In the new documentary series Omnivore, one of the world’s best chefs tells the stories of eight staple ingredients that connect the world
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Each of Omnivore’s eight episodes tells the story of a global food: chilies, bluefin tuna, salt, bananas, pork, rice, coffee and corn. Redzepi said in a statement that, more than a decade in the making, the products “are the stars of this series.”
“At every turn, we get walloped by the sheer magic of cooking, along with the breathtaking, joyous and sometimes perilous questions that surround what we cultivate and how we consume it,” said Redzepi. “Omnivore isn’t just a food show, because it reminds us that food is never just food — it’s a window into our lives, our history and our world.”
Making food delicious is a given, Goulding told the Los Angeles Times. But the stories of these culinary cornerstones go much further than taste and enjoyment. “We also want to understand what it means — not just political or cultural but also the natural world, the biological. All of those elements felt like they could be connected through the vessel of the ingredient.”
As for Noma, diners have until the end of the year to experience the restaurant that defined an era of fine dining, transforming people’s perception of Nordic food in the process. In 2025, it will become a full-time laboratory.
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