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Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Traditional Finnish cuisine is a combination of European, Fennoscandian and Western Russian elements; table manners are European. The food is generally simple, fresh and healthy. The food is generally simple, fresh and healthy.
Karelian pasties made in Vaivio, Liperi Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalittoja, singular kalitta; Olonets Karelian: šipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka [ˈkɑrjɑlɑnˌpiːrɑkːɑ]; [1] or Swedish: karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia.
The kantele is Finland's national and traditional instrument. Folk. Finnish folk music can be divided into Nordic dance music and the older tradition of poem singing, poems from which the national epic, the Kalevala, was created. Much of Finland's classical music is influenced by traditional Finnish and Karelian melodies and lyrics, as ...
Traditional Speciality Guaranteed products from Finland (3 P) W. Finnish food writers (5 P)
This is a list of notable Finnish sweets and desserts. The cuisine of Finland refers to food preparation originating from Finland or having played a great historic part in Finnish cuisine. Finland also shares many dishes and influences with surrounding Scandinavian countries, such as Norway , Sweden , and Denmark , as well as Russia .
Salmon chowder (Finnish: lohikeitto [ˈlohiˌkei̯tːo], Swedish: laxsoppa) is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. [1] [2] The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper.
The geography of food is a field of human geography.It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail and consumption of food.