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Appetites®
MPR News Staff

Appetites: Magnus Nilsson's 'Nordic'

A fjord on Faroe Islands
Nilsson's upcoming exhibit captures his encounters with the people he met and the places he visited during his travels through the Nordic region while researching his popular seminal text, "The Nordic Cookbook."
Magnus Nilsson via American Swedish Institute

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Magnus Nilsson has been portrayed as a constant innovator in profiles by PBS and Netflix.

The native Swede returned to his homeland after some time cooking in Paris to work as head chef at Fäviken in the town of Järpen.

Magnus Nilsson
A portrait of chef Magnus Nilsson.
Cameron Wittig | Courtesy of the American Swedish Institute

Fäviken has been listed as one of the world's top restaurants, and Nilsson's earned two Michelin stars for his work there.

He's in Minnesota this week to check out the food scene and debut something less edible: his exhibit at the American Swedish Institute called "Nordic: A Photographic Essay of Landscapes, Food and People." It runs now until Aug. 14.

In addition to Nilsson's original photography, the exhibit will feature images by Minnesota-based photographer Cameron Wittig and narratives from Swedish journalist Po Tidholm.

Nilsson joined MPR News host Tom Crann to talk about the exhibit, his culinary work and his popular cookbook.

Use the audio player above to hear their conversation.

Correction (June 1, 2016): An earlier version of this story included an incorrect credit for the portrait of Magnus Nilsson. The photo was taken by Cameron Wittig. The story has been updated.

Gallery
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Fields and hills in Jamtland, Sweden
Fields and hills in Jamtland, Sweden.
Magnus Nilsson via American Swedish Institute
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Moss broth
Moss broth: Fäviken's food is presented in an environment and with aesthetics that relate strongly to Swedish traditions, and most Swedes immediately recognize the ingredients and the references. Many food writers have praised it for its authenticity.
Cameron Wittig | Courtesy of the American Swedish Institute
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Charcuteries from Undersåker Charcuterie.
Charcuteries: The Undersåker Charcuterie Company is not just a small small-scale food factory but also a serious attempt to prove that it actually is possible to produce traditional Swedish charcuteries products using only local ingredients, and to sell them at acceptable prices. The small factory is located about half an hour away from Fäviken by car and has been in operation for just over two years.
Cameron Wittig | Courtesy of the American Swedish Institute