The History of Finnish Christmas Food

Why do Finns eat rice porridge, gingerbread and ham at Christmas? Have these foods always been part of the festive season? In this lecture, University Lecturer Ritva Kylli takes the audience on a journey through the history of Finnish Christmas food, from medieval fasting traditions to the Christmas table we know today.

The Christmas table also tells the story of Finland itself. The history of festive food is closely intertwined with changes in agriculture, trade and society. Rice for porridge, spices for gingerbread and ingredients for early versions of glögi were already arriving in Finland aboard merchant ships in the 18th century. Later, from the late 19th century onwards, primary schools, Christmas cards and a new, family-centred way of celebrating Christmas helped shape and spread ideas of what a Finnish Christmas should look and taste like.

The lecture will reveal the original ingredients of rosolli, the dishes recommended for vegetarian Christmas tables in the early 20th century, which of today’s traditional Christmas casseroles became established first, and why Baltic herring was considered too small to be a Christmas fish.

This accessible lecture for a general audience draws on archival sources, historical newspapers and magazines, and contemporary literature.

The audience will have an opportunity to ask questions after the lecture.

Free admission. Places are available for the first 40 attendees.

The lecture is in Finnish and it will be live interpreted into English using the LiveVoice service. If you want to listen to the live interpretation, you will need a smart device and your own headphones. Install the LiveVoice app from your app store before the event.

Ydin, the University of Oulu’s learning and meeting space, is located at Isokatu 32, Oulu.

Further information: ydin@oulu.fi