Great article on Noma, René Redzepi and the worldwide sensation it has become. I particularly like the term “locavore”, describing someone that only eats local food (local in this manner being from the Nordic region):
Denmark, after all, isn’t Provence or Catalonia. For a locavore chef, in particular, it has limitations. But Mr. Redzepi has air-dried, pickled, cured, foraged and researched his way around them. He has taken what could be a set of ankle weights and turned them into wings, his culinary accomplishments drawing all the more regard for the degree of geographical difficulty built into them.