Denmark is one of the Scandinavian countries with rich food variety. Here is a tell-all tale of Danish food.
Denmark is a Nordic country in Northern Europe. It is a Scandinavian country comprising the Jutland Peninsula and numerous islands. Copenhagen, its capital, is home to royal palaces and colourful Nyhavn harbour, plus the Tivoli amusement park and the iconic “Little Mermaid” statue. Odense is writer Hans Christian Andersen’s hometown, with a medieval core of cobbled streets and half-timbered houses. It’s a country that explains love and happiness and is paramount for travel. Denmark can also be considered a paradise for tourism.
Food Travel means a volatile journey with the purpose of exploring a destination gastronomic offer. Exploring the delight and rejoice of the table has always been associated with moments of leisure and amusement. Food is always a part of travel as it connects the heart to tourism gratification. Treat your taste buds to a selection of gourmet food with a prodigious volition of local cuisines at both street corners and restaurants. Different cuisines have diverse historical backgrounds and cultures. Danish Food culture is having a mouth-watering food catalogue which will surely mesmerize you. So here is a glimpse of traditional Danish Food Culture.
Danish food culture and culinary tradition inherited from their ancestors have been cultivated and improved over many generations and mainly originated from the old Danish country kitchen whose cohesion intricate with the Vikings era, left many venerable cuisines which were prevalent in the past throughout the Danish kingdom. These originated as a shield to protect the Danes against the cold weather conditions in Denmark. That’s why the Danes for centuries have consumed a lot of meat, especially loads of pork and beef together with plenty of potatoes and vegetables. Poultry and fish products are also part of their meal as well. Let’s discuss various food items and cuisines belonging to Danish meals.
Open Danish Sandwich or Danish “Smørrebrød”
Almost every Danish restaurant in Copenhagen serves this heritage dish open Danish sandwich called ‘smørrebrød’ with several blendings of food items, pieces of meat like pork and beef or fish like Cod, mackerel, and herring, various paste, salad dressings and cheese on buttered rye bread and decorated with all types of toppings that gives the creation a great visual evocation and is certainly a specimen of genuine art when presented on a well-laid table with cold Danish beer and snaps. “Smørrebrød” is normally served together with the famous Danish beer and snaps.
The impracticality of eating cold duck is that it has to be roasted first!~ Robert Storm Petersen – Danish Cartoonist – Writer – Animator – Humorist – 1882-1949
Stjerneskud or ‘shooting stars’ is deficiently known but it is much extravagant and obsessive Smørrebrød, and also one of the Danes’ utmost beloved. Stjerneskud is a slice of rye bread with fried plaice fillet, topped with shrimp, lettuce and caviar from the Limfjord. It is authentically Danish food that will enamour your food interests. With a cold beer pale lager and finished with a shot of snaps.
The Danish hot dog
Danish hot dogs are a cultural institution of the street corner and have been feeding hungry Danes for over a century. You’ll see them everywhere, so consolidated your mind to stop by those street stands and grab a bite to eat while your journey. Most stands offer both the traditional red sausages as well as modern portrayal. If you want a truly Danish sight, keep an eye out for hot dog vendors walking down the middle of the main road, pulling their massive hot dog stands home from their selling spot.
Denmark’s national dish: Stegt flæsk
A few years ago, Danes were asked to vote for their national dish. And the victory dish, a classic pork recipe ‘stegt flæsk med persillesovs’, was not inconceivable. The crispy pork with parsley sauce and potatoes is a very old dish that has won both the hearts and paunch of Danes for centuries. You can try the Danes’ national dish in many restaurants around Denmark. Most certainly, it is actually among the cheapest food in the country and if you become an aficionado, some restaurants even offer all-you-can-eat pork at affordable prices.
In Denmark, these world-famous viscous ecstasies are called Vienna Bread (wienerbrød), as they were first made in Denmark in the 1840s by Austrian bakers. So they are not actually Danish but the monopoly belongs to them. Still, Danish pastries rose in popularity over the centuries and are now a firm favourite of ordinary Danes. You can try many different types at bakeries throughout the country. Ask for the fantastically named Cinnamon Snail (kanelsnegl) or Seed Snappers (frøsnapper) pastries and prepare yourself for having cloggy fingers.
You can also try Denmark’s world-famous delicacy, oysters from the Limfjord and the North Sea. To perceive an extraordinary experience, you can try out an oyster safari. Wearing wading boots, you’ll hunt for oysters in the shallow water. The tours often end with a glass of champagne at the water’s edge while you taste the catch of the day.
Danish meatballs (frikadeller) are very exoteric in Denmark and are served both for lunch and supper. Conventional meatballs consist of equal calf and pork, flour, milk, eggs, onions and spices, but today there are countless interpretations of the Danish classic, which is also a popular smørrebrød topping.
(Sibashish Biswas is a student of Journalism and Mass Communication from Amity University.)
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