Norway Field Research Report on Cuisine and Wild Ingredients

    $99.00

    The topic of this research (January 2018) was to discover Norwegian cuisine and how Norwegians use ingredients from the boreal and arctic regions, particularly ingredients from the forest: northern berries (including blueberries), wild mushrooms, herbs and trees (birch, fir and spruce) and to discover fine foods products made with these ingredients. Its purpose is to offer a number of ideas for the development of products that are not necessarily available in Quebec / Canada or the United States. See a client’s testimonial, table of contents and introduction below.

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