Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs from continental cuisine with a stronger focus on game and fish, and many traditional dishes result from using preserved materials because of the long winters. Popular fish dishes are based on salmon, cod, herring, sardine and mackerel, and smoked salmon and gravlaks, meaning buried salmon, are traditional products. Lamb and mutton are popular in autumn, notably in fårikål, a mutton stew with cabbage. Modern Norwegian cooking, though still strongly influenced by its traditional background, has been influenced by globalization.
Facts
Origin Region Norwegian Cuisine
Filter Results4 entries
Connections
Expresses Tradition
Source Norwegian Cuisine (Wikipedia)
Features Dish
Source Fårikål, Wikipedia
Source Pinnekjøtt (Wikipedia)
Uses Ingredient
Source Norwegian Cuisine (Wikipedia)
Source Norwegian Cuisine (Wikipedia)
Source Norwegian Cuisine (Wikipedia)
Source Norwegian Cuisine (Wikipedia)
Source Norwegian Cuisine (Wikipedia)
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Originated In
Also in Geography Atlas: where this subject originated.
Source Norwegian Cuisine (Wikipedia)
Sources
1. Norwegian Cuisine (Wikipedia)
Wikipedia article, lead section
Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway.
Uses Ingredient: Cod, Wikipedia article text
A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel.
Uses Ingredient: Salmon, Wikipedia article text
A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel.
Uses Ingredient: Herring, Wikipedia article text
A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel.
Uses Ingredient: Lamb, Wikipedia article text
Lamb and mutton are popular in autumn, often used in fårikål (mutton stew with cabbage).
Uses Ingredient: Potato, Wikipedia article text
Potatoes, stewed peas or cabbage and carrots are served on the side.
Expresses Tradition: Salt Curing, Smoking and Drying, Wikipedia article text
Fenalår is a slow-cured lamb's leg.
View the SourceFårikål, Wikipedia
Features Dish: Fårikål, lead paragraphQuote, Features Dish: Fårikål, lead paragraph
Fårikål (Norwegian pronunciation: [ˈfòːrɪkɔɫ, ˈfɔ̀rːɪkɔɫ]) is a traditional Norwegian dish and the country's national dish.
Wikipedia, Sodd
Features Dish: Sodd, lead paragraphQuote, Features Dish: Sodd, lead paragraph
Sodd is a traditional Norwegian soup made with cooked mutton and meatballs made with lamb or beef.
Pinnekjøtt (Wikipedia)
Features Dish: Pinnekjøtt, lead paragraphQuote, Features Dish: Pinnekjøtt, lead paragraph
Pinnekjøtt (Norwegian pronunciation: [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course dinner dish based on lamb ribs.
Svele (Wikipedia)
Features Dish: Svele, lead paragraphQuote, Features Dish: Svele, lead paragraph
Svele (plural: sveler (indefinite), svelene (definite)), also known as lapp (plural: lapper), is a Norwegian batter-based cake.
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