Statements (55)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
culinary movement
|
| gptkbp:advocatesFor |
foraging
|
| gptkbp:aimsTo |
redefine_Nordic_cuisine
|
| gptkbp:associated_with |
gptkb:René_Redzepi
|
| gptkbp:collaborations |
local farmers
|
| gptkbp:contributedTo |
the_rise_of_Nordic_gastronomy
|
| gptkbp:emphasizes |
seasonality
|
| gptkbp:encourages |
minimalism in presentation
|
| gptkbp:has_a |
sustainably sourced seafood
like-minded chefs outlines its principles |
| gptkbp:has_a_focus_on |
community engagement
cultural heritage local ingredients health and nutrition food ethics |
| gptkbp:has_a_mission_to |
reduce food waste
|
| https://www.w3.org/2000/01/rdf-schema#label |
New Nordic movement
|
| gptkbp:illustratedBy |
Noma restaurant
|
| gptkbp:includes |
traditional cooking techniques
|
| gptkbp:influenced |
environmental concerns
cookbooks global culinary trends chefs worldwide Scandinavian_traditions |
| gptkbp:is_a_celebration_of |
food festivals
its innovative approach gastronomic awards |
| gptkbp:is_characterized_by |
a connection to nature
a focus on fermentation. freshness_of_ingredients |
| gptkbp:is_featured_in |
culinary publications
documentaries about food |
| gptkbp:is_known_for |
creative plating
its emphasis on purity |
| gptkbp:is_linked_to |
gptkb:Nordic_Food_Lab
|
| gptkbp:is_part_of |
regional cuisine
culinary education programs Nordic_culture |
| gptkbp:is_recognized_for |
gptkb:Michelin_Guide
innovative flavor combinations its unique flavor profiles |
| gptkbp:is_used_in |
food blogs
food innovation fine dining experiences culinary conferences |
| gptkbp:originatedIn |
gptkb:Scandinavia
|
| gptkbp:promotes |
sustainability
wild herbs |
| gptkbp:saw_the_rise_of |
new restaurants
|
| gptkbp:services |
values craftsmanship
|
| gptkbp:sparked |
Nordic_beverages
|
| gptkbp:values |
biodiversity
|
| gptkbp:was_a_response_to |
industrial food production
globalization in food |