Norwegian cuisine is largely driven by local ingredients and the seasonal variations the changing Norwegian climate brings.
Cold and fresh seas provide a great variety of high-quality fish and seafood,
and short but warm and sunny summers bring forest berries and provide food for grazing livestock,
while freezing winters open up for a world of game that feeds on whatever nature did not cover in snow.
The food scene of Norway in the 21st century is under strong influence by other European cuisines, Fresh
most of all that of the Mediterranean, but also very much the Asian kitchen.
However, traditional Norwegian dishes based on local ingredients still make the foundation in Norwegian households and restaurants.
Compared to other European cuisines, the traditional Norwegian one is among the healthiest of them all,
with high consumption of wholegrain, limited use of sugar and saturated fats, and lots of fish and seafood products.
Meat consumption has increased in the last decade,
but mainly of poultry, and the import of new,
exotic fruits and vegetables helps Norwegians meet their vitamin C need.
But most of all, Norwegian cuisine is healthy because
it is based on a culture where food is served as meals and eaten together with friends and family.
Shifting demographics and sociographics have not yet altered this tradition, and the Norwegian ‘matpakke’ (packed lunch)
with homemade sandwiches and milk is still consumed daily in togetherness at school and in workplaces by
more than 40 per cent of the Norwegian population.
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