Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands)
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
The Danish Realm comprises Denmark, Greenland, and the Faroe Islands. The historical and geographical differences highly influence culture, food, and nutrition habits and traditions. Denmark is characterized by a tradition of agricultural production, with dairy and meat production playing a substantial role, and with optimized and intensive farming. Contrary to this the Faroe Islands and Greenland have limited farming opportunities, and sparse access to firewood and salt have led to drying and fermenting fish and meat for preservation now forming the basis of terroir products, as with Faroese ræstur fiskur and Skerpikjøt. Danish cuisine had its first transition in the mid-1800s with the household introduction of wood-fired stoves, furthering new dishes, particularly pig served with potatoes. In the beginning of the 2000s the New Nordic Diet has helped reestablish interest in Danish food commodities with seasonal differences, sustained local food traditions, and more healthy food.
Original language | English |
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Title of host publication | Nutritional and Health Aspects of Food in Nordic Countries |
Editors | Veslemøy Andersen, Eirin Bar, Gun Wirtanen |
Number of pages | 27 |
Publisher | Elsevier |
Publication date | 2018 |
Pages | 99-125 |
Chapter | 4 |
ISBN (Print) | 978-0-12-809416-7 |
DOIs | |
Publication status | Published - 2018 |
Series | Elsevier Traditional and Ethnic Food Series |
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- Agricultural production, Danish cooperative model, Danish dietary surveys, Danish pastry, Fermented fish ræstur fiskur, Fermented mutton skerpikjøt, New nordic diet, Open sandwich
Research areas
ID: 240142805