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  Subject: Re: Northern Foods was Re: SV: SC - Introducing Myself

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Date: Sat, 07 Aug 1999 11:40:16 -0500
From: <sca-cooks at Ansteorra.ORG>
To: <sca-cooks at Ansteorra.ORG>
Subject: Re: Northern Foods was Re: SV: SC - Introducing Myself 
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Bonne wrote=3A

=3EYes=2C me too!  Since I hadn't said it the first time=2C I thought i=
t was
=3Eimportant to get it out there=2E  Unfortunatly=2C it's the only one =
of the
=3Eavailable (to me=29 cook books that even makes an attempt to give an=
y
history=2E
=3E  The others just rave on about "tradition=22=2E

In a book on Norwegian food history (mostly post-1500=29 by Fredrik Gr=F8=
n that
I have here it says that "The first Nordic writer to mention the baking=
 of
flat breads and even has an illustration of them in his work is the Swe=
dish
archbishop Olaus Magnus=2C around 1550=2E He is the first to tell the o=
ften
repeated tales about flatbread that keeps so long that it can be baked =
at
the birth of a child and served at its engagement party=2E He also says=
 that
women in Norway "at the ocean coast=22=2C but also women in many Swedis=
h
communities=2C will come together on bright spring days to help each ot=
her
with the baking=2E That was a group activity=2E They use "thin metal pl=
ates=22=2C he
says=2C no longer flat stones=2E The dough is made of flour=2C beans an=
d peas=2C and
this is also correct for Norway=2E Then he describes how the flatbread =
is kept
in high piles=2C and says it will keep for 16-20 years=2E Olaus Magnus =
doesn=B4t
use the term "flatbr=F8d=22=2E He also mentions other types of bread ba=
ked in
Sweden=2C "julebr=F6d=22 (Christmas bread=29=2C "krydred br=F6d=22 (spi=
ced bread=29=2C bread
that will go stone hard in the air=2C "skorpor=22 and lastly "a fine br=
ead for
delicate Nordic gentlewomen=22=2E The dough for that consists of wheat =
flour=2C
eggs and sugar=2C with added rose water and "malvasir=22 (don=B4t know =
what that
is=29=2E=22

Petter Dass=2C in the 17th century=2C talks about flatbread that is bak=
ed in
large amounts just after Christmas=2C for the seamen that were going no=
rth to
the Lofoten to fish - they took chests filled with three months worth o=
f
food with them=2E

Ludvig Holberg=2C in 1729=2C says that the reason Norwegians bake flatb=
read that
keeps for many years is that they have so many bad harvesting years=3B =
as so
little rye is grown in Norway and the barley is not too good=2C the flo=
ur is
best used for flatbread=2C and will taste much better than when used in=

thicker breads=2E

I=B4ve seen speculation that the original flatbread of Viking times pro=
bably
wasn=B4t hard and stiff=2C but rather soft=2C as the Icelandic flatbrea=
d still is=2C
and was used to wrap around food=2C or butter=2E But the bread mentione=
d in the
Sagas is mostly loaves=2C probably thick pieces of unleavened dough bak=
ed in
the embers=2E

Nanna

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D

To be removed from the SCA-Cooks mailing list=2C please send a message =
to
Majordomo=40Ansteorra=2EORG with the message body of "unsubscribe SCA-C=
ooks=22=2E

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D

=

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