Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands)

• Main Authors: Sørensen, Susanne, Markedal, Keld Ejdrup, Sørensen, Jens Christian
• Other Authors: Andersen, Veslemøy, Bar, Eirin, Wirtanen, Gun
• Format: Book Part
• Language: English
• Published: Elsevier 2018
• Subjects: Agricultural production; Danish cooperative model; Danish dietary surveys; Danish pastry; Fermented fish ræstur fiskur; Fermented mutton skerpikjøt; New nordic diet; Open sandwich; Faroe Islands; Greenland; Mutton
• Online Access: https://curis.ku.dk/portal/da/publications/food-nutrition-and-health-in-denmark-including-greenland-and-faroe-islands(8c5b3d45-3e8b-4ce7-974a-6559cdba538e).html; https://doi.org/10.1016/B978-0-12-809416-7.00004-4

The Danish Realm comprises Denmark, Greenland, and the Faroe Islands. The historical and geographical differences highly influence culture, food, and nutrition habits and traditions. Denmark is characterized by a tradition of agricultural production, with dairy and meat production playing a substantial role, and with optimized and intensive farming. Contrary to this the Faroe Islands and Greenland have limited farming opportunities, and sparse access to firewood and salt have led to drying and fermenting fish and meat for preservation now forming the basis of terroir products, as with Faroese ræstur fiskur and Skerpikjøt. Danish cuisine had its first transition in the mid-1800s with the household introduction of wood-fired stoves, furthering new dishes, particularly pig served with potatoes. In the beginning of the 2000s the New Nordic Diet has helped reestablish interest in Danish food commodities with seasonal differences, sustained local food traditions, and more healthy food.