Vesterheim Magazine Vol. 19, No. 1 2021 – New Nordic Cuisine

Description

Vesterheim is published twice a year, featuring in-depth articles focusing on the museum’s priceless collections of artifacts, Norwegian-American history and culture, and up-to-date information on all museum events, classes, tours, and education opportunities.

This issue focuses on New Nordic Cuisine with a self-titled article by Tova Brandt. In addition to that article, other articles include “Brunost: Norway’s Iconic Cheese” by Nevada Berg, “The Fruits of Summer: Wild Foraging in the Driftless Region of Notheast Iowa” by Conor Murphy, “New Nordic Cuisine with Ingvild Skorpen Bøge at Spisekroken Restaurant” by Ingebjørg Monsen, “Crayfish and Rhubarb” by Anne-Britt Rage, and “The Nuances of Nordic Cooking: Three Perspectives” by Josh Torkelson.

The magazine is a benefit to Vesterheim members with extra copies for sale in the Museum Store. To ensure future issues are mailed directly to your door, join Vesterheim now here.