Norwegian porridge feud facts for kids

The Norwegian porridge feud was a big public discussion in Norway. It happened between 1864 and 1866. People debated the best way to cook porridge. The main people involved were Peter Christen Asbjørnsen and Eilert Sundt. The big question was if adding flour to porridge after cooking it was a waste of time.

The Great Porridge Debate

This debate, also called grautstriden in Norwegian, was a public argument. It was all about how to make the perfect porridge. The discussion took place over two years, from 1864 to 1866. It showed how even simple things like cooking could lead to big disagreements!

Who Were the Main Debaters?

Two important figures in Norway led this debate. One was Peter Christen Asbjørnsen, a famous collector of Norwegian fairy tales. The other was Eilert Sundt, a social scientist who studied how people lived. They both had strong ideas about porridge.

Why Did They Disagree?

The debate started when Asbjørnsen published a cookbook in 1864. He used the pen name Clemens Bonifacius. The book was called Fornuftigt Madstel. En tidsmæssig Koge- og Husholdningsbog. This means "Sensible Fare. A Modern Cooking and Housekeeping Book."

In his book, Asbjørnsen said that adding flour to porridge after it was cooked was wasteful. He thought the human body couldn't get any nutrients from uncooked flour. He believed it was hard to digest.

On the other side, Sundt argued that people should trust old traditions. He felt that Norwegian cooks had learned the best ways to make porridge over many generations. He believed their methods were correct.

What Was the Real Answer?

Asbjørnsen's idea that the flour stayed uncooked was actually wrong. When flour is stirred into hot, watery porridge, it does cook. This means the body can digest it.

Later on, experts found out something interesting. Adding flour to porridge can sometimes be very helpful. It makes the porridge thicker. This was especially true if the grains used for the porridge were not very good. This often happened after a bad harvest in Norway.

So, adding flour wasn't just about following old traditions. It was also a practical way to make sure the porridge had the right texture. It made the porridge thick and enjoyable, even with lower quality grains.