From Grim Grub to Grand Gastronomy
In recent decades, Swedish gastronomy has developed in a way that has made Sweden one of the world’s leading culinary nations. Today, epicureans come from around the world to experience cuisine with a Nordic character. Moreover, Sweden’s nature and climate are ideal for food production.
Sustainable gastronomy helps to ensure Earth’s continued survival. Swedish agriculture, small- and large- scale food management, grocery retail, and the restaurant and hospitality industries have quickly reacted to the environmental and climate- related challenges.
The idea behind this book is to provide details of the emergence of Swedish Gastronomy, partly from a historical perspective, but primarily focusing on the modern developments that have contributed to Sweden’s international reputation.
The idea behind this book is to provide details of the emergence of Swedish Gastronomy, partly from a historical perspective, but primarily focusing on the modern developments that have contributed to Sweden’s international reputation.
As a nature- loving nation, Sweden has a decree allowing everybody the right to roam freely in nature, with a tradition of freedom with responsibility. Trips to the fore often include mushroom and berry picking, hunting and fishing. Swedish Gastronomy – A Global Success provides examples from the fore ’s pantry, with recipes for forage- inspired Swedish dishes.
Initiative and concept:
Hans Wallensteen and Carl Jan Granqvist.
Main writer: Karsten Thurfjell.
Design: Dick Norberg.
Contact: Project leader Lill Forsman, +4670 571 98 24