Kwon studieblogg 2025

  Norwegian Food Culture - Assignments After Practical Session 4 Hello! Welcome back to my blog! My name is Youngjun Kwon, and today I will introduce you about what I made this week! And that is... Bread and cookie! Last week I had an awesome teaching from professor Kari about the traditional breads called Lefse, which are generally used for norwegian holiday. They are basically flat, and contains flour and milk. But one thing that was different compared with original flat bread was that Lefse is not fully baked. We had to stop baking it before it turns into completely brown. Also we need a large flat griddle to cook it. Lefse, Millas Mat This practical session was kind of something than the other sessions because I already studied about how bread is valuable to Norway or other European regions. I, as a non-bread enjoyer, but also as a tolerant student, had to respect the bread culture in Norway. During the session I tried to think and feel like norwegian to serve awesome food for ...

  Norwegian Food Culture - Assignments After Practical Session 3 Hello! Welcome back to my blog! My name is Youngjun Kwon, the student in the class Norwegian Food Culture! Today, I'll introduce my own 'sausage' which has been made by my own way, mostly focused on the preserving progress. Meat has been worked as one of the most important protein supplier to  Scandinavian. but since they couldn't use any fridge or freezer like nowadays, they had to find a proper way to preserve meat as fresh as they can, so as a result of it they turned out some methods called curing, salting, and smoking(In some cases, ash).  Medisterpølse-generally called Medister sausage in English-was the most generally produced traditional Scandinavian sausage ever since far far history. Every sausages past were made for preservation, which proves how time consuming this work was, and how desperate European people trying to survive the winter safely. As a Korean, the whole process was a bit unfamilia...