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Danish cuisine ((デンマーク語:det danske køkken)), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as ''smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as ''frikadeller'' (meat balls) and ''medisterpølse'', or from more substantial meat and fish dishes such as ''flæskesteg'' (roast pork with crackling) or ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained in popularity since the 1960s. Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings.〔(【引用サイトリンク】title=Herbs, spices and vegetables in the Viking period )〕 Danish chefs, inspired by continental practices, have in recent years developed an innovative series of gourmet dishes based on high-quality local produce known as new Danish cuisine. As a result, Copenhagen and the provinces now have a considerable number of highly acclaimed restaurants, of which several have been awarded Michelin stars. ==History== Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural products available on or near the family farm. As a result, potatoes, bread and salted pork were eaten everywhere. Families had their own store of long-lasting dry products, rye for making bread, barley for beer, dried peas for soup and smoked or salted pork.〔("La cuisine danoise" ), ''Ambassade du Danemark Luxembourg''. Retrieved 6 December 2011.〕 While industrialization brought increases in the consumption of fresh meat and green vegetables, rye bread and potatoes continued to be staples.〔("Histoire de la gastronomie danoise" ), Le Danemark, ses produits et sa gastronomie, Sirha , 22-26 janvier 2011, Eurexpo Lyon". Retrieved 6 December 2011.〕 With the arrival of dairy cooperatives in the second half of the 19th century, milk also gained favor. Wood-fired ovens and meat grinders contributed to a range of new dishes including ''frikadeller'' (meat balls), roast pork, poached cod and steaks of ground beef. Desserts of stewed fruits or berries such as ''rødgrød'' date from the same period.〔 Over the centuries, sausage, which was not only economical but could be kept for long periods, was together with rye bread behind the development of ''smørrebrød''. By the end of the 18th century, there were several different kinds of sausage but the preparation of cold meat products developed rapidly in the 1840s when the French butcher Francois Louis Beauvais opened a business in Copenhagen. In the 1880s, Oskar Davidsen opened a restaurant specializing in ''smorrebrød'' with a long list of open sandwiches. ''Leverpostej'' (liver paste) became available in grocery shops at the end of the 19th century but it was some time before its price was comparable with that of cold cuts. Around the same time, the one-hour lunch break which had allowed people to enjoy a hot midday meal was shortened to 30 minutes, encouraging them to take a few pieces of ''smørrebrød'' to work in a lunch box. In the 1920s and 1930s, tomatoes and cucumbers were added as a topping to the cold cuts. In the 1940s, Henry Stryhn popularized ''leverpostej'' by making deliveries around Copenhagen on his bicycle.〔(Bettina Buhl, "Pålæg – fladt eller højtbelagt – en historisk køkkenvandring" ), ''Dansk Landbrugsmuseum''. Retrieved 8 December 2011.〕 In the 1960s and 1970s, with the availability of deep frozen goods, the concept of fast food arrived together with an interest in Mediterranean dishes as Danes travelled more widely. By the 1990s, ingredients were being imported from the south while new products were farmed at home, providing a basis for a developing interest in gourmet dishes. Much of the inspiration came from France, as Danish chefs went on television explaining how to prepare dishes such as ''canard à l'orange'' or authentic ''sauce Béarnaise''. A younger generation of chefs soon started to travel abroad themselves, learning how to adapt the expertise of French and Spanish chefs to the use of local ingredients as a basis for creating beautifully presented, finely flavoured Nordic dishes. As a result, in recent years Danish chefs have helped to put Denmark on the world gastronomic map, with several Michelin-starred restaurants in Copenhagen and the provinces.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Danish cuisine」の詳細全文を読む スポンサード リンク
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