Get a taste of Norway and learn to make traditional foods, ranging from lefse to open-faced sandwiches, at workshops arranged by Sons of Norway. The cooking events are planned according to interest level by the members.
Solglyt occasionally sponsors workshops to teach participants how to prepare one or several Norwegian dishes.
Noway’s cuisine reflects both its climate and its culture. Because of the country’s high mountains, steep fjords and sweeping plateaus, only a small percentage of Norway’s land is arable. Traditionally, farms were small and subsistence-oriented. From the 1500s to the 1800s Norway’s population remained at the very limits of what the country’s agriculture could sustain. In order to survive, Norwegians had to supplement their diets with hunting, fishing, and gathering – as well as pioneering some fairly extreme methods for preserving and storing foods.
Check out this links on Scandinavian cooking. Please note that this site is not sponsored by the Sons of Norway and Sons of Norway has no responsibility for its content. Link will open in a new window. Enjoy!