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In this issue, Faeda looks at Skyr, a Nordic cheese, Icelandic ceramics, and food pairings with landscapes. Explore more in articles on the characteristics of Icelandic food and culture, an interview with Michelin star chef Gunnar Karl, and complete recipes.
Faeda, the Icelandic transaltion for food, is the only publication that features Icelandic food and culture. Bilingual in English and Icelandic, each issue brings light to the people of Iceland, food and taste, and reflects on hertiage.