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 Critics Prize for Literature the year's best work of nonfiction for adults was established. For other Norwegian Critics Awards, see Norwegian Theatre Critics Award, which has been awarded every year since 1939 (except 1940-45), the Norwegian Music Critics Award, which has been awarded every year since 1947, and the Norwegian Dance Critics Award, which has been awarded every year since 1977. A list of Critics Prizewinners is maintained on the kritikerlaget website. A list of Critics Prizewinners is maintained on the kritikerlaget website. This prize was established in 2003. This prize was established in 2012. The prize for literature critic of the year was