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Food, eating habits and cusine of Denmark

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Denmark offers interesting culinary experiences and Danish gastronomy has undergone quite a revolution in recent years. Restaurants in Copenhagen cater to a range of tastes but the simpler fare of wayside inns is also delectable.

Traditional Danish food is heavy and rich in fat, consisting mainly of carbohydrates, meat and fish. This stems from an agricultural tradition as well as the need to battle the long, cold winters with hearty, warming food. Cereal products, dairy products, pork, seafood, apples, plums, carrots, potatoes, onions, beer and bread form the staples of the Danish diet. In the new Danish cooking style, however, dishes are lighter, smaller, more nutritious and generally more focused on fresh vegetables. This is increasingly reflective of international influences, including the cuisines of France, America and Asia.

Smørrebrød is a popular traditional Danish dish that consists of a slice of dark bread with butter, topped with slices of meat, fish or cheese and generously garnished. Buffet-style lunch (the koldt bord) is also popular with a variety of fish, meats, hot dishes, cheese and sweets, usually on a self-service basis. A normal Danish breakfast consists of an assortment of breads, rolls, jam and cheese, often also sliced meats, boiled eggs and warm Danish pastries.

Akvavit, popularly known as snaps is meant to be drunk with cold food, preferably with a beer chaser. Beer and coffee are other popular beverages. Hot chocolate is an important part of family hygge.

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