One of
Alexander's design patterns is No.181 'The Fire', where he
recommends the fireplace should be in a common space in view
from private rooms around it giving each a glimpse of the
fire.
It is common for Norwegian homes to have an open fire. Maybe
they're not used too often but even unused they add a
welcoming feeling to the home.
This is a traditional Norwegian
baking oven. It's located in the centre of the home to radiate
its heat through the cold arctic night. It's part of
Pomor Museum in Vardo, about as far north as you can get
in mainland Europe. When rye grain began to be
cultivated in Norway around 1500 the baking techniques changed
from flatbreads (flatbrød) cooked on a stone by an open fire
to leaven breads like rye
sour dough cooked in ovens. The rye in
oven-baked bread was often mixed with barley for economy. It
was only baked once a month, or more often during the summer.
During storage, these breads gradually became drier and drier.
Dry bread was more economical than eating fresh
bread which was considered a luxury. |