Here are the answers to the questions:1. Kvenland was an ancient name for the area in Scandinavia and Fennoscandia. 2. Christianization began around 980 AD in Denmark, 995-1000 AD in Norway, and 980-1022 AD in Sweden.3. Many Scandinavian foods have a salty or smoked taste because in the past, during winter, they needed to preserve foods without refrigeration by drying, smoking or pickling them. 4. Poultry and fish were the second most popular choice for the Danes after meat, especially pork.5. Spegepølse is a type of Danish sausage made from pork and air dried
Here are the answers to your questions:
1. Kvenland was an ancient name for the area in Scandinavia and Fennoscandia.
2. Christianization took place between the 8th and 12th centuries. Around 980, Harald Bluetooth Christianized Denmark. It began in Norway by Olaf Tryggvason 995 AD – 1000AD and Olaf Haraldsson 1015 AD – 1030 AD. Olof Skötkonung 980 -1022 began in Sweden.
3. If many of the foods of the area have a salty or smoky taste, or are pickled or dried, it’s largely because of winter and the need to preserve foods without refrigeration.
Similar to Here are the answers to the questions:1. Kvenland was an ancient name for the area in Scandinavia and Fennoscandia. 2. Christianization began around 980 AD in Denmark, 995-1000 AD in Norway, and 980-1022 AD in Sweden.3. Many Scandinavian foods have a salty or smoked taste because in the past, during winter, they needed to preserve foods without refrigeration by drying, smoking or pickling them. 4. Poultry and fish were the second most popular choice for the Danes after meat, especially pork.5. Spegepølse is a type of Danish sausage made from pork and air dried
Similar to Here are the answers to the questions:1. Kvenland was an ancient name for the area in Scandinavia and Fennoscandia. 2. Christianization began around 980 AD in Denmark, 995-1000 AD in Norway, and 980-1022 AD in Sweden.3. Many Scandinavian foods have a salty or smoked taste because in the past, during winter, they needed to preserve foods without refrigeration by drying, smoking or pickling them. 4. Poultry and fish were the second most popular choice for the Danes after meat, especially pork.5. Spegepølse is a type of Danish sausage made from pork and air dried (20)
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Here are the answers to the questions:1. Kvenland was an ancient name for the area in Scandinavia and Fennoscandia. 2. Christianization began around 980 AD in Denmark, 995-1000 AD in Norway, and 980-1022 AD in Sweden.3. Many Scandinavian foods have a salty or smoked taste because in the past, during winter, they needed to preserve foods without refrigeration by drying, smoking or pickling them. 4. Poultry and fish were the second most popular choice for the Danes after meat, especially pork.5. Spegepølse is a type of Danish sausage made from pork and air dried
1. V i k i n g s T e a m
Nhat Nguyen (735637) , Abbie Sauter (735048) , Kelvin Simeon (734639)
2. The region of Northern Europe ,
comprising Denmark , Sweden ,
Finland , Iceland , Norway
Kvenland : an ancient name for the
area in Scandinavia and
Fennoscandia
3. The date ofVikingAge are not clearly drawn ,
but many consider the start to be the year 793
and the end to be the year 1066
Scandinavian explored Europe by sea and
rivers for trades , raids , colonisation and
conquest
The information aboutVikingAge was written
by theViking’s enemies and primary sources of
archaeology
4.
5. Began around 800 AD , theVikings invaded
and settled in Scotland , England , Greenland
, the Faroe Isalnd , Sicily , Rus’ andVinland
TheVikings left great cultural marks on
region such as French Normandy , England
and Ireland where the city of Dublin was
found
Iceland became colonized in the late 9th
century
6. Took place between the 8th and the 12th
centuries
Christanity came lat than most parts of
Europe
• Around 980 , Harald Bluetooth Christanized
Denmark
• Began in Norway by OlafTryggvason 995 AD –
1000AD and Olaf Haraldsson 1015 AD – 1030
AD
• Olof Skötkonung 980 -1022 began in Sweden
7.
8.
9.
10. The Scandinavians still tend to see their native
cuisine in humble terms because they started
their industrialized from a background of rural
poverty within the last century
The cooking is pure and simple . So many thing
fish , pork and poutry , as well as beets ,
potatoes , cucumbers etc
11. The ancientVikings loved oysters and
mussels .They mutton, cheese, cabbage,
apples, onions, berries and nuts, and all
these continue to be staples of the
Scandinavian diet nowaday .
TheVikings raised chickens and geese.
They hunted wild birds, elk, deer and bear,
just as their modern counterparts do.
12. The Norwegians insist that a whale steak properly
marinated and broiled can taste as good as beef.
Some Swedes rave about smoked horseflesh,
which they refer to as "hamburger" and buy thinly
sliced.
13. To cook the Scandinavian way is to re-create
the past. For hundreds of years many of the
recipes being used today weren’t written down
but handed down , mouth to mouth, memory
to memory.
If many of the foods of the area have a salty or
smoky taste, or are pickled or dried, it’s largely
because of winter
14.
15. The Danes for centuries have eaten a lot of
meat –especially loads of Pork , but also Beef
with plenty of potatoes and vegetables
Poutry and Fish are the second choice
Ancient food recipes from all over the kingdom
created first and foremost to protect the Danes
aginst the cold weather conditions
16. FoodExpo (March 16-18)
Kulinarisk Sydfyn (June 28-29)
Fresh Food Festival (July 17-20)
Fruit Festival in Sakskobing(September 20-21)
17. To preserve food in the olden days , the
items of Meat , Fish , Fruits was either
Salted-Smoked or Brine Pickled and could
be store for a very long time
The modern Danish kitchen uses many old
recipes from the non refridgeration period
18. Has been preserved in Denmark since 1000
AC
Still a delicious Danish eating today with
many protein
Can be stored for over a year
19. Prepared with pork and air dried
Was a popular meal amongst Danish eating
peasants in olden day
Preserved for long time nearly one year
20. From Danish island Bornholm is a national
meal
Has been smoked since the late 1800s
Nickname : Gold from the sea
Preserved for many week
21. Marinated or pickled herring is a national
treat from the Middle Age
A must dish in the Nordic cuisine
Enjoyed with Akvavit
22. Cheese making begun around year 1000
during theViking period
By pressing and salting of curdled milk in
order to preserve
23. There are 3 main meals in Denmark :
Breakfast and Dinner typically eaten at home
Lunch for practical reason has been eaten
somewhere , brought from home
24.
25. smørrebrød
• Open faced sandwich
• Pieces of meat or fish –
various Paste – Salad
dressing and cheese on
buttered Rye Bread
• Served with famous beer
26. Stegt Flaesk
• Fried Pork Belly with
Parsley sauce
• National Dish of
Denmark
• Crunchy pork belly slices
served with potatoes and
Parsley sauce
27. Frikadelle
It’s an Old Danish
national dish from 1648
Meat ball made of pure
pork . Served with
potatoes –pickled
beetroot-sour preserved
cucumber and thick
brown sauce
32. 5,252,166
Dominated by mountains,
wilderness and sea.
Influenced by Italian, French and
Thai
Evangelical Lutheran Christianity
Have a strong focus on Fish and
Game
33. young country
10000 years ago
Survived by hunting and fishing and eventually
began farming
500 BC- Bronze Age
1030 Norway became a kingdom and Christianity
was introduced
1350 the black death wiped out half of Norway's
population
1905
Oils and gas fields discovered off the coast
Sami, also known as Lapps
34. Berganfest
Holmenkollen ski festival
Ice Music Geilo
National traditions:
▪ National Day on the 17th May
▪ Christian holidays especiallyChristmas
35. Breakfast
Revloved around fish.
Lefse paired with Jarsberg cheese, butter,
fruit jam, smoked fish.
Lunch
Sandwich with brown goat cheese or
salmon slices on lefse.
Open sandwich.
Buttered slice of toast topped with meat
balls, hiering, fish fillet or liver pate.
36. Dinner
Simple meal- boiled potatoes, vegetables.
Only hot meal of the day.
Often eaten around 5pm.
Dessert:
Gomme or is sour cream porridge.
Between meals:
Warm waffels with brown chees or sour cheese.
Boller.
Slices of bread with varies spreads on top.
37. Coast lines:
Quality fish
Dried cod was the biggest export
Today Salmon and Arctic Cod is the biggest export
Seafood is often smoke, cured, marinated or pickled
Very well known for their fish.
38. Forest & Mountain:
Rich in wild berries, fruits (jams, juice and desserts)
Yearly huntWild moose, Deer and Reindeer
Cheese , meats, grains, and vegetables
Grilled or Roasted
Side dishes- Rasbeller (minced fish add to potato dough)
39. Preserve fish, meat and game by drying,
pickling or salting.
Fish is commonly braised or poached
Meats are roasted, braised or stewed.
Vegetables are often boiled or braised.
Dill is a common seasoning ingredient.
Staple food is potatoes, peas, cabbage
and carrots.
45. Christian country
Preserve because long winter
Developed by vikings
Raid tea from England
Get sauces and soup from French
Use leftover for soups
46. Christmas in
December 13
Saint Lucia
Tjugondag Knut
(Saint Knut's Day)
January 13
The Feast ofValborg
Summer solstice
47.
48. Start with herring and other fishes
Cold meat
Salad
Egg dishes
Hot dishes
Fruit salads and cheese cake
49. Lingonberry Jam
Pickled Herrings
Crispbread
Smörgås(open sandwich)
pea soups and pancakes
Prinsesstårta
Crayfish
Surströmming
52. Amilien, v. (2012). Anthropology of food . Retrieved from Nordic food culture
https://aof.revues.org/7014
Kester, B. (n.d.). Visual Geography . Retrieved from Norwat-food:
http://www.visualgeography.com/categories/norway/food.html
Love, W. (2014, June 12). Thanks for the food . Retrieved from Noregian Cuisine
Explained : http://thanksforthefood.com/norwegian-cuisine/
Oulton, R. (2010, December 06). Cooks Info. Retrieved from Norwegian Food:
http://www.cooksinfo.com/norwegian-food
Safari the Globe . (2013, August). Retrieved from Food, Dinning and Drinks in
Norway: http://www.safaritheglobe.com/norway/culture/food-drinks/
UNKNOWN. (2015, December 17). Hurtigruten . Retrieved fromTraditional cuisine
of Norway: https://www.hurtigruten.us/must-read-articles/cuisine/traditional-
cuisine-of-norway/
UNKNOWN. (2016). Just Landed . Retrieved from Norwegian Cuisine :
https://www.justlanded.ch/english/Norway/Norway-Guide/Culture/Norwegian-
cuisine
UNKNOWN. (2017). Norway powered by nature . Retrieved from Food and Drink :
https://www.visitnorway.com/things-to-do/food-and-drink/cuisine/
Unknown. (n/a). Samfunnskunnskap. Retrieved from History, Geography and way
of life: http://www.samfunnskunnskap.no/?page_id=353&lang=en
53. Sampson, A. (2015) Swedish cuisine.Available at:
http://www.sweden.org.za/swedish-cuisine.html (Accessed: 18
February 2017).
10 things to know about Swedish food (2013)Available at:
https://sweden.se/culture-traditions/10-things-to-know-about-
swedish-food/ (Accessed: 18 February 2017).
Bergflødt, S., Amilien,V. and Skuland, S. (2012) ‘Snapshots of
Swedish food culture’, Anthropology of food, (S7).
Top facts about Sweden (2015)Available at:
https://sweden.se/society/sweden-an-overview/ (Accessed: 18
February 2017).
54. What is the old name of Scandinavia area ?
When was the Christianization took place ?
Why the Scandinavian product have a salty and smoked taste ?
What is a second choice of the Danes ?
What is Spegepølse ?
What is the nicknameof Smoked herring ?
Where was he Danish pastry actually came from ?
What is the Norwegian preserve techniques ?
Name some Nowegian popular dishes ?
How many regions of Norway ?
What do people do in Sant Lucia Day ?
Why Swedish preserve food ?
List 3 foods from Sweden ?
What is the open sandwich in Swedish ?