NYT: A Return to Nordic Roots

By Julia Moskin
New York Times

Dregni_Vikings cover

[Excerpt]

“We call cream of mushroom soup ‘the Lutheran binder,’ “ said Eric Dregni, a Norwegian-American academic and the author of “Vikings in the Attic,” who studies the cultural heritage of Scandinavians in the Midwest. Mr. Schoenefeld, the chef at Haute Dish, worked for months to refine his version of tater tot hotdish, which serves as the signature dish for his restaurant and, frequently, as lunch in the Minneapolis-St. Paul public school system. (At the Bachelor Farmer, there is no hotdish on the menu as yet.)

The original Vikings are not forgotten here, but their food traditions have become something of a punch line. At best, traditions like lutefisk (lye-cured cod) and homemade lefse (soft flatbread) are resuscitated at church suppers and at Christmastime. At worst, they are the butt of frequent jokes about the general awfulness of Scandinavian-American food: white, bland, creamy and fishy.

Read the full article here.

University of Minnesota Press Podcast

More than two dozen essays of Indigenous resistance to the privatization and allotment of Indigenous lands

Allotment Stories: Daniel Heath Justice and Jean M. O'Brien.

A fascinating and unprecedented ethnography of animal sanctuaries in the United States

Saving AnimalsElan Abrell and Kathryn (Katie) Gillespie on sanctuary, care, ethics.

How popular debates about the so-called digital generation mediate anxieties about labor and life in twenty-first-century America

Making creative laborers for a precarious economy: Josef Nguyen, Carly Kocurek, and Patrick LeMieux.

FALL/WINTER 2022-23 BOOKS

f22_cover.png

Browse our Fall/Winter 2022-23 catalog for exciting forthcoming books!

Viewing options:

Web collection

PDF (with accessibility features)

Issuu

Simplebooklet