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Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Unbalanced_scales. ... Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... For the computer protocol, see SAUCE. Or see source. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is not a meal that can be withstanding by itself. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
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Norwegian cuisine is in its traditional form largely based on the raw materials readily available in a country dominated by mountains, wilderness and the sea. Hence, it differs in many respects from its continental counterparts with a stronger focus on game and fish. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food for ingestion. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Game is any animal hunted for food or not normally domesticated (such as venison). ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...

Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization: Pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection you would expect to find in any western european city. Percentages are relative to US recommendations for adults. ... For other uses, see Pizza (disambiguation). ... Swedish meatballs See also meatball (disambiguation) A meatball is a generally spherical mass of ground meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ...

Seafood

The one traditional Norwegian dish with a claim to international popularity is the smoked salmon. It is now a major export, and could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Close to smoked salmon is gravlaks, (literally "dug salmon"), which 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 more peculiar Norwegian fish dish is Rakfisk, which consists of fermented trout, a culinary relation of Swedish surströmming. Smoked salmon is salmon, typically a fillet that has been cured using salt and generally sugar and then hot or cold smoked. ... Look up Gravlax in Wiktionary, the free dictionary. ... Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans. ... Binomial name Anethum graveolens L. Dried Dill-umbel Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. ... Rakfisk served, with potatoes, lefse, onion and sour cream. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... Rainbow trout, Oncorhynchus mykiss Biwa trout, Oncorhynchus masou subsp Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ... Surströmming (sour herring) is a Swedish delicacy consisting of fermented Baltic herring. ...

The largest Norwegian food export in the past has been (Tørrfisk, Clipfish) - stockfish in English, in Portuguese 'bacalhau', - dried codfish. The Atlantic cod variety known as 'skrei' because of its migrating habits, has been a source of wealth for millennia, fished annually in what is known as the 'Lofotfiske' after the island chain of 'Lofoten'. Tørrfisk has been a staple food internationally for centuries, in particular on the Iberian peninsula and the African coast. Both during the age of sail and in the industrial age, tørrfisk played a part in world history as an enabling food for cross-Atlantic trade and the slave trade triangle. Reine, Lofoten, seen from top of Reinebringen (June, 2003). ...

A large number of fish dishes are popular today, based a large variety of species, such as salmon, cod, herring, sardine products and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coastline.

Due to its availability, seafood dishes along the coast are usually based on fresh produce, cooked by steaming and very lightly spiced with herbs, pepper and salt. While most coastal Norwegians consider the head, caviar sack and liver an inseparable part of a steamed seafood meal, most inland restaurants will spare diners this part of the experience. A number of the species available have traditionally been avoided or reserved for bait, but most common seafood is part of the modern menu.

Meat and game

High cuisine is very reliant on game, such as moose, reindeer and fowl. These meats are often hunted and sold or passed around as gifts, but are also available at shops nationwide, and tend to be served at social occasions. Because these meats have a distinct, strong taste, they will often be served with rich sauces spiced with crushed juniper berries, and a sour-sweet jam of lingonberries on the side. Juniper berries, here still attached to a branch, are actually modified conifer cones. ... Binomial nomenclature Vaccinium vitis-idaea L. Ref: ITIS 505637 The Cowberry or Lingonberry (Vaccinium vitis-idaea L.) is a small evergreen shrub in the plant Family Ericaceae that bears edible fruits. ...

Preserved meat and sausages come in a bewildering variety of regional variations, and are usually accompanied by sour cream dishes and flat bread or wheat/potato wraps. Particularly sought after delicacies include the fenalår, a slow-cured lamb's leg, and morr, usually a smoked cured sausage, though the exact definition may vary regionally. Due to a partial survival of an early medieval taboo against touching dead horses, eating horse meat was nearly unheard of until recent decades, though it does find some use in sausages.

Lamb's meat and mutton is very popular in autumn, mainly used in fårikål (mutton stew with cabbage). Pinnekjøtt, cured and sometimes smoked mutton ribs that is steamed for several hours, is traditionally served as Christmas dinner in the western parts of Norway. Another Western specialty is smalahove, a smoked lamb's head. Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ... FÃ¥rikÃ¥l is a traditional Norwegian dish, consisting of pieces of lambs meat with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole. ... Pinnekjøtt (literally stick meat) is a traditional Christmas dish in the western parts of Norway. ... Smalahove (or smalehovud) is a Norwegian traditional dish, usually eaten around and before Christmas time, made from a sheeps head. ...

Because of industrial whaling, whale was commonly used as a cheap substitute for beef early in the 20th century. More recently, a combination of rising prices stemming from a quota reduced to ca. 300 animals p.a. and the easily ruined flavour of the meat has made whale a much rarer delicacy. Eating whale meat, although not common, is not controversial in Norway.

Fruit and desserts

Fruits and berries mature slowly in the cold climate. This makes for a tendency to smaller volume with a more intense taste. Strawberries, blueberries, lingonberries, raspberries and apples are popular and are part of a variety of desserts, and cherries in the parts of the country where those are grown. The wild growing cloudberry is regarded as a delicacy. A typical Norwegian dessert on special occasions is cloudberries with whipped or plain cream. Binomial nomenclature Vaccinium vitis-idaea L. Ref: ITIS 505637 The Cowberry or Lingonberry (Vaccinium vitis-idaea L.) is a small evergreen shrub in the plant Family Ericaceae that bears edible fruits. ... Binomial name Rubus chamaemorus L. The cloudberry (Rubus chamaemorus), also called bakeapple in Newfoundland and Cape Breton Island is a slow-growing species of Rubus, producing edible fruit. ...

German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as "wienerbrød", literal translation: "Viennese bread") share the table with sweet breads - "kaffebrød" (literally: "coffee bread", named for its accompaniment, not ingredients), waffles and biscuits. Cardamom is a common flavouring. A glazed apple Danish. ... Vienna (German: , see also other names) is the capital of Austria, and also one of the nine States of Austria. ... Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ...

Coffee is an extremely common part of social life, enjoyed both before and after dinner, with bread, desserts and liquor. The average Norwegian consumes 160 litres of coffee p.a, or ten kilogrammes per person. 80% of the population drinks coffee. As in the rest of the west, recent years have seen a shift from coffee made by boiling ground beans to Italian-style coffee bars, tended by professional baristas.

Dairy products

Dairy is still extremely popular in Norway, though the variety of traditional products available and commonly in use is severely reduced. Cheese is an export, in particular the plain-brand favourite Jarlsberg cheese. The sweet geitost or brown/red cheese (not a true cheese, but rather caramelized lactose from goat milk or a mix of goat and cow milk) is very popular in cooking and with bread. More sophisticated or extreme cheeses include the gammelost (lit. "old cheese"), an over-matured, highly pungent brown cheese. Jarlsberg cheese Jarlsberg cheese is a mild, Swiss Emmentaler-style, cows-milk cheese that has large irregular holes. ... Gudbrandsdalsost Geitost is usually sliced very thinly using a metal cheese slicer. ...

Alcohol

Both industrial and small-scale brewing have long traditions in Norway. Restrictive alcohol policies have encouraged a rich community of brewers, and a colourful variety of beverages both legal and illegal. The most popular industrial beers are usually pilsners and red beers (bayer), while traditional beer is much richer, with a high alcohol and malt content. The ancient practice of brewing Juleøl (yule beer) persists even today, and imitations of these are available before Christmas, in shops and, for the more potent versions, at state monopoly outlets. Cider brewing has faced tough barriers to commercial production due to alcohol regulations, and the famous honey wine, mjød (mead), is mostly a drink for connoisseurs and practitioners of the native religion. The climate has not been hospitable to grapes for millenia, and wines and more potent drinks are available only from the wine monopolies.

Distilled beverages include akevitt, a yellow-tinged liquor spiced with caraway seeds, also known as akvavit or other variations on the latin aqua vitae - water of life. The Norwegian "linie" style is distinctive for its maturing process, crossing the equator in sherry casks stored the hull of a ship, giving it more taste and character than the rawer styles of other Scandinavian akevitter. Norway also produces some vodkas, bottled water and fruit juices. A bottle and glass of Linie brand akvavit. ...

External links

Wikimedia Commons has media related to:

Norway

• Seafood from Norway (Norwegian Seafood Export Council)
• Norse Food in historical sources - From the Society for Creative Anachronism
• - 10 Best recommendations for restaurants serving traditional food in Oslo
• "Taste and Tales of Norway" by Siri Lise Doub