Academic Café | From Soðning to Sushi

Squash, mango, arugula, and pesto are common in Icelandic kitchens these days, but not so long ago, there were a lot fewer food products to choose from. Author, cook, and bookworm Nanna Rögnvaldardóttir speaks about foreign influence on Icelandic cooking in the 20th century.

The event is in Icelandic.

Further information:

Sigríður Stephensen, Specialist
sigridur.steinunn.stephensen@reykjavik.is