BY :- Maharanasaheb.

com
INTRODUCTION…..
 DENMARK is geographically the smallest and
southernmost Nordic country and located in
north of scandinavia which is in northern Europe.

 DENMARK is located between north sea and

Baltic sea.
 It provides a bridge between Germany and
scandinavia.
 DENMARK lies to the north of Germany,
southwest of sweden and south of Norway.
Climate:- Denmark has a mild climate with no
extremes of heat or cold. The climate here is
coastal climate.
 In 1971 Denmark became the first country in
the world to establish a ministry for the
environment.
 There is no place in Denmark which is 50kms
away from sea.
 The average wind force across the year is 7.6 m per
second, which helps explain why Denmark is the
world’s largest exporter of wind turbines .
 Religion:- The Church of Denmark is Lutheran, but
many other religions are represented throughout the
country.
DANISH CURRENCY….
THE Danish currency is DANISH KRONE. Kroner
banknotes are issued in the following
denominations: 50, 100, 200, 500, and 1000
Kroner. 1 Danish krone = 0.15752 U.S.
dollars.
1 Danish Krone (DKK) = 7.26242
) Indian Rupee
(INR) .
An over view…
 The name of Danish flag is Dannebrog, meaning “the flag
of Danes”.
 Copenhegen is the capital of Denmark.
 Language:- The native tongue is Danish, but English is
widely spoken.
 Population:- Approximately 5.3 million people live in
Denmark, making it the most densely populated nation in
Northern Europe.
 Government:-.Denmark is a constitutional monarchy, with
Queen Margrethe II as the head of state.
 Sports:- The Danish national sport is football and
Danish players are often to be found in the line-up
of great European clubs. Other strong Danish
disciplines, for instance at the Olympics, include
women’s handball, yachting, rowing, swimming,
cycling and badminton.
 Art and Architecture:- The Danes are world-
famous for applied art and design within a broad
spectrum of fashion, furnishing fabrics, furniture,
silver-ware, porcelain and jewellery
INTRODUCTION TO DANISH
CUISINE……
 Danish cuisine developed from the Danes need
to preserve food.
 As like scandavian and neighboring countries
,the food is traditionally heavy and rich in fat.
 The traditional diet contains cereal
products,pork,seafood,potatoes,meat,bread,beer
and friuts
 Agriculture plays a large role in Danish
cuisine,and is amongst highest fish yields in
EUROPE.
INFLUENCE FROM ABROAD
 DENMARK has always been land in
center of International influence.
 FRANCE has historically a strong
influence on language and culture. It has
a influence on the Royal House and also
cuisine.
 GERMANY’S proximity has also provided
a long term influence due to Danish rule
on Germany.
 IT has a influence from southern
European countries as Spain and Italy.
 American culture has also influenced
Danish cuisine.
 Danish cuisine is highly influenced by
Asian cuisine,especially cuisine of
Thailand.
 Danish Breakfast….
 Traditional breakfast is Buttered Bread,
Danish skoereost, with a creamy white
cheese, strawberry jam and coffee.
 Danish white breads and Danish
pastries are eaten during breakfast.
 Danes rather like to invite

guest to a morgenbord
(morning table )
for special occasions.
Danish Lunch (Frokost)
 Generally the lunch is taken by people in
their offices.it typically consists of few
pieces of smorrebrod.
Palaeg and smorrebrod
 Palaeg literally means "something laid
on",
 Smorrebrod is essentially the base on
which the art of the famous Danish
open sandwich .
 There are many topping that ges on
these Smorrebrod.
Some traditional examples include :-
 Dyrlagensnatmad:-
 Warm rough chopped liverpaste
Served on dark rye bread,topped
with bacon and sauted
mushrooms.

Leverpostej

Sliced roast beef on rye bread

topped with remoulade and
decorated with sparkling
horse raddish and toasted
onions.

Roast Beef
 Thin slices of pork served on
rye bread topped with red
sweet and sour cabbage

Roast Pork (Ribbensteg )

Translated as Shooting Star .
On a base of buttered white bread,
•two pieces of fish a piece of steam
•ed white fish on one half, a piece
•of fried, battered plaice on the
•other half. On top is piled a mound
of shrimp, which is then
•decorated with a dollop of mayo-
•nnaise , red caviar, and a
Stjernesk •lemon slice
 Smoked herring.
 Nationaletiquette prescribes herring first.
 Bornholmer is home of smoked herring.

Danish sausages(Medisterpølse)
•Denmark is famous for its red deer
Sausages and loving pork sausages.
Danes eat pork more than any other
• European countries.
•The range of smoked sausages is vast
– right from the potato and carrot variety to spicy chipolatas
and chorizo. .
•Fried sausages are eaten most widely from mobile snack
bars
found virtually on every street with mustard and ketchup.
 Det Kolde Bord……
 The cold buffet is another Danish
phenomenon.
 It is usually served at lunch time where the
fish is served first.
 Herring is usually served with ice cold aquavit
which according to Danish tradition, helps the
fish swim down to the stomach .
 As a second course one will in all likelihood
eat warm foods (lune retter) served on rye
bread with accompaniments. Some typical
warm foods would be:
 Frikadellar is national
dish Of Denmark.
 Chopped steak
 patty (Hakkebøf)
 Danish sausages
 (Medisterpølse)
 Pariserbøf med tilbehør
 Veal medallion (Kalvemedaljon)
 Liver with sauteed mushrooms and onions
 Dansk bøf med spejlæg og rugbrød
 Veal tenderloin (mørbradbøf) with sauteed onions
and pickle slices (surt)
 Julefrokost The Christmas lunch.
This lunch is served during
the holiday season. A
special variatation of det
kolde bord is presented.

 This is organised by groups and

organisatations anually.
 The "lunch" may include music and dancing,
and usually continues into the very early hours
of the morning with plentiful drinking either
Aftensmad (Dinner)
 The evening meal is called middag, because
it used to be eaten in the middle of the day.
 Dishes such as salad buffets, baked
potatoes, barbecues, turkey and ready-to-
serve chicken dishes (Am infl)
 The Danes eat mainly mince and cuts for
pan-frying and traditional gravy and potato
dishes are still very common
Soups……

Asparagus soup Leek and potato soup

Melbolle Guleærter
Main dishes (Hovedretter)
 Fish,seafood,and meat are prominent
parts of any traditional Danish dish.

salmon rødspætte c0d

herring
shrimp laks
Traditional Main Course Dishes

Biksemad Blodpølse

Aeggekage Roast Pork

The indispensable potato…
 The potato is almost ubiquitous in
Danish cooking.
 The potato is considered an essential
side dish to every warm meal.
 The potato was first introduced into
Denmark .
 Especially prized are the season's early
potatoes, such as those from samso.
 Kartoffelsalat is a common potato salad.
 Au gratin potatoes
 Baked potatoes with crème fraiche
 Boiled new potatoes
 Boiled potatoes smothered in butter with fresh
dill or chives
 Caramelized browned potatoes (brune
kartoffler)
 Cold sliced potatoes arranged on buttered rye
bread and decorated with mayonnaise and
chive
 Mashed potatoes covered with a meat stew
 Pomfritter (french fries)
 Potatosalad (kartoffelsalat)
 Potato wedges baked with thyme
Famous Danish smoked cheese
 French masterchef, Anthèlme Brillat-Savarin
once said “A meal without cheese is like a
beautiful woman with only one eye”.
 True or not, cheese was made to please.
Whereas all other Danish cheeses drew on
foreign inspiration, this soft smoked cheese is
an all-Danish speciality.
 The cheese is smoked over oat straw, which is
cut in a special way to prevent the straws from
snapping – this would spoil the smoking. And
the cheese is smoked for only about 30
seconds – just enough to impart the distinctive
aromatic flavour
 Havarti………
 Havarti - Havarti is semi-soft Danish
Cheese named after the experimental
farm on which it was first made in the mid
1800's.
 . The taste is buttery, and from
somewhat sweet to very sweet, and it is
slightly acidulous
 Flavored with garlic, caraway, dill, and
jalapeño
 A very good source of calcium.
 Danish Tilsit…
 Danish tilsit is one of the most popular of
Denmark's semi soft cheese and a great
breakfast cheese.
 It is made with cow's milk and has a mild,
full, and spicy taste.
 It is more robust with age. Often flavored
with caraway seed and peppercorns,Tilsit
is a superb complement to hearty
brown/rye breads and dark beers.
“Drink thine mead”
 Denmark has the 4th largest beer
consumption in the world.
 Carlsberg beer is one of the finest
beers in the world; carrying a robust
flavor.
 Tuborg is another fine, full flavored beer
from Denmark.
Drinks……
 Akvavit - a clear, high proof spirit made
from potatoes but, unlike vodka, always
herbed.
 Bitters - Bitter is an alcoholic herbal
preparation with a bitter flavor,the most
popular bitter is "Gammel Dansk"
(translated, Old Danish).
 Gløgg- hot punch made with red wine,
brandy and sherry with raisins and
almonds. Traditional around Christmas.

 Mead- Mead is a fermented alcoholic

beverage made of honey, water, and yeast.
Danish pastries…….
 In Denmark as wienerbrød (Vienna
bread ).
 A Danish pastry is a sweet pastry which
has become a speciality of Denmark
and is popular throughout the
industrialized world.
Kransekage
 Kransekage (translated, ringcake)
-- an almond cake consisting of
increasingly smaller and smaller
rings stacked one on top of each
other, creating an upside down
cone form.
 The cake rings are decorated with white icing,
and the cake is decorated with red-and-white
Danish flags made of paper. On extra special
occasions they will cover a bottle of champagne.
Desserts…..
 Rice pudding (risalamande )- Rice pudding
with whipped cream and almonds.
 Rødgrød med fløde – Traditional Danish
dessert pudding made with berries which are
stewed with sugar and flour.
 Apple charlotte(Æblekage)- Stewed apple
topped with bread crumbs.
Visit once

Thank you…….