Lecture on the new Scandinavian cuisine with special focus on Sweden and its gastronomy of today by writer and journalist Eja Nilsson, at the Swedish Institute, Mitseon 9, Makryianni.

The limelight is at the moment on Scandinavian cuisine and many chefs from both Europe and United States travel to the Scandinavian countries to be inspired by what can be offered in the North.

Today´s climate discussion could explain part of this interest, as Scandinavia generally is an area with little pollution and a rising interest in organic food.

Eja Nilsson has written about 25 books in Swedish (and Danish) about food and travelling  and is especially focused on the history and the traditions of food. She has written books about the Mediterranean cuisine, but her latest book is about the tastes of Sweden. 

Eja Nilsson