Icelandic family traditions
In everyday life, Icelanders wear modern contemporary European skirts. A common shirt with cuffs since the middle of the 19th century was pushed out by the lower straight jacket on the straps. Traditional national costumes have been preserved mainly in rural areas in women’s festive clothing. It consists of a dark woolen skirt, a red or black bodice, which the rich embroider on the edges with a golden or silver band and silver ornaments are mounted on the belt. Above the skirt is a bright usually red or blue apron and over the lace is a jacket. Another type of women’s festive costume is a dress from a black cloth with velvet lapel and collar. Older women tie their heads with a handkerchief, and young women and girls wear a black velvet cap with a long brush and a massive silver ring or a tall white cloth head coat, often covered with a dark handkerchief. Casual traditional women’s shoes in the countryside are made from a single piece of seal or sheepskin leather. On holidays they wear leather shoes in the heels of factory production.
The men’s traditional costume is only occasionally found in remote rural areas. It consists of a wool sweater or a knitted sweater, cloth-shaped narrow trousers, woolen golf or sock and sealed leather shoes. However, most commonly they wear a European-wide cut costume and the elements of the old suit complement it. Hat and beret are widespread. In industrial clothes of fishermen and shepherds preserved canvas raincoats and leather hats with broad fields. Among the fishermen are distributed boots with high legs.
Workers of fishing factories, engaged in cutting and salting fish wear overalls and on top of them – long aprons from waterproof material and rubberized or rubber footwear on their feet.
Traditional Icelandic food on the table is simple, where prevail products of local extraction and production. This is primarily fish in freshly-fried, fried, dried, salted or smoked, boiled or salted lamb, milk, skimmed milk, kefir, cottage cheese, boiled sweet cheese and butter. In cities it is often used margarine instead of butter, and as for meat and fish dishes they eat dried cod and boiled lamb meat. There is not enough potatoes grown in the country, therefore it is imported, as well as grain and coffee. Bread in food occupies a small place. In the countryside, especially in distant areas of the cities cereal products predominate among the baked goods of barley or barley and wheat flour, which are harvested in the market. Frying cakes are baked by townspeople as well. But now sour bread baked in bakeries is preferred. By the 1930s, in the southwest of the Iceland the bread was baked dipping it in forms in the ground near hot springs.
The traditional dish is a sheep’s head cooked entirely, like a pourer. The traditional dishes include pancakes with a sweet cream and skor – a dish of sour milk, similar to dill, mixed with cottage cheese.
In the menu of an Icelandic frequent dish is a horse. This is an ancient folk dish, and even now every fifth kilogram of consumed meat is a horse. Even in city restaurants many dishes are made from horses.
The favorite Icelandic drink is black coffee with sugar. Coffee starts the day; it is being drunk in breaks at work and it completes lunch and dinner. Beer, whiskey, vodka and cognac are popular among alcoholic beverages. For Icelandic cognacs there is a traditional snack to chase with – a local delicacies which a shark fermented in the earth.