Gósenlandið – íslensk matarhefð og matarsaga/ The Bountiful Land

Gósenlandið er þriðja kvikmyndin í röð heimildamynda sem kvikmyndafélagið Gjóla ehf hefur framleitt undir stjórn Ásdísar Thoroddsen, sem beinir augum að sögu og verkmenningu á Íslandi.

Sú fyrsta fjallaði um bátasmíðar, önnur fjallaði um búningasaum og nú er það sú þriðja sem fjallar um mataröflun, matseld og matarsögu.

Matargerð á Íslandi einkenndist af skorti; salt vantaði, brenni vantaði, korn vantaði, flest það sem nóg var af hjá nágrannaþjóðum. Engu að síður hefur þjóðin sem byggði landið fundið leiðir til að bæta úr skortinum. Því er nafnið, Gósenlandið, ekki gefið í kaldhæðni.

Heimildamynd um íslenska matarhefð og matarsögu verður sýnd í Safnahúsinu á Húsavík, fimmtudaginn 5. desember, klukkan 20:00.
Ókeypis aðgangur

Food-making in Iceland is characterized by scarcity; there was no salt, no firewood, no cereals, something to which the neighboring peoples had easy access. Nevertheless, the inhabitants showed ingenuity in making food out of their livestock and what nature provided. That is why the name, The Bountiful Land, is not given only in irony. One can rather say that the food Icelanders ate in the old farmers society was healthy, although there was a lack of vitamins C and D in the last months of winter. Import of rye and other cereals started in the beginning of the 19. century and consumption of protein decreased accordingly. This development continued with the addition of sugar, so much that by the middle of the 20. century Icelanders where among the greatest sugar consumers per capita in the world. Denmark’s rule influenced the local tastes and following the WWII the United States also served as a model. Now the Icelanders are truly a part of the global world with everything that goes with it; immigrants and their cultural influences, food tourism, bio culture and gastronomy.

This documentary about Icelandic food tradition and food history will be shown in the Museum House in Húsavík, Thursday, December 5, at 20:00.
Free access