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

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

3. 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

4. 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

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. Spices and Herbs
Herbs like dill and parsley
Warming spices

14. Serving Meal
Normal

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

16. 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

17. Breakfast

18. Lunch

19. Dinner

20. Food Pyramids
Denmark- follows Diet Compass

21. Food Pyramid
Norway

22. Food Pyramids
Sweden- Plate model

23. Food Pyramid
Finland

24. Food Pyramid
Iceland- 5 a day poster

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

26. Sources
cuisine/scandinavian-spices-and-seasonings
nals/32/chs/CHS_2011_8.pdf
dietary-guidelines-in-europe/