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Salted Herring
Spekesild (Norwegian for ''raw herring pickled in salt'') is Atlantic herring preserved using salt. Salt curing The preservation takes place by the salt extracting water from the herring, and thus poorer growth conditions are created for microbes. Until the 1960s, herring was an important export item for Norway, but the decline in the herring fisheries led to these exports stagnating sharply. In the 1990s, exports picked up somewhat, and Russia, Sweden and Poland are important markets. Desaltation The salted herring is soaked in freshwater for one and a half to two hours for desalination before eating. Important food resource In Norway, spekesild was for hundreds of years considered a poor man's diet that kept hunger away. A traditional Norwegian dish with salted herring (spekesild) is along with boiled potatoes, raw onions, dill, pickled beetroots, butter or creme freche and flatbrød Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spekesild
Spekesild (Norwegian for ''raw herring pickled in salt'') is Atlantic herring preserved using salt. Salt curing The preservation takes place by the salt extracting water from the herring, and thus poorer growth conditions are created for microbes. Until the 1960s, herring was an important export item for Norway, but the decline in the herring fisheries led to these exports stagnating sharply. In the 1990s, exports picked up somewhat, and Russia, Sweden and Poland are important markets. Desaltation The salted herring is soaked in freshwater for one and a half to two hours for desalination before eating. Important food resource In Norway, spekesild was for hundreds of years considered a poor man's diet that kept hunger away. A traditional Norwegian dish with salted herring (spekesild) is along with boiled potatoes, raw onions, dill, pickled beetroots, butter or creme freche and flatbrød Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring As Food
Herring are forage fish in the wild, mostly belonging to the family Clupeidae, but they are also an important food for humans. Herring often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus ''Clupea'', found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' are recognized; the main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings. Herrings played a pivotal role in the history of marine fisheries in Europe, and early in the twentieth century, their study was fundamental to the evolution of fisheries science.Pauly, Daniel (2004''Darwin's Fishes: An Encyclopedia of Ichthyology, Ecology, and Evolution''Page 109, Cambridge University Press. . These oily fish also have a long history as an important food fish, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbrød
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. Background The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. It was once generally eaten in all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. Another use is served with betasuppe, a traditional meat soup or lobscouse, a traditional stew. The thinner the bread is, the better it is. It is rolled and then cooked on a large griddle. The tradition of making flat bread used to be passed down through generation after generation by housewives, and each person had her own recipe for preparing it. It is still an important part of Norwegian food traditions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domesticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form ''anīsum'' came to be used fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hunger
In politics, humanitarian aid, and the social sciences, hunger is defined as a condition in which a person does not have the physical or financial capability to eat sufficient food to meet basic nutritional needs for a sustained period. In the field of hunger relief, the term ''hunger'' is used in a sense that goes beyond the common desire for food that all humans experience, also known as an '' appetite''. The most extreme form of hunger, when malnutrition is widespread, and when people have started dying of starvation through lack of access to sufficient, nutritious food, leads to a declaration of famine. Throughout history, portions of the world's population have often suffered sustained periods of hunger. In many cases, hunger resulted from food supply disruptions caused by war, plagues, or adverse weather. In the decades following World War II, technological progress and enhanced political cooperation suggested it might be possible to substantially reduce the number of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Language
Norwegian ( no, norsk, links=no ) is a North Germanic language spoken mainly in Norway, where it is an official language. Along with Swedish and Danish, Norwegian forms a dialect continuum of more or less mutually intelligible local and regional varieties; some Norwegian and Swedish dialects, in particular, are very close. These Scandinavian languages, together with Faroese and Icelandic as well as some extinct languages, constitute the North Germanic languages. Faroese and Icelandic are not mutually intelligible with Norwegian in their spoken form because continental Scandinavian has diverged from them. While the two Germanic languages with the greatest numbers of speakers, English and German, have close similarities with Norwegian, neither is mutually intelligible with it. Norwegian is a descendant of Old Norse, the common language of the Germanic peoples living in Scandinavia during the Viking Age. Today there are two official forms of ''written'' Norwegian, (literally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Store Norske Leksikon
The ''Great Norwegian Encyclopedia'' ( no, Store Norske Leksikon, abbreviated ''SNL''), is a Norwegian-language online encyclopedia. The online encyclopedia is among the most-read Norwegian published sites, with more than two million unique visitors per month. Paper editions 1978–2007 The ''SNL'' was created in 1978, when the two publishing houses Aschehoug and Gyldendal merged their encyclopedias and created the company Kunnskapsforlaget. Up until 1978 the two publishing houses of Aschehoug and Gyldendal, Norway's two largest, had published ' and ', respectively. The respective first editions were published in 1907–1913 (Aschehoug) and 1933–1934 (Gyldendal). The slump in sales for paper-based encyclopedias around the turn of the 21st century hit Kunnskapsforlaget hard, but a fourth edition of the paper encyclopedia was secured by a grant of ten million Norwegian kroner from the foundation Fritt Ord in 2003. The fourth edition consisted of 16 volumes, a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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