Swedish food, and Scandinavian food in general, puts fish and potatoes ahead of just about everything else. Ukrainian food is all about the root vegetables, with an ample dose of pork and beef for good measure. Knowing what we know about each, which do we prefer?
The idea of soup for dessert might seem strange, but for Swedes it’s simply a part of their food culture. Nyponsoppa, rose hip soup (recipe follows) utilizes an abundant, vitamin-rich food resource in Scandinavia to create one of the country’s most celebrated desserts.
What constitutes an irresistible temptation depends a lot on how a potentially tempted person was raised. A person that grew up on an American diet would likely not be moved by Jansson’s frestelse (“Jansson’s temptation,” recipe follows), a Swedish specialty of potato sticks baked in anchovies, onions, and cream, but to a Swede the lure is innate.
It has been sixty-nine days since the last posting on The World Cup of Food. A busy holiday schedule, hour-plus commutes to and from work every day, and myriad other factors have resulted in a major adjustment with how we manage our time. Things have settled down quite a bit lately, however, and we are ready to present both of our loyal readers with a renewed commitment to regular postings and updates on the blog. Here’s what to expect: Continue reading State of the World Cup of Food, and Final: Sweden vs. Netherlands
Sweden’s cuisine, due to its long, cold winters and long coastline, is comprised of relatively few ingredients. Most of the national table can be represented by the use of game meats, beef, dairy products, seafood, berries, potatoes, root vegetables that thrive in cold weather like turnips and rutabagas, bread, and butter. A lack of native ingredients does not limit the Swedish cook’s imagination, however, and this diversity and imagination is celebrated in perhaps the most famous of Swedish culinary traditions, the smorgasbord.