[notahacker]

TLDR: Award-winning Danish high-end restaurant specialises in locally sourced highly-seasonal food, including ingredients which are foraged rather than farmed; has attached "Food lab" to find and promote innovative ways to use Scandinavian ingredients, including tasks such as finding out why wood ants taste like lemongrass and perfecting fermentation techniques.

If reading about high end food preparation makes you salivate it's interesting enough (and really not that long), but certainly doesn't justify the ludicrously hyperbolic headline.

Edit: corrected country

[bearfrieze]

Noma is Danish: https://en.wikipedia.org/wiki/Noma_(restaurant)

[macmac]

"ludicrously hyperbolic" - talk about the pot calling the kettle black.

[notahacker]

Do you think the idea that the "future of food" revolves around high end restaurants putting arbitrary geographic restrictions on food sourcing isn't ludicrous or isn't hyperbolic? Why not?

[macmac]

Noma is much more than its geographic restriction. They experiment with insects, which are likely to be a important source of protein in the future and the novel application of preparation method, for instance fermentation. But the geographic restriction in itself is an important part of the future of food, in a world where climate change is a an existential threat and transporting bananas and rice 1000s of kms is not sustainable. Demonstrating to the world what can be done through local sourcing will be defining for the future of food.