Finnish cuisine

Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.

Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.

Characteristics

The way of life and culture of Finns was mainly based on agriculture already at prehistoric times. However, in the harsh and cold environment, agriculture was neither a very effective nor secure way of life, so getting food from nature has often been an important secondary livelihood. When crops failed, it might have been the only way to survive. Also, while farms mainly produced crops like turnips, and often families had only some farm animals to get milk products and meat, hunting and especially fishing were important ways to get more protein.