![Norway's famous Maihaugen or "May hill" is Europe's largest open air museum. It consists of 185 historic buildings from Gudbrandsdalen and Lillehammer, many of them representing the farsgård of local families. The most popular attractions include Garmo stave church, the large farm of Bjørnstad with 27 buildings, and walk-through exhibits showing Norway's history.](https://www.flavorsofthefjords.com/wp-content/uploads/2015/03/arestue_Maihaugen01-300x201.jpg)
Sample Glossary entries from Flavors of the Fjords
fårestek – Leg of Mutton
fadder – Godparent or sponsor
farbror – Father’s brother, uncle
fårekotele – Lamb cutlet or mutton chop
farfar – Father’s father, paternal grandfather
fårikål – Lamb Stew with Cabbage
farin – Granulated sugar
farmor – Father’s mother, paternal grandmother
farsgård – Ancestral home (farm) or estate; Also slektsgård
fatøl – Draft beer
fattigman – Fried Cakes, Crullers
feire jul – Celebrate Christmas
fersken – Peach
ferskvannsfisk – Fresh water fish
fett – Fat, lard, or grease
fettere – Male first cousins; See kusiner
![Maihaugen provides a highly realistic view of rural Norwegian society through walking tours of restored historic churches, homes, farm yards and tools from the Gudbrandsdalen valley. Traditional farming methods and handicrafts are demonstrated, as well. Guided tours are provided in several languages, including English.](https://www.flavorsofthefjords.com/wp-content/uploads/2015/03/arestue_Maihaugen02-300x200.jpg)
finhakke – Chop up fine, mince
finbrød – Rye bread
fisk – Fish
fiskebolle – Fish ball
fjærfe – Poultry
fjellørret – Mountain trout
flamme – Flame or blaze
flatbrød – Flat bread, very thin, crisp, unleavened bread
flekke – Skin or peal
flesk – Pork
flormelis – Powdered sugar
fløte – Cream
flyndre – Flounder
folkeminne – Folklore
forlorent – Poached
forme – Shape or form
“formen smøres med smør og stødte kavringer” – Butter the form and sprinkle with zweiback
form kakene – Shape or mold the cake or cookie
forretning – Business or store
forstue – Entrance or lobby; Also entré
forvelle – Bring to a boil
fossekall – The Norwegian national bird
føste nyttårsdag – New Year’s Day
frikassé – Stew
frisk – Fresh, well, healthy, hearty, revive, refresh
frokost – Breakfast
fromasj – Custard or mousse
frukt – Fruit
frukt kompott – Stewed and mixed fruit
fyrstekake – Prince’s cake; Confectioner’s cake with an almond or apple filling