Local cuisine and outside influences...

I was recently traveling in Sweden and Norway.  I don’t travel abroad as often as I did in my 20s (sigh) but when I do, I make a point of trying the local foods.  What culinary gems are offered by world cultures?  I was in Iceland nearly 11 years ago where we ate lots of herring (pickled, smoked, you name it), lamb, fish, and fresh seafood.  I expected something similar from Iceland’s Scandinavian siblings.  I was not disappointed: fresh fish, reindeer, Swedish meatballs were accompanied by lingonberries and endless potato salad.  Every meal I had was flavorful, fresh, and presented artfully on the plate.  I was always surprised, however, to see how ubiquitous the American contributions to the waistline were.  Not nearly in the density as in the U.S., but the options were there.  Swedes and Norwegians gulped down American soft drinks, dined at American fast food restaurants, and one of the largest restaurants on the Oslo waterfront is an American restaurant chain that has all but disappeared in the Denver area! (Hint: it’s named for the last day of the workweek.)  Why couldn’t we export the good and healthful food ideas the U.S. offers?  Maybe because when people think about American food, the first images that come to mind are fast food, drive thrus, hamburgers, and convenience?  I wanted to tell the diners at these establishments, “Don’t eat there, don’t be like us!  The U.S. leads the world in heart disease and obesity rates because of the crap food we eat.”  But they know, in their heart of hearts, just as you know, that eating nutrient-poor food doesn’t build great health.  It’s the acting on this knowledge that’s key.  Healthy food and traditions don’t have to be tasteless, plain, or fat-free.  My hope is that the siesta of Spain (a rest following a long lunch) and the lengthy French noontime meal will endure in their respective countries, and that those customs of self-care and enjoyment of food will be embraced by other cultures, including the U.S.

In the meantime, I’ll keep scoping out the slowly prepared, delicious dishes that regions and cultures have to offer.