Gunnar Gíslason is the chef and owner of Dill in Reykjavík, Iceland, and the author of North: The New Nordic Cuisine of Iceland. For more than a decade, Gíslason has been helping resurrect Iceland’s ancestral foodways.
A look back at Noma Mexico through the eyes of the Noma team, Mexican chefs, journalists and chef Rosio Sánchez.
Few tasting menus in the history of Mexican cuisine have gathered as much attention as Noma’s during its Tulum pop-up. Here’s a look.
A summary of MAD 5: Tomorrow’s Kitchen, the 2016 incarnation of René Redzepi’s culinary symposium in Copenhagen.
Subscribe to our Substack newsletter to receive access to the latest stories and podcast episodes from NEW WORLDER. It’s free to subscribe, though additional content is available for paid subscribers.
