Túrfæði

Túrfæði is an Icelandic term that translates to "turf food" or "peat food." It refers to food items that are preserved or cooked using turf or peat as a heat source or as a method of imparting flavor. Historically, this practice was common in Iceland and other parts of northern Europe where resources like wood were scarce.

The traditional method involved digging a hole in the ground and lining it with turf or peat. This insulated cavity would then be used to cook or preserve food. For cooking, hot stones or embers were placed in the cavity, and the food, often wrapped in cloth or animal skins, was placed on top and covered with more turf or peat to retain heat. This slow-cooking method was effective for tenderizing tougher cuts of meat and for baking bread.

In some instances, peat itself was used to impart a smoky, earthy flavor to food. This could be achieved by smoking meat or fish over smoldering peat. The unique aromatic compounds present in peat can create a distinctive taste profile that is different from wood smoke.

While túrfæði is largely a historical practice, it is sometimes revived for cultural events, festivals, or as a way to experience traditional Icelandic cuisine. Modern interpretations may adapt the techniques using more controlled environments, but the essence of using the earth and its organic materials for food preparation remains. The practice highlights the ingenuity of past generations in utilizing available natural resources for sustenance.