1.
Danish cuisine
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Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained in popularity since the 1960s. Danish chefs, inspired by continental practices, have in recent years developed a series of gourmet dishes based on high-quality local produce known as new Danish cuisine. As a result, Copenhagen and the provinces now have a number of highly acclaimed restaurants. Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860 and it was based on the need to make use of natural products available on or near the family farm. As a result, a variety of brassicas, bread, fish, pork, families had their own storage of long-lasting dry products, rye for making bread, barley for beer, dried peas for soup and smoked or salted pork. While industrialization brought increases in the consumption of meat and green vegetables, rye bread. With the arrival of dairy cooperatives in the half of the 19th century. Wood-fired ovens and meat grinders contributed to a range of new dishes including frikadeller, roast pork, poached cod, desserts of stewed fruits or berries such as rødgrød date from the same period. Over the centuries, sausage, which was not only economical, in the 1880s, Oskar Davidsen opened a restaurant specializing in smørrebrød with a long list of open sandwiches. Leverpostej became available in shops at the end of the 19th century. In the 1920s and 1930s, tomatoes and cucumbers were added as a topping to the cold cuts, in the 1940s, Henry Stryhn popularized leverpostej by making deliveries around Copenhagen on his bicycle. In the 1960s and 1970s, with the availability of deep frozen goods, by the 1990s, ingredients were being imported from the south while new products were farmed at home, providing a basis for a developing interest in gourmet dishes. Much of the came from France, as Danish chefs went on television explaining how to prepare dishes such as canard à lorange or authentic sauce Béarnaise. As a result, in recent years Danish chefs have helped to put Denmark on the world map, with several Michelin-starred restaurants in Copenhagen. Danish cuisine has also advantage of the possibilities inherent in traditional recipes, building on the use of local products. Products such as rapeseed, oats, cheeses and older varieties of fruits are being rediscovered and prepared in new ways both by restaurants and at home as interest in organic foods continues to grow. In 2010,2011,2012 and 2014 the Copenhagen restaurant Noma was named the worlds best restaurant by the magazine Restaurant, in 2012, Danish chef and food activist Claus Meyer had his own show about Nordic cuisine on BBC Lifestyle. His recent book Almanak contains 365 new cuisine recipes, one for day of the year
2.
Open sandwich
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An open sandwich, also known as an open face/faced sandwich, bread baser, or tartine consists of a single slice of bread with one or more food items on top. During the Middle Ages, thin slabs of coarse bread called trenches or, in its French derivative, at the end of the meal, the food-soaked trencher was eaten by the diner, or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open face sandwiches as they were of disposable crockery and these explanatory specifications reveal the Dutch belegd broodje, open-faced sandwich, was as yet unfamiliar in England. The American tongue toast is offered as an entrée for breakfast, lunch, in Finland the sandwich is called voileipä, and in Estonia similarly võileib, which also means butter bread. This is typically complemented by some herbs and vegetables such as parsley, cold salad, thinly sliced cucumber, a condiment, such as mayonnaise, or mayonnaise-based dressing is also often included in some form. An old traditional replacement for butter on a piece of bread with herring is pig fat, there are many variations associated with the smørrebrød/smørbrød/smörgås and there are even special stores, cafés and restaurants that specialize in them. The Dutch and Flemish Uitsmijter consists of one or more slices of bread topped with fried eggs, the dish is often served as a hearty breakfast. Sweet toppings are commonly used for breakfast in the Netherlands and Belgium, e. g. sprinkles, vlokken, or muisjes, next to the more widespread peanut butter, honey, jam, in Great Britain, open sandwiches are rare outside of Scandinavian delicatessens. However, this is not considered a sandwich, in North America an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy. Examples include a beef Manhattan, a hot sandwich in Canada. This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish. The term sandwich is used in reference to open-faced sandwiches. The open-faced sandwich also has a history, originating between the 6th and 16th centuries, whereas the modern sandwich traces its roots to the Earl of Sandwich. In the court case in the United States of White City Shopping Ctr, L. Rep.565, the judge ruled that a true sandwich must include at least two slices of bread. Dine with the Danes Video of Danish open-face sandwiches Czech Open sandwiches A History of Poland’s National Obsession with Open Sandwiches
3.
Denmark
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The term Danish Realm refers to the relationship between Denmark proper, the Faroe Islands and Greenland—three countries constituting the Kingdom of Denmark. The legal nature of the Kingdom of Denmark is fundamentally one of a sovereign state. The Faroe Islands and Greenland have been part of the Crown of Denmark since 1397 when the Kalmar Union was ratified, legal matters in The Danish Realm are subject to the Danish Constitution. Beginning in 1953, state law issues within The Danish Realm has been governed by The Unity of the Realm, a less formal name for The Unity of the Realm is the Commonwealth of the Realm. In 1978, The Unity of The Realm was for the first time referred to as rigsfællesskabet. The name caught on and since the 1990s, both The Unity of The Realm and The Danish Realm itself has increasingly been referred to as simply rigsfællesskabet in daily parlance. The Danish Constitution stipulates that the foreign and security interests for all parts of the Danish Realm are the responsibility of the Danish government, the Faroes received home rule in 1948 and Greenland did so in 1979. In 2005, the Faroes received a self-government arrangement, and in 2009 Greenland received self rule, the Danish Realms unique state of internal affairs is acted out in the principle of The Unity of the Realm. This principle is derived from Article 1 of the Danish Constitution which specifies that constitutional law applies equally to all areas of the Danish Realm, the Constitutional Act specifies that sovereignty is to continue to be exclusively with the authorities of the Realm. The language of Denmark is Danish, and the Danish state authorities are based in Denmark, the Kingdom of Denmarks parliament, with its 179 members, is located in the capital, Copenhagen. Two of the members are elected in each of Greenland and the Faroe Islands. The Government ministries are located in Copenhagen, as is the highest court, in principle, the Danish Realm constitutes a unified sovereign state, with equal status between its constituent parts. Devolution differs from federalism in that the powers of the subnational authority ultimately reside in central government. The Self-Government Arrangements devolves political competence and responsibility from the Danish political authorities to the Faroese, the Faroese and Greenlandic authorities administer the tasks taken over from the state, enact legislation in these specific fields and have the economic responsibility for solving these tasks. The Danish government provides a grant to the Faroese and the Greenlandic authorities to cover the costs of these devolved areas. The 1948 Home Rule Act of the Faroe Islands sets out the terms of Faroese home rule, the Act states. the Faroe Islands shall constitute a self-governing community within the State of Denmark. It establishes the government of the Faroe Islands and the Faroese parliament. The Faroe Islands were previously administered as a Danish county, the Home Rule Act abolished the post of Amtmand and these powers were expanded in a 2005 Act, which named the Faroese home government as an equal partner with the Danish government
4.
Butter
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Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter, most frequently made from cows milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat, Butter is a water-in-oil emulsion resulting from an inversion of the cream, in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, the density of butter is 911 g/L. It generally has a yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process. The word butter derives from the Latin butyrum, which is the latinisation of the Greek βούτυρον and this may have been a construction meaning cow-cheese, from βοῦς, ox, cow + τυρός, cheese. Nevertheless, the earliest attested form of the stem, turos, is the Mycenaean Greek tu-ro. The root word persists in the name butyric acid, a found in rancid butter. In general use, the term refers to the spread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed and nut products such as peanut butter and it is often applied to spread fruit products such as apple butter. Fats such as butter and shea butter that remain solid at room temperature are also known as butters. Unhomogenized milk and cream contain butterfat in microscopic globules and these globules are surrounded by membranes made of phospholipids and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three forms, free butterfat, butterfat crystals, and undamaged fat globules
5.
Meat
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Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times, the advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle. This eventually led to their use in production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat and it is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria, most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. The word meat comes from the Old English word mete, which referred to food in general, the term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic and Faroese, which also mean food. The word mete also exists in Old Frisian to denote important food, differentiating it from swiets, paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gatherers depended on the hunting of large animals such as bison. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BC, today, more than 200 sheep-breeds exist. Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BC, modern domesticated cattle fall into the groups Bos taurus and Bos indicus, both descended from the now-extinct aurochs. The breeding of cattle, cattle optimized for meat production as opposed to animals best suited for draught or dairy purposes. Domestic pigs, which are descended from boars, are known to have existed about 2500 BC in modern-day Hungary and in Troy, earlier pottery from Jericho. Pork sausages and hams were of commercial importance in Greco-Roman times. Pigs continue to be bred intensively as they are being optimized to produce meat best suited for meat products. Other animals are or have raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses and other mammals such as reindeer were hunted during the late Paleolithic in western Europe
6.
Fish
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A fish is any member of a group of animals that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. They form a group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous, tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered obsolete or paraphyletic by excluding the tetrapods, because in this manner the term fish is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification, the earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts, fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators, the first fish with jaws appeared in the Silurian period, after which many became formidable marine predators rather than just the prey of arthropods. Fish are abundant in most bodies of water and they can be found in nearly all aquatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. With 33,100 described species, fish exhibit greater species diversity than any group of vertebrates. Fish are an important resource for humans worldwide, especially as food, commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by fishers, kept as pets, raised by fishkeepers. Fish have had a role in culture through the ages, serving as deities, religious symbols, fish do not represent a monophyletic group, and therefore the evolution of fish is not studied as a single event. Early fish from the record are represented by a group of small, jawless. Jawless fish lineages are mostly extinct, an extant clade, the lampreys may approximate ancient pre-jawed fish. The first jaws are found in Placodermi fossils, the diversity of jawed vertebrates may indicate the evolutionary advantage of a jawed mouth. It is unclear if the advantage of a hinged jaw is greater biting force, improved respiration, fish may have evolved from a creature similar to a coral-like sea squirt, whose larvae resemble primitive fish in important ways. The first ancestors of fish may have kept the form into adulthood. Fish are a group, that is, any clade containing all fish also contains the tetrapods
Cookbook: Smørrebrød 
Media: Smørrebrød
