ABSTRACT
Faroese cooking is simple and unsophisticated. There are two basic methods: boiling and frying over the peat fire. Nowadays, roasting is also employed since there are electric ovens. The simplicity of Faroese food reflects the limited variety of food available: sea-birds and their eggs, fish, sheep, the pilot whale, cows and milk products. Only the potato is cultivated besides the rhubarb. At one time barley was grown but corn has always had to be imported. This was used to make unleavened bread (drylur) which accompanied most meals before the potato was introduced.
