Julematen vår med Andreas Viestad

What’s the story behind Christmas food?

Why do we eat ribbe (pork ribs) and pinnekjøtt (salted, dried lamb ribs) on Christmas Eve? And how did slimy, fermented rakfisk (fermented trout) help make it possible for people to live in Norway at all?

Norwegian food traditions go back a long way and have often been shaped by hardship and scarcity. This has created a unique food culture, and few people can bring it to life as engagingly as Andreas Viestad. In his book "Vår norske mathistorie", he tells a fascinating story about who we are and why we eat what we eat. Viestad is joining us to talk about Norwegian Christmas food and how it has helped shape our history.

Andreas Viestad will be interviewed by chef and Bøler resident Ole Martin Alfsen.