Norway Field Research Report on Cuisine and Wild Ingredients


    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.