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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in Copenhagen (3)

Sunday
Jul032016

Radio, Copenhagen

DateSunday, July 3, 2016 at 11:30AM

Can Danish people please feed me everyday? I mean look at this:

It’s not even a DSLR shot, I took it on my iPhone and I haven't even bothered with post-production.

New Nordic cuisine might just be my favourite thing to eat right now. And not because it’s trendy or was last year and I’ve just caught on. Because it’s brilliant.

It tends to sound and look deceptively simple. When you taste it, you might be fooled, because the flavours work so well together that it is as though you have always eaten them that way. But don’t be deceived - there is an incredible amount of care, attention and precision behind the combinations, the cooking and the presentation.

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AuthorVix | Comment2 Comments |
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Saturday
Nov082014

Almanak

DateSaturday, November 8, 2014 at 11:16PM

When I heard the Danes were famous for open sandwiches I was nonplussed. Open or not, how exciting can a sandwich really be? Very, it turns out. Just take a look at these bad boys:

My sister, Charlie, definitely chose the right venue for me to try my first smorrebrod. Almanak is part of Claus Meyer’s growing empire. Among many other ventures, Meyer is co-owner of Noma, number one restaurant in the world.

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AuthorVix | Comment6 Comments |
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Sunday
Oct122014

Amassive lunch

DateSunday, October 12, 2014 at 8:34PM

An understatement. This was the very longest of languorous lunches in the history of the world. Or at least in the history of my world and that is not insignificant; in my 30 years on this earth I've had my fair share of long and languorous lunches. My sister and I arrived at Amass restaurant at 12 o’clock and left at 5.30pm. Five and a half hours of lunching is a new record for me.

The 2013 opening of Amass restaurant in Copenhagen was much anticipated, making headlines around the world.  Head chef and owner, Matt Orlando, has worked with the likes of Heston Blumenthal, Raymond Blanc, Thomas Keller and Rene Redzepi. He was sous chef and, most recently, chef de cuisine at Noma, number one on the world’s best restaurant list.

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AuthorVix | Comment6 Comments |
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