The 19th-century Scandinavian day did not follow the French order of starter-main-dessert. One began with smørbrød: open-faced rye bread sandwiches topped with herring, cheese, or cold meat, eaten in the morning (frokost) and evening (aftens). The only proper hot meal was the midday middag, a single simmered dish. Throughout the day, kaffe—black coffee—reigned supreme, often laced with a shot of aquavit. Dry provisions (flatbread, salted fish) stocked the pantry through winter.

The karve seed—Nordic caraway—flavors flatbread, cheeses, and especially aquavit, a potato-based spirit that Norwegians have distilled since the 16th century. Its aniseed-earthly aroma defines this entire cuisine, from the pantry to the after-dinner glass that Ibsen cherished.