Smorgasbord

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Smorgasbord is a type of Scandinavian meal, originating in Sweden, which is served buffet-style with multiple hot and cold dishes of various foods on a table. The word "smorgasbord" is derived from the Swedish words "smörgås" (open-faced sandwich) and "bord" (table). It is a traditional way of serving food in Sweden and has become popular in other parts of the world.

History

The concept of the smorgasbord dates back to the early 18th century in Sweden. Originally, it was a way to serve a variety of appetizers before a main meal. Over time, it evolved into a full meal with a wide array of dishes. The smorgasbord became internationally known at the 1939 New York World's Fair, where it was introduced to a broader audience.

Components

A traditional smorgasbord includes a variety of dishes, typically featuring:

• Herring prepared in different ways (pickled, marinated, etc.)
• Salmon, often served as gravlax or smoked
• Cold cuts such as ham and sausages
• Various types of cheese
• Bread and crispbread
• Butter and spreads
• Potatoes, often boiled or in salad form
• Salads and vegetables
• Hot dishes such as meatballs, sausages, and Jansson's Temptation
• Desserts like rice pudding and various pastries

Serving Style

The smorgasbord is typically served in a specific order, starting with fish dishes, followed by cold cuts, hot dishes, and finally desserts. This progression allows diners to enjoy the full range of flavors without overwhelming their palate.

Cultural Significance

In Sweden, the smorgasbord is often associated with festive occasions such as Christmas (Julbord), Easter (Påskbord), and Midsummer celebrations. It is a symbol of hospitality and abundance, reflecting the importance of communal dining in Swedish culture.

Related Pages

• Buffet
• Swedish cuisine
• New York World's Fair
• Christmas traditions
• Easter traditions
• Midsummer