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Smörgåsbord
Smorgasbord or Smörgåsbord (, ) is a buffet-style meal of Swedish origin. It is served with various hot and mainly cold dishes. It assumed its present form in the 19th century, following old traditions. Smörgåsbord became known in the US at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's Three Crowns Restaurant. It is typically a celebratory meal, and guests can help themselves from a range of dishes laid out for their choice. In a restaurant the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes. A traditional Swedish ''smörgåsbord'' consists of both hot and cold dishes. Bread, butter, and cheese are always part of the ''smörgåsbord''. It is customary to begin with cold fish dishes, which are generally various forms of herring, salmon, and eel. After eating the first portion, people usually continue with the second course (other cold ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smörgåsbord Foods
Smorgasbord or Smörgåsbord (, ) is a buffet-style meal of Swedish origin. It is served with various hot and mainly cold dishes. It assumed its present form in the 19th century, following old traditions. Smörgåsbord became known in the US at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's Three Crowns Restaurant. It is typically a celebratory meal, and guests can help themselves from a range of dishes laid out for their choice. In a restaurant the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes. A traditional Swedish ''smörgåsbord'' consists of both hot and cold dishes. Bread, butter, and cheese are always part of the ''smörgåsbord''. It is customary to begin with cold fish dishes, which are generally various forms of herring, salmon, and eel. After eating the first portion, people usually continue with the second course (other cold d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buffet
A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of '' service à la française'', buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some or mostly hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, and foods on cocktail sticks. The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
All-you-can-eat Restaurant
An all-you-can-eat restaurant (AYCE) is a type of restaurant in which a fixed price is charged for entry, after which diners may consume as much food as they wish. Self-service buffets are a common type of all-you-can-eat establishment, but some AYCE restaurants instead provide waiter service based on an unlimited series of written orders for specific foods. Buffets The concept of an all-you-can-eat buffet has been attributed to Herb McDonald, a Las Vegas Las Vegas, colloquially referred to as Vegas, is the most populous city in the U.S. state of Nevada and the county seat of Clark County. The Las Vegas Valley metropolitan area is the largest within the greater Mojave Desert, and second-l ... publicity and entertainment manager who introduced the idea in 1946. A 2011 study showed that the amount of food consumed increases with the price charged for the buffet. See also * Free refill * Smorgasbord References {{reflist Restaurants by type Buffet restaura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Nordic Cuisine
New Nordic Cuisine (, , , , , ) is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s. New Nordic Cuisine was propelled and inspired by new ideas introduced in a manifesto written by food activist and entrepreneur Claus Meyer and a number of Scandinavian chefs in 2004 in Copenhagen. New Nordic Cuisine has been used to promote local, natural and seasonal produce as a foundation for new dishes both at restaurants and in the home. As a result, a number of restaurants, particularly restaurants in Denmark, have introduced local ingredients, some often new to the usual palate, in combination with traditional foods prepared in new ways. One notable chef who helped popularize New Nordic cuisine is René Redzepi, Rene Redzepi, the former head chef of Noma (restaurant), Noma. History In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of the then newly opened Noma (restaurant), Noma resta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arctic Char
The Arctic char or Arctic charr (''Salvelinus alpinus'') is a cold-water fish in the family Salmonidae, native to alpine lakes, as well as Arctic and subarctic coastal waters in the Holarctic realm, Holarctic. Distribution and habitat It Spawn (biology), spawns in freshwater and its populations can be lacustrine, riverine, or anadromous, where they return from the ocean to their fresh water birth rivers to spawn. No other freshwater fish is found as far north; it is, for instance, the only fish species in Lake Hazen, which extends up to on Ellesmere Island in the Northern Canada, Canadian Arctic. It is one of the rarest fish species in Great Britain and Ireland, found mainly in deep, cold, glacial lakes, and is at risk there from acidification. In other parts of its range, such as the Nordic countries, it is much more common, and is fishery, fished extensively. In Siberia, it is known as ''golets'' () and it has been introduced in lakes where it sometimes threatens less hardy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rollmops
Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. Presentation The filling usually consists of onion and sliced pickled gherkin. Rollmops are often skewered with a cocktail skewer. Rollmops are usually bought ready-to-eat, in jars or tubs. The brine additionally consists of water, white vinegar, and salt; it may also contain sugar or other sweetening agents, onion rings, peppercorns and mustard seeds. Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, they will usually keep for two to three weeks if kept cool or refrigerated. Rollmops are sometimes served with Labskaus. Etymology The name "rollmops" is German in origin, derived from the words ''rollen'' (to roll) and ''Mops'' meaning pug or ''fat young boy''. The form ''Rollmops'' () is singular, and the plural is ''Rollmöpse'' (). In English, the term "rollmops" is often treated as the plural of the singular "rollmop". There is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutfisk
''Lutefisk'' ( Norwegian, in Northern and parts of Central Norway, in Southern Norway; ; ; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish (air-dried whitefish), or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feasts Norwegian julebord, Swedish julbord, and Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish, a process known for millennia.Erica JanikScandinavians' Strange Holiday Lutefisk Tradition '' Smithsonian'', 8 December 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravlax
Gravlax (), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold- smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce known as (Also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', in Iceland as , and in Finland as , literally 'butler's sauce'), either on bread or with boiled potatoes. Etymology The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic , ('hole in the ground; ditch, trench; grave') and the Indo-European root 'to dig, to scratch, to scrape', and ''/'', 'salmon'. History During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Perhap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yule
Yule is a winter festival historically observed by the Germanic peoples that was incorporated into Christmas during the Christianisation of the Germanic peoples. In present times adherents of some new religious movements (such as Modern Germanic paganism) celebrate Yule independently of the Christian festival. Scholars have connected the original celebrations of Yule to the Wild Hunt, the god Odin, and the heathen Anglo-Saxon ("Mothers' Night"). The term ''Yule'' and cognates are still used in English and the Scandinavian languages as well as in Finnish and Estonian to describe Christmas and other festivals occurring during the winter holiday season. Furthermore, some present-day Christmas customs and traditions such as the Yule log, Yule goat, Yule boar, Yule singing, and others may have connections to older pagan Yule traditions. Etymology The modern English noun ''Yule'' descends from Old English , earlier ''geoh(h)ol'', ''geh(h)ol'', and ''geóla'', sometime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Cuisine
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. Ingredients common to many cultures in East and Southeast Asia include rice, ginger, garlic, sesame seeds, chilis, dried onions, soy, and tofu. Stir frying, steaming, and deep fry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
