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Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
The cuisine of Norway is similar to the rest of Scandinavia, but the countries all have individual dishes and foods as well. The following list contains both foods and dishes originating in Norway, as well as foods from other countries which have been a part of Norwegian food culture for hundreds of years, and have become a separate distinct ...
Afrikaans; العربية; Беларуская; Български; Català; Čeština; Dansk; Deutsch; Eesti; Español; Euskara; فارسی; Français; Galego ...
New Scandinavian Cooking is a Scandinavian cooking show which, over the course of ten seasons, was hosted by Andreas Viestad, Tina Nordström, and Claus Meyer, produced by the Norwegian production company Tellus Works Television AS in collaboration with American Public Television (APT). [1]
Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. [1] The name of the dish comes from the combination of the Norwegian words hove and smale.
Andreas Viestad (born 5 April 1973, Oslo) is a Norwegian food columnist and TV chef, restaurateur, and activist.He has hosted ten seasons of New Scandinavian Cooking broadcast in the U.S., China, Germany, Italy, Finland, and on BBC Food, as well as over fifty other countries since 2003, and has been food writer for various newspapers in Norway in addition to a columnist in The Washington Post ...
In Korean cuisine, pork belly with the skin removed is known as samgyeop-sal (삼겹살), while pork belly with the skin on is known as ogyeop-sal (오겹살). The literal meaning of samgyeop-sal is 'three-layered meat' as sam ( Korean : 삼 ; Hanja : 三 ) means 'three', gyeop ( 겹 ) means 'layer', and sal ( 살 ) means 'flesh', referring to ...
The dish also figures in other North European cuisine. [2] In 1970, lapskaus was part of "the official menu for the seamen's mess" of the Norwegian America Line. [3] Until the 1980s, Brooklyn's Eighth Avenue (particularly between 50th and 60th streets) was known as "Lapskaus Boulevard" in reference to the high Norwegian-American population in ...