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Matters of taste

Norway may have given up producing canned fish, but its cuisine is still pretty poor. At the Stavanger fish market you can, however, pick up some very tasty whale meat

By Alex Renton   July 2007

A short history of fish canning

I love museums of food—the more arcane, the better. My favourite is the Museum (and theme park) of Noodle Soup in Yokohama, with its working replicas of seven of the greatest ramen restaurants from around Japan, its galleries of porcelain soup bowls and—when I was there two years ago—an exhibition of the evolution of instant noodle packet design. I’ve long planned to visit the New York State Museum of Cheese, about which the New York Times recently wrote a story titled, “Is one museum honoring cheese really enough?” New York Times headline-writers do…

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