Over nearly the last 20 years, there is perhaps no name more important over in the world of contemporary dining culture than Chef Rene Redzepi. The same can be said for the chef’s restaurant, Noma, whose kitchen has produced a generation of stars, and whose food a generation of imitators and disciples of their principles and aesthetic. Jeff Gordinier, author of HUNGRY: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World, profiles Redzepi and many of his colleagues and alumni who gave rise to Redzepi’s (and others) so-called food movement of, “New Nordic Cuisine.” In provenance, ambition and aesthetic, it was aspirational, but now many of those same people who helped create the phenomenon are asking does the movement need to live to continue or die?