| dc.description.abstract | Using the example of how elite Nordic chefs use a relatively novel food such as sea-weed in Nordic cuisine, we describe and develop a model of creative innovation in gastronomy services from a systems perspective. Seaweed has long had a connota-tion of poverty and austerity in the Nordic regions and had thus been a forgotten or marginalized food ingredient. In the early 2000s, the New Nordic Cuisine manifesto was launched, aiming amongst other things, to reintroduce seaweed in the Nordic diets as part of the broader picture to increase vegetable consumption. 25 relevant industry sources were identified to help develop our model of understanding innovation in gas-tronomy services. The data gathered were transcribed and used to build a small data corpus. The data was analysed using both VOSviewer and AntConc for content anal-ysis. Using a four quadrant systems framework, we identified some of the major chal-lenges and barriers to innovation in gastronomy services. They include it being a new food, lack of advanced mechanised harvesting technologies and regulatory uncertainty in terms of harvesting rights. | |
