Just like everyone else who changes and gets better over the years, Danish cuisine has also grown and adapted itself with the many cultures that it had come across with. Slightly apart from the traditional way of preparing heavy meals with the presence of meats, vegetables, and a little presentation, the modern Danish cooking has shifted to the conservative yet more impactful way of preparing meals.
The servings are much lighter, a little close to being bite-sized, and even more nutritious due to the emphasis of vegetables in the entrees, with a richer array of taste to experience at every bite, being powered by spices and meaty flavors, whether it may be fish or other meats. This evolution of the Danish cuisine is considered more international because of the standards being met for the general audience, whether local or tourist alike.
This stage of development for meal preparation has been adopted from cooking styles found in other countries such as France with the utilization of creams, sauces, spices, and herbs, and Thailand, for the light yet tasty creations. It can be seen with the creation of the modern Smørrebrød, where the loaf that was supposed to be bread, was replaced with vegetables instead, that should only be included in the Pålæg. Sauces and cheese with added spices, also is mixed with toppings of cold cuts, fish slices, raw or cooked egg, smoked pork, or ham.
Despite of this advancement in cooking however, some people still love the traditional way of Danish food preparation.