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A sønderjysk kaffebord (English: Southern Jutland coffee table) is a traditional spread of various cakes, served on a table with coffee. [1] After southern Jutland became part of Prussia in 1864, many national gatherings were held, but the Prussian authorities did not always grant liquor to the taverns where the Danish-minded met. In response ...
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider ...
The cuisine of southern France, corresponding roughly to the extent of Occitania, had far more in common with Italian and Spanish cooking than with northern French cuisine. Ingredients that distinguished southern cooking included sugar, walnut oil, chickpeas, pomegranates and lemons, all of which were grown locally.
German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
A beef variant is known as "Royal hash", and a Southern Jutland regional dish including cream and served over pommes frites as "King Frederik's favorite". In Sweden, there is a version of hash called pyttipanna [16] ('small-pieces-in-pan') and in Finland, pyttipannu and Norway, pyttipanne. It is similar to the Danish version.
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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Danish food writers (1 C, 2 P) G. Greenlandic cuisine (1 C, 14 P) P. Danish pastries (5 P) Danish products with protected designation of origin (3 P) R.