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.

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

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

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

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

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

28. Æblekage
AppleCharlotte with
mashed apple crumble
and whipped cream

29. Koldskål
Fridge buttermilk with
vanilla and lemon
flavour. Served with fruit
or biscuits.

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.

40.  Smoked salmon
 Fenalår
 Fårikål

41.  Northan
 Trondelag
 Western
 Southern
 Eastern

42.  Milk
 Blande
 Aqavit
 Vinmonopolet

44.  Fourth largest
Scandinavian
country
 Higher
temperature
 Air and water
pollutions

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

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

51.  http://recipes.wikia.com/wiki/Scandinavian_Cuisine
 https://www.buzzfeed.com/laurasilver/lingonberry-appreciation-
society?utm_term=.xorz5XnqM2#.iovkmgBZrq
 http://thanksforthefood.com/key-ingredients-norwegian-cuisine/
 http://www.copenhagenet.dk/cph-eating.htm
 http://allscandinavia.com/scandinaviancuisine.htm
 https://en.wikipedia.org/wiki/History_of_Scandinavia
 http://www.hurstwic.org/history/articles/society/text/norse_lands.
htm
 http://www.visitdenmark.co.uk/en-
gb/denmark/gastronomy/danish-pastries
 http://denmark.dk/en/lifestyle/food-drink/
 http://denmark.dk/en/lifestyle/food-drink/danish-food-culture
 http://denmark.dk/en/meet-the-danes/traditions

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 ?