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Norwegian Eating Habits

The presentation was prepared as a part of Comenius project Be Globally Aware by the students of Anna Vasa School in Golub-Dobrzyń, Poland
by

Anka Jabłońska

on 9 June 2013

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Transcript of Norwegian Eating Habits

Norwegians have one hot meal a day and it is dinner. Meat balls, stew and all kinds of fish are the most common dishes on the tables. Fish seems to dominate in Norwegian cuisine – no wonder; fishery in The North Sea are rich in fish. Breakfast is also important meal, it is abundant and full of cheese, fish products, eggs and jam. The most common drink is coffee and milk. Perhaps cold climate influences caloric breakfast. 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. Fruits and berries mature slowly in the cold climate. A typical Norwegian dessert on special occasions is cloudberries with whipped or plain cream. Apple cake is also popular. Norwegian ice cream is excellent, and popular, all over the country. Norwegian
Traditional Dishes Smalahove - this is a traditional meal that is made from the head of a sheep. It is salted, smoked, and boiled for a very long time. Lutefisk - this is a traditional meal for many Nordic countries. It is made from dried cod or klippfisk. Krumkake - this is a traditional waffle cookie in Norway. It is made of eggs, butter, cream, sugar and flour. Svinekoteletter - this favourite is pork chops that have been braised and served with fried onions and potatoes. Svinestek - this is
a kind of roasted pork that comes with vegetables, potatoes, pickled cabbage and gravy. Fiskesuppe -
a common fish soup that is milk based. It contains vegetables such as onions, potoatoes, and carrots. Pickled herring - the pickling is made out of sugar, vinegar, spices and herbs such as onions and dill. Fiskeboller - this famous dish is fish balls that are made from cod mixed with cream, eggs, milk and flour. It is a very common Norwegian meal. Fårikål - this is
a stew of mutton that contains cabbage, salt and pepper and is served with potatoes. Stekte pølser - these are fried sausages. They are served with potatoes, vegetables, peas and gravy. ø Syltetøy, or fruit jellies are often available at a Norwegian breakfast; a popular Norwegian fruit jelly is made from raspberries, sugar and red currants. Bread may be served with a large selection of toppings, such as jam, mackerel and tomato sauce, goat cheese, ham, salami and soft boiled eggs. A common breakfast in Norway is smoked salmon that has been thinly sliced and eaten with toast. A smoked salmon sandwich is not complete without the traditional hard-boiled egg. Norwegians enjoy cheese with their breakfast, both on bread and on its own. Jarlsberg is a common white cheese, as are gouda, Norwegia, Nokkelost and Pultost. Brown cheese, or grunost, is also popular. In Norway, people often start their day with coffee and enjoy it throughout the day, though not at the dinner table. In Norwegian, coffee is called kaffe. It also is very common for Norwegians to drink milk with their breakfast. It is not usual to eat a hot meal for breakfast in Norway. Lunch is most often prepared at home in the morning. Lunch hour is around noon. Normally Norwegians pack some slices of wholegrain bread with butter and the aforementioned cheese, ham, etc., in a box or wrapped in special lunch paper. Students eat lunch at school around noon. They bring open sandwiches from home and buy cold, fresh milk to drink. Dinner Norwegians usually eat dinner around five o'clock. Traditional Norwegian dinner consists of meat, potatoes, vegetables and sauce. However, global trends have influenced us and Norwegians are fond of eating pizza, pasta, taco and wok dishes and other international food. Most families eat fish twice a week or more. Breakfast Most Norwegians eat breakfast at home around 7 am.
A Norwegian breakfast usually consists of muesli cereal or bread and butter. / Norwegian traditional eating habits It is basically whatever goes on the top of your bread – it can be ham, cheese, jam, salami, sardines, liver pate, tomatoes, cucumbers, etc. What is pålegg? Ham Cheese Jam Sardines Liver pate Tomatoes Meat balls with side dishes (Kjøttballer) Potato balls with side dishes (Komle) Fish soup (Fiskesuppe) Salami Cucumbers Potato and meat stew (Lapskaus) Salmon with side dishes (Laks) Lamb stew with cabbage (Fårikål) Popular Christmas dishes Roast pork ribs
Ribbe: roasted pork belly, usually served with sauerkraut and boiled potatoes, Christmas sausages, meat balls and gravy. A clear favourite, eaten by six out of ten households, mainly in Central and Eastern Norway Krasenkake - big layer cake (bløtkaker), filled and frosted with whipped cream and jam, made of almond macaroon rings, piled high to piramides. The one warm meal can be a typical Norwegian meal, such as: Anna Vasa School
Golub-Dobrzyń
Poland Norwegians tend to eat one warm meal a day (middag) and have bread with pålegg for breakfast(frokost), lunch (lunsj) and supper (kveldsmat). Bread is an important staple of the Norwegian diet. The most popular variety is grovbrød , or coarse bread (whole grain). 80% of Norwegians regularly eat bread for breakfast and lunch. The bread in Norway is normally topped with something: butter, peanut butter etc. Pinnekjøtt Salted and dried, sometimes smoked, lamb ribs. These were traditionally steamed over birch branches – hence the name. (a way to preserve fish in the old days), then cooked in the oven. Typical accompaniments are potatoes, bacon, mushy peas and mustard. Served with sausages, boiled potatoes and mashed swede. Norwegians' second most popular choice on Christmas Eve, particularly among people on the West Coast. Lutefisk Stockfish that has been lying in water and lye Kalkun Turkey is also eaten by some for Christmas in Norway, as in so many other countries. With or without stuffing. Usually served with Brussels sprouts, cauliflower, apples, grapes or prunes Torsk There is also a long tradition for eating fresh cod on Christmas Eve, particularly along the coast in Southern Norway. The fish is simply boiled in salted water, and served with boiled potatoes, root vegetables and red wine sauce. Juleskinke Not necessarily eaten on Christmas Eve itself, but a Christmas ham is likely to feature at one stage or another on the table during the Christmas season. Can be eaten cold, or roasted in the oven. Julepølse The Christmas sausage is a pork sausage, sometimes made with cloves, mustard seeds, ginger and/or nutmeg, often served as an accompaniment with ribbe. Kålrotstappe
Mashed swede, usually served with pinnekjøtt. Something sweet Småkaker Tradition dictates that seven different kinds of Christmas buiscuits should feature on the table at Christmas, and that all should be home-baked. The pepperkake (gingerbreadman) is arguably the most
popular of them. Multekrem Dessert made of cloudberries and whipped cream. Riskrem
Rice porridge mixed with whipped cream and served with red sauce (berries). As we all could see in the presentation Norwegian cuisine is rich in fish and meat. Pork and limb meat is preferred rather than beef. While Christmas meat is usually served and it is pork and limb ribs and sweet deserts are full of different kinds of berries: cloudberry, lingonberry or juniper berry. However with great deal of pleasure searching for information about Norwegian foot habits and choosing colorful pictures, authors made the presentation with hope that not many mistakes were done and information presented is true. The presentation that follows is based on Norwegian web sides which were carefully analysed in order to find the most often repeated information about Norwegian food habits. The authors found it difficult to deal with original names of many dishes as well as understandings names of fruit only found in Scandinavia. We hope to try some of these looking tasty dishes.
Fenalår - is normally made out of a lamb`s thigh. The most common way to serve the fenalår is as a snack. It can be used on a slice of bread, alone or with scrambled eggs. It can also be served with rømmegrøt.
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