Norway's Modern Fare Has Come A Long Way From Its Humble Beginnings

My neighbor, in her seventies, has been an inveterate traveler all her life. When I told her I was going to Norway she said, “Well, take things to eat from home. All you will get there is underdone fishy fish, covered in cream sauces.” I said I would heed her advice and take (as usual on my travels) some protein bars, pumpkin seeds and a large bottle of antacid tablets.

I began thinking about this statement of what she considered truth, and I became aware of the all-too-human process of turning belief into fact, or turning belief into a kind of myth – myth defined as a constantly retold story so that others who hear it often enough will believe it. Beliefs about food are everywhere, and my neighbor is not the only one who has been critical about Norwegian food. Garrison Keillor, the famous host of the well-loved radio show A Prairie Home Companion, and a Norwegian himself, has spent both book and air time pontificating on the unpleasant taste of Lutefisk (salt cod soaked in lye). Admittedly, he had complained about only one Norwegian dish, but sometimes it is so easy to generalize one dish to all.

Susan Kime

Susan Kime's career combines publishing, journalism and editing. She was the Destination Club/Fractional Update Editor for Elite Traveler, and senior club news correspondent for The Robb Report's Vacation Homes. Her work has been published in Stratos, Luxury Living, European CEO, The London Telegraph, Caviar Affair, ARDA Developments, and Luxist/AOL. She was the Editor-in-Chief of Travel Conno...(Read More)

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