The differences and similarities between Austria and Norway

Introduction
The purpose of this report is to look at differences and similarities between Austria and Norway. Two coutries that are very mush alike yet so different.

Population, size and currency
Austria has 8.4 million people in the country with the space of 83,855 km2. Norway has an area of 385,155 km2 and only 4.9 million people living there. Norway is almost five times larger then Austria, but still Austria has almost doulble the amount of people. Austria is a part of the EU, os they have the euro as their currency. Norway is stubborn and will not agree to be a part of the EU, so NOrway has the currency of NOK. 1 euro is a total 7.6 NOK.

Nature and winter sports
Both Austria and Norway have lovely nature, and have a lot of mountains. Three-quarters of Austria is dominated by the alps. Alpine skiing is a prominent sport, but snowboarding and ski-jumping are aslo widely popular sports. Austria has many ski athletes that are considered som of the greatest alpine skiers of all time. Norway loves winter sports as well, asnd some of the most populare ones are cross-country, biathlon, alpine skiing ands ski-jumping. Norwegian athletes have traditionally raised internationally in these sports in competitions.

Food
The two countries have very different traditional foods. Austria food looks very good, but the Norwegian ones do not look that appeling. Both of them probably taste fantastic. The most known dish from Austria is called Wiener Schnitzel. This is made with boneless meat, mostly pork, thinned with a hammer, then coated with bread crumbs and fried. It is usually served with a slice of lemon and either potato salad or potatoes with parsley and butter. The most traditional dish in Norway is called fårikål, that literally means "mutton in cabbage". And that is what it is, pieces of mutton with bone, cabbage, whole black pepper and a little wheat flour. This dish has to be cooked for several hours in a boiled in their skin. Another famous dish in Norway is called Smalahove, this dish is half of a ship head. The skin and fleece of the head is torched, the brain removed, then the head is salted, somthimes smoked and dried. The head is then boiled or steamed for about three hours and served with mashed rutabaga and potatoes. In some cases the brain is cooked inside the skull and then eaten with a spoon or fried. It was mostly eaten by the poor, but today it is considered a delicacy.

Conclusion
I would recommend taking trips to both Austria and Norway, breath and taste the coutures. You will have the opportunity to experience a lot of beautiful nature, and with a lot of wonderful mountains. The food is a very interesting part of the countries, and are something that you should taste for yourself.