Swedish cuisine

Swedish cuisine is the traditional food of the people of Sweden. Due to Sweden's large North–South expanse, there are regional differences between the cuisine of North and South Sweden.

History

Historically, in the far North, meats such as reindeer, and other (semi-)game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).

Ingredients

Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sourdough, and whole grain, and including flatbreads and crispbreads. There are many sweetened bread types and some use spices and fruits, and many are topped with butter and sugar.

Traditional dishes

Some notable Swedish dishes include Swedish meatballs, traditionally served with gravy, boiled potatoes and lingonberry jam; pancakes; lutfisk; and the smörgåsbord, or lavish buffet. Akvavit is a popular alcoholic distilled beverage, and the drinking of snaps is of cultural importance. The traditional flat and dry crisp bread has developed into several contemporary variants. Regionally important foods are the surströmming (a fermented fish) in Northern Sweden and eel in Scania in Southern Sweden.

Modern Swedish cuisine

Modern Swedish cuisine blends the foundation of traditional hearty fare with the innovations and influences of contemporary gourmet cooking. The result is a unique and innovative blend of flavors and techniques that continue to earn international acclaim. New Nordic Cuisine, a movement led by chefs such as René Redzepi and Magnus Nilsson, has put a spotlight on the quality and importance of local, organic ingredients. Template:European-cuisine-stub

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