Beschreibung
Source: Wikipedia. Pages: 46. Chapters: Nordic bread culture, Chocolate-coated marshmallow treats, Pork rind, Akvavit, Remoulade, Stegt flæsk, Open sandwich, Danish, Æbleskiver, Fishcake, Smørrebrød, Semla, List of Akvavit producers, Snaps, Labskaus, Kringle, Gravlax, Frikadeller, Rødgrød, Lingonberry jam, Pfeffernüsse, Risalamande, Leverpostej, Gammel Dansk, Rum ball, Nib sugar, Pølser, Buttermilk Koldskål, Ymer, Rugbrød, Æbleflæsk, Brændende kærlighed, Medisterpølse, Pølsevogn, Brown sauce, Danish wine, Spiced meat roll, Kransekake, Dracula Piller, Pålægschokolade, Yankie Bar, Dyrlægens natmad, Millionbøf, Kammerjunker, Øllebrød, Sol over Gudhjem, A38, Pézatâé. Excerpt: Danish cuisine (Danish: ) is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of Denmark. Danish cuisine is known for its open sandwiches (Smørrebrød), meat balls (Frikadeller) and sweet pastry. When it comes to drinking, Denmark is known for its beer (Carlsberg and Tuborg are world famous breweries) and its bitters, such as Gammel Dansk. Before the widespread industrialisation of Denmark (c. 1860), small family-based agriculture formed the vast majority of Danish society. As in most agrarian societies, people lived practically self-sufficiently, and made do with the food they could produce themselves, or what could be purchased locally. This meant reliance on locally available food products, which form the basis of the traditional diet: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer, and bread. 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 fruits and vegetables 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. In the new Danish cooking style, dishes are sometimes lighter, smaller, more nutritious and generally offer more focus on fresh vegetables. This mode of cooking is increasingly international, highly influenced by French and Asian cuisine, especially the cuisine of Thailand. Despite this, the buttery traditional cuisine is still very popular, especially in the young generations. France has been historically a strong influence. 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
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