The New Nordic Kitchen has conquered the world, Agern and the Nordic Food Hall at Grand Central Station in New York City and Noma in Copenhagen serving as notable examples. Normally this development is perceived as something that came out of nowhere, or as the result of the initiatives of specific individuals such as René Redzepi, chef at Noma. In this article, we will argue that it is part of a much broader cultural movement replacing precision, nutrition, and hygiene with pleasure, taste, and creativity as the center of kitchen culture, food education, and child upbringing. We support this argument by focusing on children's cookbooks published in Denmark during the period 1971–2016.
