Danish cooking is historically rooted to peasant dishes. Before the Industrial Revolution came, preference for natural product produce from family or neighborhood farms was high. Food such as potato, bread, and salted pork were the main staples then. Preference for fresh meat and green vegetables came much later as encouraged by industrialization.
The Industrial Revolution succeeded in enhancing the Danish cuisine due to the wider availability of ingredients and other goods. Modern Danish cuisine however does not totally set aside tradition and is in fact working on the very strength of the country’s traditional recipes. The basic formula is to build on local products and techniques with the intent of working on finding other possibilities that will manifest in the cooking result.
Because of the cold weather in Denmark, Danes are prone to eating meat which helps in keeping humans warm. Thus, a lot of pork and beef is eaten together with equally lots of vegetables and potatoes. Poultry and fish products are also popular but not as popular as pork and beef. Preserved meat has retained its popularity from the olden days when meat preservation was necessary in the absence of refs and freezers.
What sets Danish food apart from the rest is the fact that it has not let go of tradition. It continues to look back to where it came from. And there lies the unique flavor of Danish food that is rooted on the old and continues to embrace the new. Its flavor cultivates the many generations of retention and modification of cooking styles and techniques applicable to the times.