Norwegian cuisine, deeply intertwined with the country''s dramatic landscape and long winters, reflects Norway''s rich history and culture. Part of the Global Kitchen series, this book takes readers on a food tour of Norway, covering everything from daily staples to holiday specialties. In addition to discovering Norway''s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Norwegian culinary history, and a glossary of key food- and dining-related terms. Norwegian cuisine, influenced by the country''s climate, has historically relied on the preservation of food, leading to a strong emphasis on cured, dried, and pickled ingredients. Rooted in the readily available resources of the land and sea, traditional Norwegian food features game meats like reindeer and elk, freshwater and saltwater fish such as salmon, cod, and herring, and simple preparations that highlight the quality of these ingredients. Dishes often incorporate potatoes, dark rye bread, root vegetables, and dairy products like sour cream and cheese. Norwegian foodways are characterized by practicality and resourcefulness, with home-cooked meals being central to family life. While modern Norwegian cuisine has embraced global influences, traditional dishes remain important, often enjoyed during festive occasions and reflecting a deep connection to nature and the changing seasons.

Autorentext

Henry Notaker is a writer and journalist at NRK, the Norwegian national television network. He has written a number of books and essays on Scandinavian food and cookbooks.

Annechen Bahr Bugge, PhD, is a sociologist and research professor at Consumption Research Norway (SIFO), Oslo Metropolitan University, Norway.

Inhalt

Series Foreword
Introduction
Chronology

1. Food History
2. Influential Ingredients
3. Appetizers and Side Dishes
4. Main Dishes
5. Desserts
6. Beverages
7. Holidays and Special Occasions
8. Street Food and Snacks
9. Dining Out
10. Food Issues and Dietary Concerns
    Glossary
    Selected Bibliography
    Index