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Norwegian Food

Taco Friday or Fredagstaco in Norway

An ​unexpected⁢ culinary love affair has blossomed⁣ between the ‍hearty stews of Norway and the spicy zing of Mexican⁢ tacos.‍ Yes,⁢ you heard it right.⁤ The chilly Nordic lands, renowned ⁣for their traditional smorgasbord and compelling⁣ coffees, have warmly ⁤embraced the exotic essence‌ of‍ vibrant tacos. Norwegian ‍Fridays, ​previously ​identified⁢ with quick⁣ post-work beers, have ⁢metamorphosed into lively ⁣taco fests.​ Here’s a look‍ into the fascinating ‌journey of tacos in Norway and⁣ how they have⁢ been ​received, redefined, repackaged, and cherished.

Nordic ⁣Nosh: Tracing the Taco Takeover in Norway

Whether ⁤it’s a⁢ bustling ⁢city ​centre restaurant ​in Oslo or ⁣a cozy‌ countryside camping spot in Narvik,⁣ the taco fever rages in every Norwegian corner. ‍The ⁤fascination‍ has reached⁣ such proportions that the ⁤word ‘fredagstaco’ or ‘Friday taco’ is now a‍ popular trend. Exploring this ⁤phenomenon leads⁤ to insightful​ narratives around changing food culture, ⁢international ⁣influences,⁤ and a fascinating‌ reworking of‌ the Mexican ⁣favourite in a uniquely Norwegian style.

From‍ Tex-Mex⁤ to the Fjords: The Norwegian Fiesta Night

The‌ transformation of a⁤ quiet Norwegian weeknight into a⁣ refreshing Friday fiesta is ⁤a⁣ culinary ⁤marvel worth tracing. In major⁤ cities⁢ like Bergen, renowned ⁤for their‌ lofty fjords and serene⁤ landscape,⁢ the ⁣striking ​infusion of ‌Tex-Mex⁣ flavours‌ brings unexpected delight. The local‍ population and tourists alike⁣ plunge⁤ into an evening of ​lively ‌discussions, hearty laughter, and, of course, heaps of⁣ yummy tacos.

Taco Twists: How Norway Redefines Their Friday Feasts

Breaking Free of ⁢the⁢ Taco Shell

Gone‍ are the days when tacos were tightly ​confined within the ​crispy shells. In an ⁢innovative Norwegian twist, the soft ​tortilla has claimed its⁢ rightful‍ place ⁢and‌ how! Norwegian‌ tacos‍ are now​ typically ​filled with minced meat, cucumber, sweet corn,‌ tomatoes, sour cream, salsa and a melange​ of ⁢spices.

Fiesta à la Norge: ‌An Exploration of​ Norway’s Taco Love

A Cultural Shift

An amalgamation of ‌distinct traditions,⁢ Norway’s taco love​ has sparked ⁢interesting ⁣social⁣ patterns. It’s a ⁣ritualistic⁤ gathering now, where families ‌and‌ friends ​unite over their shared love for ‘fredagstaco.’ This love for​ socializing​ over tacos ⁢ingrained so deeply, has undoubtedly framed a significant ⁣component of⁣ modern Norwegian culture.

Mexican Morsels through a Norwegian Lens: ⁣Celebrating ‍Fridays​ with a Twist

Gloriously garnished with Norwegian favourites such as cheese, jalapenos, and their ⁣own ‌version of ‍guacamole; the merger of ‍Mexican taco tradition with Nordic ingredients represents a match sealed in culinary heaven.‌ It’s ⁤these ⁢delightful hits ‌and misses,⁤ the ​daring experiments,‌ and above all, the ‌shared experiences that ‌make the Norwegian⁤ taco ​night an occasion‌ to‌ cherish.

In ‌conclusion, the Norwegian ⁣passion for ‌tacos ‍exemplifies ‍the country’s⁣ openness to global ⁤culinary ⁣influences. What ⁢started as ‍a ‌part of the worldwide ‍Mexican food ⁣trend quickly turned⁢ into⁢ a ⁣proud,‌ out-and-out Norwegian tradition​ that integrates an ‌exotic⁢ flavour‌ into their unique food culture. So, the⁢ next time you’re in ⁣Norway and are invited ⁣to⁣ a ‘fredagstaco’‌ don’t ​just anticipate a⁤ Mexican dish; instead,⁣ embrace it as a vibrant⁢ representation⁤ of Norwegian gastronomy.

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Norwegian Food

Unwrapping⁣ History: Norway’s Beloved Tradition of ‍Matpakke

If food ​is a lens through which ⁢we view and understand‍ culture, ⁤then Norway’s‍ favourite‌ food custom, ‌the Matpakke, ⁤is ‍the perfect‍ refractive‍ medium.⁣ In many⁤ cases, the most profound insight into a nation’s ⁣heart⁣ lies within its ​unassuming, ⁤everyday culinary​ customs. One ‌such ​humble custom ‍is​ the modest‍ yet‌ much-loved tradition ⁣of ‌Matpakke – Norway’s ‍version of‍ a⁤ packed ‍lunch.

Matpakke: ⁣Norway’s Quintessential‍ ‍Lunch⁣ ​Tradition Uncovered

In‌ Norwegian,⁤ ‘Matpakke’ ​directly ‍translates to ‍’packed lunch’, but its⁢ connotations ​delve⁢ much ‌deeper⁤ into ​the cultural ‍fabric of ⁢Norway. The ⁢Matpakke⁤ tradition revolves around ⁤simplicity; a typical ⁣Matpakke consists ⁤of ‌slices ⁣of open-faced sandwiches, ⁢packed neatly‍ into⁢ lunchboxes. ​Few ingredients ‌are used ⁣- a modest‌ layer of ‍spread on ‍whole wheat bread,‍ usually topped with cheese⁢ or ‍cold meat.

Remarkably, the⁣ Matpakke culture⁤ resonates with Norwegians⁤ of⁣ all generations.⁣ While ⁣it’s a ⁣common sight to see workers‍ munching ​on⁣ their sandwiches⁢ on a ‍lunch ⁤break,⁣ children ‌too share in ⁤the‍ practice, ​taking their⁤ Matpakke to school. ‍The‌ tradition transcends age boundaries⁣ and continues ⁢to ‍be ⁢a ​quintessential part of the ‍Norwegian‌ identity.

The Unveiling ‌of⁣ Mama’s‌ Love: ⁣The​ Story Behind Norway’s‍ Matpakke

It​ is the domestic ritual of⁣ preparing ‌Matpakke that really lends ‍it ⁣an‍ emotional depth ‌within​ Norwegian ⁢culture. Each ‌Matpakke ​reflects the‌ caring effort of a loved⁤ one – often mothers, who‌ wake ‍up ​early‍ to⁣ prepare a‍ fresh​ Matpakke​ for their families. ‌This​ exchange ⁤of⁤ love, disguised as a​ simple ⁤meal, personifies the close-knit ​dynamics ⁣of​ Norwegian families.

The neat ⁢and careful wrapping of each sandwich ‌is ⁣itself⁣ an expression of⁣ parental​ affection ⁢and ​care. ‍The⁣ act‌ is⁤ less about‌ the‍ provision​ of nourishment, ⁤and⁢ more‍ about ⁢providing a feeling‌ of homespun warmth in‌ the⁣ frosty Scandinavian⁢ climate.⁢ The ⁤love⁤ encapsulated ‌in ⁣a⁤ Matpakke ⁢smoothly transitions ‌from the home​ to school​ or​ work, ‍creating a comfortable ⁣bridge ⁤between⁤ the ⁤domestic and public⁣ spheres​ of⁢ life.

Feasting ​on ⁤our​ Past: Norway’s ⁢Everlasting‌ Love‌ for Matpakke

Not merely a ⁣meal,⁣ Matpakke is‍ also ‌a direct ‍connection‍ with Norway’s⁤ rural⁤ past. ‌The open-faced‍ sandwich⁤ is reminiscent ⁣of Norway’s agrarian history when ‌ingredients were ​sparse but ⁤hearts were⁣ full, ​and meals were‌ simple, ​yet nourishing. Today, ⁢amid Norway’s impressive⁤ progress and technologically-driven modernity, ⁣Matpakke⁤ remains⁢ a heartwarming⁣ throwback to ⁢simpler times.

Preserving this much-cherished‍ tradition, Norwegians resist ⁤the temptation of fancier lunch⁣ ideas. ⁣In place⁣ of​ commercially bought lunches ⁤and ⁣fast​ food,⁣ the‌ modest ⁢Matpakke ​holds its⁣ ground, a ‌symbol of ⁣Norway ​resisting culinary ‍globalisation and ​valuing its authentic roots.

Unfolding Sheets ⁢of​ Tradition:⁣ The ​Simple⁣ Elegance of Norway’s ​Matpakke

What makes Matpakke ⁣truly ​elegant is⁢ its inherent ‌simplicity ⁤and lack‌ of ⁤pretence.⁢ Each bare-faced ⁢sandwich⁢ is ‍a​ testament ‌to‍ Norway’s penchant for ​minimalism‌ and‌ functionality. The absence ⁣of embellishments carries its‍ own bold​ statement of‌ cultural⁢ pride⁢ and ‍practicality.‌ The‍ Matpakke‍ stands​ proudly ‍straightforward,⁣ void of‍ the‍ need⁣ for ⁣extravagance⁤ or complexity.

Instead ​of ⁢sauce-laden, overflowing‌ sandwiches,‌ Norwegians⁢ prefer their lunches ⁣tidy ⁤and ⁢manageable,⁢ avoiding⁣ the ​possibility‌ of⁤ messy drips‍ or ‌spills.⁤ Each neatly-wrapped package ‍is ⁣a ⁢representation ⁤of ‍Norwegian‍ thoughtful planning and‍ orderliness, once again ⁤showcasing ​the⁢ meeting ‌of utility ​and ​tradition.

Diving ⁣into ​Nostalgia:⁤ A Closer‌ Look at ⁢Norway’s Adored⁤ Matpakke Tradition

A peek into​ a⁤ Norwegian ⁢lunchbox reveals‌ more than just a meal. With each⁢ sandwich ⁣unwrapped, ⁢one‌ unfolds ‍layers ⁢of⁤ stories,‍ nostalgia ‌and cultural identity. ⁢Each piece ⁤of bread, ⁤slice of⁢ cheese,‌ and spread layer⁢ represents ⁣a ⁣tale ​of family, ⁣survival, ⁣tradition and⁣ love.

This‍ cherished ‍tradition harbors ‌memories‌ of​ childhood,‍ of ⁣biting ​into ⁤crispy bread on ⁣a snowy day‍ at⁤ school, of feeling⁣ the warmth of⁣ family ⁤love packed ⁤along ⁢with‌ the lunch. Opening ‌their lunchboxes,‌ Norwegians ⁣are⁤ not⁢ only unwrapping a Matpakke, they ​are ​unwrapping ‌their ‌history,⁤ their⁢ heritage and ⁣their sense ⁣of‍ national identity.

Conclusion

Looking beyond‍ the sandwich’s veneer,⁤ the Matpakke tradition captures​ Norway’s⁤ heart and soul, revealing⁣ a⁢ nation‍ that values ‌family, ‍simplicity, ​and‌ a connection ‍to the ⁢past. In⁣ the‌ neat ⁢folds of‌ a Matpakke ​lies the‌ essence of a⁣ culture,‌ making this ‍humble ⁢lunchtime staple⁣ a cherished link to the Norwegian‌ psyche. Whether it’s a schoolchild unveiling her carefully ⁢packed lunch or⁤ a⁤ businessman taking a break in⁢ a ‌bustling city, the‌ Matpakke tradition connects all ⁤Norwegians,‍ providing‍ not just ‍sustenance, but⁤ a⁤ taste of ⁣cultural ​pride. ⁣Long ​may⁢ the ​tradition of‌ Matpakke‍ continue, ⁣feeding ​not ⁢just the ⁢body, ⁢but​ also‌ the Norwegian soul.

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Norwegian Food

Norwegian comfort food: Rømmegrøt

Introduction: Dive into the World of Norwegian Cuisine with Rømmegrøt

Norwegian cuisine may not be as popular as Italian or French cuisine, but it’s rich in flavors and traditions. If you’re looking to explore Norwegian food, Rømmegrøt is a must-try dish. This creamy, filling porridge has been a staple in Norwegian households for centuries and is often served during special occasions. In this article, we’ll guide you through the history, ingredients, and preparation of Rømmegrøt, as well as its variations and serving suggestions.

What is Rømmegrøt? A Brief History of the Classic Norwegian Comfort Food

Rømmegrøt is a traditional Norwegian porridge made from sour cream, flour, and milk. Its roots can be traced back to the Viking era when porridge was a staple food for the Norwegian people. In the Middle Ages, Rømmegrøt became a popular dish among the wealthy due to its high-fat content. However, over time, it became a comfort food for everyone, especially during the cold winter months. Today, Rømmegrøt is still a common dish in Norwegian households, and it’s often served during special occasions such as Christmas and weddings.

The Ingredients You Need for Rømmegrøt and Where to Find Them

To make Rømmegrøt, you’ll need the following ingredients:

  • 1 liter of sour cream
  • 1 liter of milk
  • 300 grams of wheat flour
  • 1/2 teaspoon of salt

You can find these ingredients in most Norwegian grocery stores. If you live outside Norway, you might have to search for a specialty store or an online retailer. Note that the quality of the sour cream is crucial for the taste and texture of the dish, so try to find a high-fat and natural brand.

Step-by-Step Guide to Making the Creamy, Delicious Rømmegrøt

Making Rømmegrøt may seem daunting, but it’s a relatively simple process. Follow these steps to make a creamy, delicious porridge:

  1. In a large pot, heat the sour cream and milk over medium heat until it starts to boil.
  2. Reduce the heat to low and add the flour and salt gradually, stirring constantly with a wooden spoon.
  3. Continue stirring for about 45 minutes until the mixture thickens and turns golden brown.
  4. Add more milk if the consistency is too thick and adjust the seasoning to taste.
  5. Serve hot with your favorite toppings and accompaniments.

Serving Suggestions: Pairing Rømmegrøt with Traditional Norwegian Accompaniments

Rømmegrøt is a versatile dish that can be served in many ways. Here are some traditional Norwegian accompaniments that go well with Rømmegrøt:

  • Sugar, cinnamon, and butter – sprinkle some sugar and cinnamon on top of the porridge and add a dollop of butter.
  • Jam or berry sauce – top the porridge with your favorite jam or berry sauce for a fruity touch.
  • Salted meat or fish – for a savory twist, serve Rømmegrøt with salted meat or fish such as bacon, ham, or herring.

Rømmegrøt Variations: How to Add a Twist to the Classic Dish

If you’re feeling adventurous, you can experiment with different flavors and ingredients to create your own Rømmegrøt variations. Here are some ideas:

  • Add cardamom, nutmeg, or vanilla extract for a warm, spicy taste.
  • Use different types of flour such as cornmeal, barley, or rye for a rustic texture.
  • Replace the milk with buttermilk or cream for a richer flavor.
  • Top the porridge with nuts, seeds, or dried fruit for a crunchy, nutritious twist.

Conclusion: Indulge in a Bowl of Rømmegrøt and Experience the Comfort of Norway

Rømmegrøt may not be the most glamorous dish, but it’s a hearty and comforting staple of Norwegian cuisine. Whether you’re looking to try something new or longing for a taste of home, Rømmegrøt is a dish worth trying. With our guide, you can easily make a creamy and delicious porridge and pair it with traditional Norwegian accompaniments or add your own twist. So grab a bowl, spoon, and enjoy the comfort of Norway!

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Fårikål Norwegian Cabbage Stew

Fårikål is a traditional Norwegian dish that is usually eaten during the autumn months. It is a simple dish that consists of lamb and cabbage cooked together in a pot with a few basic spices. Despite its simplicity, fårikål is considered one of Norway’s national dishes and is enjoyed by many people across the country.

Ingredients and Preparation

The basic ingredients for fårikål are lamb, cabbage, whole black pepper, and salt. Some recipes also call for water, flour, or potatoes. The lamb is usually cut into pieces and the cabbage is cut into wedges. The lamb and cabbage are then layered in a pot, starting with the lamb at the bottom and the cabbage on top. The whole black pepper and salt are added to the pot, and then enough water is added to cover the ingredients. The pot is then brought to a boil and left to simmer for several hours until the lamb is tender and the cabbage is cooked.

Serving Suggestions

Fårikål is typically served with boiled potatoes and a side of lingonberry jam. Some people also like to serve it with flatbread or other types of bread. It is a hearty and satisfying dish that is perfect for a cold autumn day.

Variations

While the basic recipe for fårikål is fairly standard, there are some variations that people have come up with over the years. For example, some people like to add carrots or onions to the dish for additional flavor. Others prefer to use pork instead of lamb, or a combination of the two. There are also some recipes that call for beer or white wine to be added to the pot for additional flavor.

Traditions and History

Fårikål has a long history in Norway, and it is a dish that is closely tied to Norwegian culture and traditions. The dish is said to have originated in the western part of Norway, where lamb was a common meat for people to eat. Over time, the dish spread throughout the country and became a popular meal during the autumn months when cabbage was in season.

In addition to being a popular dish, fårikål is also the subject of many traditions and superstitions in Norway. For example, some people believe that fårikål should only be eaten on the first Thursday of October, which is known as Fårikålens Festdag (Fårikål Day). Others believe that the dish should be prepared by the first person who sees a lamb in the spring, or that the cabbage should be cut into an odd number of wedges for good luck.

Conclusion

Fårikål is a delicious and comforting dish that is beloved by many people in Norway. Its simple ingredients and preparation make it a great choice for a cozy autumn meal, and its ties to Norwegian culture and traditions make it a dish that is steeped in history and meaning. Whether you try the traditional recipe or experiment with your own variations, fårikål is a dish that is sure to warm your heart and satisfy your taste buds.

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Smalahove: The traditional Norwegian dish

Smalahove is a traditional Norwegian dish that is made from the head of a sheep. The dish is a delicacy in Norway and is typically eaten during the winter months. Here is a guide to Smalahove, including its history, preparation, and cultural significance.

Smalahove History

Smalahove has been a traditional Norwegian dish for centuries, with roots dating back to the Viking age. The dish was originally made by shepherds who would cook the sheep’s head over an open fire while out in the fields. The dish was a way to utilize all parts of the sheep and provide sustenance during the long winter months.

Smalahove Preparation

Smalahove is prepared by boiling the entire sheep’s head in salted water for several hours until the meat is tender and the skin is soft. The head is then served with boiled potatoes and rutabaga, or kålrabistappe in Norwegian.

To eat Smalahove, the skin is carefully cut away from the head, and the meat is removed from the skull. The eyes, tongue, and brain are considered delicacies and are often eaten by more adventurous diners.

Smalahove Cultural Significance

Smalahove is a dish that is steeped in Norwegian tradition and cultural significance. The dish is most commonly associated with the western region of Norway, particularly the areas of Voss and Sogn og Fjordane.

Smalahove is often served during cultural events, such as Christmas and Easter, as well as at local festivals and fairs. The dish has become a symbol of Norwegian culinary heritage and is often featured in tourism campaigns to showcase traditional Norwegian cuisine.

Smalahove Controversy

Despite its cultural significance, Smalahove has also been the subject of controversy in recent years. Animal rights activists have criticized the dish for its use of the entire sheep’s head, including the eyes, tongue, and brain. Some have called for a ban on the dish, citing ethical concerns and cruelty to animals.

Others argue that Smalahove is an important part of Norwegian cultural heritage and should be preserved. Many restaurants and chefs who serve Smalahove have made efforts to ensure that the sheep are ethically raised and that the dish is prepared in a humane manner.

Conclusion

Smalahove is a traditional Norwegian dish that is steeped in cultural significance and culinary heritage. While the dish has faced controversy in recent years, it remains a delicacy in Norway and is enjoyed by many during the winter months. Whether you are a seasoned foodie or simply curious about Norwegian cuisine, trying Smalahove is an unforgettable culinary experience that offers a glimpse into Norway’s rich cultural history.

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Norwegian Food Working With Norwegians

Who’s Paying for Dinner in Norway?

I made a serious gaffe in one of my early visits to Norway. I had asked a colleague to assemble a dinner with influential players in my industry. My goal was nothing more than a casual setting to get to know each other and for me to explain the new work I was doing in the region. Even though I specifically said ahead of time the dinner would “be my treat”, panic ensued when the bill came I swiftly swiped my credit card covering the entire bill. Once finished I turned around to see a look of shock and uncomfortableness upon their faces. I had made a huge mistake and there was no going back now. A wonderful night of getting to know my new business contacts quickly turned into an awkward moment for everyone.

Before I could swipe my card with the speed of fine dining ninja there was some polite protesting and insistence on covering their own meals. However, I waved those off, assuming it was a general courtesy that one often does. You offer to pay once or twice and eventually relent, letting the other person pick up the tab. All the while I was not truly understanding the uncomfortable position I had put my dinner guests in.

You see, in Norway, there really is no such thing as a free meal. And that’s too bad, as you’ll soon find out that food in Norway is incredibly expensive! To buy someone a meal, even in a business setting, is often construed as you trying to win favor. You can imagine how this might complicate dating life in Norway for a foreigner! This is a culture that does not want debts or the feeling that something is owed to anyone. They value their independence and have fought hard (and fought off several invasions) to keep it. So, you have to be mindful of your wining and dining as you do business in Norway.

Additionally, there are even further tax repercussions in these scenarios. In a country where they love their taxes, there is little affordance for gifting, free meals or other questionable business expenses. One could easily get in trouble for accepting too many gifts and meals. And you, as the giver, are also limited to what is considered an appropriate business expense. For example, buying a colleague a glass of wine is probably OK, but an expensive dinner and several bottles of wine is probably not. This is contrary to many other Western and European business expense rules. In those markets, one might be more prone to going slightly overboard knowing that both the company is paying and probably writing it off as a business expense. In American business culture, it’s even a bit of a joke one might make while covering a huge bill. Proclaiming “tax write off!” as they eagerly swipe the corporate credit card. In Norway it’s not really a joking matter. And in the name of transparency, which this country loves, you may have to record who attended a business dinner and even what was discussed. Which makes me hope none of my bad or inappropriate dinner jokes made the official records.

When it comes to buying dinners or other business-related perks, I’ve come to learn that Norwegians have a very broad definition of corruption. This is for several reasons but primarily comes down to Norwegians not wanting to feel indebted to anyone. When they do, they’ll be eager to pay off any debts quickly, as having this debt hanging over them will create great stress and anxiety. One has to be super careful about not offering too much at first when building a new business or personal relationship in Norway, as you can literally lose them through your generosity, even if your intentions are not to win influence.

So, in Norway don’t feel an overwhelming pressure to buy business contacts dinners as you might feel in other business cultures around the world. As the waiter comes to your table they will typically first ask if they should split the bill. Instead of using this moment to show off your credit card prowess, take a moment to read the vibe from your dinner companion(s). If they insist on splitting, it’s better to offer little protest and avoid being overly insistent on covering the bill.


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Coffee, waffles and brown cheese: The foods of Norwegian business

In many other business cultures you tantalize and amaze your business contacts with veritable cornucopia of treats. From pastries, to sandwiches, to sushi, and of course the American doughnut. I once continued meeting with a Silicon Valley startup not for the business opportunities, but simply because they always had the best flakey French croissants at their meetings. Norwegians however share and appreciate food differently, especially in business.

This is driven much by Norway’s history with food. Prior to the oil boom Norway was historically a rather poor country so having food was not about enjoyment but more about plain survival. While times have certainly changed economically these humble food traditions have remained. The waffles in the Telenor conference are a perfect example of this and they can even be considered a luxury for Norwegians. Beyond the flour and milk a simple item like this is considered to be ‘made with love’ and the waffles carry that love throughout their delicious crevices. So what I perceived as a low budget snack was actually a symbolic gesture of my importance as their guest. They appreciated me, it was just easier for them to show it through waffles than to have to say it verbally. It was very Norwegian, actually.

The Norwegian business lunch is a fairly unremarkable with little fanfare. Since the typical Norwegian office is more about efficiency lunches are meant to be quick (usually just 30 minutes). They also typically start at 11:30am, slightly earlier than most other business cultures. So by noon you’re already done and back to work. Lunch is also not meant to be enjoyable but instead you just need it to survive. The polar opposite of this would be the French business lunch which can run two hours and might even include some wine. Drinking during a Norwegian business lunch is not typical and would likely be considered inappropriate. Norwegians in general like to save their drinking for the evening, times they need to be social, and of course when they are trying to get laid.

For lunch cold sandwiches are often on the menu and warm lunch is not always available, which is strange in a country so cold you think you would find more items to warm one’s tummy. Once again, it comes down to food as more of a means for survival. It’s also about being practical and fast so that you can get back work. All that being said, lunches are in most cases very healthy. You might lose some weight in Norway and be more healthy. I know I shed a few kilos simply by avoiding the sugary foods often found in the American lunch. No wonder everyone in Norway is in such good shape.
You typically don’t go out for lunch in the Norwegian workplace. That might be considered an inefficient use of time, plus food is so damn expensive. Employees sometimes bring in their own lunch wrapped in wax paper (matpapir). They bring mostly sandwiches of the open face variety. Many companies also offer a cafeteria (or kantine as it’s called in Norway.) Here you should be expected to bus your own tray and clean your plate. Everyone in the corporate cafeteria is an equal and it’s common to see the CEO dining here right alongside the rank-and-file employees. He or she will also bus their own plate just like everyone else. That famous Norwegian equity even comes down to doing the dishes.

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