Search results
Results from the WOW.Com Content Network
"My main takeaway is that we should utilise these areas [like Iceland] where we have low impact energy sources to make energy intensive products,” adds Mr Munch Smidt-Jensen. Watch Click: The ...
Iceland spar can produce vivid colours when viewed under polarized light due to its birefringent nature. [14] This effect is known as the "Becke line" and can be used to determine a mineral's refractive index.
An Icelandic farm. The raising of livestock, sheep (the traditional mainstay for generations of Icelandic farmers) and cattle (the latter grew rapidly in the 20th century), [2] is the main occupation, but pigs and poultry are also reared; Iceland is self-sufficient in the production of meat, dairy products and eggs.
Iceland became dependent on imports for all cereals. Due to a shortage of firewood, the people turned to peat, dung, and dried heather for fuels. In medieval Iceland the people ate two meals during the day, the lunch or dagverður at noon, and supper or náttverður at the end of the day. Food was eaten from bowls.
The food was served in large wooden troughs, containing enough food for four people, which were copies of old troughs that could be seen at the National Museum of Iceland. The idea, according to the restaurant owner, was to give people who were not members of a regional association the opportunity to taste traditional country food.
Sólheimar (Icelandic pronunciation: [ˈsoulˌheiːmar̥]) is an eco-village in Iceland and is renowned for its ecological, artistic, and international community ethics. Its current population size is about 100 people. [1] The village of Sólheimar lies in the south-western part of Iceland, the municipality of Grímsnes- og Grafningshreppur. It ...
It is not in great demand, and even in Iceland it is only occasionally used to make folk medicines [6] and in a few traditional dishes. In earlier times, it was much more widely used in breads, porridges, soups, etc. [ 7 ] It forms a nutritious and easily digested amylaceous food, being used in place of starch in some preparations of hot ...
The climate of Iceland is harsh and frigid, therefore the culture relies heavily on animal products rather than large-scale crop farming. This is reflected in their desserts, as most dishes, such as skyr and súkkulaði, feature a dairy component. This is also reflected in the fruits used in dessert preparation, as only fruits that can grow in ...