Tag Archives: food

Norway Hidden Treasures: Open air museum

Maihaugen, one of Norway's largest out-door museums.
Maihaugen, one of Norway’s largest out-door museums.

This open-air museum, one of Northern Europe’s largest such museums, showcases more than 200 buildings from different eras of Norwegian history.

It is Norway’s largest such Museum outside of Oslo and is one of the largest cultural facilities in Norway.

Is it:


Trøndelag folkemuseum

Folldal bygdetun, Uppigard Streitlien  


Norsk Folkemuseum


The farm Bjørnstad at Maihaugen, the Norwegian folk life museum at Lillehammer. The farm reflects the architecture of the North Gudbrandsdal valley and the older style of Norwegian farm buildings or gård. 

In 1901, the town of Lillehammer offered dentist Anders Sandvig a permanent site for his growing collection of traditional buildings. The collection now includes over 200 buildings, artifcats, furniture, tools and ornaments extending to the Middle Ages.

Maihaugen and many other treasures of Norway  are highlighted in color in the new, e-book edition of Flavors 2018 ePub Edition

“Flavors of the Fjords” is a combination of cookbook and family history assembled by the Fladvad and Bjørke family. The book may be the most detailed history of a Norwegian-American family yet published, and it serves as a model of what many Norwegian-American families could do to preserve knowledge of their past and the stories of their ancestors’ immigration.”
News of Norway, Norwegian Embassy, Washington, D. C.

  • Flavors of the Fjords is the largest, most comprehensive history of any Norwegian-American family yet prepared, including authentic, traditional holiday recipes, travels, photographs, and correspondence, over 400 pages (depending on browser used).
  • Explore and Celebrate Norway’s history, culture, and breathtaking beauty.
  • Follow the Fladvad and Bjørke family through over 400 years of illustrated history and documented survival. “…the most detailed history of a Norwegian-American family yet published…”
  • Family history is interwoven with fascinating images of Norwegian “must-see” locations such as Maihaugen, and social history, including explanations of Norwegian Holiday traditions and customs, many of them kept alive to this day by millions of Norwegian-American families.
  • Share and understand the Norwegian-American Experience from Norway-to-Newport–See the other side of Newport’s Gilded Age through the history and struggles of the Cottrell family.
  • Recreate the aromas of your Bestemor’s kitchen at Christmas, National Day, or other holidays, with over 100 authentic, traditional Norwegian cakes and cookies.  “History has never tasted so good!”
  • Recipes for over 100 holiday cookies, cakes and breads, toppings, and puddings.
  • Includes a 1,800-word Norwegian-English glossary, with useful terms for foods and cooking, but also family, kinship, home, and utensils. The Glossary is the first designed specifically to help readers wishing to translate their family Norwegian recipes.
  • Numerous links to authoritative external sites provide quick, convenient additional information for e-Publication readers.
  • Flavors includes rare letters and photographs from family members describing the trials of life in German-occupied Norway during World War II.
  • Recipes are really interesting and fun to read. The Authors have included copious notes on Norway, its people, and its cooking. In addition, many of the recipes pages include period photographs of family members who were connected with the recipe.



Ole’s deightrou for Marie

Ole Andreas Fladvad’s handmade deightrow for his sister Marie, in 1890 is now 125 years old. It is treasured by her granddaughter and holds tasty Christmas cookies and a souvenir from Tres Garten Yulehus.
A Norwegian Deightrou:  The Fladvad Family’s Dough Bowl

The deightrou, or dough bowl, is one of several Norwegian kitchen implements that my grandmother, Marie Theresa Fladvad, brought with her when she emigrated to the United States in the mid-1890s.

The deightrou was special to her: it had been hand-hewn from a log by her brother, Ole Andreas, as a special gift in honor of her departure from Norway about 1890.

While Ole Andreas made the carrying handles at each end and the inside of the deightrou quite smooth, the underside of the dough bowl was left quite rough and readily seen to be a former log. While a deightrou was used in Norwegian kitchens for kneading dough, my grandmother, Marie, used it for other purposes as well.

A second piece of primitive or rustic equipment accompanied the deightrou: a rounded steel chopper blade attached to a wooden handle. It may sometimes referred to as a scraper, however we called it a chopper. Grandmother, Marie, used the rounded chopper tool to chop up vegetables for the evening meal probably much more often than she used it to knead dough.

There are many old dough bowls to be seen on Etsy and eBay and some other sites. I have created a board on Pinterest and entitled it “Dough Bowls.”

Some of the dough bowls look similar to the one that accompanied Marie on her voyage from Norway to Newport. One description read: “Two-piece primitive wood trencher dough bowl with scraper utensil.”

What size is our deightrou? Deightrous were used for hundreds of years in European kitchens and were usually 30” to 35” long. Some larger dough bowls were as much as 45” long.