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25 oktober 2019 15:31 av https://mvpc.co.kr/coin/


Following a wartime drought in imports, a boon of “heavy [banana] propaganda,” writes Swedish economic historian Rosalia Guerrero Cantarell, brought the fruit

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25 oktober 2019 15:27 av href="https://mvpc.co.kr


1914, a steamer carrying 10,000 kilograms of the fruit sold out in just a week. “It became a symbol of both the modern and international society,” says Dr. Tellström.

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25 oktober 2019 15:20 av https://mvpc.co.kr/first/


Swedish soil. The first shipment, in 1906, of two trucks carrying 200 bunches of bananas sold out in days. In 1914, a steamer carrying 10,000 kilograms of the fruit

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25 oktober 2019 15:18 av https://mvpc.co.kr/theking/


This Swedish culinary proclivity for bananas seems to have been encouraged almost as national policy. The fruit was one of the earliest tropical varieties to hit

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25 oktober 2019 15:17 av https://mvpc.co.kr/woori/


Bananas accompany many of the country’s savory dishes. The similar flaskfile med banan is a casserole of pork, bananas, peppers, cream, and curry.

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25 oktober 2019 15:14 av https://hansolel.co.kr/thenine/


“Swedes don’t compartmentalize foods too much,” says food writer John Duxbury, and especially not when it comes to bananas, a key ingredient in the Flying Jacob.

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25 oktober 2019 15:11 av https://hansolel.co.kr/coin/


sweet and savory recipe for a Swedish fish fillet called Spättabörsar med banan includes almond shavings, tomatoes, and sweet bananas.

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25 oktober 2019 15:09 av https://hansolel.co.kr/first/


cranberries. It’s a testament to the uniqueness of Swedish taste that American author Garrison Keillor claimed, “Most lutefisk is not edible by normal people.

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25 oktober 2019 15:02 av https://hansolel.co.kr/yes/


Stockholm, points out, “You can serve sweet jam [with] fried herring as well.” Similarly, a traditional Swedish Christmas lutefisk platter pairs lye-fermented cod with

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25 oktober 2019 14:57 av https://hansolel.co.kr/theking


dish, meatballs, is often served with sweetened lingonberry jam, and as Dr. Richard Tellström, Professor of Food and Meal Sciences at the University of

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