Culture
It was the love of freedom and adventure that inspired the first
Vikings to make their homes in the territory of Iceland in the ninth
century. Their flight to a new and empty country resulted in the building
of sturdy settlements and farms, and the beginning of a rich literary
tradition dominated by the sagas - fact-based accounts of struggles,
battles, heroics, religion and occupations - which are considered the
finest of all Western medieval works. The Icelanders are of Scandinavian
origin, with some early blending of Celtic blood. Freedom and respect for
individual are still at the heart of twentieth-century Iceland, a
parliamentary democracy and a showcase of political stability.
Visitors will find that Iceland is a classless society with a strong
literary tradition. Delight in culture has been an inseparable part of the
Icelander΄s character and identity ever since they wrote the medieval
Sagas which rank with the classics of world literature. Activity
flourishes in all branches of the creative and performing arts.
The culture is just as diverse as the landscape. Iceland is far more
than just unspoiled nature. The country has also thrown up some significant contributors to
modern literature, with Halldór Laxness, Iceland's best known writer,
awarded the Nobel Prize for Literature in 1955. Traditional music -
usually cowboy songs and tear-jerking lullabies - remains popular, while
giddy international success has greeted the Sugarcubes' former lead
singer, Björk.
Religion
Although Iceland is officially Christian, the ancient Norse religion
known as Ásatrú is gaining popularity, not only as a novelty but as an
officially recognised sect. A sheep farmer revived Ásatrú in the 1970s; it
focuses on the natural forces and the harmony of nature represented by the
ancient gods.
Food
The Icelanders harvest their food directly from the clean, unspoiled
nature. Seafood, mushrooms, berries, reindeer, and the famous lamb. In
recent years Icelandic cooks have learned how to turn the countries
eatable resources into gourmet dishes. The cooks have learned from
international trends to preserve the essence of Iceland's raw materials so
one can say that Icelandic cuisine is international.
The one glaring exception is hákarl, putrefied
shark meat that has been buried for up to six months to ensure sufficient
decomposition. Slightly more palatable is hrútspungur, ram's testicles
pickled in whey and pressed into a cake, and svie, singed sheep head
(complete with eyes) sawn in two, boiled and eaten either fresh or
pickled. You could also try slátur, a mish-mash of sheep leftovers tied up
in the stomach and cooked. Less bizarre foods include: harđfiskur
(haddock); bleikja (char); lundi (puffin); and, if you haven't any
objections to eating them, whale blubber, whale steaks and seal meat. The
unique Icelandic treat is skyr, a yoghurt-like concoction made of
pasteurised skim milk and bacteria culture. Coffee is a national
institution, while beer, wine and spirits are available, though expensive.
The traditional Icelandic brew is brennivín, a sort of schnapps made from
potatoes and flavoured with caraway.
National Anthem
To listen the national anthem click
here.
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