Scandinavian cuisine – A community with nature

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The Scandinavian, widely known as a brilliant designer, designed and manufactured items to decorate the porcelain tableware, cutlery, crystal, linen. What is not known is that they are also excellent chefs. However, this should be a reason for the fact that people who care so much about how a table seems to take care of the foods they care about. The Scandinavians do. Why is your kitchen relatively unknown? The Scandinavians are somehow responsible. When industrialized during the last century by a context of rural poverty, they still tend to see their indigenous cuisine in modest hands. So what is Scandinavian cuisine? This is a lot of things: fish, pork and poultry, as well as beets, potatoes, cucumbers, dill, parsley and horseradish, baked, cooked and smoked apples. The kitchen is clean and simple. Foods know themselves. Scandinavian ingredients come from the sea, from a freshwater lake or even from the country. And some like lingo berry or mushrooms, not only come out of the forest, but bring a touch of pine or birch on the table with them. It is this tasty community with nature that makes Scandinavian cuisine attractive.

Scandinavian food is romantic. There is something about copper and whey, oatmeal and fruit cake. The distant past clings to it. The descendants of the Vikings now consume some of the dishes the Vikings ate. The Vikings loved the oysters and mussels. They have lamb, cheese, cabbage, apples, onions, berries and nuts, and this is still a staple of the Scandinavian diet. The Vikings kept chickens and geese. They hunted wild birds, moose, deer and bears, as did their modern counterparts. Even some of the Vikings’ esoteric taste live. Norwegians insist that a marinated and grilled meat can taste good and meat. Some Swedes swear by the horse’s smoked meat, which they call “hamburger” and buy thin slices.

Cooking the Scandinavian way is to recreate the past. For hundreds of years, many recipes have not been written today, but transferred as folkloric ballads, word of mouth, memory to memory. Who can begin to follow the evolution, much less the age of a dish like herring salad, eaten for so long and so appreciated that now is found not only in Scandinavia, but wherever Scandinavians are gone? The isolation of Scandinavia has inevitably contributed to creating many local dishes and traditions. From the far north came one of the largest Scandinavian specialties, temperate salmon. Prepared with sugar, salt, white pepper and dill, this moist, tender and revived dish is also appreciated in Denmark.

Apart from the isolation of Scandinavia and the isolation of the Scandinavians from each other, something fundamental was used to determine the character of food and cooking, and it is the weather, especially in winter. Even today, winter is the inevitable fact of life in the north. The season comes early and lasts a long time, and at least from today’s point of view it is dark. For centuries people’s thinking was shaped by him, and they devoted their energy during the short, hectic period of vegetation to ensure that they would live in the winter. If many of the foods in the area have a salty or smoky taste or are stained or dry, it is mainly due to winter. Preservation of food was the only type of life insurance, all important for survival.

The Vikings learned very early to smoke, to dry and salt their meat and fish. And by acquiring the means to walk in the barren winter, they have also found the means to make great voyages by sea. They consumed non-perishable foods with them, especially dry cod, which was not only an excellent source of protein, but could also be marketed abroad. 

More information about a scandinavian restaurant in Gdynia? Follow the link. 

http://www.gard-nordickitchen.com/gdynia