Norwegian Cuisine
Norwegian cuisine
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish.
Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization and Americanization: pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.
Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, typically a simple sandwich.
Breakfast
The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli and oatmeal are also popular, particularly with children.
Seafood
The one traditional Norse dish with a claim to international popularity is smoked salmon. It is now a major export, and could be considered the most important Scandinavian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Another traditional salmon product is gravlaks, (literally "pit salmon" or "buried salmon"). Traditionally, gravlaks would be salted, buried in the ground and left to ferment (similar to how rakfisk is still prepared), hence the name. Contemporary gravlaks, however, is salt-and-sugar-cured salmon seasoned with dill and (optionally) other herbs and spices. Gravlaks is often sold under more sales-friendly names internationally. A
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish.
Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization and Americanization: pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.
Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, typically a simple sandwich.
Breakfast
The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli and oatmeal are also popular, particularly with children.
Seafood
The one traditional Norse dish with a claim to international popularity is smoked salmon. It is now a major export, and could be considered the most important Scandinavian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Another traditional salmon product is gravlaks, (literally "pit salmon" or "buried salmon"). Traditionally, gravlaks would be salted, buried in the ground and left to ferment (similar to how rakfisk is still prepared), hence the name. Contemporary gravlaks, however, is salt-and-sugar-cured salmon seasoned with dill and (optionally) other herbs and spices. Gravlaks is often sold under more sales-friendly names internationally. A