Comments on: In search of the Swedish companion – Tunnbröd‏

By: Lola

Lola — Mon, 07 Dec 2009 19:09:42 +0000

Many thanks Paul!

By: Paul Sullivan

Paul Sullivan — Sun, 06 Dec 2009 19:44:01 +0000

Late to this but great work Lola, really nice bit of “food reportage”. Matador needs more of this kind of insight – as does the “developed” world at large…

By: Lola

Lola — Mon, 30 Nov 2009 15:37:52 +0000

Yes Anil! It’s definitely an acquired taste. Nothing a little butter wouldn’t make better though

By: Lola

Lola — Mon, 30 Nov 2009 15:35:32 +0000

I agree. Getting behind the scenes of how food is made gives you a whole new respect for it no matter how mundane the food item might be.

By: Lola

Lola — Mon, 30 Nov 2009 15:34:39 +0000

Thanks Jens. Though the source of croissants is Austrian and pita bread is originally Arabic, I was referencing cultures who’ve embraced those food items to the point where they become the popular association.

By: Lola

Lola — Mon, 30 Nov 2009 15:27:20 +0000

Thanks Luke! The caviar-in-a-tube took some getting used to.

By: Anil

Anil — Fri, 27 Nov 2009 23:47:46 +0000

I found tunnbrod to be an acquired taste since I’m used to more traditional bread. I is pretty addictive though and light so when in Sweden I found myself constantly nibbling the stuff.

By: Michelle

Michelle — Fri, 27 Nov 2009 19:22:04 +0000

YUM. What an amazing process. And I third the “more how food is made” request!!

By: Megan Hill

Megan Hill — Fri, 27 Nov 2009 17:11:42 +0000

I agree with Candice!
I’ve never been to Sweden, but wrote a piece about a Swedish bakery in Seattle and fell in love. I’d never heard of Tunnbröd or seen it made. Very cool!

By: Sophie

Sophie — Fri, 27 Nov 2009 16:51:48 +0000

A photo essay on tunnbröd! Very cool!