Nordic Terroir, Good Eats!
Nordic countries promote a large emphasis on intentionality behind consumption of food in their everyday life. Instead of eating to survive, or simply eating just to eat, many people of the Nordic countries take deep consideration into what they put in their bodies. This is a very Nordic tradition, but is gaining a more modern following based on themes and ideologies called the “Nordic Terroir” movement. Nordic Terroir is the intentionality and curation of growing food in a vernacular sense: food grown in certain places holds different qualities. These qualities, encapsulated within the food of that certain area, are then transferred onto the consumer. “By consuming the produce we become part of the surroundings that go into the food, and the cultivation location becomes part of us (Claud Meyer, 1).” Food in the Nordics is considered an essential part of what it means to be a Nordic inhabitant. Much of what is eaten is local and natural, a theme often seen in Nordic Terroir. Nordic Terroir differs from other food movements through the emphasis on encapsulated properties. Encapsulated properties are often seen through very specific foods. For example, Faroese early turnips are only found and cultivated in the Faroe Islands. In the Faroe Islands, much of the soil is rich from ancient volcanic activity. But, it is hard to retain successful agriculture on the Islands, as the landscapes are so rugged and remote, not to mention the harsh conditions produced by the East Atlantic. The Faroese early turnips, in turn, encapsulate the rich volcanic soils, the rugged isle terrain, resiliency, and Nordic pride. These qualities, according to Nordic Terroir, are essential to help reconnect your body to your food and nature. Apart from the spiritual aspects of Nordic Terroir, there are environmental benefits. Food that is local (or close, if you are in Copenhagen eating a Faroese early turnip), is much more sustainable than buying an avocado grown in Mexico. With less externalities tied to food consumption, Nordic Terroir proves to be a relatively sustainable alternative to buying from overseas. The Nordic Terroir, although an essential theme in Nordic households, can be seen as elitist and insensitive to those with food insecurity. Nearly 10% of the global population goes to bed hungry, according to the United Nations. Those 10% of people, not to mention the millions of others with food insecurity, do not have the luxury of deciding what is “terroir” enough to replenish their connection to the Earth: they eat to survive. Nordic Terroir is often mocked through popular culture, such as how the ever so Terroir restaurant NOMA influenced the Terroir-mocking film The Menu. Despite criticism, Nordic Terroir could be the future of food in equitable and sustainable communities.