Scandinavia Cuisine

V i k i n g s T e a mNhat Nguyen (735637) , Abbie Sauter (735048) , Kelvin Simeon (734639)

The region of Northern Europe , comprising Denmark , Sweden , Finland , Iceland , Norway

Kvenland : an ancient name for the area in Scandinavia and Fennoscandia

The date of Viking Age are not clearly drawn , but many consider the start to be the year 793 and the end to be the year 1066

Scandinavian explored Europe by sea and rivers for trades , raids , colonisation and conquest

The information about Viking Age was written by the Viking’s enemies and primary sources of archaeology

Began around 800 AD , the Vikings invaded and settled in Scotland , England , Greenland , the Faroe Isalnd , Sicily , Rus’ and Vinland

The Vikings left great cultural marks on region such as French Normandy , England and Ireland where the city of Dublin was found

Iceland became colonized in the late 9th

century

Took place between the 8th and the 12th

centuries Christanity came lat than most parts of

Europe• Around 980 , Harald Bluetooth Christanized

Denmark• Began in Norway by Olaf Tryggvason 995 AD –

1000AD and Olaf Haraldsson 1015 AD – 1030 AD

• Olof Skötkonung 980 -1022 began in Sweden

The Scandinavians still tend to see their native cuisine in humble terms because they started their industrialized from a background of rural poverty within the last century

The cooking is pure and simple . So many thing fish , pork and poutry , as well as beets , potatoes , cucumbers etc

The ancient Vikings loved oysters and mussels . They mutton, cheese, cabbage, apples, onions, berries and nuts, and all these continue to be staples of the Scandinavian diet nowaday .

The Vikings raised chickens and geese. They hunted wild birds, elk, deer and bear, just as their modern counterparts do.

The Norwegians insist that a whale steak properly marinated and broiled can taste as good as beef. Some Swedes rave about smoked horseflesh, which they refer to as "hamburger" and buy thinly sliced.

To cook the Scandinavian way is to re-create the past. For hundreds of years many of the recipes being used today weren’t written down but handed down , mouth to mouth, memory to memory.

If many of the foods of the area have a salty or smoky taste, or are pickled or dried, it’s largely because of winter

The Danes for centuries have eaten a lot of meat –especially loads of Pork , but also Beef with plenty of potatoes and vegetables

Poutry and Fish are the second choice Ancient food recipes from all over the kingdom

created first and foremost to protect the Danes aginst the cold weather conditions

FoodExpo (March 16-18) Kulinarisk Sydfyn (June 28-29) Fresh Food Festival (July 17-20) Fruit Festival in Sakskobing(September 20-21)

To preserve food in the olden days , the items of Meat , Fish , Fruits was either Salted-Smoked or Brine Pickled and could be store for a very long time

The modern Danish kitchen uses many old recipes from the non refridgeration period

Has been preserved in Denmark since 1000 AC

Still a delicious Danish eating today with many protein

Can be stored for over a year

Prepared with pork and air dried Was a popular meal amongst Danish eating

peasants in olden day Preserved for long time nearly one year

From Danish island Bornholm is a national meal

Has been smoked since the late 1800s Nickname : Gold from the sea Preserved for many week

Marinated or pickled herring is a national treat from the Middle Age

A must dish in the Nordic cuisine Enjoyed with Akvavit

Cheese making begun around year 1000 during the Viking period

By pressing and salting of curdled milk in order to preserve

There are 3 main meals in Denmark : Breakfast and Dinner typically eaten at home

Lunch for practical reason has been eaten somewhere , brought from home

smørrebrød

• Open faced sandwich• Pieces of meat or fish –

various Paste – Salad dressing and cheese on buttered Rye Bread

• Served with famous beer

Stegt Flaesk

• Fried Pork Belly with Parsley sauce

• National Dish of Denmark

• Crunchy pork belly slices served with potatoes and Parsley sauce

Frikadelle

It’s an Old Danish national dish from 1648Meat ball made of pure pork . Served with potatoes –pickled beetroot-sour preserved cucumber and thick brown sauce

Æblekage

Apple Charlotte with mashed apple crumble and whipped cream

Koldskål

Fridge buttermilk with vanilla and lemon flavour. Served with fruit or biscuits.

5,252,166 Dominated by mountains,

wilderness and sea. Influenced by Italian, French and

Thai Evangelical Lutheran Christianity Have a strong focus on Fish and

Game

young country 10000 years ago Survived by hunting and fishing and eventually

began farming 500 BC- Bronze Age 1030 Norway became a kingdom and Christianity

was introduced 1350 the black death wiped out half of Norway's

population 1905 Oils and gas fields discovered off the coast Sami, also known as Lapps

Berganfest Holmenkollen ski festival Ice Music Geilo National traditions:

▪ National Day on the 17th May

▪ Christian holidays especially Christmas

Breakfast

Revloved around fish.

Lefse paired with Jarsberg cheese, butter, fruit jam, smoked fish.

Lunch

Sandwich with brown goat cheese or salmon slices on lefse.

Open sandwich.

Buttered slice of toast topped with meat balls, hiering, fish fillet or liver pate.

Dinner Simple meal- boiled potatoes, vegetables.

Only hot meal of the day.

Often eaten around 5pm.

Dessert: Gomme or is sour cream porridge.

Between meals:Warm waffels with brown chees or sour cheese.

Boller.

Slices of bread with varies spreads on top.

Coast lines:Quality fish

Dried cod was the biggest export

Today Salmon and Arctic Cod is the biggest export

Seafood is often smoke, cured, marinated or pickled

Very well known for their fish.

Forest & Mountain:

Rich in wild berries, fruits (jams, juice and desserts)

Yearly hunt Wild moose, Deer and Reindeer

Cheese , meats, grains, and vegetables

Grilled or Roasted

Side dishes- Rasbeller (minced fish add to potato dough)

Preserve fish, meat and game by drying, pickling or salting.

Fish is commonly braised or poached Meats are roasted, braised or stewed. Vegetables are often boiled or braised. Dill is a common seasoning ingredient. Staple food is potatoes, peas, cabbage

and carrots.

Smoked salmon Fenalår Fårikål

Northan Trondelag Western Southern Eastern

Milk Blande Aqavit Vinmonopolet

Fourth largest Scandinavian country

Higher temperature

Air and water pollutions

Christian country Preserve because long winter Developed by vikings Raid tea from England Get sauces and soup from French Use leftover for soups

Christmas in December 13

Saint Lucia Tjugondag Knut

(Saint Knut's Day) January 13

The Feast of Valborg Summer solstice

Start with herring and other fishes Cold meat Salad Egg dishes Hot dishes Fruit salads and cheese cake

Lingonberry Jam

Pickled Herrings

Crispbread

Smörgås(open sandwich)

pea soups and pancakes

Prinsesstårta

Crayfish

Surströmming

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What is the old name of Scandinavia area ? When was the Christianization took place ? Why the Scandinavian product have a salty and smoked taste ? What is a second choice of the Danes ? What is Spegepølse ? What is the nicknameof Smoked herring ? Where was he Danish pastry actually came from ? What is the Norwegian preserve techniques ? Name some Nowegian popular dishes ? How many regions of Norway ? What do people do in Sant Lucia Day ? Why Swedish preserve food ? List 3 foods from Sweden ? What is the open sandwich in Swedish ?