Danish cuisine

Danish cuisine (Danish: det danske køkken), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The 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 decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as frikadeller (meat balls) and medisterpølse, or from more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) or kogt torsk (poached cod) with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained in popularity since the 1960s.

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.

In recent years, 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 communitiy and contributed to the considerable number of highly acclaimed restaurants in Copenhagen and the province, with some of them awarded Michelin stars.

Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural products available on or near the family farm. As a result, a variety of brassicas, bread, fish, pork and later potatoes, were eaten everywhere. Families had their own storage of long-lasting dry products, rye for making bread, barley for beer, dried peas for soup and smoked or salted pork. While industrialization brought increases in the consumption of fresh meat and green vegetables, rye bread and potatoes continued to be staples. With the arrival of dairy cooperatives in the second half of the 19th century, milk also gained favor. Wood-fired ovens and meat grinders contributed to a range of new dishes including frikadeller (meat balls), roast pork, poached cod and steaks of ground beef. Desserts of stewed fruits or berries such as rødgrød date from the same period.

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Wikipedia