{"id":1970,"date":"2021-09-16T05:55:00","date_gmt":"2021-09-16T04:55:00","guid":{"rendered":"http:\/\/91.98.205.163:8089\/?p=1970"},"modified":"2021-09-15T22:54:41","modified_gmt":"2021-09-15T21:54:41","slug":"5-1-norwegian-cuisine-and-food-culture","status":"publish","type":"post","link":"https:\/\/laernorsknaa.com\/es\/5-1-norwegian-cuisine-and-food-culture\/","title":{"rendered":"5.1 &#8211; Norwegian Cuisine and Food Culture"},"content":{"rendered":"<p>16 september 2021 | 12 minutes<\/p>\n\n\n\t\t\t<style type=\"text\/css\">#pp-podcast-3681 a, .pp-modal-window .modal-3681 a, .pp-modal-window .aux-modal-3681 a, #pp-podcast-3681 .ppjs__more { color: #c8102e; } #pp-podcast-3681:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button *, #pp-podcast-3681:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, #pp-podcast-3681:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .modal-3681 .ppjs__audio .ppjs__button.ppjs__playpause-button button *, .pp-modal-window .modal-3681 .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, .pp-modal-window .modal-3681 .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .aux-modal-3681 .pod-entry__play *, .pp-modal-window .aux-modal-3681 .pod-entry__play:hover * { color: #c8102e !important; 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} #pp-podcast-3681.modern:not(.wide-player) .ppjs__time-handle-content { border-color: #c8102e !important; } #pp-podcast-3681.modern:not(.wide-player) .ppjs__audio-time-rail { background-color: #c8102e !important; } #pp-podcast-3681, .modal-3681, .aux-modal-3681 { --pp-accent-color: #c8102e; }<\/style>\n\t\t\t<div id=\"pp-podcast-3681\" class=\"pp-podcast single-episode has-header header-hidden has-featured playerview media-audio\"  data-teaser=\"\" data-elength=\"25\" data-eunit=\"\" data-ppsdata=\"{&quot;ppe-3681-1&quot;:{&quot;title&quot;:&quot;5.1 &#8211; Norwegian Cuisine and Food Culture&quot;,&quot;description&quot;:&quot;&lt;p&gt;Email: Laernorsknaa@gmail.com&lt;\\\/p&gt;\\n&lt;p&gt;Transcript: &lt;a href=\\&quot;https:\\\/\\\/laernorsknaa.com\\\/?p=1970https:\\\/\\\/laernorsknaa.com\\\/norwegian-cuisine-and-food-culture\\&quot; target=\\&quot;_blank\\&quot;&gt;https:\\\/\\\/laernorsknaa.com\\\/&lt;strong&gt;norwegian-cuisine-and-food-culture&lt;\\\/strong&gt;&lt;\\\/a&gt;\\n&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;Support me here &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Patreon:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\u2060\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Donasjon (Paypal):\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.paypal.com\\\/donate\\\/?hosted_button_id=KG22H9FPVG22N\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060Doner (paypal.com)\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;For more content to learn Norwegian &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;YouTube:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;strong&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Norsk matkultur&lt;\\\/p&gt;\\n&lt;p&gt;Norge ligger langt nord: Vinteren er lang og sommeren er kort. Det er vanskelig \\u00e5 drive jordbruk i Norge. Dette har gjort at man har brukt andre &lt;strong&gt;kilder&lt;\\\/strong&gt; til mat i tillegg. For eksempel fiske, &lt;strong&gt;plukking av b\\u00e6r&lt;\\\/strong&gt; og &lt;strong&gt;urter&lt;\\\/strong&gt; og dyr. Det man lager maten av kaller vi ofte &lt;strong&gt;r\\u00e5varer&lt;\\\/strong&gt; p\\u00e5 norsk. R\\u00e5varer kan for eksempel v\\u00e6re fisk som man deretter lager en fiske&lt;strong&gt;matrett&lt;\\\/strong&gt; av. R\\u00e5varene i Norge er ofte &lt;strong&gt;tilgjengelige&lt;\\\/strong&gt; i ganske korte perioder. For eksempel &lt;strong&gt;torsk&lt;\\\/strong&gt;efiske i Nord-Norge eller eplesesongen. Dette gj\\u00f8r at det vokser mye p\\u00e5 kort tid, men det er ikke tilgjengelig resten av \\u00e5ret. Resten av \\u00e5ret f\\u00e5r man ikke tak i de r\\u00e5varene. I norsk matkultur har det derfor v\\u00e6rt viktig \\u00e5 lage metoder for at maten skal holde lenger uten \\u00e5 bli d\\u00e5rlig.&lt;\\\/p&gt;\\n&lt;p&gt;La oss begynne med \\u00e5 se p\\u00e5 noen vanlige r\\u00e5varer i norsk mat. Vi begynner med kj\\u00f8tt og fisk. F\\u00f8r i Norge var det viktig \\u00e5 &lt;strong&gt;slakte&lt;\\\/strong&gt; dyrene p\\u00e5 &lt;strong&gt;h\\u00f8sten&lt;\\\/strong&gt;. Dyra hadde da spist mye p\\u00e5 &lt;strong&gt;v\\u00e5ren&lt;\\\/strong&gt; og &lt;strong&gt;sommeren&lt;\\\/strong&gt; og var klare til \\u00e5 slaktes og s\\u00e5 spises. I tillegg var det ikke nok mat til \\u00e5 gi alle dyrene nok p\\u00e5 vinteren. I Norge spiste man derfor bare &lt;strong&gt;fersk&lt;\\\/strong&gt;kj\\u00f8tt p\\u00e5 h\\u00f8sten. Likevel var det bare litt av kj\\u00f8ttet som blei spist. Mesteparten av kj\\u00f8ttet blei salta, &lt;strong&gt;t\\u00f8rka&lt;\\\/strong&gt;eller &lt;strong&gt;r\\u00f8ykt&lt;\\\/strong&gt; slik at det skulle holde lenger. &lt;strong&gt;Spekemat&lt;\\\/strong&gt; har for eksempel sterke tradisjoner i Norge. Spekemat er salta og t\\u00f8rka kj\\u00f8tt.&lt;\\\/p&gt;\\n&lt;p&gt;Norge er et land med lang &lt;strong&gt;kyst&lt;\\\/strong&gt;. Langs kysten har man derfor alltid brukt fisk. For eksempel er norsk &lt;strong&gt;laks&lt;\\\/strong&gt; &lt;strong&gt;verdenskjent&lt;\\\/strong&gt; i dag. Likevel er det kanskje torsken som har v\\u00e6rt den viktigste fisken for Norge i historien. I Norge har man ogs\\u00e5 lange tradisjoner for \\u00e5 spise og selge &lt;strong&gt;t\\u00f8rrfisk&lt;\\\/strong&gt;. T\\u00f8rrfisk er t\\u00f8rka fisk som holder seg lenger.&lt;\\\/p&gt;\\n&lt;p&gt;Melk blei for det meste brukt til \\u00e5 lage &lt;strong&gt;ost&lt;\\\/strong&gt; og &lt;strong&gt;sm\\u00f8r&lt;\\\/strong&gt;. Fersk melk holder seg ikke s\\u00e5 lenge og det var ikke s\\u00e5 vanlig \\u00e5 drikke mye fersk melk f\\u00f8r p\\u00e5 1900-tallet. Ost har likevel lange tradisjoner i Norge.&lt;\\\/p&gt;\\n&lt;p&gt;Kornslaga &lt;strong&gt;bygg&lt;\\\/strong&gt; og &lt;strong&gt;havre&lt;\\\/strong&gt; var vanligst i Norge f\\u00f8r. Mange steder i Norge er det vanskelig \\u00e5 &lt;strong&gt;dyrke&lt;\\\/strong&gt; korn. For eksempel kan det v\\u00e6re ganske kaldt p\\u00e5 v\\u00e5ren mange steder i Norge. Det kan drepe mye av kornet. Andre steder regner det veldig mye. P\\u00e5 store deler av Vestlandet er det for mye regn for mange typer korn. Da poteten kom p\\u00e5 1700-tallet til Norge var den derfor viktig for norsk matkultur. Poteten gjorde at folk i Norge fikk det bedre. Potet har blitt en veldig viktig del av norsk matkultur.&lt;\\\/p&gt;\\n&quot;,&quot;author&quot;:&quot;Marius Stangeland&quot;,&quot;date&quot;:&quot;16-09-2021&quot;,&quot;link&quot;:&quot;https:\\\/\\\/podcasters.spotify.com\\\/pod\\\/show\\\/marius-stangeland1\\\/episodes\\\/5-1---Norwegian-Cuisine-and-Food-Culture-e17drnf&quot;,&quot;src&quot;:&quot;https:\\\/\\\/anchor.fm\\\/s\\\/4adac90c\\\/podcast\\\/play\\\/40348847\\\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-8-15%2F218672304-44100-2-bb507e1527c29.m4a&quot;,&quot;featured&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-768x768.jpg&quot;,&quot;featured_id&quot;:1975,&quot;mediatype&quot;:&quot;audio&quot;,&quot;season&quot;:5,&quot;categories&quot;:[],&quot;duration&quot;:&quot;12:17&quot;,&quot;episodetype&quot;:&quot;full&quot;,&quot;timestamp&quot;:1631768400,&quot;key&quot;:&quot;ed9b96082edc3d916b5c3f0d775ad8a7&quot;,&quot;fset&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-768x768.jpg 768w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-300x300.jpg 300w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-1024x1024.jpg 1024w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-150x150.jpg 150w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-1536x1536.jpg 1536w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-2048x2048.jpg 2048w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1631742830067-beb64e9776242-100x100.jpg 100w&quot;,&quot;fratio&quot;:1},&quot;load_info&quot;:{&quot;loaded&quot;:1,&quot;displayed&quot;:1,&quot;offset&quot;:0,&quot;maxItems&quot;:1,&quot;src&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;step&quot;:1,&quot;sortby&quot;:&quot;sort_date_desc&quot;,&quot;filterby&quot;:&quot;5.1 - Norwegian Cuisine and Food Culture&quot;,&quot;fixed&quot;:&quot;&quot;,&quot;args&quot;:{&quot;imgurl&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;imgset&quot;:&quot;&quot;,&quot;display&quot;:&quot;&quot;,&quot;hddesc&quot;:0,&quot;hdfeat&quot;:0,&quot;oricov&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;elength&quot;:25}},&quot;rdata&quot;:{&quot;permalink&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/es\\\/wp-json\\\/wp\\\/v2\\\/posts\\\/1970&quot;,&quot;fprint&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;from&quot;:&quot;feedurl&quot;,&quot;elen&quot;:25,&quot;eunit&quot;:&quot;&quot;,&quot;teaser&quot;:&quot;&quot;,&quot;title&quot;:&quot;Norsk for Beginners&quot;,&quot;autoplay&quot;:&quot;&quot;}}\"><div class=\"pp-podcast__wrapper\"><div class=\"pp-podcast__info pod-info\"><div class=\"pod-info__header pod-header\"><div class=\"pod-header__image\"><div class=\"pod-header__image-wrapper\"><img decoding=\"async\" class=\"podcast-cover-image\" src=\"https:\/\/d3t3ozftmdmh3i.cloudfront.net\/production\/podcast_uploaded_nologo\/12458523\/12458523-1612293410160-23a9be9fbb4dc.jpg\" srcset=\"\" sizes=\"(max-width: 640px) 100vw, 25vw\" alt=\"Norsk for Beginners\"><\/div><span class=\"pod-header__image-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><div class=\"pod-header__items pod-items\"><div class=\"pod-items__title\">Noruego hecho divertido<\/div><div class=\"pod-items__desc\"><p>Norsk for Beginners is a podcast aimed at beginners of Norwegian (A1-A2). 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Get some listening practice by listening to &#8220;Norsk for Beginners&#8221;!<\/p>\n<\/div><div class=\"pod-items__navi-menu\"><a href=\"https:\/\/podcasts.google.com\/feed\/aHR0cHM6Ly9hbmNob3IuZm0vcy80YWRhYzkwYy9wb2RjYXN0L3Jzcw==\" class=\"subscribe-item pp-badge google-sub\" target=\"_blank\"><svg class=\"icon icon-pp-google\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-google\" xlink:href=\"#icon-pp-google\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><span class=\"sub-item-text\"><span>Google <\/span><span style=\"font-weight: normal;\">P\u00f3dcast<\/span><\/span><\/span><\/a><a href=\"https:\/\/open.spotify.com\/show\/4SfBgxjXLwoVjtkHY1nCZb\" class=\"subscribe-item pp-badge spotify-sub\" target=\"_blank\"><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><\/span><svg class=\"icon icon-pp-spotify\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-spotify\" xlink:href=\"#icon-pp-spotify\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-item-text\">Spotify<\/span><\/span><\/a><\/div><\/div><\/div><\/div><div class=\"pp-podcast__content pod-content\"><div class=\"pp-podcast__single\"><div class=\"pp-podcast__player\"><div class=\"pp-player-episode\"><audio id=\"pp-podcast-3681-player\" preload=\"none\" class=\"pp-podcast-episode\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/anchor.fm\/s\/4adac90c\/podcast\/play\/40348847\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-8-15%2F218672304-44100-2-bb507e1527c29.m4a\" \/><\/audio><\/div><\/div><div class=\"pod-content__episode episode-single\"><button class=\"episode-single__close\" aria-expanded=\"false\" aria-label=\"Cerrar el episodio individual\"><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><div class=\"episode-single__wrapper\"><div class=\"episode-single__header\"><div class=\"episode-single__title\">5.1 &#8211; Norwegian Cuisine and Food Culture<\/div><div class=\"episode-single__author\"><span class=\"byname\">por<\/span><span class=\"single-author\">Marius Stangeland<\/span><\/div><\/div><div class=\"episode-single__description\"><p>Email: Laernorsknaa@gmail.com<\/p><p>Transcript: <a href=\"https:\/\/laernorsknaa.com\/es\/?p=1970https:\/\/laernorsknaa.com\/norwegian-cuisine-and-food-culture\" target=\"_blank\">https:\/\/laernorsknaa.com\/<strong>norwegian-cuisine-and-food-culture<\/strong><\/a><\/p><p><strong>Support me here &#8211;&gt;<\/strong><\/p><p>Patreon:\u00a0<a href=\"https:\/\/www.patreon.com\/laernorsknaa\">\u2060\u2060\u2060\u2060https:\/\/www.patreon.com\/laernorsknaa\u2060\u2060\u2060\u2060<\/a><\/p><p>Donasjon (Paypal):\u00a0<a href=\"https:\/\/www.paypal.com\/donate\/?hosted_button_id=KG22H9FPVG22N\">\u2060\u2060\u2060\u2060Doner (paypal.com)\u2060\u2060\u2060<\/a><\/p><p><\/p><p><strong>For more content to learn Norwegian &#8211;&gt;<\/strong><\/p><p>YouTube:\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\">\u2060\u2060\u2060\u2060\u2060https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\u2060\u2060\u2060<\/a><strong><\/strong><\/p><p><\/p><p>Norsk matkultur<\/p><p>Norge ligger langt nord: Vinteren er lang og sommeren er kort. Det er vanskelig \u00e5 drive jordbruk i Norge. Dette har gjort at man har brukt andre <strong>kilder<\/strong> til mat i tillegg. For eksempel fiske, <strong>plukking av b\u00e6r<\/strong> og <strong>urter<\/strong> og dyr. Det man lager maten av kaller vi ofte <strong>r\u00e5varer<\/strong> p\u00e5 norsk. R\u00e5varer kan for eksempel v\u00e6re fisk som man deretter lager en fiske<strong>matrett<\/strong> av. R\u00e5varene i Norge er ofte <strong>tilgjengelige<\/strong> i ganske korte perioder. For eksempel <strong>torsk<\/strong>efiske i Nord-Norge eller eplesesongen. Dette gj\u00f8r at det vokser mye p\u00e5 kort tid, men det er ikke tilgjengelig resten av \u00e5ret. Resten av \u00e5ret f\u00e5r man ikke tak i de r\u00e5varene. I norsk matkultur har det derfor v\u00e6rt viktig \u00e5 lage metoder for at maten skal holde lenger uten \u00e5 bli d\u00e5rlig.<\/p><p>La oss begynne med \u00e5 se p\u00e5 noen vanlige r\u00e5varer i norsk mat. Vi begynner med kj\u00f8tt og fisk. F\u00f8r i Norge var det viktig \u00e5 <strong>slakte<\/strong> dyrene p\u00e5 <strong>h\u00f8sten<\/strong>. Dyra hadde da spist mye p\u00e5 <strong>v\u00e5ren<\/strong> og <strong>sommeren<\/strong> og var klare til \u00e5 slaktes og s\u00e5 spises. I tillegg var det ikke nok mat til \u00e5 gi alle dyrene nok p\u00e5 vinteren. I Norge spiste man derfor bare <strong>fersk<\/strong>kj\u00f8tt p\u00e5 h\u00f8sten. Likevel var det bare litt av kj\u00f8ttet som blei spist. Mesteparten av kj\u00f8ttet blei salta, <strong>t\u00f8rka<\/strong>eller <strong>r\u00f8ykt<\/strong> slik at det skulle holde lenger. <strong>Spekemat<\/strong> har for eksempel sterke tradisjoner i Norge. Spekemat er salta og t\u00f8rka kj\u00f8tt.<\/p><p>Norge er et land med lang <strong>kyst<\/strong>. Langs kysten har man derfor alltid brukt fisk. For eksempel er norsk <strong>laks<\/strong><strong>verdenskjent<\/strong> i dag. Likevel er det kanskje torsken som har v\u00e6rt den viktigste fisken for Norge i historien. I Norge har man ogs\u00e5 lange tradisjoner for \u00e5 spise og selge <strong>t\u00f8rrfisk<\/strong>. T\u00f8rrfisk er t\u00f8rka fisk som holder seg lenger.<\/p><p>Melk blei for det meste brukt til \u00e5 lage <strong>ost<\/strong> og <strong>sm\u00f8r<\/strong>. Fersk melk holder seg ikke s\u00e5 lenge og det var ikke s\u00e5 vanlig \u00e5 drikke mye fersk melk f\u00f8r p\u00e5 1900-tallet. Ost har likevel lange tradisjoner i Norge.<\/p><p>Kornslaga <strong>bygg<\/strong> og <strong>havre<\/strong> var vanligst i Norge f\u00f8r. Mange steder i Norge er det vanskelig \u00e5 <strong>dyrke<\/strong> korn. For eksempel kan det v\u00e6re ganske kaldt p\u00e5 v\u00e5ren mange steder i Norge. Det kan drepe mye av kornet. Andre steder regner det veldig mye. P\u00e5 store deler av Vestlandet er det for mye regn for mange typer korn. Da poteten kom p\u00e5 1700-tallet til Norge var den derfor viktig for norsk matkultur. Poteten gjorde at folk i Norge fikk det bedre. Potet har blitt en veldig viktig del av norsk matkultur.<\/p><\/div><\/div><div class=\"ppjs__img-wrapper\"><div class=\"ppjs__img-btn-cover\"><img decoding=\"async\" class=\"ppjs__img-btn\" src=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-768x768.jpg\" srcset=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-768x768.jpg 768w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-300x300.jpg 300w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-1024x1024.jpg 1024w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-150x150.jpg 150w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-1536x1536.jpg 1536w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-2048x2048.jpg 2048w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1631742830067-beb64e9776242-100x100.jpg 100w\" sizes=\"(max-width: 640px) 100vw, 300px\" alt=\"5.1 &#8211; Norwegian Cuisine and Food Culture\"><\/div><span class=\"ppjs__img-btn-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><\/div><\/div><\/div><\/div><div class=\"pod-content__launcher pod-launch\"><button class=\"pod-launch__button pod-launch__info pod-button\" aria-expanded=\"false\"><span class=\"ppjs__offscreen\">Mostrar la informaci\u00f3n del p\u00f3dcast<\/span><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-podcast\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-podcast\" xlink:href=\"#icon-pp-podcast\"><\/use><\/svg><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Transcripci\u00f3n<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-group transcript has-background\" style=\"background-color:#eff8ff\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p id=\"viewer-ah1pe\">Heihei! Welcome to a new season of the podcast. This season will look at Norwegian cuisine and food culture. We will start by a general overview over Norwegian food culture. Before we start: You can support the podcast on Patreon.. There is a link in the description. The transcript for the episode is available at the website for the podcast. Link in the description. You can contact me by mail. Everything in the description. Now, let\u2019s talk about Norwegian food!<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Norsk matkultur<\/h1>\n\n\n\n<p>Norge ligger langt nord: Vinteren er lang og sommeren er kort. Det er vanskelig \u00e5 drive jordbruk i Norge. Dette har gjort at man har brukt andre <strong>kilder<\/strong> til mat i tillegg. For eksempel fiske, <strong>plukking av b\u00e6r<\/strong> og <strong>urter<\/strong> og dyr. Det man lager maten av kaller vi ofte <strong>r\u00e5varer<\/strong> p\u00e5 norsk. R\u00e5varer kan for eksempel v\u00e6re fisk som man deretter lager en fiske<strong>matrett<\/strong> av. R\u00e5varene i Norge er ofte <strong>tilgjengelige<\/strong> i ganske korte perioder. For eksempel <strong>torsk<\/strong>efiske i Nord-Norge eller eplesesongen. Dette gj\u00f8r at det vokser mye p\u00e5 kort tid, men det er ikke tilgjengelig resten av \u00e5ret. Resten av \u00e5ret f\u00e5r man ikke tak i de r\u00e5varene. I norsk matkultur har det derfor v\u00e6rt viktig \u00e5 lage metoder for at maten skal holde lenger uten \u00e5 bli d\u00e5rlig.<\/p>\n\n\n\n<p>La oss begynne med \u00e5 se p\u00e5 noen vanlige r\u00e5varer i norsk mat. Vi begynner med kj\u00f8tt og fisk. F\u00f8r i Norge var det viktig \u00e5 <strong>slakte<\/strong> dyrene p\u00e5 <strong>h\u00f8sten<\/strong>. Dyra hadde da spist mye p\u00e5 <strong>v\u00e5ren<\/strong> og <strong>sommeren<\/strong> og var klare til \u00e5 slaktes og s\u00e5 spises. I tillegg var det ikke nok mat til \u00e5 gi alle dyrene nok p\u00e5 vinteren. I Norge spiste man derfor bare <strong>fersk<\/strong>kj\u00f8tt p\u00e5 h\u00f8sten. Likevel var det bare litt av kj\u00f8ttet som blei spist. Mesteparten av kj\u00f8ttet blei salta, <strong>t\u00f8rka<\/strong> eller <strong>r\u00f8ykt<\/strong> slik at det skulle holde lenger. <strong>Spekemat<\/strong> har for eksempel sterke tradisjoner i Norge. Spekemat er salta og t\u00f8rka kj\u00f8tt.<\/p>\n\n\n\n<p>Norge er et land med lang <strong>kyst<\/strong>. Langs kysten har man derfor alltid brukt fisk. For eksempel er norsk <strong>laks<\/strong> <strong>verdenskjent<\/strong> i dag. Likevel er det kanskje torsken som har v\u00e6rt den viktigste fisken for Norge i historien. I Norge har man ogs\u00e5 lange tradisjoner for \u00e5 spise og selge <strong>t\u00f8rrfisk<\/strong>. T\u00f8rrfisk er t\u00f8rka fisk som holder seg lenger.<\/p>\n\n\n\n<p>Melk blei for det meste brukt til \u00e5 lage <strong>ost<\/strong> og <strong>sm\u00f8r<\/strong>. Fersk melk holder seg ikke s\u00e5 lenge og det var ikke s\u00e5 vanlig \u00e5 drikke mye fersk melk f\u00f8r p\u00e5 1900-tallet. Ost har likevel lange tradisjoner i Norge.<\/p>\n\n\n\n<p>Kornslaga <strong>bygg<\/strong> og <strong>havre<\/strong> var vanligst i Norge f\u00f8r. Mange steder i Norge er det vanskelig \u00e5 <strong>dyrke<\/strong> korn. For eksempel kan det v\u00e6re ganske kaldt p\u00e5 v\u00e5ren mange steder i Norge. Det kan drepe mye av kornet. Andre steder regner det veldig mye. P\u00e5 store deler av Vestlandet er det for mye regn for mange typer korn. Da poteten kom p\u00e5 1700-tallet til Norge var den derfor viktig for norsk matkultur. Poteten gjorde at folk i Norge fikk det bedre. Potet har blitt en veldig viktig del av norsk matkultur.<\/p>\n\n\n\n<p>En av de viktigste matrettene i Norge har v\u00e6rt <strong>gr\u00f8ten<\/strong>. Hverdagsgr\u00f8ten blei gjerne kokt med bygg eller havre og vann. Dette er en ganske <strong>smakl\u00f8s<\/strong> gr\u00f8t. Det er ogs\u00e5 mulig \u00e5 lage en bedre gr\u00f8t som risengr\u00f8t eller r\u00f8mmegr\u00f8t kokt med melkeprodukter. Gr\u00f8t har v\u00e6rt et av de vanligste <strong>m\u00e5ltidene<\/strong> i Norge; mange i Norge spiser fremdeles <strong>jevnlig<\/strong> gr\u00f8t. Det er enn\u00e5 vanlig \u00e5 lage havregr\u00f8t, risengr\u00f8t og r\u00f8mmegr\u00f8t.<\/p>\n\n\n\n<p>Dette var ganske generelt. I de neste episodene skal vi fokusere mer p\u00e5 ett tema innenfor norsk matkultur. Dette blir spennende!<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Norwegian Food Culture<\/h1>\n\n\n\n<p>Norway lies far to the north, making the winters long and the summers short. It is not easy to do agriculture in such a climate, and other sources for food have been essential for the people living here throughout generations. For instance, fishing, gathering berries and herbs, and husbandry have all been important sources for food. Also, many of these are only available in short seasons during the year in Norway, making preservation essential so that the food would last the year. This has left a huge imprint on Norwegian food culture.<\/p>\n\n\n\n<p>Let\u2019s start with meat. Historically, the animals were slaughtered in autumn after grazing during spring and summer. It would be impossible to conserve enough food to feed all the animals during the winter, so autumn was a time for slaughtering the animals. Fresh meat was therefore only eaten in autumn in Norway before. However, even then, most of it was dried, smoked and salted for preservation. Cured meat, that is salted and dried meat, has a long tradition in Norwegian cuisine.<\/p>\n\n\n\n<p>Norway is also known for its long coast, making it a great place for fishing. Today, Norwegian salmon is known all around the world, but cod has probably had a more important role historically. When we talk about fish, one also has to mention stock fish which has a very long history in Norway, especially the northern part of the country.<\/p>\n\n\n\n<p>Dairy products have also been important in Norwegian food culture, especially cheese and butter. Fresh milk was not drunk in large quantities before the 20<sup>th<\/sup> century as it turns bad so quickly.<\/p>\n\n\n\n<p>Corn was the staple food in Norway for most of its history, although many types of corn are very difficult to cultivate in many places of Norway. Oat and barley were most common, whereas wheat could only be grown in certain parts of the country. Many places are simply too cold or too rainy to be suitable places for wheat. When the potato arrived in Norway in the 18<sup>th<\/sup> century, it revolutionized Norwegian agriculture. The potato massively improved the Norwegian diet, and it has become an important part of Norwegian cuisine.<\/p>\n\n\n\n<p>Let\u2019s talk about one of the oldest dishes in Norway that is still eaten all around the country: porridge! Porridge was made with oat or barley and water. This is pretty tasteless, but quite nutritious. It is also possible to make porridge with rice and &nbsp;\u201cr\u00f8mmegr\u00f8t\u201d, directly translated as \u201csour cream porridge\u201d. These are much tastier as they are made with dairy products. All of these types of porridge are still eaten all around Norway today.<\/p>\n\n\n\n<p>This was quite a general overview. In the upcoming episodes, we will shift the focus to specific elements of Norwegian food culture.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Vocabulary:<\/h1>\n\n\n\n<p>Kilde \u2013 Source<\/p>\n\n\n\n<p>Plukking av b\u00e6r \u2013 Gathering berries<\/p>\n\n\n\n<p>Urt \u2013 Herb<\/p>\n\n\n\n<p>R\u00e5vare \u2013 Raw material<\/p>\n\n\n\n<p>Matrett \u2013 Dish<\/p>\n\n\n\n<p>Tilgjengelig \u2013 Available<\/p>\n\n\n\n<p>Torsk \u2013 Cod<\/p>\n\n\n\n<p>\u00c5 slakte \u2013 To slaughter<\/p>\n\n\n\n<p>H\u00f8st \u2013 Autumn<\/p>\n\n\n\n<p>V\u00e5r \u2013 Spring (the season)<\/p>\n\n\n\n<p>Sommer \u2013 Summer<\/p>\n\n\n\n<p>Ferskt \u2013 Fresh<\/p>\n\n\n\n<p>T\u00f8rka \u2013 Dried<\/p>\n\n\n\n<p>R\u00f8ykt \u2013 Smoked<\/p>\n\n\n\n<p>Spekemat \u2013 Cured meat<\/p>\n\n\n\n<p>Kyst \u2013 Coast<\/p>\n\n\n\n<p>Laks \u2013 Salmon<\/p>\n\n\n\n<p>Verdenskjent \u2013 World famous<\/p>\n\n\n\n<p>T\u00f8rrfisk \u2013 Stock fish<\/p>\n\n\n\n<p>Ost \u2013 Cheese<\/p>\n\n\n\n<p>Sm\u00f8r \u2013 Butter<\/p>\n\n\n\n<p>Bygg \u2013 Barley<\/p>\n\n\n\n<p>Havre \u2013 Oat<\/p>\n\n\n\n<p>\u00c5 dyrke \u2013 To cultivate<\/p>\n\n\n\n<p>Gr\u00f8t \u2013 Porridge<\/p>\n\n\n\n<p>Smakl\u00f8s \u2013 Tasteless<\/p>\n\n\n\n<p>M\u00e5ltid \u2013 Meal<\/p>\n\n\n\n<p>Jevnlig \u2013 Regularly<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Norge ligger langt nord: Vinteren er lang og sommeren er kort. Det er vanskelig \u00e5 drive jordbruk i Norge. Dette har gjort at man har brukt andre kilder til mat i tillegg. For eksempel fiske, plukking av b\u00e6r og urter og dyr. Det man lager maten av kaller vi ofte r\u00e5varer p\u00e5 norsk. R\u00e5varer kan for eksempel v\u00e6re fisk som man deretter lager en fiskematrett av. R\u00e5varene i Norge er ofte tilgjengelige i ganske korte perioder. For eksempel torskefiske i Nord-Norge eller eplesesongen. Dette gj\u00f8r at det vokser mye p\u00e5 kort tid, men det er ikke tilgjengelig resten av \u00e5ret. Resten av \u00e5ret f\u00e5r man ikke tak i de r\u00e5varene. I norsk matkultur har det derfor v\u00e6rt viktig \u00e5 lage metoder for at maten skal holde lenger uten \u00e5 bli d\u00e5rlig. <\/p>","protected":false},"author":2,"featured_media":1973,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[249],"tags":[682,66,30,432,685,20,681,680,475,683,684],"class_list":["post-1970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-norsk-for-beginners","tag-fisk","tag-grot","tag-historie","tag-kjott","tag-korn","tag-mat","tag-matkultur","tag-norsk-kultur","tag-ost","tag-overblikk","tag-oversikt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5.1 - Norwegian Cuisine and Food Culture &#8211; L\u00e6r norsk n\u00e5<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/91.98.205.163:8089\/5-1-norwegian-cuisine-and-food-culture\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5.1 - Norwegian Cuisine and Food Culture &#8211; L\u00e6r norsk n\u00e5\" \/>\n<meta property=\"og:description\" content=\"Norge ligger langt nord: Vinteren er lang og sommeren er kort. 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