A Sweet Christmas Tradition in Bergen, Norway: Europe's Biggest Gingerbread Town
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- เผยแพร่เมื่อ 2 ธ.ค. 2022
- An entire city made of nearly 2,000 gingerbread houses? Yum! Every year, right around Christmas, the residents of Bergen build this sweet city out of the traditional European Christmas pastry on the southwest coast of Norway. It can be enjoyed up until the end of December.
Have you ever tried gingerbread?
CREDITS:
Report: Theodora Mavropoulos
Camera & Editing: Raphael Kominis
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#norway #christmas #gingerbread
Such cute kids carrying on a wonderful tradition!❤
The little girl with the glasses has been eating way too much gingerbread lol
I really want to visit Bergen
Amazing tradition ☺
I Was There Yesterday and its Fantastic,any age would enjoy this!
Absolutely fantastic! And it must smell even better. God bless all people that keep these traditions alive and pass them on to their children.
What a fairytale :)
I want to see it!
Because of the traditional activity,The Norwegen people are the most happiest people in the world.
😲 wow I need to visit this place one day!
Wonderful.
Oh no, I was there but I missed it 🥲 well, now I need to make my own hahaha 😁
Ok it's NOT Christmas
But tis the season!
🍭 🏠 🍬 🏡 🍭 🏠 🍬
Better than America 🤠😉
Childish comment
FIRST
For a month? Y'all got ants in Europe? Cuz this is how you get ants.
European ants respect the spirit of Christmas..😉 🎅👼🐜
It's too cold for ants in Norway now. x)
Almost no insects in Norway between September and May (winter). Some banana flies indoors sometimes. Ants, wasps, and other insects sleep or are gone during the winter. It is too cold here.
@@MichalBergseth-AmitopiaTV The delicacy of ''dried fish/stock fish'' from Norway, dried cod or ''Tørr fesk'' (Tørket fisk) is made because of this reason, the season of winter. As it hangs outside to dry during the winter when there are no flies or insects around that would otherwise be very interested in the fresh fish hanging around for weeks to dry. It's an old traditional way of ''preserving'' food in different states where they can last for a long time that makes up a portion of ''traditional Norwegian food'', such as: Dry fish, Lutefish (It is made with lye as a preservation method) and many other fish and meat ways of preservation, including ''Gravlaks'' which tastes really good, but the name is ''Burried Salmon'' and the food is made in a preservative way aswell, it's actually dug down into the ground, hence it's name. A portion of Norwegian traditional food is made from this way of preservation simply because people needed their food to last for a long time back in the days, when people in Norway were pretty poor and there were few jobs to go around and little income and food.
@@bobmalibaliyahmarley1551 It is true that most Norwegians were poor, but they did not dry their food because they were poor. They did it to preserve it over time. Fishing is a seasonal industry, and so is the slaughter time for meat. They are slaughtered in the autumn, while the animals are fat and before they are put in stalls for the winter.
Otherwise, the best dried fish dish is boknafisk, which is semi-dried fish that is later cooked and served with bacon fat, carrot stew and potatoes. Today, boknafisk is considered a delicacy, and one thing is certain - it tastes much better than the best steak.