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Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden .
العربية; Asturianu; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Boarisch; Català; Чӑвашла
Kanelbullar is a Swedish cinnamon roll. This is a list of Swedish sweets and desserts. The cuisine of Sweden refers to food preparation originating from Sweden or having a played a great historic part in Swedish cuisine. Sweden also shares many dishes and influences with surrounding Scandinavian countries, such as Norway, Finland, and Denmark.
The history of Sweden can be traced back to the melting of the Northern Polar Ice Caps.From as early as 12000 BC, humans have inhabited this area. Throughout the Stone Age, between 8000 BC and 6000 BC, early inhabitants used stone-crafting methods to make tools and weapons for hunting, gathering and fishing as means of survival. [1]
The kebab pizza has reached a position of cultural prominence in Sweden [4] and is a common comfort food [8] and hangover food. [7] Although rarely considered to be part of traditional Swedish cuisine , [ 24 ] [ 25 ] the kebab pizza has been described as among the "most recognizable dishes in Sweden", [ 26 ] one of the "most Swedish foods ...
The Culture of Sweden is similar to but distinct from the cultures of neighboring countries and is characterised by its art, music, dance, literature, traditions, religious practices and more. Sweden's modern history has a well-established tradition of science, technology and cultural creativity.
It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand, but any connection is unlikely, according to food writer Jens Linder. [7] Another claim [ 4 ] for the origin of the name has been made by Gunnar Stigmark (1910–2001) in an article, "Så var det med Janssons frestelse", which ...
Nordic food culture in the south and east of the region comprises a tradition of baking softer rye breads. In Denmark and especially in Sweden, the soft rye bread is sweeter; in Finland, a drier sour rye bread type is traditional. Iceland has for the past hundred years imported grain to make bread, as grain is not cultivated on the island.