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Omnivore. Traveler. Writer.

by Andreas Viestad

Curiosity about food is like hunger. It can´t be satisfied for more than a few hours at a time. My passion for food is about the food I make and eat, but also about the food I eat while traveling, and the people making it. It´s about history, how food have shaped us culturally and as human beings. It´s about the food shaping our...

10. November 2015
ABOUT ME

PROJECTS

PROJECTS

KIDS & FOOD

Geitmyra Culinary Center for Children is a place where kids can learn about food that is good for them.

13. November 2015
PROJECTS

DOWN ON THE FARM

Each summer is the same: Pretend that I am a farmer on my family farm in Southern Norway. And hope that the Nordic weather is kind to me and...

12. November 2015
PROJECTS

RESTAURANT ST. LARS

If it can be grilled, it will be grilled.

11. November 2015
PROJECTS

CAPE TOWN – TO HARVEST DIVERSITY

I sometimes introduce myself as a “nomadic farmer”. It is not quite correct, but as in all exaggerations there is an element of truth in the statement.

11. November 2015
PROJECTS

NEW SCANDINAVIAN COOKING

For the past years I have had a peculiar hobby: I have been the host of the public television series New Scandinavian Cooking, produced by TellusWorks. The show had been...

10. November 2015

LATEST ON INSTAGRAM

Round and round #northofeden After. Cure for a bad leg. #northofeden #newscandinaviancooking Before #northofeden #newscandinaviancooking Simple Life #northofeden #newscandinaviancooking Kantarell #northofeden #newscandinaviancooking Norwegian summer #northofeden #newscandinaviancooking

FOOD

MUNCHIES – EVEN SCANDINAVIAN CHEFS THINK A LITTLE OVERCOOKED MEAT BEATS PERFECTION

Published by Andreas Viestad

Munchies met up with Magnus Nilsson and me after a Modernist cuisine dinner in Seattle to talk about meat thats too perfect, Scandinavian traditions and Magnus Nilssons face on...

23. June 2016
FOOD, MEDIA

FIRE PLUS FOOD EQUALS DELICIOUSNESS

Published by Andreas Viestad

Fire! It is our ever-lasting love affair. At Etxebarri it is more than that. If cooking can be an art then what the former electrician Victor Arguinzoniz does with...

8. June 2016
ARTICLES, FOOD, THE WASHINGTON POST - THE GASTRONOMER

MY TOP TEN AT 1000 COOKBOOKS  

Published by Andreas Viestad

I have never understood why some many cookbooks are so bloody boring. John Poister’s book is not, so I forgive that it is not terribly useful unless I want...

2. June 2016
FOOD, MEDIA

ANT HUNTING IN THE AMAZON

Published by Andreas Viestad

“Finally! We have been without ants for a week now,” Alex Atala says as I arrive with a fresh shipment of saúva ants from São Gabriel da Cachoeira, located...

8. February 2016
ARTICLES, FOOD

FOOD&WINE – OSLO IS THE NEXT CROP OF INCREDIBLE SCANDINAVIAN FOOD

Published by Andreas Viestad

I met up with Tom Downey from Food & Wine Magazine to talk about the restaurant scene in Oslo.

8. February 2016
FOOD, MEDIA

THE HUFFINGTON POST – MY GUIDE TO NORWEGIAN FOOD

Published by Andreas Viestad

The Huffington Post asked me about Norwegian food culture, food trends and regional eats.

8. February 2016
FOOD, MEDIA

FOOD&WINE – THE COOK, THE FARMER AND THE TOMATO

Published by Andreas Viestad

"If someone had told me five years ago that I would have a farm in South Africa, I probably would have laughed it off with a line from an...

8. February 2016
FOOD, MEDIA

MODERNIST CUISINE; BIG, BEAUTIFUL AND WORTH THE HYPE

Published by Andreas Viestad

Simply put, it is the most useful cookbook you'll probably never cook from.

7. February 2016
ARTICLES, FOOD, THE WASHINGTON POST - THE GASTRONOMER

7 CHEESE QUESTIONS IN THE HUFFINGTON POST

Published by Andreas Viestad

Whats my favorite cheese, whats my weirdest cheese experience and who was the most inspirational chef during my childhood?

6. February 2016
FOOD, MEDIA

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BOOKS

29. November 2015

KITCHEN OF LIGHT

Kitchen of light – New Scandinavian Cooking is my exploration of Scandinavian food and culture.

by Andreas Viestad
29. November 2015

WHERE FLAVOR WAS BORN

For three years I traveled around the Indian Ocean, following the old spice route – looking for where flavor...

by Andreas Viestad
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