These days when Americans look to Europe for culinary inspiration, our focus is almost always on the Mediterranean. Whether it’s Spanish tapas, equally Spanish molecular gastronomy, Italian food, or the increasingly popular hummus, yogurt and other specialties of the eastern Mediterranean, Europe’s sun-drenched south has a strong and enduring appeal for us. But there are rumblings in the north, and it’s not just Icelandic volcanoes. Scandinavian cuisine is starting to get ...

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