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