Iceland review - 2012, Blaðsíða 76
74 ICELAND REVIEW
“I wanted to travel a few decades back and revisit another cultural era,
before the advent of Iceland’s many bars and coffee shops. An era when
people frequently visited their friends and neighbors, sharing quite a few
cups of coffee and a vast array of sugary sweet home-made cakes,” says
photographer Áslaug Snorradóttir.
“The typical Icelandic housewife took great pride in the refreshments
she served to her guests. On special occasions, for example a child’s con-
firmation party, everybody in the apartment building was invited as well
as the entire family. Guests made themselves comfortable in every room of
the home, balancing in their laps trays stacked with elaborate cream cakes
and layered white bread, garnished with mayonnaise, canned asparagus,
boiled eggs and cold cuts. Of course, the finest china was used.”
In the following spread, Áslaug pays homage to this bygone era and
brings it into the present. This time, the refreshments are made from
local ingredients that are organically grown, including beef from grass-fed
cows, freshly caught seafood and eggs from free-range hens. Cutting edge
jewelry design provides the finishing touch.
Best Food Forward
Photos By ÁSlaug SnorradóttIr
words By ÁSta andréSdóttIr
stylist KrIStín BjörgVInSdóttIr
Model dóra KjartanSdóttIr
Bracelets By hulda B. ÁgúStSdóttIr
rings orr (Kjartan örn KjartanSSon & ÁStÞór helgaSon)