Summary
In a Sweden where one in five citizens has roots in another part of the world, it is not as surprising as it once might have been that the leading star of Scandinavian food culture in America, Marcus Samuelsson, has his roots in Ethiopia. He grew up on Sweden's west coast, and his Swedish is perfect, albeit laced with a hefty Göteborg dialect; he enjoys time in the forest, picking wild mushrooms and berries; he truly enjoys the salty aspect of Scandinavian food; and he likes the simplicity of Nordic design. He plays soccer as often as he can, these days in Central Park, and possesses that genuinely Scandinavian trait of not letting anything go to waste -- a frugality he picked up from his grandma in the kitchen while forming his first ideas on cooking. Marcus, linguistically and culturally as well as in personality, is Scandinavian through and through. As the star executive chef at New York's restaurant Aquavit, his cooking style has been hailed for its Scandinavian foundation, yet it is always infused by elements from both the east and south.
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Extract
Not All Cottages Are Red
On our cover this issue is Gert Wingårdh's Millhouse project. Also the architect of choice for Sweden's new Embassy building on the Potomac in Washington, DC, Wingård...
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