Scandinavia William Romero Where is Scandinavia? • Scandinavia consist of the three kingdoms of Denmark, Norway and Sweden • And at times, Finland, Iceland and some of the smaller island territories located in the Baltic and Norwegian Seas • Although, due to geographical location these countries aren’t technically considered Scandinavian. But because their deep historical and cultural ties they are in the Scandinavian category • They can also be classified as the Nordic countries… the regions of Northern Europe and the Northern Atlantic Historical Roots Sami People The Vikings The Sami people are the nomadic indigenous people that inhabit most of northern Europe. These hunter gatherers depended mostly on local materials and wild game. After many centuries they learned to domesticate reindeer into a central part of life, using them for herding, transportation and food. Bidos is a traditional dish of theirs in which reindeer meat is stewed in water with carrots and potatoes. The flavor of the broth is very reliant on the meat as it slowly cooks to a tender moistness. Berries are also an important source of food with the absence of vegetation during the long winters. Because of harsh winter condition many preservation techniques such as smoking, curing and pickling were learned early on. The Vikings were the seafaring Norse people from southern Scandinavia that pirated, raided and traded with most of Europe. Much like their counterpart their cuisine also consisted of local materials and wild game, but due to trade and exploration, they were able to broaden their culinary palate. A wide variety of meats were consumed but varying in importance due to geographical location. In coastal regions whale and walrus were often hunted and fresh shellfish were consumed. While cattle and pig were herded inland and herb gardens were farmed. Herbs and spices were commonly grown or traded to enhance traditional dishes and with the invention of the plough or plow, farming was revolutionized for early Scandinavian Vikings. Typical Regional Ingredients • Meats – Pork, Beef, Mutton, Lamb, Reindeer, Elk, Bear, Horse, Whale, Walrus, • Fish – Herring, Mackerel, Salmon, Trout, Cod, Shellfish • Diary – Sour/Fermented Milk, Buttermilk, Curd, Cheese • Bread – Rye, White Roll, French Bread, Crisp Bread • Vegetables – Beets, Nettle (Spinach-like), Wild Mushroom, Potato, Carrot, Cabbage, Parsnip, Turnip, Kale, Brussel Sprout, Onion • Berries – Cloudberry, Lingonberry, Sea Buckthorn, Wild Strawberry, Bilberry, Elderberry • Spices & Herbs – Salt, Caraway, Cinnamon (lower grades), Clove, Dill, Fennel Denmark • A traditional Danish breakfast will consist of rye bread or rolls with cheese or jam and coffee or tea. Also with the addition of fresh fruits, cured meats, rolled oats or granola, and for special occasions Gammel Dansk (bitters liquor) • For lunch, the Danish will typically eat cold meals or smorrebrod (open-faced sandwich). These open-faced sandwiches can vary depending on ingredient availability. • Dinner is a time in which family and friends gather around to table to enjoy hot meals. Meats with potatoes will often be accompanied by fresh salads and hot soups. Norway Norwegian cuisine is largely influenced by traditional methods, depending heavily on resources available in Norway. With a stronger focus on wild game and fish, outside influences have helped modernize traditional recipes. Popular dishes such as Farikal (stewed mutton, and cabbage with boiled potatoes) and Sodd (meatballs stewed with carrots and potatoes) show how greatly influenced Norwegians are by the Sami people and the environment they live in. Other dishes such as Norwegian Waffles, Smoked Salmon, Lutefisk, and Whale Steak show that Norway isn’t all stews and soups. Pastries. Sweets. Desserts. Although not commonly know for their pastries, Nordic Chef bake their goods with simple nature ingredients without comprising on quality and flavor. Sweden Crisp Bread, a common side to every main course. Traditional made from rye flour, is a crisp, light, round wafer like cracker A smorgasbord just isn’t complete without pickled herring. Coming in different flavors the rich fattiness combined with the acidic twang of vinegar and lemon make this a Nordic delight. Sweden is a Smorgasbord of many flavors and traditions; vastly due do their northern to southern expansion. Acquiring many ingredients and recipes through trade and immigration, the Swedes were able to enhance many traditional dishes with an explosion of new flavors. Lingonberries are as necessary as ketchup or mustard. Many Swedes grow up eating this tiny tart berries in forms of jams with many of their dishes Modern Cuisine • For many, Scandinavian and Nordic cuisine isn’t the first choice when heading out to Dinner. So here are some Chefs from Scandinavian working hard to change your mind. • Niklas Ekstedt – Ekstedt sold his restaurant in southern Sweden and moved to Stockholm to open a small place in which the importance of traditional Nordic cooking techniques take president. With his small team he strives to provide a great experience in which guests and chefs can appreciate every bite for what its worth. • Magnus Nilsson – Nilsson is the Chef at Faviken in Northern Sweden. He strives to provide great food by reconnecting those to the nature they have long forgotten. Using a farm to table method he can achieve excellence through the ingredients they have cultivated. • Esben Holmboe Bang – Holmboe Bang has created a restaurant in Norway that not only the guest excided about but the staff as well. He does this by reflecting the beautiful Norwegian landscape through his dishes. Preserving the favors of summer through traditional techniques to ensures a fruitful summer for his restaurant.
