Norwegian dietary tradition

The Norwegian dietary tradition established itself in many ways throughout the 19th century based on the men's daily routine at the farms. At the beginning of the 19th century, they had four meals where breakfast consisted of flatbread, butter, old cheese, and coffee. For "daurs" or lunch, they ate "vassgraut" which is barley flour boiled in water and homemade "skyr" which is a kind of yogurt. The porridge was eaten from a pot where everyone had their own wooden spoon. In the afternoon, there was "Nonsmat", or dinner as we say today. It usually consisted of meat and potatoes from their own farm as well as fish from the fjord. Supper usually consisted of cold leftovers from earlier meals. This culture persisted until the beginning of the 20th century when bread made its entrance and replaced both porridge and flatbread. Towards the end of the century, Norway also became more international and thus imported food habits from all over the world. Many of the old Norwegian food traditions are today only kept alive by schools, museums, and others who showcase Norwegian history.