In den verschiedenen Bereichen Norwegens gibt es ganz andere Lebensmitteltraditionen.
Was wird in Führern erwähnt als "Traditionelles norwegisches Essen" ist hauptsächlich Lebensmittel aus dem Ackerland nördlich von Oslo. Dies liegt daran, dass es politisch entschieden wurde, was der Norweger hat "Traditionelle Lebensmittel" Sollte in den 1880er Jahren sein, als das Leben des Bauern romantisiert wurde, und so ist das, was heute als traditionelles norwegisches Essen gilt, ziemlich bewirtschaftetes Fleisch und verschiedene Versionen von faulen Fischen – auch bekannt als Bauernfutter aus den östlichen Regionen. Es ist interessantes Essen in dem Sinne, dass Sie sich fragen, wie Menschen in diesem Teil der Welt als Landwirte überlebt haben. Einiges davon ist gut, aber ich habe das Gefühl, dass es den größten Teil Norwegens nicht wirklich repräsentiert, aber es repräsentiert sicherlich die Landwirte aus Innlandet, so dass es eine Tradition darstellt.
Was meiner Meinung nach interessanteres traditionelles Essen ist, ist das Küstenessen. 90% der Norweger leben an der Küste, und meiner Meinung nach ist echtes traditionelles norwegisches Essen Meeresfutter (Lachs, Kabeljau, Shrimps, blaue Muscheln, Krabben, Hummer, Jakobsmuscheln, Meereskraut und andere Meereskreaturen). Immer noch viel Brot und Kartoffeln, aber viel farbener. Und eigentlich haben meine Urgroßeltern und Großeltern viele Gewürze verwendet. Die Küstenleute waren Seeleute und benutzten oft Gewürze, die sie aus anderen Ländern erhielten. Normalerweise nicht Chili, also nicht so heiß, aber definitiv viele andere Gewürze, mehr als 2025. Sie verwendeten auch viel von der Natur um sie herum. Lesen Sie hier mehr bei Interesse: https://ndla.no/nb/r/ravare-produksjon-og-kvalitet-rm-rmf-vg1/norsk-mattradisjon-krydder-og-urter/352ee29f9a
Die norwegischen Küstenregionen haben alle ihre eigenen Spezialitäten. Wie die Dialekte war das Essen ganz anders von einer Stadt zur nächsten. Im Süden fischen sie noch heute und essen viele Schalentiere und Muscheln (blaue Muscheln, Jakobsmuscheln, Herzschalen, Garnelen, Krabben, insbesondere Hummer) – Schalentiere sind hier häufiger als in anderen Regionen. Im Westen essen sie meistens Fisch und Garnelen und machen viele köstliche Fischsuppen und Eintöpfer und Bacalao (nördliche Teile des Westens). Im Norden kenne ich die Traditionen weniger, aber ich weiß, dass sie viel Kabeljau essen. Heiligabend Essen im Süden ist in der Regel auch Kabeljau, daher ist ganz Norwegen viel Kabeljau, aber der Kabeljau im Norden ist noch spezieller. Und Lachsflüsse existieren von ganz Süden nach Norden entlang der Küste, so dass es sich um gemeinsame Lebensmittel handelte. In der südlichsten Stadt Norwegens hatten sie in den 1600er Jahren eine Regel, nicht mehr als maximal 6 Tage in der Woche Diener und Arbeiterlachs zu füttern. Lachs war mit anderen Worten das Essen des armen Mannes. Ich denke, im Westen benutzten sie Hering genauso (?). Ich wäre nicht überrascht, wenn es auch ein paar Fische im Norden wären.
Ich glaube, Norweger werden im Begriff sind, etwas davon zu vergessen. Norwegen hat seit 3-4 Generationen arbeitende Mütter, und das hat fast niemanden geführt, der mehr weiß, wie man kocht. So ist das neue traditionelle Essen gefrorene Pizza und Tacos. :-//
Von mxp1001
6 Kommentare
As a vegetarian immigrant to Norway, is there anything for me at all?
Your post came at the perfect time for me. I’m actually planning a trip to Norway this summer, and as a Moroccan, my first reflex was to make a list of all the dishes I should try so I don’t miss out during my stay, but then I discovered that boiled cabbage and mutton with black pepper (farikal) is considered a festive dish in Norway, and I gave up. So what would you recommend I try while visiting?
>I believe Norwegians are about to forget some of this all. Norway has had working moms for 3-4 generations now, and that has resulted in almost noone knowing how to cook anymore. Thus the new traditional food is frozen pizza and tacos. :-/
As someone having heritage from coastal communities in different geographical regions on both my mom’s and father’s side of the family, I beg to differ.
The major change is that what was a typical workday meal is now Sunday dinner. Even with good access to fresh seafood, a lot of traditional cuisine is based on stretching every resource as much as possible, and is as such too labor intensive during a hectic work week.
Some things might have fallen a bit out of fashion, like herring. But I’d say traditional cuisine still has a great and proud standing in a lot of rural communities.
And don’t even get me started on komle on Thursdays in the western regions, outside the major cities: kebab shops and Chinese restaurants serve komle on Thursdays as they wouldn’t get much business otherwise.
Lots of traditional food dishes in Norway.
If you think its pizza and Taco, you’re probably a 25 year old living at home.
I could mention ten dishes top of my head, that is fairly common to know how to make and to make a couple of times a year:
Hvalgryte, komler/raspeballer, pinnekjøtt, lutefisk, fiskegrateng, fiskesuppe, torsketunger, levergryte (lam), fårikål, svineknoker, lapskaus, rekelag, krabber (however your family makes them), finnbiff, rømmegrøt, sildekaker, trøndersodd, bidos, kjøttsuppe, blåskjellsuppe.
Ops. It turned into more than 10. Didnt have to think about it even.
Its not that we are forgetting the food traditions it is mostly that we either dont want to eat it or we can’t afford it and those who can afford enjoy it as much as they like.
We mountains of recipes in new and old books with traditional recipes that keep the knowledge alive but that doesn’t mean one should have to eat it because it was traditional for us several 100s years ago when it was all there really was food wise.
Many of us still cook homemade meals most days of the week as that is actually cheaper than buying frozen pizza, finished meals and taco most have those once a week. Unless you have large freezer like me and can stockpile a little when stuff is on sale than it really isn’t viable to be constantly watching finish pre made meals. Most us that freezer to stockpile the healthy stuff and meat and fish when they are on sale to lower their food cost as home cooked is expensive but premade is even more expensive so no idea how you figure no one is cooking.
Also have you readership how many rely on help on charity to get groceries now a days with the cost increase of the food and everything else. Charities don’t have enough to feed people and have to make priorities while the companies that have monopoly here in Norway are lining their pockets with billions every year… There is a reason why many are angry at food company monopoly and the fact the government isn’t doing anything about this at all. Many wants the monopoly stopped to get actual competition to lower cost and to stop them from constantly rising the price.
The are some who can and will buy a lot of premade food but in the long run this is much more expensive especially for families.
Also if just small minority only was cooking that would mean 90% of the foods in the grocery store would have disappeared and been replaced with finished complete meals but it isn’t as finished complete meals is a small portion of the store.
We still have cooking and food classes in school to teach cooking and health eating. It is mostly called Mat og Helse or something similar to it which starts at barneskolen. Many people like and enjoy cooking others don’t but cooking at home is still common place here in Norway and most do it 7 days a week as it is cheaper than premade.
> blue shells, crabs, lobster, scallops
Can’t speak for the south, but for areas North of Bergen those were simply not eaten. Not since the bronze age at least. Along with fish like mackerel and tuna. They were considered trash, to eat drowned sailors, and only fit as bait.
I think you wastly overestimate how different inland and costal food was. Looking at the coast of Trøndelag vs the inland you see mostly differences in the amounts of certain ingredients. The dishes themselves were very similar.
It’s not like things such as fermented fish was a purely inland concept either. We’ve had fermented lythe and herring as well, similar to rakfisk.