Posts from June 2009

Rosemaling is the term for Norwegian decorative painting (it literally means rose painting (because most of the designs look floral in nature), an artform that originated in the mid-18th century in the lowlands of Norway.  Rosemaling developed when the artistic styles of the upper class, Baroque, Regency, and Rococo were introduced to the lower, rural classes.  This form of decorative painting typically features as I mentioned before, floral designs, as well as subtle colors, scroll and flowing lines, ‘C’ and ‘S’ strokes in particular. 

The artists who developed Rosemaling dwelled in the countryside and were not usually landowners.  They were trained in “guilds” and then would travel around the country and paint the churches or homes of wealthy landowners for either a modest commission or simply room & board.  Working away from home just for food and lodging was sometimes more appealing than staying home and living less comfortably.  As artists traveled farther away from these “guilds,” they became more free to experiment with different styles and motifs.  The artform became very widespread as the movement stretched across the country to western Norway, far away from the guilds. 

Similar to the artistic styles embroidered on Norwegian bunads (bunader) and Norwegian language dialects, Rosemaling took on regional characteristics.  Today there are three main styles, Telemark, Hallingdal, og Rogaland (3 areas in Norway where strong styles developed).  Telemark is located in southeastern Norway, Hallingdal in central Norway, and Rogaland in south/southwestern Norway. 

You may be wondering what kinds of things Norwegians would paint with this style.  Trunks, jewelry boxes, drinking vessels, dishware, and much more. 

With the great waves of Norwegian immigration to the United States in the late 19th century and early 20th century, came the art of Rosemaling.  The generation of immigrants did little to further develop the artform because it sort of died out in the mid 19th century, but there was a revival in the beginning of the 20th century in the United States.  A Norwegian immigrant by the name of Per Lysne is most well-known for reviving this beautiful style of painting.  Per’s job shortly after he arrived in the U.S. was to paint wagons in Stoughton, Wisconsin.  Norwegian-Americans became extremely interested in their ancestors possessions that were painted with Rosemaling. 

Today in the United States there are Rosemaling clubs and associations that sponsor classes, contests, and exhibits.  I have a friend that took a class-she produces great work.  She also knows how to use a wood burner and burn Rosemaling designs into wood.  I highly recommend taking a class if you are artistic in nature or simply want to carry on a tradition of Norwegian livelihood and artform.�

I guess I’m not sure, but I think everyone likes a good BBQ, right?  Whether you live in South America, the East Indies, or northern Europe, you can’t resist that smoky taste, can you?  Even when it’s below zero here in Minnesota in the wintertime, my honey braves the cold to grill tasty steaks.  Now that it’s June 12 (12. juni- this is how you write the date på norsk-the number first, followed by a period and then the month, lowercase), the grilling season is upon us.  For 3 år siden (3 years ago), I was in Norge and experienced norsk bbq.  Actually, the food I had on the grill there was very similar to the food we grill here.  Lots of ribs, chicken, pork chops, hot dogs, potato salad, green salad, ice cream, beer, wine. 

And you should know how to say these words so that at your next Norwegian bbq, you can ask at least identify what you are eating. 

a great word, svinekoteletter means pork chops (see the word swine in there?)

ribber is ribs, of course

kylling – chicken, bryst – breast, lår -thigh

ei pølse - a hot dog, which I wrote an entire post on a few months ago (you can eat these in a bun or a lompe which is a potato cake, kind of like a tortilla, but with potatoe instead of corn or flour), with Idun ketchup and mustard).

potet salat - potato sald (that is an easy one)

grønn salat - green sald (”)

is - ice cream

øl – beer

vin – wine

There are many barbecue competitions (konkurranser) in the United States and believe it or not, this year at the Memphis in May barbecue konkurranse a norsk lag (Norwegian team) took home 2 second place trophies.  The team (100 degrees Celsius) is led by Craig Whitson, born in Oklahoma, but has lived in Norway for over 30 years.  He runs a restaurant in Stavanger and teaches barbecue and grilling classes.  He is known as the grillguru and the slogan for the team is ”Beware Vikings bearing tongs and rubs.”

Another set of terms that might be helpful if you want to ”talk shop” about grilling or barbecueing (do you know the difference?)…

å grille or å steke - to grill

å marinere – to marinate

krydder - spices, å krydre - to spice, krydret - spicy

saus -sauce

å røyke - to smoke

trekkull (et)- charcoal

gass or bensin - gas

temperatur -temperature

ferdig ready, done

mør -tender

saftig  – juicy

et bein  -a bone

So do you know the difference between grilling and barbecuing?  BBQ is low and slow, grilling the opposite, high heat and fast.

Skål!

 

 

 

I am quite jealous of Norwegians for the Norway’s geographic composition.  Situated in prime fishing waters, Norwegians have the luxury of abundant and fresh fish all year round.  Here in Minnesota, we have thousands of lakes that yield lots of fish, but for nearly half of the year, the water is frozen and thus requires much more patience, hard work, and potential discomfort than does fishing in the summertime.  Norwegians fish the coasts whether it is December or July.  Norway’s location surrounded by sea water with long coastlines, wide seabeds, and deep fjords provides excellent opportunites for catching fish.

Norwegians have been a fishing people since the beginning of civilization in Norway.  Fishing remains one of the largest and most important industries in Norway today (fishing is the 3rd largest export industry behind oil/gas and metal).  Russia, Denmark, France, and Japan import the largest share of Norwegian fish.  Although there are fewer fisherman in the industry than there once were, fish farming has increased yield and production efficiency.  Fish farmers depend on feeding care, veterinary attention, selective breeding and site selection to meet environmental standards and production goals.  Finding environmentally safe ways to manage the fish stock population for both nature and humans continues to be a challenge to fish farmers today. 

So, what kinds of fish do Norwegian fish farmers typically catch?  85% of sales of Norwegian fish farming are from salmon (laks), that great fish rich with Omega-3 fatty acids.  Trout (ørret), carp, catfish, tilapia, cod (torsk), and believe it or not, sea urchins.  I found this to be quite surprising.  Apparently sea urchin roe is a delicacy in some places.  Another reason for a recent interest in sea urchin farming is to protect diminishing wild stocks. 

Did you know that there are two types of aquaculture, or fish farming?  There is extensive fish farming and intensive fish farming.  The difference lies in the intensive fish farming relies on an outside source for food, whereas extensive fish farming relies on photosynthetical food production.  Within these two categories of fish farms, there are specific methods, but that, I am afraid, would be much too complicated for a post which I hope gives you an idea of how important fish are to the Norwegian diet, as well as financial well-being of the Norway. 

Norwegians might eat fish 3 or 4 times per week and so it only makes sense athat there are many different ways to prepare it.  One can grill, poach, bake, broil, fry, marinate, smoke, grind, salt and dry, hang it up to dry, cure it, pickle it.  Hmmm…can I translate each of those ‘how to prepare fish’ verbs? 

å grille is to grill

å posjere is to poach

å bake is to bake

å steke is to fry

å marinere is to marinate

å røyke ïs to smoke

å male is to grind

å salte og tørke is to salt and dry

å henge opp og tørke is to hang up and dry

å konservere is to cure

å legge i lake is to pickle

Go eat some fisk and get your healthy Omega-3 fatty acid intake!

Hvorfor skal du til Norge?  Why are you going to Norway? 

På ferie?  For å studere?  Besøke familie?  Arbeide? 

On vacation?  To study?  Visit family?  Work?

If you are traveling to Norway for more than 90 days for purposes other than work, you must have a residence permit.  If you are traveling to Norway and plan to work, you must have a work permit.  Makes sense in general, right?  Such a small country with so much to offer has to be careful about who and how many people they allow to stay in the country and for what purpose.  If the government did not have policies in place to control the movement of people into Norway,  the country would probably be overwhelmed with people who want to enjoy life like most Norwegians do.

As I was saying…all of the above seems to make sense, but there is sort of a catch-22 involved.  One must apply for a residence permit from outside of the country and generally long before one actually plans to travel there, because anything bureaucratic, I found, takes forever.  Of course if you don’t have it signed at the Consulate general in the states, your signature on the application must be notarized and dated accordingly. 

I was planning to study in Norway for a semester.  Then I found out about the opportunity to be an intern at the US Embassy in Norway, so I looked into that and applied (I think in September or October).  You would think that would be enough time to process the application and approve a residence permit, even if I couldn’t put my hands around it until I got there.  It was regretfully not.  After I arrived, I spent hours at the UDI (the Norwegian Directorate for Immigration) waiting in line to get my residence permit.  I had to provide the following:

-a copy of my passport

-an official letter from the educational institution I was to study at

-documentation of proof of housing

-documentation of proof of substinance (whether it be a student loan or bank statements).  I had to prove that I had $6,000 in liquid funds to support me during my stay.

-money to pay a fee

-and the application, of course

Now these were the requirements for an American who planned to live and study in Norway.  The requirements are different if you are from an EU country and if you are from a country that Norway has a special relationship with (by this I mean a country that Norway has provided substantial assistance in the way of asylum, etc.). 

You can find more information on the UDI website which is as follows:  http://www.udi.no/templates/Tema.aspx?id=7417

On this site you can find information about who can apply for residence permits, work permits, settlement permits, as well as how to apply for all of these different kinds of permits and all the nitty gritty details.  However, I will warn you that even if you think you know everything about the process and it seems like there is no reason for it not to go smoothly, expect a delay or some miscommunication about something, if not just a long wait in line.  There are a lot of people who want to live in Norway.  Can you blame them?  I can’t. 

My advice to you if you are thinking about residing in Norway for longer than 90 days, do your research and know what you need to do in advance and how far in advance, and proceed from there.  This is not a process through which you can “wing it” because your ancestors are Norwegian or you think it’s such a small country, the government probably won’t notice you’ve stayed longer than the allowable time.  Chances are they will.  They are very on top of things. 

Lykke til!  Good luck!

I think it’s about time I address the concept of time since there are so many words that describe it and stand for it.  You might be wondering what I mean.  I mean days of the week, months in the year, long ago, in the future, tomorrow, etc.  So we’ll be looking at both nouns and adverbs.  Let’s start learning about tid (time)-pronounced “teeeed” with a soft “d”

First, let’s go through the months of the year.  Notice that they are not capitalized (unless of course they begin a sentence, which they rarely ever do).  I will list them in chronological order.

januar pronounced “yahn-you-ahr”

februar pronounced “feb-roo-ahr”

mars pronounced “marsh”

april pronounced “ah-preel”

mai pronounced “my” but the ‘ai’ is a dipthong so you say the ‘a’ first and then the ‘i’ so it sounds a bit different than ‘y’

juni pronounced “yoo-nee”

juli pronouned “yoo-lee”

august pronouned “ow-goost”–refer to the post I wrote on vowels to learn more about the ‘u‘ sound.

september pronounced “september” with a flipped ‘r

oktober pronouned “ohk-toh-ber” with a flipped ‘r

november pronounced “no-vem-ber” with a flipped ‘r

desember pronounced “deh-sem-ber” with a flipped ‘r

Mostly cognates, piece of cake, right?  Just remember some of the minor spelling differences

Ok, on to days of the week…

mandag pronounced “mahn-dog”

tirsdag pronounced “teersh-dog”

onsdag pronounced “oons-dog”

torsdag pronounced “toorsh-dog”

fredag pronounced “fray-dog”

lørdag pronounced “lur-dog”

søndag pronounced “suhn-dog”  (consult vowel post for details on the “ø” sound

Ok, now here are some other important words that are associated with time.

et minutt -a minute

en time an hour (pronounced “teem-eh”)

en dag a day (pronounced “dog”)

en uke a week (pronounced “ook-eh”)

en måned a month (pronounced “moan-ed”)

et år a year (pronounced “oar”)

et tiår a decade (pronouned “tee-oar”)

And then we have seasons….

sommer (summer), høst (fall), vinter (winter), and vår (spring).

Now a few adverbs to finish the tid tema (time theme)

i dag - today (i is pronouned “ee”)

i morgen - tomorrow

i går - yesterday

i år – this year

neste år - next year

i fjor - last year

nå - now

da - then

I think that’s enough for now, but if I think of any more, I’ll write another post.  Perhaps next post I will try to use most of these words in sentences and write a little story. 

Nå er det tid for meg å spise frokost og gjøre meg klar til arbeid.  Now it’s time for me to eat breakfast and get ready for work.

Back to the Top