should be served, but watching the egg fry up in the hay in the video above seemed like such a communal dining experience. Not just one for novelty sake at the table, but acknowledging the egg and its surroundings, natural habitat as a communing with nature.
thanks! Our next issue for First Person is themed around the idea of “Radical Foods” and I am continually inspired by the passion of food as a vehicle of both sustainability, politics and ultimate enjoyment when knowledge is shared about food’s transport and economy.
John,
I enjoyed the videos immensely. Thank you for sharing them with us. Now I just have to find a way to get to Copenhagen.