Word: danishness
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...Such cosmetic changes may sound pointless, but that is precisely the point. Anders F. Rasmussen, the Danish prime minister, summed up the treaty’s benefits last June: “The good thing is that all the symbolic elements are gone, and that which really matters–the core–is left.” The core Rasmussen alludes to has several layers, all of them crucial to the project of European integration...
...places to access reserves that may or may not exist, and the technology to drill in these inhospitable conditions is not there yet. "If anybody has reached anything, we haven't heard about it," says Mr. Steen Ryd Larsen, who heads the department in charge of Greenland in the Danish Prime Minister's office. "And if somebody reaches the resources, it would be another decade before it generates income. It's not just around the corner...
...about as bleak as it gets?until I reach Finland. Looking at the desolate fields near Lammefjorden outside Copenhagen, at first I don't see much to eat. But Soren Wiuff, a vegetable farmer, is digging up crosnes, tiny curlicue-shaped, artichoke-flavored roots, with his bare hands. A Danish TV crew is taking close-ups of my shoes punching through the frozen mud crust. It's hard to say which they find more entertaining: the idea that someone would visit a root-vegetable farm in Prada heels or that anyone would travel to the Nordic region in search...
...sheep's-milk mousse with a frozen granita made from sweet herbs and grass straight from the pasture. The connection between terroir and table just reached a whole new level. Forget caviar and Kobe beef and ruined designer shoes. Real luxury is being able to walk among 50 red Danish dairy cows on a farm that boasts a prehistoric altar to the Norse god Thor...
...ingredients formerly associated with subsistence eating or animal feed. It wasn't all that long ago, before the days of Nordic affluence and takeout pizza, that eating tree bark and foraging for edible lawn clippings were reserved for dire necessity or particularly hard times. "For a long time," says Danish restaurant critic and former Slow Food president Bent Christensen, "all we had were pigs, coal, potatoes and the cold. We were not proud of our own kitchen. Not anymore. We want to discover our own good things. Nordic cuisine is our values and our gift to the world...