Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands)
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 substant...
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ftcopenhagenunip:oai:pure.atira.dk:publications/8c5b3d45-3e8b-4ce7-974a-6559cdba538e 2024-02-27T08:40:20+00:00 Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) Sørensen, Susanne Markedal, Keld Ejdrup Sørensen, Jens Christian Andersen, Veslemøy Bar, Eirin Wirtanen, Gun 2018 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 eng eng Elsevier info:eu-repo/semantics/closedAccess Sørensen , S , Markedal , K E & Sørensen , J C 2018 , Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) . in V Andersen , E Bar & G Wirtanen (eds) , Nutritional and Health Aspects of Food in Nordic Countries . Elsevier , Elsevier Traditional and Ethnic Food Series , pp. 99-125 . https://doi.org/10.1016/B978-0-12-809416-7.00004-4 Agricultural production Danish cooperative model Danish dietary surveys Danish pastry Fermented fish ræstur fiskur Fermented mutton skerpikjøt New nordic diet Open sandwich bookPart 2018 ftcopenhagenunip https://doi.org/10.1016/B978-0-12-809416-7.00004-4 2024-02-01T00:08:43Z 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. Book Part Faroe Islands Greenland University of Copenhagen: Research Faroe Islands Greenland Mutton ENVELOPE(-65.652,-65.652,-66.008,-66.008) 99 125 |
institution |
Open Polar |
collection |
University of Copenhagen: Research |
op_collection_id |
ftcopenhagenunip |
language |
English |
topic |
Agricultural production Danish cooperative model Danish dietary surveys Danish pastry Fermented fish ræstur fiskur Fermented mutton skerpikjøt New nordic diet Open sandwich |
spellingShingle |
Agricultural production Danish cooperative model Danish dietary surveys Danish pastry Fermented fish ræstur fiskur Fermented mutton skerpikjøt New nordic diet Open sandwich Sørensen, Susanne Markedal, Keld Ejdrup Sørensen, Jens Christian Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) |
topic_facet |
Agricultural production Danish cooperative model Danish dietary surveys Danish pastry Fermented fish ræstur fiskur Fermented mutton skerpikjøt New nordic diet Open sandwich |
description |
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. |
author2 |
Andersen, Veslemøy Bar, Eirin Wirtanen, Gun |
format |
Book Part |
author |
Sørensen, Susanne Markedal, Keld Ejdrup Sørensen, Jens Christian |
author_facet |
Sørensen, Susanne Markedal, Keld Ejdrup Sørensen, Jens Christian |
author_sort |
Sørensen, Susanne |
title |
Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) |
title_short |
Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) |
title_full |
Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) |
title_fullStr |
Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) |
title_full_unstemmed |
Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) |
title_sort |
food, nutrition, and health in denmark (including greenland and faroe islands) |
publisher |
Elsevier |
publishDate |
2018 |
url |
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 |
long_lat |
ENVELOPE(-65.652,-65.652,-66.008,-66.008) |
geographic |
Faroe Islands Greenland Mutton |
geographic_facet |
Faroe Islands Greenland Mutton |
genre |
Faroe Islands Greenland |
genre_facet |
Faroe Islands Greenland |
op_source |
Sørensen , S , Markedal , K E & Sørensen , J C 2018 , Food, Nutrition, and Health in Denmark (Including Greenland and Faroe Islands) . in V Andersen , E Bar & G Wirtanen (eds) , Nutritional and Health Aspects of Food in Nordic Countries . Elsevier , Elsevier Traditional and Ethnic Food Series , pp. 99-125 . https://doi.org/10.1016/B978-0-12-809416-7.00004-4 |
op_rights |
info:eu-repo/semantics/closedAccess |
op_doi |
https://doi.org/10.1016/B978-0-12-809416-7.00004-4 |
container_start_page |
99 |
op_container_end_page |
125 |
_version_ |
1792047446043394048 |