Skyrella is Iceland’s answer to mozzarella – a soft cheese made from the ancient Icelandic dairy product skyr. In her history of Icelandic cuisine, Ásdís Thoroddsen introduces us to new inventions and age-old dietary traditions. Guided by the historical menus of 85-year-old farmer Elín Methúsalemsdóttir, the director traces changes in animal husbandry and fishing, the hunt, and poultry farming. Talking to nutritional scientists and cookbook authors, she shows how international influences changed the cuisine and food traditions of the country. She also explores the recent trend away from the modern food industry and back to proven traditional recipes in the cheese dairies and bakeries, in meat preparation, and plant-based cuisine. Because in Iceland, too, health food stores have their work cut out for them making a dent in frozen pizza sales.