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The cuisine of Denmark, like that in the other Scandinavia n countries ( Sweden and Norway ), as well as that of northern Germany , its neighbor to the south, is traditionally heavy and rich in Fat , consisting mainly of Carbohydrate s, Meat and Fish . This stems from the country's agricultural past, as well as its geography and climate of long, cold winters. Before the widespread , Dairy Product s, Pork , Seafood , Apples , Plum s, Carrot s, Potato es, Onion s, Beer and Bread . Agriculture still plays a large role in Denmark's economy, and Danish agricultural products are generally preferred over Imported items, although products from Germany, The Netherlands and the rest of Europe are gaining increasingly larger market shares in Danish supermarkets. As in most pre-industrialized societies, long winters and a lack of Refrigeration meant that foods which could be stored for a long time came to predominate. This helps to explain the lack of fresh Fruit s and Vegetable s in many traditional recipes, and the emphasis placed on seasonally available foods. It also helps explain some of the traditional food preparation processes which favored Smoking , Pickling and other Food Preservation techniques that prolong the storage life of products. Moreover, Denmark's Geography , which comprises many Islands meant that before industrialization and concommitant advances in Transport ation it was difficult, time-consuming, and costly to travel great distances, or to ship products. These factors have thus helped mold the Tradition al eating habits of the Danish people. During the second half of the 20th Century , Denmark entered into a new modern age of affluence after World War II . Farming cooperatives continued to grow and develop, leading to a move towards bigger agricultural business, and away from the small family Farm . This has been compounded by migration to the Cities , and Suburb an sprawl around the cities. The Stove , Refrigerator , Freezer and other modern Kitchen Major Appliance s changed the way one prepared food. Improvements in Marketing , the growth of the Supermarket and improvements in transportation and refrigeration provided new possibilities. Women were increasingly Working out of the house. Traditional Sex Roles were changing. All these influences and conditions, and more common to the modern way of life, have led to new demands on the national cuisine, as well as new possibilities. Good food is an important ingredient in the Danish concept of ''hygge'', a word that can be best translated as a "warm, fuzzy, cozy, comfortable feeling of well-being". While the attainment of ''hygge'' is a near-universal goal in Danish culture, ''hygge'' itself is a highly personal concept, and varies significantly according to circumstances, region, and individual family traditions. Generally speaking, however, good food, good company, Wine , comfortable Furniture , soft easy Lighting ( Candle lights in particular), Music , etc., all contribute to the feeling of "hygge." A well-known quip states that the only time one is likely to find a Dane brandishing a knife is when he has a fork in the other hand. Although famously liberal with respect to social values, Danes are fairly conservative when it comes to food. They thus appreciate traditional cooking, and are hesitant to embrace new "different" types of food. In the new Danish cooking style, dishes are lighter, smaller, more Nutritious and generally offer more focus on fresh vegetables. This mode of cooking is increasingly international, highly influenced by French , American and Asia n cuisine, especially the cuisine of Thailand . INFLUENCE FROM ABROAD France has been historically a strong influence, as a leading land of culture. The French language and culture has had a strong influence in the royal house, and in the upper classes. This has also had an influence on Danish cuisine. Germany 's proximity has also provided a long-term influence. The area now making up Northern Germany was at times throughout history under Danish rule, and there are still many Danish people living in this part of Germany ( Schleswig ), as well as Germans living in southern Denmark ( South Jutland ). Although historically the average Danish person did not travel widely, in more recent years this has begun to change. Danes are travelling more now, and to farther, more distant and exotic destinations. The food cultures of the most popular travel destinations, sun-drenched southern European countries such as France , Spain , Italy and Greece , have become well known. As Danes have become increasingly confident in their abilities to move outside the safety net of resort villages and charter travel packages, so has their exposure to the cuisine of new lands. This widened appreciation for new eating experiences has followed Danes home after their wanderlusts have been quenched. Another influence that brings greater focus on exotic cooking has been the growing availability of exotic food products in the supermarket, and aggressive marketing efforts to make these more acceptable in the average home. These products have become more available primarily because of the growing immigrant population ( Turkish , Pakistan i, Chinese , Thai , Africa n) in Denmark. In a nutshell, Denmark and the Danish people are becoming more internationalized. American culture has also influenced the Danish cuisine. American Television and Movies are widespread. The Internet has also brought the world closer. EATING OUT Danes do not eat out very often, although this is also changing in recent times, especially in the bigger cities, and among younger and more affluent people, who also spend more time with immigrants. Eating out in Restaurant s is rather expensive. The expense is due in part to the country's high taxes, which are included in the cost of restaurant meals. Also included in the price are service tips and the good wages paid to staff, who are well-educated in their jobs. Because service tips are included, and wages paid to staff are good, it is not expected that one pays extra tip at the table, unless service is exceptionally noteworthy. Therefore the average Dane saves eating out at restaurants for special occasions. When one does go out to a restaurant it is usually a lengthy, relaxed affair, consisting of many courses and drinks. Danish people will come typically to a restaurant at 6.00 p.m., and stay until 11.00 p.m. or later. There can be found many fine restaurants in the larger cities, such as Copenhagen and Århus. In addition some of Denmark's finest restaurants can be found throughout the country, as well as throughout the countryside, in hotels and lodges (''kro''). The ''kro'' (roughly equivalent to an inn, but held in higher social regard) provides lodging as well as meals and drinks, and has a long role in Denmark, especially the royal privileged lodges. There is a general understanding that every small town has a ''kro'' directly across from the town church; thus one did not have to travel far to be absolved of sin on Sunday morning after a fun-filled Saturday night. In the big cities, and in shopping districts, there are many more reasonably priced eating places, including such Chain Fast Food possibilities as McDonald's , Burger King , Kentucky Fried Chicken and 7-Eleven . The most common quick food restaurant is the "burger bar" which typically features Hamburger s, Hot Dog s, Pizza and a wide variety of other fast food staples. These can be found in every town in the country, large or small. In the larger cities, Turkish people often own these restaurants. Among the other fast food items can be found Turkish and Middle East food specialties such as Falafel , Shish-kabob and spit-roasted meat (most often Shawarma ) with Salad in Pita Bread . Another common quick food alternative, the "original" fast food outlet in Denmark, is the Pølsevogn (sausage wagon), where one can cheaply eat a variety of different Sausage s, including Denmark's very famous red sausages, ''røde Pølser'' . These hot dog-like sausages are long (ca. 12 inch long), thin (about the diameter of an index finger) and bright red. They are traditionally served on a small, rectangular paper plate along with a side order of bread (similar to a hot dog bun, but without a slice in it), and a serving of both Ketchup , danish Remoulade sauce and Mustard . The sausage is hand held, dipped into the sauce and eaten. The bread is eaten alternately, also dipped into the sauce. When the sausage is served in a traditional hot dog bun, it is called a "hot dog". It is commonly served with remoulade, ketchup, mustard, onion (either raw or toasted, i.e. ''ristet'') and thin sliced pickles on top. ''Ristet'' onions are similar in taste to French-fried onion rings. Another variety is the French hot dog (''Fransk hot dog'') which is a sausage stuffed into a special long roll. The roll has a hole in the end, in which the hot dog is slipped into, after the requested accompaniment has been squirted in (ketchup, mustard, different kinds of dressing). The simplest sausage wagons are portable and very temporary, but most are more permanent. They are typically a metal wagon with an open window to the street, and a counter where one can stand and eat the sausage. More advanced wagons may be built in and include limited seating, usually both inside and outside. Another reasonable place to eat is at a Café . These are plentiful, especially in the bigger cities, and usually offer Soup s, Sandwich es, Salad s, Cake s, Pastries , and other light foods, in addition to the expected Coffee , Tea , Beer and other Beverages . BREAKFAST (''MORGENMAD'') A traditional Breakfast is buttered Bread , Danish ''skæreost'' (slicing cheese), a buttery creamy white Cheese (often Danish Havarti , Danbo or Danish Tilsit ), Strawberry Jam and a lot of Coffee . Today most Danes eat different types of cereal with milk for breakfast or ymer or A38 which are yoghurt-like milk products (similar to junket) with cereal or crumbled bread on top. Another traditional breakfast, especially among the elder and children, are oatmeal porridge and bread-and-beer-soup (øllebrød). Bread takes many forms: at breakfast it is most often a white bread known as ''franskbrød'' (French bread), rolls (''boller'', ''birkes'', ''rundstykker'') or croissants. The " Danish Pastry ", which is also eaten at breakfast (although mainly in the weekends and at corporate breakfasts on Fridays), is called ''wienerbrød'' (Viennese bread) and it comes in many varieties. A festive breakfast calls for a shot or two of Gammel Dansk , a Danish stomach Bitter . Eating breakfast out of the house is not common, although Hotel restaurants serve breakfast for their guests. In the cities it is becoming more common to eat Brunch out in restaurants during weekends. It is rather common to invite guests to a ''morgenbord'' (literally: morning table) on special occasions. The types of occasions would include, but are not limited to: wedding anniversaries, confirmations and 'round' birthdays. Such a celebration typically features more of the sweet Wienerbrød , "brunsviger" (a soft dough with thick brown sugar topping) and lighter breads, foregoing the heartier breads ( Rugbrød ) of the day-to-day breakfast. LUNCH (''FROKOST'') The majority of adult Danes work, and therefore eat their Lunch at work. Many work places offer a lunchroom Cafeteria , however many prefer to bring along a packed lunch-- the ''madpakke'' (lunch "package"), typically carried in a ''madkasse'' (lunch box). This typically consists of a few pieces of smørrebrød (bread with spread butter or jam) from home. ''PåLæG'' AND ''SMøRREBRøD (OPEN SANDWICHES)'' ''Smørrebrød'' (originally ''smør og brød'', meaning "butter and bread") usually consists of a piece of buttered rye bread ('' Rugbrød ''), a dense, black bread. ''Pålæg'' (meaning put-on), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This is essentially the base on which the art of the famous Danish Open Sandwich , ''smørrebrød'' is created: A slice or two of ''pålæg'' is placed on the buttered bread, and then ''pyntet'' (decorated) with the right accompaniments, to create a tasty and visually appealing food item. Some traditional examples include:
DET KOLDE BORD The Danish ''kolde bord'' (translated, the cold table) corresponds to its Swedish counterpart, the Smorgasbord (in Swedish , ''Smörgåsbord''). It is usually served at lunch time. The cold table may be a buffet arrangement prepared away from the dining table, or more likely it will consist of the many and varied items being brought to the dining table and passed around family-style. As a first course (or first visit to the buffet table) one will in all likelihood eat topped with a dill sour cream/mayonnaise sauce, or herring, apple pieces, and Horseradish topped with a curry sour-cream/mayonnaise sauce. Herring is usually served with ice cold Snaps , which according to Danish tradition, helps the fish swim down to the stomach. Also the high alcohol content of snaps helps dissolve the fat left in the oral cavity after eating the fish, this allows the lunch participant to more readily taste the different dishes. As a second course one will in all likelihood eat warm foods (''lune retter'') served on rye bread with accompaniments. Some typical warm foods would be:
Beer (in particular the Danish brands— Tuborg , Carlsberg or Faxe ) is the preferred beverage during this meal, especially with ''lune retter'', and through the rest of the cold table meal. It is also quite acceptable to have another shot or two of the Akvavit along the way. Children generally drink Soft Drink s. Next comes a selection of cold cuts (''pålæg'') and salads, as might be found on prepared ''smørrebrød''. Finally one is served a variety of Cheese s and Fruit , along with crackers or white bread. CHRISTMAS LUNCH, THE ''JULEFROKOST'' A special variation on ''det kolde bord'' is the Christmas lunch, a festive holiday cold table or smorgasbord, served during the holiday season. A traditional ''julefrokost'' is a family event on Christmas day or shortly after. However, during the whole of December all groups of people (coworkers, members of clubs and organizations) generally hold their own annual ''julefrokost'' on a Friday or Saturday evening. The "lunch" may include music and dancing, and usually continues into the very early hours of the morning with plentiful drinking either on the premises or in after-hour Bar tours. All over Denmark Train s and Bus es run all night during the ''julefrokost'' season and the police are on a special lookout for drunk drivers. A very special part of, not only the ''julefrokost'' but of most festive, celebratory meals is the ''selskabssang'' (party song). These songs are very special to Denmark. They are sung to traditional tunes, and have specially written words that fit the occasion. Similar to the ''julefrokost'' is the ''påskefrokost'' ( Easter lunch) which is also widely celebrated, however not as widely as the ''julefrokost''. DINNER (''AFTENSMAD'') For the average family, Dinner is the one meal of the day where everyone can be gathered. Due to the pressures of the modern life where both parents are likely to work, and the children are in school or pre-school institutions, dinner preparation and eating time becomes shortened. Danes enjoy inviting people over for dinner. These are often an elaborate affair with many courses. Special events are often celebrated with family and friends at home. A celebration is not complete without a sit-down dinner. Guests are generally invited to come at 6:00 p.m. for a welcome drink before dinner. Danes are punctual. WELCOME DRINK The ''velkomstdrik'' is served shortly after guests arrive, and there are usually small Snack s set out, such as Nuts or Potato Chips (''franske kartofler'', literally: French potatoes). Some traditional favorites include:
Cocktail s are becoming increasingly more popular, especially among the young. APPETIZER The first course is typically Fish , although a wide variety of other Appetizer s are becoming more common. Common traditional appetizers include:
SOUPS Soup is often a meal on its own, or served with bread. It can also be served before the main dish.
MAIN DISHES (HOVEDRETTER) Fish , Seafood and Meat are prominent parts of any traditional Danish dish. Fish consumption is still high, although it has dropped in recent years. The most commonly eaten fish and seafood are:
Fish from Bornholm , Iceland and Greenland also has a special place in the Danish cuisine. The island of Bornholm, a part of Denmark located in the Baltic Sea , to the east of Denmark, the south of Sweden , and the north of Poland , is noted for its smoked fish items. Iceland and Greenland have long shared histories with Denmark, and the fish from these North Atlantic lands is a sign of quality. As regards meat-eating, the Danes primarily eat s, pork roasts, pork tenderloin, pork cutlets and chops are all popular. Ground pork meat is used in many traditional recipes requiring ground meat. Danish Bacon is generally of good quality (in Denmark; exported Danish bacon is of exceptional quality), and available in both the striped and back varieties. While still in first place, pork has lost ground to turkey, beef and veal in recent years. The most eaten pork is the ham, which is used mainly as ''pålæg'' after being boiled. Steak s are commonly eaten out at restaurants, although good steaks are now available in supermarkets. Chicken is also popular. A tray of frozen chicken pieces ready to put into the oven, ''Lørdagskylling'' (translated, Saturday chicken) is a quick and cheap way to feed a family. TRADITIONAL MAIN COURSE DISHES Tradition vs. the new Danish cuisine.
VEGETABLES, SALADS Although the potato is the central vegetable in traditional Danish cooking, it is by no means the only vegetable associated with Danish cuisine. Those other vegetables that play an important role often had to be preserved for long periods of time in cold rooms, or were pickled or marinated for storage. Cauliflower, carrots and a variety of cabbages were often a part of the daily meal, especially when in season, in the days prior to widespread refrigeration.
THE INDISPENSABLE POTATO Potato recipes are almost ubiquitous in Danish cooking. It has captured this important position in spite of its relatively short career in the Danish kitchen. The potato was first introduced into Denmark by Huguenot s immigrating to Fredericia , Denmark from their native France in 1720 . Around 1750 King Frederik The 5th encouraged widespread cultivation of the grasslands on the Jutland Peninsula , by enticing German immigrants to move to Denmark and cultivate potatoes. The potato is considered an essential side dish to every warm meal. A common expression is "''Jeg er en heldig kartoffel!''" (I am a lucky potato!). This gives an indication of the exalted and well-loved position that the potato takes in the life of the Danish people. Especially prized are the season's early potatoes, such as those from Samsø . Some favorites:
The potato's flexibility is almost limitless. Pasta and Rice have made great inroads into the Danish diet, especially among the younger population. SAUCES AND CONDIMENTS Sauce s and Condiment s are an important part of the Danish meal:
DAIRY PRODUCTS AND EGGS
While the traditional, commonly-eaten cheese (''skæreost'') in Denmark is mild, there are also stronger cheeses associated with Danish cuisine. Some of these are very pungent. Blue cheese can be quite strong, and Danish cheese manufacturers produce molded cheeses that span the range from the mildest and creamiest to the intense blue-veined cheese internationally associated with Denmark. Another strong cheese is ''Gammel Ole'' ("Old Ole"- Ole is a man's name), a pungent aged cheese that has matured for a longer period of time. It can be bitingly strong. It is often served in combination with sliced onion and aspic (''sky'') on Danish ryebread slathered with fat. Strong cheeses are not to everyone's taste. Danes who find the smell offensive might joke about ''Gammel Ole's'' smelling up a whole house, just by being in a sealed plastic container in the refrigerator. One might also refer to Gammel Ole's pungency when talking about things that are not quite right, i.e. "they stink". Here one might say that something stinks or smells of ''Gammel Ole''. SEASONINGS AND HERBS Fresh Herb s are very popular, and a wide variety are readily available at Supermarket s or local produce stands. Many people grow fresh herbs either in the kitchen window, in window boxes or outside, weather permitting. Most common in Danish cooking: FRUIT Similarly to vegetables, Fruit had to withstand long storage during the winter to become a part of the traditional cuisine. Fruit is generally eaten in smaller portions, often as an accompaniment to cheese, or as decoration with desserts. Fruit that is traditionally associated with Danish cuisine:
A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" (''skovbær'') and is a common component in tarts and marmalades. A popular dessert is made from boiling down one or more berries (and/or rhubarbs) into ' Rødgrød (red porridge) med Fløde (with cream)'. The cream, which is poured on top, is often substituted by milk. DRINKS
DESSERTS
BAKED GOODS
Denmark and Bread Bread is a very important part of the Scandinavia n table. It is usually enjoyed at home, in the workplace or in Danish Restaurants and is usually based primarily on '' Rugbrød '', which is unleavened Rye Bread . It is a dark, heavy bread which is often bought pre-sliced, in varieties from light-coloured Rye , to very dark, and refined to Whole Grain . It forms the basis of '' Smørrebrød '', which is closely related to the Swedish '' Smörgås '', literally 'spread bread' (''smør'' is Butter ). Traditional toppings include ''sild'', which are pickled Herrings (''marinerede'' - plain, ''krydder'' - spiced, or ''karry'' - curried, being the most popular), slightly sweeter than Dutch or German herrings; thinly-sliced Cheese in many varieties; sliced Cucumber , Tomato and boiled eggs; ''leverpostej'', which is Pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as Salmon ; Mackerel in tomato sauce; pickled Cucumber ; boiled egg, and rings of Red Onion . Mayonnaise mixed with Peas and diced Carrot , Remoulade or other thick sauces often top the layered open Sandwich , which is usually eaten with Utensils . It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves. Hundreds of combinations and varieties of smørrebord are available. A famous and very old restaurant in Copenhagen 's historic Nyhavn Harbour , Ida Davidsen , serves up many imaginative combinations, and the fridge in a typical Danish home will often be stocked with toppings for '' Rugbrødsmad '', or "rye bread meal", which is a way of saying "a plain normal lunch". Denmark has strong traditions of special types of food eaten at particular times of the year, such as smoked eel with slices of a sort of scrambled-egg loaf eaten on rye bread at New Year, accompanied by beer. Other types of bread are sold in Supermarkets and in Bakeries , which are important shops in every town and shopping centre. Many women still bake at home, particularly '' Boller '', which are small bread rolls, and often the traditional '' Kringle '', which is a long cooked dough with Currants and a Brown Sugar and Butter paste. Home-baked bread uses moist Yeast , and many thousands of packs are sold every day, the major brand being a division of Carlsberg Brewery . In the great trucking strikes of 1998, yeast was one of the first products to be sold out in shops, indicating the importance of home baking in Denmark. Sliced square white bread is known in Denmark as '' Franskbrød '', literally " French bread", and is not as common as it is in many other western countries. People often eat Jam with cheese on crusty white bread for Breakfast , and also very thin slices of Chocolate , called '' Pålægschokolade ''. Another popular way of consuming bread in Denmark is as tiny buns for long hotdogs, like small puffy napkins made out of white bread, which are available in small kiosks everywhere and in ''pølsevogne'' ("sausage-vans") that move about the cities. CONFECTIONS
THE NEW DANISH CUISINE Danish cuisine continues to change and keep up with the times. It has become more health-conscious, and has drawn inspiration ( Fusion Cuisine ) not only from the traditional French and Italian kitchen, but also from many other more exotic gastronomical sources. These come often from either the travels of cooks, but also their immigration into Denmark from all over the world. Danish cuisine has also looked inwards at the rich possibilities inherent in Danish traditional cooking, and in this way attempted to redefine itself, using local products and cooking techniques that have in the past been used in limited ways. Older Danish food-lovers, however, stick to their old traditions, and cook as described above. It is also exceedingly common in families that mothers and fathers cook together and teach their children how to cook, as food and eating is a very important subject in family life, and a central element in the pursuit of ''hygge''. EXTERNAL LINKS
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