Author: Joe L. Thomson
There are many reasons people embark on holidays abroad. Some make a full schedule of museum visits. Others look for entertainment in the music and song of their chosen destination. Others are content to see the sites as designated by the official tour groups and suggested routes designed especially for travelers. Others like my self go for the food. There’s no better way to absorb the local colour and flavor of the land than by sampling their day to day cuisine on your next flights Denmark.
Denmark is no exception and the culinary delights that can be had in this country are a good mixture of the entire Scandinavian region with a good portion of Denmark’s own specialties. The staples of barley, potatoes, rye, beetroot, greens, berries, and mushrooms are locally grown products well suited to Denmark’s cool and moist northern climate, and are prominent in the local fare.
Some of the traditional Danish food preparation processes which promote smoking, pickling, and other old world food preservation techniques that prolong the storage life of products that were part of Danish life in the pre-industrial era have carried over into modern menus.
Sausage in more varieties than you could imagine not only adorn the breakfast, lunch and dinner table but are the main “traditional” fast food item in Denmark with pølsevogn, or sausage wagons, seemingly on every urban street corner.
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