Saturday, November 3, 2001. This article was written in Icelandic by Stein■ˇr Gu­bjartsson and originally appeared in Morgunbla­i­ (ReykjavÝk). This version was graciously translated by Elva Jˇnasson.
English Translation of
"Saga matarger­ar Ý Nřja-═slandi"

The Culinary Saga of New Iceland is written by Kristin Olafson-Jenkyns who is of Icelandic ancestry and lives in Dundas, Ontario, has been released in Canada, and the book features recipes that Icelanders brought with them to Canada in 1875 and their evolution among Canadians of Icelandic descent until the present.

Kristin Olafson-Jenkyns says that she garnered her enthusiasm for food preparation from her mother, grandmothers, and aunts who deserved to be honoured

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for their recipes and culinary expertise in this book, which is dedicated to them. "This was something that I had to do," she says, but in the foreword indicates that the original intention had been to collect together favourite recipes for her children and family."It took many years to write the book, because I had to collect the recipes, listen to the stories about them and answer questions before I could put the material together."

Kristin says that the Icelanders found it necessary to adapt the recipes that they brought with them from Iceland due to changes in environment, different ingredients and spices, notwithstanding how technical progress had affected the storage of foodstuffs. Nevertheless, the women maintained the customs and the book is a link to preserve and keep this knowledge.

The book is in a large format—240 pages with many illustrations. Instructions are given for well over 200 recipes, with accompanying comments about them by people from here and there. Kristin, who is the daughter of Lois and Irvin Olafson, enterprising folk from Gimli, designed the cover and her son mackenzie kristjˇn designed the book otherwise. "I imagined how I wanted the final presentation, but my son had the last word," she says. Writing about the dishes is very constructive so Kristin sent the recipes to people and requested reactions. Her letter said that ethnic dishes would be included but that no one would be asked to prepare 'svi­' because it was thought that this delicacy would probably not appeal to large numbers of people! "Even though it has not been long since the book was published, I have received very positive comments which have encouraged me towards further achievements, I was concerned that the book do justice to the traditions but I felt better after one of the older women in the community wrote me and praised the book up to the skies."

┴strÝ­ur Thorarensen says, among other things on the back cover "that food preparation and food tradition are a large part of cultural heritage and get less attention than they deserve. The book should be welcomed by people of Icelandic descent on both sides of the Atlantic." Kristin said that the reaction indicates that this completed work has been much needed. For many years she had heard from far and wide that this kind of book was necessary but that she should not let anyone's view influence how she developed the book.

Coastline Publishing in Guelph,Ontario, are handling the book and it may be ordered on the Internet at www.coastline-publishing.com where you may obtain further information.

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