Norway Christmas Luminaria Date

Norwegian Christmas (Jul): traditions and date

Norwegians call Christmas Jul. The word is older than Christianity itself and goes back to the pagan Yule festival of the Germanic peoples, held around the winter solstice (December 21–25). When King Håkon the Good converted in the 10th century, Jul was folded into the Christian Christmas, though plenty of distinctly Nordic touches survived. The big night is the evening of data = 24 de dezembro (Julaften), when families sit down to dinner together and open their presents.

Presents are brought by the Julenissen, a figure that sits halfway between the modern Santa Claus and the old nisse, a household spirit said to live in the barn and watch over the farm. You'll often see Christmas trees decorated with the Norwegian national flag, a habit that took hold after the country won independence from Sweden in 1905. On the table you'll find lutefisk (codfish cured in lye), pinnekjøtt (lamb ribs), ribbe (pork belly) and akvavit (a caraway-flavored spirit).

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Officially, Jul stretches from December 24 to January 13, known as Tjuendedagen or the twentieth day of Christmas, which is when the tree comes down. The day before, December 23, is Lillejulaften (Little Christmas Eve), reserved for last-minute prep and trimming the tree. Throughout November and December, Norwegian companies throw a julebord (Christmas table) for their staff.

FAQ

Why is the main celebration on the 24th and not the 25th? In the Germanic reckoning, a new day starts at sunset the evening before. That makes Julaften (Christmas Eve) the real beginning of Jul.

What is the difference between Julenissen and Santa Claus? Julenissen carries over features of the fjøsnisse, a small dwarf-like creature in a red cap who lives on the farm. To keep him from playing tricks, people leave him a bowl of rice porridge (risengrøt) on Christmas Eve.

Does anyone still eat lutefisk today? Some do, mostly older folks and restaurants running traditional December menus. A lot of younger Norwegians lean toward ribbe or pinnekjøtt instead, finding them tastier than the strong-smelling lye-cured fish.