ABSTRACT
As the nineteenth century progressed the process of globalization, bringing freer movement of goods and integration of markets, had tremendous impact on European food cultures. In few countries was this process as discernible as in Iceland, a poor and remote country in the North Atlantic. As Iceland’s foreign trade gradually expanded and its economy opened up, its food culture was transformed in a space of only a century from the end of the Napoleonic wars to the outbreak of the First
