Over at Matador Life, I recently published a photo essay that takes readers behind the scenes of tunnbröd.
Here’s an excerpt:
My first encounter with Tunnbröd (thin bread) came in the form of local street grub I’d quickly grabbed after a day at Vasamuseet a couple years ago. The concoction I’d ordered – soft thin bread rolled up funnel-style and filled with sausage, mashed potatoes, onions, mustard, lettuce, and other dubious condiments – was called Tunnbrödsrulle.
Integral to most meals in Sweden, I would later be introduced to varied and crispier versions of Tunnbröd. Thin bread topped with cheap caviar squeezed from a tube and cucumber slices adorn tables across the country. Crispy thin bread heavily smeared with butter regularly accompanies lunch and dinner. Crushed tunnbröd is eaten with sour milk and lingonberry jam cereal-style in a fashion called bryta (also known to Northerners as smolanedi)…See Full Essay
Before that, a photo essay that takes viewers on a Fall Foliage Tour of Maryland.
There are a few things in the works, including a travel photography program that Matador is working on for Spring 2010.
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@Fly Girl – Swedish food tends to be salty and sometimes buttery. Savory? Not sure 🙂
@Nomadic Matt – The cheap caviar is what makes it!
@essay – You and me both!
whew, sounds yummy… i love caviar too 🙂
My swedish friends didn’t introduce any of that to me! damn! that sounds good! except for the cheap caviar.
Sounds savory! Swedish food always seems so complex to me. We’re gearing up for our St. Lucia procession here. which is the only time I dive fully into Swedish fare.