Northern European Cuisines

Gathers the national cuisines of the British Isles and the Nordic countries, which are shaped by cool climates, seafood, dairy, rye and other hardy grains, and long traditions of preserving food for winter. It includes British, Irish, Swedish, Finnish, Danish, Norwegian and Icelandic cuisines. Within the European Cuisines subcategory it sits beside the groups Western European Cuisines, Southern European and Mediterranean Cuisines, Central and Eastern European Cuisines, and each entry is placed in the one group whose description fits it best.