Scandinavia, as discussed here, will include Norway, Sweden, Denmark, Finland and Iceland. Fish is very important and is foundational to the cuisine. It is supported by the use of dairy products. Increasingly meats are playing an important role. Scandinavia has very short summers and fish, milk and produce obtained during the summer is typically preserved through drying, fermenting, pickling, salting or smoking. These methods of preservation are still used today, not for preservation purposes but for flavor and taste. The diet in Scandinavia is typically very hearty and used to contain much fat which was believed to be necessary to guard against the very cold climate in the winter. The food is increasingly becoming lighter as people realize that the fat content is not necessary. Heavy soups and dumplings are still characteristic dishes and the substantive nature of the cuisine is still evident.
Scandinavia tends to east three or four meals per day. Increasingly, they eat hot or cold cereal for breakfast, although in the past, breakfast was more substantial and hotels still offer very substantial breakfasts. At lunch time, sandwiches are typically served. Sandwiches in Scandinavia are open-faced and toppings include sliced meats and cheeses, seafood salads, cucumbers and tomatoes. Typical lunch beverages are milk, coffee or possibly tea. Many Scandinavians pack a lunch and eat in their office as they work.
Dinner would consist of simple appetizers such as herring and cured, smoked fish. A main dish of meat or fish would be served with potatoes and a vegetable or salad. Flat breads are served with every dinner. In Norway dinner may begin with soup such as cream of tomato, cream of spinach, or fish soup. Fruits are often made into hot or cold soups or into compotes which may be served as either the first course or the last course, depending upon the level of sweetness in the soup. Dessert and possibly coffee would complete the meal. Coffee is often offered about one hour after dinner with a small snack. Alternatively one may relax with a glass of wine or beer. Later in the evening, open-faced sandwiches may be eaten as a snack.
On special occasions and holidays a Swedish Smorgasbord (sandwich table), which the Danes and Norwegians call a Koldtbord (cold table), may be prepared. When eating from the smorgasbord or koldtbord, it is polite to eat one course at a time. A clean plate is used for each course. One typically eats in this order: herring dishes, cold fish, cold meats, salads, hot dishes, and finally desserts. It is easy to spot foreigners at the koldtbord because they will take various foods on their plates that do not belong together.
Being on time is highly valued and expected. The Scandinavians are generally reserved and do not show their emotions in public nor use many gestures. It is acceptable to bring a gift. The Scandinavians eat dinner shortly after arriving from work. A dinner party is usually held later in the evening. It is usually preceded by cocktails and socializing for 15-30 minutes. Simple hors d’oeuvres may be served; salted peanuts are a common item. The host or hostess will indicate when the meal is to begin. Seating may be formal in which case the guest of honor is seated at the left (not right) side of the hostess and host. Most often the seating is informal. In either case, the host or hostess shows where one is to sit.
It is proper to begin eating when all have been served. Often the first ritualistic toast (skål, pronounced skoal) may take place shortly after the first few bites have been eaten. This toast welcomes all to the meal. It is improper to initiate a skål or drink of the alcoholic beverage until the host or hostess has initiated the first skål. Subsequent skåls can be initiated by anyone. The process involves lifting your glass and looking over it at the person(s) you are toasting, lift the glass slightly, take a sip, and return the glass to the table while maintaining eye contact. The last person to return the glass to the table is the person initiating the skål. The initial skål is shared among all at the table; subsequent skåls typically involve two or more diners.
Conversation may cover any broad subject, including politics, but excluding business or work related issues. Scandinavians have a clear demarcation between work and home. Dinners are usually long and slow with much conversation. People will stay at the table long after the meal is finished. If the silverware is crossed on the plate this indicates that more food is desired. Parallel silverware angled to the left side of the plate indicates that you are finished with the course. It is impolite not to finish the food on the plate. It is considered good form to make positive remarks about the food. At formal events the guest sitting at the hostesses left has (the unspoken) responsibility of toasting the meal. It is impolite to leave immediately after a meal. A guest should tarry a minimum 30 minutes, and may stay longer if the conversation continues.
| Milk Products | Milk and milk products, are readily available and widely used. Both as beverage and in cooking. Cheeses are popular. |
| Meat, Fish, Poultry and Protein Alternatives | All varieties of seafood are
used. Beef, veal, pork, lamb and mutton are popular. Game meat and game birds are prevalent. Chicken is prominent among poultry, but geese and ducks are also consumed. Eggs are eaten. Legumes such as peas are common. |
| Fruits and Vegetables | A variety of fresh, dried, and
preserved fruits and berries are available. Familiar vegetables, including root vegetables and fungus are common. Potatoes and cabbages are essential staples. |
| Breads and Cereals | Whole grain products are used
frequently. Rye is used in much bread, although wheat is
predominant. Barley, oats and rice are also consumed. Breads are available in a variety of leavened and unleavened forms. |
| Cooking fats | Butter is preferred, although margarine, lard and vegetable oils are used. |
| Beverages | Coffee is the primary hot
beverage; hot chocolate is also found. Beer, wine and liquor is available. |
| Seasonings | Generally mild. The predominant seasoning is dill. Caraway seeds are also used much. |
| Other | Almonds, chestnuts and walnuts are popular. Ground almonds may be made into marzipan, which is a sweet almond paste used in cakes and pastries and is a staple confectionery item. |
| Cooking methods | Poaching, sautéing, frying, baking and creaming is common. Forcemeats (from fish also) is prevalent. Drying, curing, salting and marinating is often done. |
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Last Updated: February 17, 2006