they brought a dish known as Hákarl, shark that has been buried and allowed to ferment for several months. Even after a lifetime of living in Iceland, Icelanders still cook with cool water because the taste of sulfur is very distinct, even to them. My experience with boiling water for cooking was a similar one – I started out using hot water to speed the boiling, until I realized that cold water did not contain the sulfur. The rotten egg smell is due to the sulfur that is present in the volcanic landscape of Iceland, although Iceland has some of the purest water in the world. Around 90% of Iceland’s energy comes from renewable forms of energy, used to heat water and homes, and for cooking. Stepping into my first hot Icelandic shower, I was struck by the distinct smell of rotten eggs. My first impression of Iceland was about their excellent hospitality and simple but very comfortable, clean homes, a sharp contrast to the smell when you take a shower for the first time. We had kept in touch so when I told him I was coming to Iceland he insisted I stay at his house with his parents whenever I wanted. I was picked up from the airport by my Icelandic friend, Arnar, who had been a student at my high school in Washington State for a year. I arrived in Iceland’s international airport of Keflavik on the last Friday morning in August after a seven-hour flight, a difference of seven hours from the west coast of the United States. Tor Benson gives an enthusastic review of Iceland's cuisine. Our correspondent in Reykjavik takes the gastronomic plunge. Tor Benson went to Iceland for the alternative energy and fish biology and stayed for the sheep’s head.
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