Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Norwegian language Danish language. It is regulated by the unofficial Norwegian Academy, which translates the name as "Standard Norwegian". The other is "Høgnorsk" ("High Norwegian"), a more purist form of Nynorsk, which maintains the language in an original form as given by Ivar Aasen and rejects most of the reforms from the 20th century; this form has limited use. Nynorsk and Bokmål provide standards for how to write Norwegian, but not for how to speak the language. No standard of spoken Norwegian is officially sanctioned, and most Norwegians speak their own dialects in all circumstances. Thus, unlike in many other countries, the