In this era of fast food,
How long have you not had a good meal?
ð¥£
Photo: ins@hardangersiderfestival
As a big fan of the slow food movement,
Norwegians reject the taste of single repetition,
Wait with great patience for the birth of the delicious
Eating "slow" out of a new realm.
Photo:ins@drm_of_norway
Under the fast and high-pressure rhythm of life,
Let the takeaway fast food semi-finished products run rampant,
Eating well becomes a luxury that is difficult to achieve.
Photo:ins@hardangersiderfestival
In order to resist this fast food culture,
Italian food columnist and social activist
Carlo Petrini
Initiated in the 1980s
Slow Food Movement
Adhering to the principles of good, clean and fair,
Patiently enjoy carefully prepared food in a relaxed environment is encouraged.
Photo:ins@algirdaszabitis
The symbol of the International Slow Food Association is a snail,
I hope that people will eat gracefully and calmly like snails,
Feel the temperature of the food with your heart,
At present, there are branches in Europe, America, Asia and other countries.
It is found in more than 50 countries on 5 continents.
Photo:ins@slowfoodmexico
Norwegians known for their chronic sub-children,
Spend 150 hours knitting sweaters, 7 hours of train sightseeing,
They also arrange it at least weekly
Hours of "slow food feast",
Cook yourself, carefully prepare fresh ingredients,
Leisurely enjoy time with food.
Photo:ins@trolltungahotel
01 Eat at any time
Grow slowly with ingredients
Photo:ins@northwildkitchen
Slow food movement represents natural fresh local ingredients,
Rooted in local cultural traditions and sustainable living practices,
From the place of origin to the table, Norwegians always respect nature,
𥬠Favor raw, green and healthy food,
Although the breeding cycle is long, the taste is more delicious.
Photo:ins@northwildkitchen
In summer, the forest becomes the heart of the Norwegians
Favorite natural wild berries, mushroom cafeteria,
d As the Norwegians often say,
"The best fruit is always picked by yourself"
Golden and full cloudberries, delicate and tender blueberries,
At a glance, people can think of sweet and sour juices.
Photo:ins@northwildkitchen
In addition to selling and eating for yourself,
Plants in the Norwegian wild are also often used for species studies,
"The Ark of Taste",
It is one of the important projects in the slow food movement,
The purpose is to find, record, and protect those
A diverse agricultural and animal husbandry product that is on the verge of extinction.
Photo:ins@northwildkitchen
The Norwegian government encourages the development of small-scale farms,
Adhere to the traditional cultivation and breeding methods,
Recreate the natural, innocent taste outside of mass production,
D± global seed bank located in Svalbard,
Storing more than 1 million biological seed samples,
It is also to better protect the diversity of organisms and food.
Photo: Christian Roth Christensen
Ðð ¦ Catch and cook a variety of seafood
is an integral part of Norwegian gastronomic culture,
Norway still has many fishermen who live by the sea all year round,
Fishing pays attention to the season, late autumn seafood is the most fat,
At this time, the Norwegians will go to the cold seas in the north,
Only to catch high-quality sea crabs.
Photo:ins@snowhotelkirkenes
Norway is famous for its cultured salmon,
The fry are wild in a deep-sea cage of more than 20 meters,
Eat food made from natural herring,
Natural growth for 2 years before harvesting,
It is precisely because the abundant fish oil gets long-term savings,
This makes Norwegian salmon have a fat and tender texture.
Photo: Christian Roth Christensen
Even if you can't go out to sea to fish,
Norwegians will also rush to the docks early in the morning,
Crouching to the port of the freshest batch of seafood,
The Ravnkloa fish market in Trondheim is close to the seaport,
Fishing goods are abundant, jumping around,
Fresh fish that have just been pickled or smoked are the most popular.
Photo: ins@visitaarhusregion
In animal husbandry, Norwegians always adhere to free range,
Let the cattle and sheep eat wild grass in the mountains and drink the water of mountain springs,
ðð run freely on the grass and sprinkle joy,
They believe that animals in this environment will be happier.
In order to create the unique flavor of Norwegian lamb.
Photo: ins@Mads
02 Simmer over low heat
Fill yourself with patience
Photo: ins@northwildkitchen
The purpose of the Slow Food Association is
Let people return to traditional eating habits,
Collecting traditional recipes that have been forgotten by modern people,
Simmer slowly over low heat, simmer slowly,
Slowly fermented in the sun and rain, slowly precipitated,
Let the taste become more and more mellow over the years.
Photo: ins@northwildkitchen
The production process of Smokalahove in Norway is complicated,
But the Norwegians still maintain the most primitive practices,
Roasted, smoked, pickled, boiled,
The whole process takes at least a month,
Just for this unique flavor.
Photo: ins@northwildkitchen
Norwegian favorite cider ð ̧,
For hundreds of years, we have always adhered to the tradition of hand-brewing,
High-quality apples from the Hardangerfjord,
In addition to sugar no other condiments added,
Pure fresh juice freezes on long, cold nights,
Then there's the magic of waiting for time.
Photo: ins@oysteinhaaraphoto
Lamb stew is a must-have dish for every Norwegian family.
The ingredients are simple, but the production process is not sloppy at all,
Fresh lamb washed to remove fishy, sprinkled with pepper,
And it must be the whole black pepper,
Bring to a boil over high heat, then simmer over medium-low heat for 2-3 hours,
During the period, you need to check the flip from time to time.
Photo: ins@northwildkitchen
Slow simmering does not require skill,
It's just a conspiracy with time and heat,
d ¥ Just pour the full heart of love into the pot,
Simmer slowly, retaining the most authentic taste of the ingredients,
Lift the lid of the pot, steaming under the hot air,
The lamb is tender and smooth, the cabbage is soft and sticky, and everything is just right.
Photo:ins@northwildkitchen
Norwegians are really good at waiting,
A few hours of broth, a few months of cider,
And then to the air-dried leg of lamb that needs to wait for a few years,
𥠩 only to adhere to the most traditional way of cooking,
Recreate the taste of hometown in memory.
Photo:ins@northwildkitchen
Wait until the carefully prepared delicacies are finally served,
But you can't start immediately,
d » Norwegians also have various rituals before meals,
For example, a greeting and small talk are indispensable.
Photo:ins@trollrestaurant
Drink before dinner for half a day,
Patiently introduce each dish,
What materials are used, what is the production method,
Cheese is different from other homes,
And then I'll talk to you about dessert, and I'll talk to you about this soup.
How the whole soup base is boiled out...
Photo:ins@northwildkitchen
For acutes, this is simply torture,
But in the eyes of the Norwegians,
Understand the origin and preparation process of ingredients before eating,
Not only respect for nature and food,
It is also a gratitude to those who use slow effort to cook.
Photo:ins@jacobsensvart
03 Tasting
Find the aesthetics of life in food
Photo:ins@northwildkitchen
Under the trend of "slow food movement",
Young people in Norway have also set off a wave of returning to the kitchen,
Refuse to take out fast food, go home after work to cook,
In the eyes of many office workers,
Cooking becomes a fun thing.
Photo:ins@northwildkitchen
Cut the garlic into very thin slices,
Sauté the various ingredients with olive oil until they are caramelized,
onions, bay leaves, tomatoes, pepper,
Various scents blend and blend together,
In this way, people know the plants and smells around them through cooking.
Find your love for life in the boiling sound of grunting.
Photo:ins@efroeland
Norwegians also dedicate time to each week.
Discuss what to eat today, what new dishes to try,
The family is busy in the kitchen,
Watching the family feast contentedly,
And they rejoiced.
Photo:ins@visittrondheim
Even if it's a meal alone,
Norwegians will also carefully arrange the plate, full of ritual,
Put down electronic products such as mobile phones and tablets,
Put all your attention on the meal in front of you,
Chew carefully and feel the food dancing between the lips and teeth,
d1/2 This is the real satiety and satisfaction.
Photo:ins@britanniahoteltrondheim
From a physiological point of view,
Norwegians chew slowly not only produce large amounts of saliva and enzymes,
Effectively degrades carcinogens that may exist in food,
More importantly, it is important to taste different levels of taste sensations with your heart,
Let the body fully absorb the nutrients in the food,
Give cells the touch of natural nourishment.
Photo:ins@visittrondheim
A little more leisurely? Then go outdoors.
Norwegians like to run into nature during the holidays,
Build a fire at the top of the mountain and grill the steak little by little,
As night approaches, slowly toast to the sunset.
Photo:ins@friluftslivinspirasjon
the important factors that make up a meal,
Not only the food itself,
It also lies in the environment and atmosphere of dining,
Even a simple sandwich,
Enjoy it with the beauty of the fjords of Norway,
It's also enough to be appetizing.
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Food blogger Nevada Berg
He and her husband built a wooden house in the Norwegian mountains,
Growing crops and raising livestock on their own farms,
Dry bacon, fermented cheese, brew beer,
Learn from the locals about picking and hunting,
It is simply a reproduction of the primitive state of human existence.
Photo:ins@northwildkitchen
All her ingredients come from seasonal food in the mountains,
In the spring, the jam will be made of fresh rhubarb,
(Rhubarb is mostly used in Chinese medicine, norwegians like to eat it as a vegetable)
In the summer, a variety of berries are used to make dessert drinks,
Lamb and venison stew in autumn, candied and bacon in winter,
Eat at any time, not impatient,
Cherish food and be grateful for nature's gifts.
Photo:ins@northwildkitchen
Nevada's favorite thing is to take food to cook outdoors,
"I enjoyed preparing a meal outdoors.
Between the mountains and the wilderness, the air is full of vegetables,
Accompanied by the sound of food being made, the sound of babbling water and birdsong,
Cooking in the pot is food made from the nearest material,
d This is a very touching thing. ”
Photo:ins@northwildkitchen
Slow food of the Norwegians,
Eat raw ingredients,
The taste is a slow style of life.
As the promoter Carlo Petrini said
"Slow food, not just to give our taste buds to find delicious,
And to preserve our beautiful humanity. ”
Photo:Panasonic Lumix S5
Slow swallowing is not the goal of slow eating,
It's not about spending hours at a time cooking and eating.
Instead, I want people to set aside some time each week.
Or a day, or a meal,
When washing vegetables to taste, when chewing carefully,
Regain control of the rhythm of your own life.
Photo:ins@northwildkitchen
Start with a slice of bread and a bowl of noodles,
At a gentle pace to understand, cook and eat,
Let go of all your senses to experience the true taste of food,
Regain the "slow" mood in food.
No matter how hurried life is,
Remember, please use slowly.
Photo:ins@trolltungahotel
- Dream Now Visit Later-