International Cooking: A Culinary Journey (2nd Edition) cpt 6

1. International Cooking: A
Culinary Journey, 2E
Chapter 6
Scandinavia

2. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 2
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 methods for preserving foods
 smoked meats
 dried, salted fish
 fondness for wine
History
Viking customs and traditions

3. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 3
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Topography
 over 13,000 miles of coastline
 glaciers sculpted Scandinavia’s
landscape
 retreating glaciers left
 lots of lakes
 barren land
 huge boulders

4. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 4
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cooking Methods
 preserved all sorts of foods
for the long, cold winter
 salted
 smoked
 pickled

5. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 5
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 forests produced plentiful
wood for fuel
 heat from a long-burning
oven helped combat the cold
weather
 braising
 baking

6. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 6
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 relatively mild winters along the
coasts
 extremely cold temperatures inland
 most population in southern coastal
areas
 frigid northern areas in Arctic Circle
Regions

7. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 7
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Most fertile land in Scandinavia
 Dairy cows for milk, butter, and
cheese
 Pigs - lots of pork and pork
products
 Fish and seafood from oceans and
lakes
Denmark

8. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 8
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 literally means “buttered bread”
 canapé with a base of thin bread or
cracker, spread with butter, then
topped with meat, seafood, or
cheese
 served for afternoon meal
 accompanied by beer
Smørrebrød

9. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 9
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Least fertile land
 Seafood - fresh, smoked, salted
 Potatoes
 Lamb, goats, game
Norway

10. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 10
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 pigs and cows for both meat and
dairy
 fish and seafood
 game
 berries
 mushrooms
 oats, potatoes, sugar beets, and
wheat
Sweden

11. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 11
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 lavish buffet with all sorts of meats,
seafood, vegetables, salads,
cheeses, and breads
 as many as 60 food items
Smörgåsbord

12. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 Strong Russian influence
 Soups
 Fish and seafood
 Boiled potatoes
 Porridge
Finland

13. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 13
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 preservation of meats, seafood,
fruits, and vegetables to survive
the winter
 fresh and saltwater fish and
seafood
Cuisine

14. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 14
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 dairy cattle for milk, butter, and
cheese
 mushrooms and berries from
forests
 hardy, winter vegetables
including cabbage, potatoes,
carrots, turnips, parsnips, winter
squashes, rutabagas,
cauliflower, and spinach