When mentioning Danish food, one of the things that come into the minds of people is the preserved food being included in many dishes and gastronomical selections, whether it may be pålæg on smørrebrød such as smoked or pickled herring, or other dining options, such as smoked pork and other cold meat cuts. However, what part of their culture did these kinds of food adaptations came from? As you may know, Denmark is a place very consistent of experiencing low temperatures, only having 15.7°C at the peak of summer season. Back in history when cultivating plants all year long was not possible, people need to preserve their food for a long time so that they could still have something to eat despite of plants being scarce for animal feeding due to cold seasons.
With such temperatures also, people tend to feel weak because of the freezing weather. They needed to consume food that have lots of nutrients and vitamins, which can be obtained from fishes and meats that have been cooked naturally, such as smoking or steaming. Frying meats in large servings also help them to store warmth in their bodies while being engaged to outdoor work, which was apparent in the olden times. Potatoes that are rich in carbohydrates also help them to store all that warmth acquired from eating meaty meals. All of that had been carried in the modern times, still adapting the kitchen food culture, which explains why many Danish dishes have minimal presentation yet oozing with taste and rich flavors.
For a taste of some Danish cousine, you can check out any of these restaurants: