Cooking the Norwegian Way

Introduction

Norwegian cooking has been shaped by the country’s landscape,
climate, and natural resources. Coastal waters provide ample fish, a
staple of the Norwegian diet. The many hours of light during summer
allow for a slow ripening of berries and fruits, giving them a
special flavor. Sheep graze in the mountains, providing meat that
can be eaten fresh or dried, cured, and preserved for the very long
winter. Cows produce milk, “the mother of all dishes” in Norway.
Some Norwegian dishes, such as boiled potatoes and baked fish,
are familiar. Other foods are not as well known outside Norway, but
they are tasty to eat and easy to make. Once you know about some
of the foods and customs, you’ll want to try making your own
Norwegian meals. Then you can go on to the best part—eating!