Danish cuisine

Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution.

Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients.

Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.

[1][2] Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings.

By the end of the 18th century, there were several different kinds of sausage but the preparation of cold meat products developed rapidly in the 1840s when the French butcher Francois Louis Beauvais opened a business in Copenhagen.

[8] In the 1960s and 1970s, with the availability of deep frozen goods, the concept of fast food arrived together with an interest in Mediterranean dishes as Danes travelled more widely.

Much of the inspiration came from France, as Danish chefs went on television explaining how to prepare dishes such as canard à l'orange or authentic sauce Béarnaise.

As a result, in recent years Danish chefs have helped to put Denmark on the world gastronomic map, with several Michelin-starred restaurants in Copenhagen and the provinces.

The typical local soured milk product of ymer is topped with ymerdrys, a mixture of dried grated rye bread and brown sugar.

Øllebrød, a thin porridge cooked with bits of rye bread, hvidtøl, water, and sugar, and served with milk or sometimes whipped cream, is gaining in popularity as reflected on the breakfast menus of many cafés.

[19] 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.

Pålæg (meaning put-on, actually "that which is laid on [the bread]"), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads.

The food is usually brought to the dining table and passed around family-style and the idea is similar to the Swedish counterpart, the smörgåsbord, but with slightly different ingredients.

In addition to soups also common outside of Denmark, specialities include: Fish, seafood and meat are prominent parts of any traditional Danish dish.

The island of Bornholm, a part of Denmark located in the Baltic Sea, to the east of Zealand and south of Sweden, is noted for its smoked fish items.

Fast preparations, pre-cooked meals and foreign inspired cooking from around the world, has increasingly found its way into the kitchens of the common Danish family.

In recent decades, the traditional menus has given way to contemporary gourmet servings in many places, even though the champagne and the kransekage remains very popular.

Apart from the standard food items for a Danish cold buffet, Christmas lunch julefrokost traditionally also includes some specialities, such as sylte (pork meat jelly), fried blodpølse, and Risalamande.

All over Denmark, trains and buses run all night during the julefrokost season and the police are on a special lookout for drunk drivers to avoid alcohol related accidents.

The lunch will typically consist three courses, starting with "det kolde bord" with pickled herring, prawns, hard-boiled eggs, tuna, liverpaté and various cold cuts.

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 and Burger King.

Increasingly, restaurants are turning to trends based on a combination of continental cooking and the growing interest in products from the local environment served in accordance with seasonal availability.

These are plentiful, especially in the bigger cities, and usually offer soups, sandwiches, salads, cakes, pastries, and other light foods, in addition to the expected coffee, tea, beer and other beverages.

These hot dog-like sausages of the Vienna type are about 20 cm long, about the diameter of an index finger and stuffed in brightly coloured red skin.

Røde pølser are traditionally served on a small, rectangular paper plate with a bread (similar to a hot dog bun, but without a slice in it) on the side, and a squirt of both ketchup, Danish remoulade sauce and mustard.

[86][87] Because of the decision by the European Union, Danish dairy company Arla Foods (who also manufacture Danbo) changed the name of their Feta product to Apetina.

[90] Many people still bake at home, particularly boller, which are small bread rolls, and often the traditional kringle, which is a pastry filled with Zante currants and remonce paste.

It comprises a number of lined-up containers, usually between 20 and 50, each with a different kind of candy, and customers then service themselves with a paper bag and a small scoop.

Candy has been manufactured resembling a vast number of objects, such as flying saucers, tennis racquets, soccer balls, butterflies, and even teeth and toothbrushes.

[citation needed] Substantial criticism has been directed at the nutritional content of Danish food; for example, at the ratio of meat, side dishes, and greens on the plate.