Norwegian cuisine

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.

Modern Norwegian cuisine, although still strongly influenced by its traditional background, has been influenced by globalization: pasta, pizza, tacos, and the like are as common as meatballs and cod as staple foods.

Has characteristic parts: Blodplättar^se Bløtekake^no Brunost^no Cloudberry Crispbread Daim Danish (pastry) Fish and chips Fish ball Frikadeller^de Fårikål^no Gjetost^no Gravlax^no Gudbrandsdalsost^no Hovmästarsås^no Hveteboller^no Jarlsberg^no Julekake^no Kardemommeboller^no Karsk Kjøttkaker^no Kleinur^is Kransekake^da Kringle^da Krumkake^no Lapskaus^no Laskiaispulla^fi Lefse^no Liver pâté Lobscouse Mashed potato Mead Medisterpølse^no Mølje^no Open-faced sandwich Pearl sugar Pizza Grandiosa Poronkäristys^fi Primost^no Pyttipanna^se Rømmegrøt^no Salt cod Sandbakelse^no Semla^se Sjokoladekake^no Smalahove^no Smoked Salmon Smørrebrød^da Surkål^no Tilslørte bondepiker^no Vispipuuro^fi

Categories: Cuisine

Also known as:

Wikidata ID: Q1196234

Wikipedia title: Norwegian cuisine

References:

Wikipedia article: Norwegian cuisine

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