Trønder Bunad

Seaming Together A Region: The Trønder Bunad

Words by Jennifer Wold

Photo: Linda Kathrine Hogstad

Fun fact: The first 17th of May parade was started right here in Trondheim. It took place in Ilevollen in 1827 with a little over 1000 participants.

The word bunad most frequently conjures up images of women and men seen in their national dress at confirmations, parades and events on the 17th of May. The lively colours of embroidered hems, men’s vests tucked under darker jackets and gleaming silver are hard to miss.

It doesn’t take more than a glance to see that they are beautiful and come in many styles. But from the exterior one may never guess, unless one knows, just how complex each is or how much work goes into them. The concept of bunads is much like one’s hands; we all have them, although each a bit different. But when you really look into each individual bunad you realise they are more like fingerprints; unique to the wearer in every way. They are custom fit and, at Husfliden, completely hand-sewn. Each region is responsible for producing their particular bunad. You will not find a bunad from Oppland made here, as much as you would not find a Trønder bunad made there.

Photo: Linda Kathrine Hogstad

In Trøndelag way back in 1920, Ragna Rytter, Kaspara Kyllingstad and Ingebord Krokstad set out to create a unified Trønderbunad. They never found a full bunad, but they used drawings and paintings done by Dreyer in 1775 to gain a better understanding of the materials and styles they would need. They gathered samples of embroidery, linen shirts, trousers and skirts, and the fabrics common to the area of the time and those inherited over the years. These pieces of local folk costumes were the starting points. Traditions in wool, weaving and embroidery were carefully considered.

Three years after starting their project they collected enough to start sewing the first Trønderbunad. It wasn’t until the 1960s that the Rococo and Trøndelag-wide inspired garment we know today emerged.

One of the biggest trademarks of the women’s bunad is the rose pattern damask brocade bodice. The layers are carefully pressed, pinned and stitched by the hands of skilled artisans. They are trained in their craft and when watching their nimble fingers create delicate inner seams with a peek of brocade or taking a close look at the cuff of a shirt to see tiny pleats and smaller, fine embroidery quietly reveals this is more than making a garment. The construction of this bodice is nothing short of spectacular and all hand sewn, be it the panels of the peplum or the cording into the contrasting wool edging. Many of the embroidered pieces are done by the hands of local women who add their expertise and talents to every bunad.

Photo: Linda Kathrine Hogstad

In quick passing one might never see the details on the white undershirt or white linen headscarf. Stitch placement is carefully counted to form the intricate patterns that one could mistake for being woven. Particularly on the Skautet, or head scarf, the border is intricately done to create an open lacework. In contrast to the tight and fine stitches gracing the

Photo: Linda Kathrine Hogstad

crisp linen shirts, bold and richly dyed wool make up the embroidery that embosses the black silk bonnets, waist purses and shawl. Patterns from Kosberg, Selbu and Singsås grace the bonnets. Gauldal, Soknedal and Tidal are on show on the waist purses.

 

Men’s bunads are no less intricate than their female counterparts. Just on the inside of the jacket you can see a perfectly spaced whip stitch, a strip of soft leather supporting the buttons and button holes both strengthened and embellished by stitches wrapping tight the edges of the fine wool. The waistcoat is bold with woven details in contrasting colours and gleaming buttons bearing the Trøndersk rose. At the neck, a silk scarf with bright colours shows off its damask pattern.

Photo: Linda Kathrine Hogstad

One might think that black knickers would be a rather simple garment, but again the same details of fine stitching lead down to hand-knit wool socks deftly held up by woven garters. Even the knitted hat has a tradition all its own. The young should only be seen in all red, the young man in a red hat with a black cuff and the married man in a black hat with a red cuff. Also, these hats should only be combined with a dark outer jacket. Every piece is carefully considered to give a dapper and polished air.

In contrast to the rich wools, silks and fine linen is the shining polish of crisp silver. Adorning the collars, waist coasts, bodices, ears and purses are locally made symbols of Trøndelag. Engraving and styles speak more to north or south, as do the rings, the spoked wheel effect and the intricate clasps. The slightest movement causes a little tinkle as the delicate components touch. In the sun, they glimmer and sparkle to make their presence known. Often these are handed down, but whether a family heirloom or a newer piece, these pieces of jewellery are closely looked after.

Photo: Linda Kathrine Hogstad

Whether you are a curious visitor or transplant to Norway, or as Norwegian as the day is long, find the time to closely examine these perfect examples of what it truly means to be ‘Made in Trøndelag”.

The List Wants You!


Our small team here at The List is very proud to be representing our community in the capacity we do. It is our ongoing mission to provide engaging, relevant content and have a wide variety of voices to talk about the region. We want to represent a true flavour of what there is to be found here to do, be involved in and what is coming for our future. We are always amazed at all the things there are to learn, and after three years we know we have so much more to cover!

But, how do we make sure we have a lot of viewpoints and voices to accurately represent this vibrant and diverse community? How do we cover so many different things with such a small team? You! Our readers and fans. We rely on a strong base of contributors who share their opinions, passions, stories, photography, art, illustrations and other talents to fill the pages of each issue you see on the streets. We have some professionals, but we are so happy to be able to say that many of our contributors are our readers, students, and people who are all about reaching out to people. No professional qualifications needed, but passion, good quality work, willingness to learn and desire are.

Have you ever thought it would be fun to write for a magazine? Are you heavily involved in something we haven’t covered and should? If you consider yourself someone who has their finger on the pulse of things and wants to get the word out, by all means, let us know!

What about if you are not a writer? Have you ever read an article in the past, and doodled the story on a napkin wishing you could have done an illustration for it? Or thought of a great photo you would have taken? Or are you just curious about how we do what we do, but are not sure how you could be involved? Come and talk to us either in person or by email. From arts and culture to science and technology, we have space for all to join in.

Check out our issues from the past on ISSUU to get a full flavour of how diverse we are!

Feel free to email our Project Manager, Jennifer, at jennifer@thelist.no if you want to get involved.

Have a great weekend! And if you need something to do, check out our Listings Section!

 

Under the Surface: Fascinating Photography

We had such a great response to the photography in the Under The Surface photos in the most recent issue of The List, we decided to catch up with our photographer, Hege Røkenes, to hear more about this amazing art form. Many believed that the photographs could not have been from our very own fjord and the surrounding areas, but they are!

The subtle beauty of humans exploring the sea captured in this image of three divers exploring the sea bed

“The Trondheim fjord and it’s surrounding is a beautiful place for under water exploration with a lot of opportunities to photograph marine life. The inner part of the fjord itself is not known for having the greatest visibility, but knowing that you just have to focus on the stuff that does not require pristine condition, the closer you look the more you will find. The motifs range from wide to macro, I even do shots of macro life with a wide angle fisheye, to get some different expressions. Under water photography requires a lot of practice, and first of all you need to get your diving skills in place, regardless if you are scubadiving or freediving. If you want to start photographing under water i recommend you join a club to meet others with the same interest to learn from. I am a member of Draugen Froskemannsklubb (scuba) and Trondheim fridykkerklubb (freediving) which both has a fair few photography enthusiast in them.” – Hege Røkenes

 

To see more of Hege’s work please and find out how you can see theses fascinating places and creatures, please visit: http://trdfridykk.no and http://www.draugen-fmk.no

A rather photogenic dragonet fish
A shy pipefish using some kelp for cover
A rock lobster!
A complex ecosystem of Medusa coral, urchins, starfish and other sea life.
Busksneglen (Dendronotus frondosus)
Spiny Urchin
Diver surrounded by krill
Sepietta Oweniana (aka Adorable Octopus

Compliments of the Chef: To Rom og Kjøkken

Ole Martin

Cooking, like most skills, takes a bit of practice and a general willingness to learn. A great meal is no more than bringing your best to the table. Any chef worth his or her salt will tell you that their favourite meal is one that they enjoyed not for the fancy place setting or how many ingredients were on the plate, but for how it made them feel about what they were eating. Food is as much a good experience as it is about the food itself.

I was lucky to spend an hour with Ole Martin Sætnan from To Rom og Kjøkken to watch him create a scrumptious dish and talk about his love of cooking. He is a humble chef, and as a former one myself, it is evident we speak the same language when it comes to food. It isn’t just a job; it is a way of life and one that gives much. When Ole Martin spoke about his father taking him to his bakery when he was a boy, it was evident he wasn’t just telling me about a moment in his life, he was there again in his mind. When he recounted his first meal at a Michelin star restaurant, he wasn’t just describing a moment or a meal, I could feel him making his choice to become the chef I was speaking to.

Those who cook for a living choose a demanding path. It isn’t just the hours or the physicality of the work; it is the constant need for reinvention and creating from ingredients used for centuries something new. Knowing this does not seem to faze Ole Martin from where I sat listening. The eagerness to use the best the Trondheim region has to offer and never stop creating didn’t need to be said outright.

Ole Martin from invites you to try your hand at his elegant, yet easy to prepare monkfish entrée that is sure to impress your palette and guests.

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For many, a recipe without weights and measures seems daunting, but this doesn’t have to be so. Think of your favourite dinner plate and imagine how much you might put on there? Do you want 3 or 4 stalks of asparagus per person? Seems more manageable when you think of it like that. Whether you choose to make this dish for one or ten, it is the same concept. Think in terms of volume – filling up the plate. A recipe is little more than a story for food, so read along and then show someone about what you read.

Ingredients for the entrée:

Fresh filet of monkfish
Romanesco broccoli
Pickled red onion (regular if you cannot find pickled)
White asparagus
Finely ground parsley
Fresh radish
Lemon
Butter
Salt

Buerre Blanc Sauce:

225g Butter
1 dl Dry white wine
.5 dl White wine or white wine vinegar
1 Small shallot

How to start:

There is a term in French chefs use which sums it all up: mise en place. It roughly translates to ‘everything in its place and a place for everything’ and refers to the preparations for dinner service. With a little time spent gathering your ingredients, preparing them and planning your steps you’ll be serving a meal to be proud of. Take it slow, pay attention to the timing of when things will be done, and enjoy the process.

Preparing the Monkfish:

You may choose to clean and portion your fish or ask for it to be done at the fish market. They can also guide you to how much you would need depending on the number of guests.
Take each portion your fish filet and place it in a shallow, lightly buttered, oven-safe dish. Sprinkle a little salt on it and drizzle with a little lemon juice. Cook for 15 minutes in a 140º C with a bit of water in a shallow dish in the oven. When it comes out of the oven, and just before you put it on the plate, dust with the ground parsley. Ole Martin ingeniously used a fine mesh tea infuser to do this.

Preparing your Sautéed Vegetables:

As a general rule, vegetables to sauté should be cut bite-sized because this makes them easy to eat and also, they will cook evenly. In considering how much butter or oil to use when cooking, use enough to allow the vegetables to move but not swim in it. A little goes a long way.

This is where timing comes in that I mentioned before. Start to cook your vegetables at the same time as your fish. When it goes in the oven, your sauté pan should be hot and ready to go.

Romanesco broccoli

Allow your pan to heat up on a higher heat, add a bit of butter and toss in your Romanesco. Give it just a minute to cook and add your asparagus spear, and just at the end your pickled red onion. You can substitute with regular if you cannot find pickled (or make it). You want to cook everything, but not so long you lose the all the crispness of the Romanesco and asparagus.

Preparing your Buerre Blanc:

Sauces scare people away, and I am not sure why they seem so complicated, some are to be fair, but most are made with just a few ingredients and a bit of time. For a beurre blanc or any butter sauce, it can be made ahead but needs to be kept warm in an insulated container or a hot water bath.

First, cut your butter into small cubes and return to fridge to keep chilled. Next, finely mince your shallots. In a sauce pan place your shallots and both wines (or wine and vinegar), bring to a boil and then reduce to a simmer. Allow it to reduce to about two tablespoons of liquid. Slowly add a cube or two of butter at a time while whisking rapidly. Remove from the heat before you whisk in the last of the butter and then add salt and pepper to your liking.

If you prefer, you can strain the liquid before adding the butter to have a smooth sauce as Ole Martin has on his dish.

Garnishing your Plate:

When it comes to plating up your meal, be playful! Ole Martin has added fresh herbs, shaved radish and nasturtium blossom petals (from his garden) to his sautéed Romanesco and asparagus mixture. He used the asparagus as the base to showcase the colourful Romanesco broccoli. It comes in green, white and purple varieties, which he has used here.

Less is sometimes more when it comes to a plate. Let everything show itself off, and your food will always look great. Now, enjoy and come back next issue for a new recipe that might become (if this hasn’t already) your favourite dish!

To book a table and learn more about To Rom og Kjøkken visit their website at
http://www.toromogkjokken.no

#96: Falafel Bar

As a vegetarian who used to be vegan, falafels have been a part of my diet for many years. Unfortunately, I have met more dry and soggy falafels than crispy and herby ones. At Falafel Bar in Leütenhaven, they are getting it just right however, with perfect texture and spiciness. Ideal for veggies and carnivores alike, falafel wraps are the ultimate on-the-go healthy comfort food for any Trønder weather!

Words by Astri Barbala, Writer and Co-Owner of Æ Studio

Photo by Wil Lee-Wright

Falafel Baren & Food Truck Facebook

#7: Skansen

Skansen is my favourite park along the Trondheim fjord where you can picnic like a local. The Skansen promenade ends up in a small park where I like to go to BBQ, play some volleyball, take a refreshing dip in the water, watch the sailboats, and maybe end the day by visiting Lille Skansen restaurant. I would personally bike or walk from Brattøra along the fjord. If you don’t feel like walking that much, I would take the traditional tram Gråkallbanen from the city centre to Ila.

Words by Janina Lamøy, Event&Community Manager at DIGS

Photo by Wil Lee-Wright

Lille Skansen Restaurant

Gråkallbanen Street Car

 

#88: Sword in hand, will Torucan

Costumes are for the young and young at heart. I make my own and that is something I’m proud of. It takes a lot of time, dedication and learning new skills. Even if you don’t make your own who cares?  It’s about the fun and the awesome community around it. Torucon is my favourite summer thing because I get to go hang out with the rest of my “tribe” and meet the special guests, bringing home some art, comics and get in a sword battle or two. (They aren’t sharp, don’t worry).

Words by Andrew Douglas, PhD student at the Department of Engineering at NTNU

Photo by Jennifer Wold

Torucon Website

#100: Bula Neobistro

If European ‘it’ places are what you are after this summer, then look no further than Prinsens gate. Discreetly nestled in an entryway between Dronningens gate and Holsveita, you will find the most recent addition to Trondheim’s culinary scene – Bula Neobistro.Bula is the result of head chef Renee Fagerhøi’s uncompromising vision, and with a highly skilled and cheerful team to reflect what the place is all about. This is feel-good dining at its very best.

Words and photo by Morten Warhol Haugen, Photographer, food enthusiast, and blogger at Cooked at Sixtythree

To Make Reservations

Bula Bistro’s Facebook

#92: Sour Queen of Summer

Rhubarb is extremely sour and almost inedible when raw, but nice and sweet when cooked or baked. Its stalks look quite unobtrusive so it’s easy to overlook them on a supermarket shelf. The way it looks, however, is deceiving and the taste is worth having a second look at it. Summertime is the season when we all can indulge in deliciously sour rhubarb. Rhubarb cake or compote are quite good choices, but my favourite is a rhubarb and strawberry crumble pie. Try it out!

Words by Alessandra Lang, PhD student at the Department of Geoscience and Petroleum, NTNU

Really, Really Good Strawberry Rhubarb Pie Recipe

#82: Hike in Bjørktjønna

My favourite spots for views are quite places like Bjørktjønna. You can get there easily from Rønningen, but if you love walking off the tracks, you can park your car at Hestsjøen and walk for an hour or two in beautiful surroundings. Bjørktjønna is also a beautiful place to set up camp.

Words and Photo by Karianne Kaas, Founder of Karianne Kaas Photography