Eat Smart in Norway How to Decipher the Menu, Know the Market Food & Embark on a Tasting Adventure
ISBN 978-0-9776801-3-9
$14.95 paperback
5.5 x 8.5 - 160 Pages
Pub. Date 2011
2011 ForeWord Magazine Book of the Year - Finalist - Travel Book of the Year
Joan Peterson
Designed for food aficionados and travelers who want to get to the heart of a culture through its cuisine, this richly detailed and well-researched culinary travel guidebook explains how to find the most delicious, authentic, and adventurous eating experiences in Norway. Like other guides in the award-winning Eat Smart series, "Eat smart in Norway" intertwines history, geography, language, and diet. It provides a rich, historical perspective on the origins and varieties of Norwegian food and extensive background on regional dishes.
“This is the tenth food travel guide penned or co-penned by Peterson, who just might be Madison’s most well-fed traveler. I don’t know how she keeps her cochinita pibil, tamarrat and poriyal straight, not to mention the barbragrøt and får-i-kål. I bow down to her taste buds and to her talent for research and clarifying foreign foods.”--Terese Allen, author and feature writer
ISBN 978-0-9776801-3-9
$14.95 paperback
5.5 x 8.5 - 160 Pages
Pub. Date 2011
2011 ForeWord Magazine Book of the Year - Finalist - Travel Book of the Year
Joan Peterson
Designed for food aficionados and travelers who want to get to the heart of a culture through its cuisine, this richly detailed and well-researched culinary travel guidebook explains how to find the most delicious, authentic, and adventurous eating experiences in Norway. Like other guides in the award-winning Eat Smart series, "Eat smart in Norway" intertwines history, geography, language, and diet. It provides a rich, historical perspective on the origins and varieties of Norwegian food and extensive background on regional dishes.
“This is the tenth food travel guide penned or co-penned by Peterson, who just might be Madison’s most well-fed traveler. I don’t know how she keeps her cochinita pibil, tamarrat and poriyal straight, not to mention the barbragrøt and får-i-kål. I bow down to her taste buds and to her talent for research and clarifying foreign foods.”--Terese Allen, author and feature writer