Icelandic cuisine has a long history in which lamb, dairy and fish are important, the last because Iceland has traditionally been inhabited only near its coastline. Common foods include skyr, smoked lamb called hangikjöt, kleinur, laufabrauð and bollur. Þorramatur, a traditional buffet served at midwinter festivals, offers cured meat and fish with dark rye bread and the akvavit brennivín, and its flavours come from preservation methods such as pickling in fermented whey or brine, drying and smoking. Other local ingredients include salmon and trout, crowberry, blueberry, rhubarb, Iceland moss, wild mushrooms and dried seaweed.
Facts
Origin Region Connections
Expresses Tradition
Source Icelandic Cuisine (Wikipedia)
Features Dish
Source Vinarterta (Wikipedia)
Uses Ingredient
Source Icelandic Cuisine (Wikipedia)
Source Icelandic Cuisine (Wikipedia)
Source Icelandic Cuisine (Wikipedia)
Source Icelandic Cuisine (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Iceland, originated there.
Sources
1. Icelandic Cuisine (Wikipedia)
Wikipedia article, lead section
The cuisine of Iceland has a long history.
Uses Ingredient: Lamb, Wikipedia article text
Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter because Iceland has traditionally been inhabited only near its coastline.
Uses Ingredient: Salmon, Wikipedia article text
Other local ingredients include seabirds and waterfowl (including their eggs), salmon and trout, crowberry, blueberry, rhubarb, Iceland moss, wild mushrooms, wild thyme, lovage, angelica, and dried seaweed, as well as a wide array of dairy products.
Uses Ingredient: Skyr, Wikipedia article text
Points of pride are the quality of the lamb meat, seafood, and, more recently, skyr.
Uses Ingredient: Rye, Wikipedia article text
The people were dependent on trade for cereals, such as rye and oats, transported to Iceland by Danish merchants.
Expresses Tradition: Salt Curing, Smoking and Drying, Wikipedia article text
The flavors of this traditional country food originate in its preservation methods: pickling in fermented whey or brine, drying, and smoking.
View the SourceHákarl (Wikipedia)
Features Dish: Hákarl, lead paragraphQuote, Features Dish: Hákarl, lead paragraph
Hákarl (short for kæstur hákarl [ˈkʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months.
Svið (Wikipedia)
Features Dish: Svið, lead paragraphQuote, Features Dish: Svið, lead paragraph
Svið (Icelandic pronunciation: [ˈsvɪːð]; transliterated as svid or svith) is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, sometimes cured in lactic acid.
Vinarterta (Wikipedia)
Features Dish: Vinarterta, lead paragraphQuote, Features Dish: Vinarterta, lead paragraph
Vínarterta (Icelandic pronunciation: [ˈviːnarˌtʰɛr̥ta], "Vienna torte") or Randalín, is a dessert originating in 19th century Iceland, now popular among the descendants of Icelandic migrants to North America.
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