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. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller (meat balls), karbonader (breaded pork patties) and medisterpølse (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.^[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.^[3]^[4]

Since the early 2000s, some Danish chefs have developed the new Danish cuisine, an innovative way of cooking based on high-quality local produce. This new philosophy and cuisine has attracted the attention of, and been celebrated by, the international gourmet community. It has contributed with a considerable number of highly acclaimed restaurants in Copenhagen and the province, with some of them awarded Michelin stars.

^ Rasmus Holmgård (16 July 2009). "We drink more wine and less beer" (in Danish). Holmgårds. Retrieved 18 October 2014.
^ Ritzaus Bureau (16 October 2002). "Wine consumption drops after 40 years". BT (in Danish). Retrieved 18 October 2014.
^ "Food and drink in the middle ages". danmarkshistorien.dk (in Danish). Aarhus University. Retrieved 19 October 2014.
^ "Herbs, spices and vegetables in the Viking period". The National Museum of Denmark. Archived from the original on 18 March 2015. Retrieved 19 October 2014.

[1] Rasmus Holmgård (16 July 2009). "We drink more wine and less beer" (in Danish). Holmgårds. Retrieved 18 October 2014.

[2] Ritzaus Bureau (16 October 2002). "Wine consumption drops after 40 years". BT (in Danish). Retrieved 18 October 2014.

[3] "Food and drink in the middle ages". danmarkshistorien.dk (in Danish). Aarhus University. Retrieved 19 October 2014.

[4] "Herbs, spices and vegetables in the Viking period". The National Museum of Denmark. Archived from the original on 18 March 2015. Retrieved 19 October 2014.

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