Cuisine of Iceland | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Cuisine of Iceland


00:01:46 1 History
00:03:41 1.1 Medieval Iceland
00:04:34 1.1.1 Preservation methods
00:05:56 1.1.2 Cheese
00:06:52 1.1.3 Cooking and meals
00:08:50 1.2 Early modern period
00:11:00 1.2.1 Foreign trade
00:12:40 1.2.2 Cereals
00:13:39 1.2.3 Cooking and meals
00:14:44 1.3 Modernity
00:15:39 1.3.1 Danish influence
00:17:01 1.3.2 Vegetables
00:17:43 1.3.3 Girls' schools
00:19:02 1.3.4 The cooperatives
00:20:39 1.3.5 Fishing
00:21:11 2 Types of food
00:21:20 2.1 Fish
00:21:41 2.1.1 Hákarl
00:22:03 2.2 Meat
00:23:13 2.2.1 Game
00:25:34 2.2.2 Limits on meat imports
00:26:09 2.3 Dairy products
00:26:27 2.4 Fruits and vegetables
00:27:15 2.5 Bread and pastry
00:29:11 3 Feasts
00:29:20 3.1 Christmas dishes
00:30:41 3.2 Þorramatur
00:31:34 3.3 Birthdays, weddings, baptisms and confirmations
00:32:35 4 See also



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SUMMARY
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Icelandic cuisine, the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland being surrounded by ocean. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional country food originates in its preservation methods; pickling in fermented whey or brine, drying, and smoking.
Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood. At the annual Food and Fun chef's competition (held since 2004), competitors create innovative dishes with fresh ingredients produced in Iceland. Points of pride are the quality of the lamb meat, seafood, and (more recently) skyr. Other local ingredients include seabirds and waterfowl (including their eggs), salmon and trout, crowberry, blueberry, rhubarb, Iceland moss, wild mushrooms, wild thyme, lovage, angelica, and dried seaweed, as well as a wide array of dairy products.
Because of the history of settlement in a harsh climate, animal products dominate Icelandic cuisine. Popular taste has been developing, however, to become closer to the European norm. As an example, consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished, yet is still far higher than any other developed country at about quadruple the average.