vinnuréttar
Vinnuréttar is a term that refers to dishes traditionally prepared and served in Icelandic workplaces, particularly during the mid-19th and early 20th centuries. These were often simple, hearty meals designed to provide sustenance for laborers and those engaged in strenuous physical work. The ingredients and preparation methods were heavily influenced by the availability of local resources and the prevailing economic conditions.
Common ingredients in vinnuréttar included staples like lamb, fish, potatoes, and rye bread. Soups and stews
The concept of vinnuréttar highlights the practicalities of feeding a workforce in a historically challenging environment.