Due to mankind’s steadily increasing population, settlements are becoming denser and homes smaller, which calls for fewer, but more versatile, items as homeware, furniture and equipment. Culinary culture has developed in such a way that organically produced foods have become more popular over the last decade. The processing and cooking methods used play an important role, as does the desire for food to keep its nutritional value.
Historical artefacts from all over the world show that the spread of the clay pot was global. The preparation and cooking of food in clay containers is built on a tradition that humans have been developing for thousands of years. KER is assembled in three sections which are suited to the preparation, cooking, serving and storage of food; they can be used together or individually. The culinary heritage and preparation methods of Iceland and other northern regions are given high profile in these modern containers that provide the opportunity to develop food culture based on old traditions. Salting, smoking and pickling are where the focus largely lies.
Preservation and preparation
Traditional methods for preparing and storing food were based on natural processes and were therefore environmentally friendly. Fish was often simply gutted and hung up somewhere cold and preferably windy.
Fish and meat were both placed in brine; but one could say that the uniqueness of Icelandic cuisine has mainly come from pickling. Whey was used for the pickling of mutton, and both offal and prime meat were stored in skyr whey. Smoking was also a process that was very widespread in northern regions. Most nations smoked with hardwood charcoal, but here in Iceland supplies were very limited and birch is the only hardwood native to the country. Since there was not a wealth of productive forests to plunder, Icelanders came up with ‘tað’ instead. Tað (dried sheep manure) produces a mild smoke and therefore a good smoke flavour.