Lögberg-Heimskringla - 26.01.1990, Blaðsíða 4

4 • Lögberg - Heimskringla • Föstudagur 27. Janúar 1990
Thriving Interest
Courtesy of Stofnun Sigurður Nordals
Fréttabréf
Interest in Icelandic studies is, hap-
pily, great and growing, not only in Ice-
land but also abroad. More new students
enrolled in Icelandic and History at the
University of Iceland this year than last,
and in Icelandic for foreigners the num-
ber of students has risen considerably in
recent years. Summer courses in Ice-
landic for foreign students have become
increasingly popular. At the Seventh
Intemational Saga Conference, held at
Spoleto in Italy last year, a large number
of young people attended, among them
many students from the University of
Gothenburg, where the next Saga Con-
ference will be held in 1991. This spring,
about twenty students from the Univer-
sity of Helsinld visited Iceland, to leam
about its land and people at first hand.
They saw the sites of the sagas, heard
lectures on Icelandic studies and visited
museums and other cultural institutions.
In order to meet this growing inter-
est among students, study options have
been incréased at the University of Ice-
land, and the foundations are being laid
for studies at Ph.D. level. Icelandic can
now be studied as a principal subj'ect at
the University of Oslo, and from next
autumn there will be a Iectureship in
Icelandic at the University of London,
endowed in the name of Halldór Lax-
ness.
More people are engaged in re-
search in Icelandic studies in Iceland,
reflecting an increase in the resources
being devoted to the subject. A growing
number of scholars from abroad visit
Iceland for research purposes. The Árni
Magnússon Manuscript Institute may
truly be called an international research
centre.
Nonetheless, more could be done in
many areas. There is still a need to im-
prove possibilities in Icelandic studies,
and to offer a wider range of options,
especially inter-disciplinary studies, as
too much specialization may become a
Working To Keep Our Herftage
CANADA ICELAND
FOUNDATION
Secretary - phone 1 - 204 - 453-3022
Mrs. S. Borga Jakobson
205 Montrose Street
Winnipeg, Manitoba R3M 3L9
MESSUBOÐ
Fyrsta Lúterska
Kirkja
Pastor Ingthor I. Isfeld
10:30 a.m. The Service followed by
Sunday School & Coffee hour.
First Lutheran Church
580 Victor St., Winnipeg, MB
R3G1R2 Ph. 772-7444
danger to the discipline. Facilities for re-
search, and the means for publication of
findings, also need improvement. In
Iceland, a major effort must be made to
complete the National and University
Library, and to add to the resources of
research libraries. Great improvement
is needed in the storage and research
facilities of both the National Museum
and the National Archive.
We live in a time of telecommuni-
cations, mass'media and iiitemational
collaboration. The fear is widespread
that a small nation like Iceland will not be
able to resist foreign influences, and will
lose its own identity. Lively debate and
interest in Icelandic culture, its status
and value, together with teaching and
research in Icelandic studies, are the
best means of defence, and also of
attack. Only a nation which knows
itself, and where it is going, can pass its
culture on to others, and ensure its
future.
Icclandic Rccipcs
Fish was an important part of the
food diet and easily available during
Grandpa and Grandma’s time.The most
popular fish for food were the whitefish
and the pickerel.
Baked Whitefish
First clean fish, then stuff cavity with
bread-cmmb dressing:
Bread Crumb dressing
4 cups bread cmmbs, cmshed
1/2 cup butter, melted
1/4 cup finely minced onion
apple [if desired)
2 tsp. salt
1/4 tsp. pepper
1 tsp. sage or thyme
poultry seasoning to taste
Mix bread cmmbs and melted butter.
Fry till light brown, stirring to prevent
browning too much. Mix spices in lightly.
For a moist stuffing add hot water to
moisten. Cool and place stuffing in fish
cavity, then sew up.
Place fish in shallow pan. Sprinkle
with salt and pepper, and melted butter.
Bake for 1 to 1-1/4 hours, at 350
degrees.
Baked Pickerel Fillets
Cut fillets in medium size portions,
wash and dry with a cloth.
Prepare in a bowl:
2 cups milk 2 tsp. salt
dash of pepper 2 cups bread
cmmbs. rolled fine
Mix first three ingredients. Dip each
piece of fish in milk mixture, then roll in
the bread cmmbs, as much as each
piece will hold. Place in buttered shallow
pan and bake in a hot oven (400 degrees)
for 10 to 15 minutes.
While fish is baking, prepare sauce.
Sauce:
1 egg yolk 1 cup melted butter
(cooled)
Rub a little onion on the inside of a
bowl, add egg yolk, beat well; then drop
butter in small quantities on egg yolk and
continue beating. Add a little salt, beat a
few minutes more. Put a spoonful of this
sauce on each piece of fish, sprinkle with
a dash of nutmeg or paprika.
Arrange on a platter, decorate with a
green sprig, and serve.
Courtesy of Kristiana Magnusson's book "So Well Remembered"
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