Foreign foods have always had a special draw for us Northern Europeans. Our own traditional food culture consists mostly of potatoes and preserved things fetched from the forest or the sea-foods that have the potential to taste great but that tend to become slightly monotonous in the long run, especially as the manufacturing process of much of it has been industrialized.

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Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

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The Top 7 Trends at the 2017 StarChefs International Chef Congress

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