A TASTE OF NORWAY

By Kandalintseva Darya

Traditional food of Norway

Traditional food of Norway draws heavily on the natural resources of Norway and the greater Scandinavian region. Cuisine includes lots of seafood, and the fact that Norway also has much mountainous wilderness adds a strong game focus to the country's traditional cuisine.

Cooking TechniquesTraditionally, Norwegians preserved fish, meat and game

by drying, salting or pickling it. These techniques are still used in modern times, but out of choice rather than necessity. Fish, meat and game are generally used fresh or frozen in Norwegian cuisine, but pickled, smoked and salted foods are still popular. Vegetables are usually boiled or braised, and soups and stews are often prepared as well.

Norwegian Staples The most commonly eaten

vegetables in Norway are potatoes, peas, cabbage and carrots. Whole-grain bread is a staple food (white bread is rare). Dairy products are widely used, and sour cream is incorporated into nearly every type of dish. Most cheeses are made from sheep or goat milk. Norwegians eat fish three or

four times a week. Shellfish is also popular. Whale meat used to be widely eaten in Norway, but whaling restrictions and rising prices have diminished its popularity. Moose, reindeer, duck and fowl are hunted for personal consumption and sold in shops. Game is generally reserved for special occasions.

Breakfast (frokost) Breakfast

(frokost) in Norway may be served as an enormous buffet, called a koldtbord, or as a smaller selection of dairy, eggs, fish and breads. Roasted and cured meats and a selection of cheeses are often served alongside items familiar to traditional American breakfasts, such as hot cereal, bacon and sausage.

Lunch (lunsj) Lunch (lunsj) is often

simpler and lighter than breakfast. Lunch may be a smaller smorgasbord or open-faced sandwiches of pate, cold meats or cheese served with fruit and coffee.

SnacksSnacks may

be served between lunch and dinner and just before bed. Brown goat milk cheese (getost) on bread is one of the most typical Norwegian snacks.

“Kaffe” in the afternoon consists of coffee and cakes. Fruits and berries are commonly eaten for dessert and as sweet snacks in Norway. The cloudberry is a Norwegian delicacy that grows in the wild. Waffles, sponge cakes and pastries are eaten as desserts and between meals with coffee.

Dinner (middag) Dinner (middag)

comes early, around 4 p.m., and is usually more plain than other meals. Typical fare might be a hearty stew or a combination of meatballs and gravy called kjottkaker, with beer or wine.