How does one arrive at a sense of place?
With noma and Rene Redzepi grabbing headlines, influencing a world-wide foraging movement, “place” has become every restaurant’s muse. Chefs, and PR types, emphasize the locality and foraged nature of their ingredients but how many truly achieve that elusive “sense of place”? How does a chef pull together historic and social ephemera, bundle it with timely ingredients, and convincingly interpret an area – within the confines of a plate? Add historian, archaelogist, and sociologist to the roles of chef – “craftsman.”1