Swedish cuisine

Swedish cuisine is the traditional food of the people of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. In the far north, meats such as reindeer, other game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. Swedes have traditionally been open to foreign influences, ranging from French cuisine during the 17th and 18th centuries, to the sushi and caffé latte of today. Swedish cuisine could be described as centered around cultured dairy products and soft breads and stone fruits, chicken, pork and seafood. Potatoes are served as a side dish boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, oat, dark and whole grain, including flatbreads and crispbreads.

There are some use spices. Many meat dishes meatballs, are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup served hot or cold, are typical of Swedish cuisine. Butter and margarine are the primary fat sources. Sweden's pastry tradition features a variety of yeast buns, cookies and cakes; the importance of fish has governed Swedish trade patterns far back in history. For preservation, fish were cured. Salt became a major trade item at the dawn of the Scandinavian middle ages, which began circa 1000 AD. Cabbage preserved as sauerkraut and various kinds of preserved berries, etc. were used once as a source of vitamin C during the winter. Lingonberry jam, still a favourite, may be the most traditional and typical Swedish way to add freshness to sometimes rather heavy food, such as steaks and stews. Sweden's long winters explain the lack of fresh vegetables in many traditional recipes. In older times, plants that would sustain the population through the winters were cornerstones.

A lack of distinct spices made everyday food rather bland by today's standards, although a number of local herbs and plants have been used since ancient times. This tradition is still present in today's Swedish dishes. Both before and after this period, some new Germanic dishes were brought in by immigrants, such as people related to the Hanseatic League, settling in Stockholm and Kalmar. Swedish traders and aristocrats also picked up some food traditions in foreign countries. Cabbage rolls were introduced in Sweden by Karl XII who came in contact with this dish at the time of the Battle of Poltava and during his camp in the Turkish Bender and introduced by his Ottoman creditors, who moved to Stockholm in 1716. An early version of kåldolmar was first published in 1765 in the fourth edition of Hjelpreda i Hushållningen för Unga Fruentimber by Cajsa Warg, though it was closer to the Turkish dolma than dishes. Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical everyday Swedish cuisine.

The word husmanskost stems from husman, meaning'house owner', the term was used for most kinds of simple countryside food outside of towns. Genuine Swedish husmanskost used predominantly local ingredients such as pork in all forms, cereals, potato, root vegetables, onions, berries etc.. Beside berries, apples are the most used traditional fruit, eaten fresh or served as apple pie, apple sauce, or apple cake. Time-consuming cooking methods such as redningar and långkok are employed and spices are sparingly used. Examples of Swedish husmanskost are pea soup and mashed carrots and rutabaga served with pork, many varieties of salmon, varieties of herring, meatballs, potato dumplings with meat or other ingredients, potato pancake, varieties of porridge, a fried mix of pieces of potato, different kind of meats, sausages and onion, meat stew with onion, potato dumplings with a filling of onions and pork. Many of the dishes would be considered comfort food for the nostalgic value. Dishes akin to Swedish husmanskost and food traditions are found in other Scandinavian countries.

Sweden is part of the vodka belt and distilled beverages, such as brännvin and snaps, have been a traditional daily complement to food. Consumption of wine in Sweden has increased during the last fifty years at the expense of beer and stronger alcoholic beverages. In many countries, locally produced wines are combined with local husmanskost. Husmanskost has undergone a renaissance during the last decades as well known Swedish chefs, such as Tore Wretman, have presented modernised variants of classical Swedish dishes. In this nouvel husman the amount of fat (which was needed to sustain hard

Massachusetts Route 36

Route 36 is a 5.44-mile-long north–south state highway in southeastern Massachusetts. Its southern terminus is at Route 106 in Halifax and its northern terminus is at Route 14 in Pembroke. From its terminus at Route 106 in Halifax, Route 36 abuts the eastern shore of East Monponsett Pond; the highway crosses the MBTA Commuter Rail at Halifax Station. The highway runs near Silver Lake to the west and crosses Route 27 before ending at Route 14 just south of Pembroke Center; this road is locally famous as the location of the former Hobomock Inn, a tavern linked to the famous Massachusetts politician, James Michael Curley. The legend is that Curley designated this rural road as a state highway so that his cronies from Boston could find it more following state highway signage, it is a fact that after it was so designated snow removal for Route 36 became a state, rather than town, responsibility. The entire route is in Plymouth County. United States portal U. S. Roads portal Media related to Massachusetts Route 36 at Wikimedia Commons

Edge Elements

Edge Elements is a public sculpture by Richard Hansen located at South Shore Park on the south side of Milwaukee, Wisconsin. Edge Elements is a series of five sculptures; the group of sculptures was commissioned by the Milwaukee County Percent for Art Program. Each sculpture is made of several large pieces of Wisconsin red granite arranged in a different formation. Several sculptures incorporate carved elements made of white granite; the forms of the individual sculpture all offer seating and views of Lake Michigan. Each sculpture is set on a square bed of crushed stone. Funds for Edge Elements were made available during the five-year redevelopment of South Shore Park, which included improvements to its bike path and shoreline; the budget for the artwork was $110,000. In June 2007, the South Shore Park Watch offered a tour of the artworks as part of an area-wide celebration of the 100th anniversary of the Milwaukee County Parks System. In 2008, Edge Elements was selected by Jodi Pinto and Ted Landsmark for recognition by the Americans for the Arts Public Art Network as an outstanding project in its "Year in Review."

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