|
gptkbp:instance_of
|
gptkb:cuisine
|
|
gptkbp:associated_with
|
gptkb:Michelin_stars
|
|
gptkbp:cooking_method
|
fermentation
drying
smoking
sous-vide
pickling
|
|
gptkbp:criticism
|
accessibility
sustainability concerns
elitism
|
|
gptkbp:cultural_impact
|
global culinary trends
food tourism
culinary education
restaurant industry
|
|
gptkbp:emphasizes
|
seasonality
|
|
gptkbp:established
|
gptkb:2004
|
|
gptkbp:events
|
gptkb:Copenhagen_Cooking_Festival
gptkb:New_Nordic_Food_Symposium
gptkb:Nordic_Food_Lab
|
|
gptkbp:famous_dish
|
gptkb:fish
wild game
fermented foods
root vegetables
foraged mushrooms
|
|
gptkbp:focus
|
local ingredients
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
New Nordic Cuisine
|
|
gptkbp:influenced_by
|
Scandinavian design
local traditions
Nordic mythology
|
|
gptkbp:influences
|
traditional Nordic cooking
|
|
gptkbp:key_figures
|
gptkb:René_Redzepi
|
|
gptkbp:legal_principle
|
gptkb:neighborhood
simplicity
seasonality
purity
|
|
gptkbp:movement
|
culinary movement
|
|
gptkbp:origin
|
gptkb:Nordic_countries
|
|
gptkbp:popularized_by
|
gptkb:Noma_restaurant
|
|
gptkbp:prominent_chefs
|
gptkb:Björn_Frantzén
gptkb:Magnus_Nilsson
gptkb:Palle_F._H._H._Møller
gptkb:Trine_Hahnemann
Kasper Kauffmann
|
|
gptkbp:promotes
|
sustainability
|
|
gptkbp:bfsParent
|
gptkb:Greater_Copenhagen
gptkb:Claus_Meyer
gptkb:Han_Kjobenhavn
|
|
gptkbp:bfsLayer
|
5
|