Scandinavia (Norway, Sweden, Denmark, Iceland, and Finland) Kaitlin Frazier Tori Raderstorf Pearl Tandoh Tabita Tepes

Scandinavian Countries Norway, Sweden, Denmark, Iceland, and Finland

Climate and Weather Denmark and southern Sweden: marine west coast Finland and northern Sweden: subarctic Mountains in Norway and Sweden: alpine tundra Western Norway: mild coastal Iceland: arctic

Geography Norway: very mountainous, fjords created by glaciers Sweden: mountains in the west, flat rolling plains in the east Iceland: snow plains, glaciers, active volcanoes Denmark: generally flat, easy for raising crops Finland: upland – Arctic scrub coastal – clay plains

Local Crops Fuel Sources Grain: oats, wheat, barley, rye Root vegetables Cabbage Petroleum Natural gas Oil Timber

History of Scandinavian Food Common Traditional Foods Grains – Rye Smorrebrod Meats Fish and Seafood Beverage – Milk, Alcohol Others: Potatoes, Gravy, Berries Here is a list of the traditional foods that I will be talking about today. Some other foods that I won’t be breaking down into details about are potatoes, gravy, and berries. However, they are a also a big part of the traditional diet of Scandinavia so I just want to mention a bit about them. Potatoes are an essential part of cooking, but they were only introduced to the Scandinavians in 1720 which isn’t as long ago as other European countries. Gravy is also a traditional pairing with the meat and potatoes in their diet. The climate is great for fruits such as berries to grow in. Lingonberries are the most popular for the Scandinavians to eat. It can be made into a variety of different sauces or jams. Now we will take a look at some of the other traditional components to Scandinavian cooking, beginning with Rye Bread.

History of Food – Rye Bread British vs Vikings, 980 AC 1,000 years 20-25kg bread/year 260,000 tons yearly home market and export Rye Bread was first introduced to this region when the Vikings conquered the British in 980AC. Scandinavians have been eating and baking this bread for the last 1,000 years. It is used in multiple meals throughout the day and has been recorded that Scandinavians ear 20-25kg of this bread per year. Famers harvest 260,000 tons yearly for use in their home market and also as an export. A slice of Rye Bread is most commonly paired with meats to make Smorrebrod.

History of Food - Smorrebrod Open Faced Sandwich Traditional 1840s Knife & Fork Smorrebrod is a traditional food that has been around since the 15th century, but really became apparent in the 1840s when laborers would take them as a lunch at work. It is an open faced sandwich requiring only one piece of bread which is usually on Rye. They mainly have meats but can have veggies, cheeses, and even fruits and jams.They are eaten with a knife and a fork, not with hands like our sandwiches are traditionally ate. Many in this region look at the sandwiches as their own type of art form because of the many variety’s people come up with.

History of Food – Meats Storage Transportation Pork -export Popular Meats Meats had to be preserved traditionally before refrigeration for storage during the long winters and transportation throughout the country, or on ship to other countries. People would preserve meats by either smoking, salting, air drying, or brine-pickling. These types of preservation methods are still used today. The Danish are said to eat more pork per capita in the world. They also export swine meat to other countries. Some other meats that are popular to the Scandinavians are lamb, Reindeer, Moose and Game such as goose, puffin, and duck.

History of Food – Fish & Seafood North & Baltic Sea, Coastline Finland has 60,000+ lakes 3 to 4x/wk, including Breakfast Crawfish Export Because of their geographical climate and the large bodies of water surrounding Denmark, Finland, Iceland, Norway, and Sweden, they all have access to an abundance of fresh fish and seafood. Sweden has plenty of fresh herring from the North and Baltic Seas. Finland has over 60,000 lakes that fish thrive in and people can get their own catch. It is said that Scandinavians consume fish on average 3 to 4 times a week. Crawfish are a popular dish in August. They were traditionally eaten by the upper class in the 16th century, but now crawfish is a national delicacy enjoyed by all. Its also been known that they eat Minke Whale in some parts of the region. Fish and seafood is another popular export.

History of Food - Beverages Import – Wine and most spirits 75 year Prohibition Milk is very popular Coffee, Tea, Bottle Water Green coffee- import Full strength beer was actually illegal in Iceland until 1989 when the 75 year prohibition law was revoked! Today it is a part of daily consumption in this region. Milk is a very popular staple. According to an article in USA Today, Norwegian’s drink 160 quarts of milk annually per person.

History of Food – Traditions Cinnamon Roll Day (Oct 4th) Waffle Day ( March 25th) Saturday Candy Pea Soup/ Pancake Thursdays They also have special food days that began in the Scandinavian region. Because they love desserts and sweets, October 4th is known as Cinnamon Roll day across the land, and March 25th is Waffle Day! Saturday Candy is an unwritten rule among parents that their children are only allowed to indulge in candy on Saturdays in Sweden. This actually started when a Dental Association did research on candy and tooth decay and found devastating results. There is also a tradition of serving Pea Soup and Pancakes on Thursdays in public dining options and at home. This has been a tradition since World War 2 and was enforced by swedish soldiers since both foods are inexpensive and easy to make.

Spices and Herbs Herbs like dill and parsley Warming spices

Serving Meal Normal

The Scandinavian Method Drying Salting Smoking Pickling Sour Beer Whey Lingonberry Juice

Animal Supply South North Denmark South of Sweden North of Sweden Finland Norway Iceland Lamb beef game poltry pork Ice: smoked lamb s Swedish Meatballs pork and beef Denmark goose pork Veal North Game Reindeer Norway beef Herring Salmon Arctic charr craafish

Breakfast

Lunch

Dinner

Food Pyramids Denmark- follows Diet Compass

Food Pyramid Norway

Food Pyramids Sweden- Plate model

Food Pyramid Finland

Food Pyramid Iceland- 5 a day poster

Holiday & Celebrations Christmas Easter Whitsunday – Pentecost -Baptisms and Christenings Independence days Midnight Sun

Sources http://www.thespicehouse.com/spices-by- cuisine/scandinavian-spices-and-seasonings http://www.circumpolarhealthjournal.net/public/jour nals/32/chs/CHS_2011_8.pdf http://www.eufic.org/article/en/expid/food-based- dietary-guidelines-in-europe/