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A Taste of Scandinavia

A Taste of Scandinavia. Lauren Staugler , Tricia Alexander, Sara Novak, Elena Sampalis. Sweden. Norway. Finland. On the Map. History of Food & Cooking. Each scandinavian country has it’s own personality and type of cuisine. Some of these countries include: Norway Denmark Sweden.

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A Taste of Scandinavia

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  1. A Taste of Scandinavia Lauren Staugler, Tricia Alexander, Sara Novak, Elena Sampalis

  2. Sweden Norway Finland

  3. On the Map

  4. History of Food & Cooking • Each scandinavian country has it’s own personality and type of cuisine. • Some of these countries include: • Norway • Denmark • Sweden

  5. Norway Food • Norwegian’s are known for fresh fish and seafood.

  6. Denmark • Most influenced by continental cuisine, which consists of high quality local produce. • Causes many local restaurants to have top notch ratings because their style of food is beautifully presented

  7. Famous Food in Denmark: Smørrebrød

  8. Sweden • Wonderfully known for their lavish pork, dairy products, and baked goods. • Swedish Chocolate Dream Cake

  9. Cooking Methods • Use common ingredients in creative ways • Food is normally baked, braised, simmered, or pan-fried----very rarely deep fried • Scandinavians prefer to cook with foods that are in season • Process of preserving meat for long dark winters by: • Salting, dehydrating and curing • Started by Vikings ,but still use same techniques for preservation

  10. Spices/Herbs Fresh Dill Peppercorns Whole Allspice Dill Seed Fennel Caraway Cardamom Saffron Nutmeg Cinnamon White Pepper Salt and Sugar

  11. Foods Available --Fish, deer, elk, and bear meat is always available --Denmark produces fieldcrops and dairy products with no mountains --Exports large amount of cheese.

  12. Typical Meals and Servings: --Breakfast: Hot and cold cereal --Lunch:Open faced sandwiches are typically servedtopped with cheese, cucumbers and tomatoes Beverages are milk, coffee or possibly tea. --Dinner : Simple appetizers such as herring and cured, smoked fish. A main dish of meat or fish would be served with potatoes and a vegetable or salad. Flat breads are served with every dinner.. Fruits are often made into hot or cold soups or into compotes which may be served as an appetizer. --Dessert and coffee would complete the meal --On special occasions and holidays a Swedish Smorgasbord (sandwich table)

  13. Food Guide Pyramid • Sweden was the first to publish a food guide pyramid in 1974.

  14. Customs and Traditions Behind the Food • Vikings’ would always eat mussels and oysters which is partly where the heavy influence of sea food comes from. • Location also clearly plays a long part. • Fish is usually the least expensive thing on the menu • Foods are usually more salty • In the past foods were preserved with salt to survive the long winters, tradition is still around today

  15. Midsummer • Longest, brightest day of the year • After months of darkness • Originally a festival to celebrate fertility • Rituals and traditions in hope of a good harvest • Food: potatoes with herring, smoked fish, fruit, beer and/or schnapps • Maypoles, Dancing, Bonfires, Folk Songs

  16. Christmas • Advent with candles • Purple • St. Lucia • Celebrated by children • Candle wreaths • “Christmas morning” is actual Christmas Eve morning • Lutefisk (fish dinner) is eaten by only 2% of population • Most people eat pork or beef • Almond is hidden in the casserole to be discover to a lucky winner • Rice porridge is left outside for Santa who visits after dinner

  17. Geography • Sweden • Southwest of country has seasons like ours • Northern region is sub-arctic • Sea creates plentiful fish and sea life to sell and eat • Norway • Only about 3.3% of their land is in use, most is mountainous. • Sea is used as resource for food as well • Cold climate, but recently there has been an increase in temperatures. • Believed to be global warming • Finland • Southern portions of the country are covered in snow 3-4 months of the year • Longer winters than ours • Land closest to coast is used for farming • Use sea as a resource

  18. Animals For Food Supply • Fish, mainly prawns, salmon, mackerel & herring • Lamb • Wild game (boar, fowl, reindeer, moose) • Root vegetables • Berries • Preserve/freeze

  19. Exports-Mostly from Denmark • 62% of Denmark’s land is used for agricultural purposes • 25 million pigs • 120 million chickens • 10 million mink furs • Also big quantities of eggs, beef and dairy products

  20. Exports-Denmark • Has two of Europe’s largest processing companies • Danish Crown, meat production and processing • Arla Foods, dairy

  21. Scandinavia Imports • Geography limits agriculture: • Certain fruits and vegetables • Rice • Oil • Raw coffee, tea and cocoa • Wine • Fish!

  22. Taste Test: Blueberry Soup

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