The Nordic Food Lab
This week on Fine Dining Lovers we visited Denmark for a behind the scenes look inside The Nordic Food Lab.
Many people misunderstand the purpose of The Nordic Food Lab and while there we found exactly what it is they do and some of their latest projects.
After our visit to Denmark, we decided to take a closer look at the art of Menu Engineering, a style of work developed in 1982 and one that affects us every time we sit down to order some food.
We’re said to make around 200 decisions a day regarding food and you’d be surprised at just how many of those decisions are swayed by the menus we see.
Also this week
We looked at some of the lesser known edible seaweeds that we should all be eating, we found out more about how to make Mozambican Peri Peri chicken and we brought you an interesting piece on the numbers behind knives.