Tingulstad, a Home Economics teacher, caters food occasionally and helps her country to promote Norwegian food. The Norwegian table or cold table is traditional and features simple, raw food. Fish, including salmon, is an important item. For the cold buffet table, there are also salads and sliced meat. Cheeses and fruits are also mandatory.
Desserts comprise mostly cream cakes and berries.
The Norwegians are great bread eaters having them for breakfast, lunch, dinner, even supper. Very few herbs and spices are used in the Norwegian kitchen. Salt is the most important seasoning. It is traditionally used as a preservative. In autumn, the traditional farm dish of Lamb and Cabbage Stew is popular.