danish food
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Danish cuisine features the products suited to its cool and moist northern climate: barley, potatoes, rye, beetroot, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Since it shares its climate and agricultural practices with the other Scandinavian countries, and some of Central and Eastern Europe, Danish cuisine has much in common with them. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long and difficult history.
Before the widespread industrialisation of Denmark (ca. 1860), small family-based agriculture formed the vast majority of Danish society. As in most agrarian societies, people lived practically self-sufficiently, and made do with the food they could produce themselves, or what could be purchased locally. This meant reliance on locally available food products, which form the basis of the traditional diet: cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer, and bread.
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