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The roots of Icelandic cuisine are to be found in the traditions of Scandinavian cuisine, as Icelandic culture, from its settlement in the 9th century onwards, is a distinctly Nordic culture with a traditional economy based on subsistence farming.
A number of foods have been added to the buffet that have never gone out of fashion in Icelandic cuisine, such as smoked lamb, fermented shark and dried fish, which are still commonly consumed in all seasons. Þorramatur also may include some novelties, traditional food that was strictly regional and even rare as such, and unfamiliar even to ...
On an Iceland-themed season-2 episode of Travel Channel's Bizarre Foods with Andrew Zimmern, Andrew Zimmern described the smell as reminding him of "some of the most horrific things I've ever breathed in my life", but said that the dish tasted much better than it smelled. He described the taste as "sweet, nutty and only faintly fishy".
Much of the cuisine centers on Iceland's fishing industry. Traditional dishes include gravlax (smoked salmon marinated in salt and dill), hangikjöt (smoked lamb), and slátur (sausages made from sheep entrails). A popular food is skyr made of cultured skim milk. Brennivin is an Icelandic liquor made from potatoes and caraway.
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1. Ritz Crackers. Wouldn't ya know, a cracker that's all the rage in America is considered an outrage abroad. Ritz crackers are outlawed in several other countries, including the United Kingdom ...
This is a list of notable Icelandic sweets and desserts. The cuisine of Iceland refers to food preparation originating from Iceland or having played a great historic part in Icelandic cuisine. Iceland also shares many dishes and influences with surrounding Scandinavian countries, such as Norway, Sweden, and Denmark.
Hákarl – a traditional food [15] and national dish of Iceland; Hangikjöt [16] Þorramatur – a selection of traditional Icelandic food, [17] consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit)