Swedish culture cuisine

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  • Publicado : 23 de marzo de 2011
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When I knew that I would go to Sweden as an Exchange student for during one year, lots of questions and possibly answers came quickly into my mind: How it is going to be the weather like? Everyone is telling to me that is going to be freezing and that in winter I will not see the sun for an entire during a month! How are the Swedish people like? Are they friendly? Everyone is blonde withblue eyes and white skin as milk? If that is the case,true I will be the black sheep of the family! And…wWhat about the food? My cousin told me that when she was in Finland she starved…Is it going to be the same in Sweden?

Now that I have been living in Sweden for during exactly two months, I know that most of my possibly answers were wrong. ByFor the moment I know that it is cold but, ofcourse, you can survived. You do not see the sun every day but you learn to enjoy it when it shines. I have also been found that Swedish people are very nicegentle and helpful, I have seen this these aspects when, for example, I asked for milk in the supermarket and one Swedish women, who was brunette with dark eyes and yellowish skin, explained to me all kinds of milk you can find and theircharacteristics for about during approximately 5 minutes. On another occasion I also felt these issues when I was going went back home with two big bags full of food and a another women offered to take me home by car. But…What about the Swedish’ cuisine? To be honest I have no idea, I have only heard about the famous “köttbullar” and nothing else. In fact, I know more about Chinese, French, Turkish,Russian, Iranian and Italian food than the Swedish one. This is a clear consequence of have been living in a student accommodation with people of 19 different nationalities but no one from Sweden. It is for that reason that I have decided to write an article about Swedish’ cuisine, discover it with my own eyes and, in that way, get integrated a little bit more with myself within this new culture and,as a consequence, get more comfortable with feel myself comfortable inside the Swedish culture ethic that it is one of my goals for the aims during these next 10 months.

Let’s is start talking about the key star INGREDIENTS of the Swedish cuisine.. Due to the durationlength of the winter seasonperiod, we can found there are just a few fresh vegetables in the traditionally Swedish dishes. Arevery common On the other hand, root vegetables such as turnip, rutabaga and potato (introduced in the country in the late eighteenth century) are very common. Very often They keep these vegetables are kept, during the winter period, preserved in vinegar or cranberry sauce.
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Turnip Rutabaga Potato

Another quintessentialingredients are fish; especially herring preserved in brine, and pork. Dairy products are also popular in the Swedish table. “Svecia” is a Swedish cheese protected by the geographical indication system. The meat is usually served cooked, in the oven or in the grill. It is very common to accompany it with sweet cranberry sauce.
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Herring Pork“ Svecia”

Whit all these ingredients Swedes can do wonders such as apart from the famous “köttbullar which we all already know. I will now introduce a few of TYPICAL SWEDISH DISHES:

“Kroppkakor”

Boiled potatoes dumplings mixed with flour and pork meat as filler. It is a dish from the south of the country and you can eat it with red cranberries, melted butter orwith a bit of mustard.

“Biff à la Lindström”
It is a kind of minced meat hamburger with beetroot and capers. The name sounds Swedish seems to be from Sweden but it is actually a Russian name introduced in the country by Henrik Lindström, born and raised by a Swedish family in St. Petersburg.

“Silltallrik” or “herring dish”

It is a kind of fish that is eaten all over the country....
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