I love this, Elisabeth, especially coming on top of my reflections on a trip to Newfoundland. So many of these extreme northern places have similar food traditions--but of course! Only Newfoundland, I have to say, is mostly south of the British Isles, what an astonishing concept. If you ever get back to Maine you must stop at the Arctic Museum at Bowdoin College in Brunswick--it is all about the North.
It was absolutely you, Nancy, who reminded me of Norway because of your brilliant Newfoundland piece. You are my onlie begetter - and not for the first time, old friend! Herewith, by way of contribution to the sum of..., is Mrs. Alec (Ethel) Tweedie offering practical advice on Arctic dining in "A winter jaunt to Norway" of 1894 as provided on Dr Fridtjof Nansen's North Pole Expedition on the Fram ('Forward'), of 1893. While the basic was enough ['compressed'] food to last six years for thirteen men....weighing nearly a hundred tons...the party may be able to get such fresh food as bears, seals, whales or even fish.....Fresh raw blubber, taken from the seal, is excellent eating - much like oyster. ...The under-skin of the whale, when quite fresh and raw, is also good; but when old or cooked, it is like train-oil. To be without oily food in such latitudes is as terrible as to be without water at the equator." Sensible woman, Mrs. Tweedie, and not a bit squeamish.
Such a brilliant article - thank you! How amazingly inventive they were and I am trying to imagine what the buried gravlax would taste like! It is so interesting to read!
I love this, Elisabeth, especially coming on top of my reflections on a trip to Newfoundland. So many of these extreme northern places have similar food traditions--but of course! Only Newfoundland, I have to say, is mostly south of the British Isles, what an astonishing concept. If you ever get back to Maine you must stop at the Arctic Museum at Bowdoin College in Brunswick--it is all about the North.
It was absolutely you, Nancy, who reminded me of Norway because of your brilliant Newfoundland piece. You are my onlie begetter - and not for the first time, old friend! Herewith, by way of contribution to the sum of..., is Mrs. Alec (Ethel) Tweedie offering practical advice on Arctic dining in "A winter jaunt to Norway" of 1894 as provided on Dr Fridtjof Nansen's North Pole Expedition on the Fram ('Forward'), of 1893. While the basic was enough ['compressed'] food to last six years for thirteen men....weighing nearly a hundred tons...the party may be able to get such fresh food as bears, seals, whales or even fish.....Fresh raw blubber, taken from the seal, is excellent eating - much like oyster. ...The under-skin of the whale, when quite fresh and raw, is also good; but when old or cooked, it is like train-oil. To be without oily food in such latitudes is as terrible as to be without water at the equator." Sensible woman, Mrs. Tweedie, and not a bit squeamish.
Such a brilliant article - thank you! How amazingly inventive they were and I am trying to imagine what the buried gravlax would taste like! It is so interesting to read!
I wish I were going with you to the Lofotens!!!☀️🧡