The evolution of Nordic Cuisine : historical foundations, contemporary transformations, and tourism potential in Finland, Sweden, Norway, and Denmark
Krasina, Zlata (2025)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025120633178
https://urn.fi/URN:NBN:fi:amk-2025120633178
Tiivistelmä
This thesis examines the historical development and modern transformation of Nordic cuisine in Finland, Sweden, Norway, and Denmark. The study explores how traditional food practices evolved into the contemporary concept of New Nordic Cuisine, which emphasises sustainability, locality, and cultural identity. A qualitative research approach was employed, combining a literature review with expert interviews of professionals working in gastronomy and tourism.
The findings indicate that Nordic cuisine plays a significant role in destination branding and supports sustainable tourism development. The concepts of the New Nordic Kitchen Manifesto have influenced restaurant operations and been incorporated into national food policies and educational initiatives across the Nordic region. Entrepreneurs and tourism professionals seeking to integrate Nordic culinary concepts into their hospitality and tourism development may find the specific observations in this thesis helpful.
The findings indicate that Nordic cuisine plays a significant role in destination branding and supports sustainable tourism development. The concepts of the New Nordic Kitchen Manifesto have influenced restaurant operations and been incorporated into national food policies and educational initiatives across the Nordic region. Entrepreneurs and tourism professionals seeking to integrate Nordic culinary concepts into their hospitality and tourism development may find the specific observations in this thesis helpful.