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A culinária das Ilhas Faroés foi condicion … A culinária das Ilhas Faroés foi condicionada pela localização geográfica do arquipélago, no meio do Oceano Atlântico, que trouxe consigo uma tradição gastronómica baseada em produtos de origem animal. Os recursos naturais locais consistem de peixe, aves, baleias e focas. O único cereal cultivável é a cevada. Os frutos existem apenas sob a forma de bagas, em escassa quantidade. Antes da chegada das batatas no século XIX, o nabo e a beterraba eram os únicos legumes consumidos. Todos os restantes bens alimentares tiveram que ser importados. Documentos de encomendas datando de cerca de 1900 mostram a presença de mercadorias como farinha, açúcar, sal, margarina, passas, ameixas, chá, café, grão e especiarias. A comida tradicional das Ilhas Faroés sempre foi simples, mas em celebrações, como por exemplo os casamentos, comia-se em abundância e em ambiente festivo.ia-se em abundância e em ambiente festivo.
, Kuchnia farerska – tradycyjna kuchnia mies … Kuchnia farerska – tradycyjna kuchnia mieszkańców Wysp Owczych opierająca się na mięsie ryb oraz owiec. Podobnie jak w kuchni skandynawskiej, wiele tradycyjnych potraw farerskich jest konserwowanych w celu zachowania przydatności do spożycia podczas długich zim.ydatności do spożycia podczas długich zim.
, Die traditionelle färöische Küche hat sich über die Jahrhunderte unter den Bedingungen eines unwirtlichen Archipels im Nordatlantik entwickelt.
, Традиційна фарерська кухня формувалась століттями в умовах суворого клімату архіпелагу Північної Атлантики.
, 페로 제도 요리(Faeroe 諸島 料理, 페로어: føroyskur matur 푀리스쿠르 메아투르, 덴마크어: færøsk køkken 페뢰스크 쾨켄[*])는 북유럽·대서양에 있는 페로 제도의 요리이다. 페로 제도의 주요 음식은 양고기와 생선이다. 페로 제도의 전통 음식에는 , 해산물, 고래고기, 고래지방, , , 감자 및 신선한 야채가 포함된다.
, Important parts of Faroese cuisine are lam … Important parts of Faroese cuisine are lamb and also fish owing to proximity to the sea. Traditional foods from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, Faroese puffins, potatoes, and few fresh vegetables. Much of the taste of this traditional country food is determined by the food preservation methods used; brine, drying, and the maturing of meat and fish, called ræstkjøt and ræstur fiskur. Animal products dominate Faroese cuisine. Popular taste has developed, however, to become closer to the European norm, and consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished. Fresh and ræst lamb meat remains very popular while traditional meat products, such as various types of sausages, have lost much of their appeal with younger generations. of their appeal with younger generations.
, Faerská kuchyně (faersky: Føroyskur matur) … Faerská kuchyně (faersky: Føroyskur matur) tradičně používá mléčné výrobky, brambory, zeleninu, mořské plody, ryby a maso (skopové, jehněčí, vepřové nebo drůbež), na maso jsou loveny i velryby nebo mořští ptáci (například papuchalkové). Mnoho potravin se musí dovážet. Faerská kuchyně byla ovlivněna též britskou kuchyní.chyně byla ovlivněna též britskou kuchyní.
, La gastronomia feroesa és la cuina que s'ha desenvolupat tradicionalment a l'arxipèlag de les Illes Fèroe, a l'Atlàntic Nord. A causa de la seva ubicació la gastronomia feroesa és molt senzilla i alhora extremadament complexa.
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Faerská kuchyně (faersky: Føroyskur matur) … Faerská kuchyně (faersky: Føroyskur matur) tradičně používá mléčné výrobky, brambory, zeleninu, mořské plody, ryby a maso (skopové, jehněčí, vepřové nebo drůbež), na maso jsou loveny i velryby nebo mořští ptáci (například papuchalkové). Mnoho potravin se musí dovážet. Faerská kuchyně byla ovlivněna též britskou kuchyní.chyně byla ovlivněna též britskou kuchyní.
, Important parts of Faroese cuisine are lam … Important parts of Faroese cuisine are lamb and also fish owing to proximity to the sea. Traditional foods from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, Faroese puffins, potatoes, and few fresh vegetables. Much of the taste of this traditional country food is determined by the food preservation methods used; brine, drying, and the maturing of meat and fish, called ræstkjøt and ræstur fiskur.d fish, called ræstkjøt and ræstur fiskur.
, A culinária das Ilhas Faroés foi condicion … A culinária das Ilhas Faroés foi condicionada pela localização geográfica do arquipélago, no meio do Oceano Atlântico, que trouxe consigo uma tradição gastronómica baseada em produtos de origem animal. Os recursos naturais locais consistem de peixe, aves, baleias e focas. O único cereal cultivável é a cevada. Os frutos existem apenas sob a forma de bagas, em escassa quantidade.b a forma de bagas, em escassa quantidade.
, 페로 제도 요리(Faeroe 諸島 料理, 페로어: føroyskur matur 푀리스쿠르 메아투르, 덴마크어: færøsk køkken 페뢰스크 쾨켄[*])는 북유럽·대서양에 있는 페로 제도의 요리이다. 페로 제도의 주요 음식은 양고기와 생선이다. 페로 제도의 전통 음식에는 , 해산물, 고래고기, 고래지방, , , 감자 및 신선한 야채가 포함된다.
, Die traditionelle färöische Küche hat sich über die Jahrhunderte unter den Bedingungen eines unwirtlichen Archipels im Nordatlantik entwickelt.
, Традиційна фарерська кухня формувалась століттями в умовах суворого клімату архіпелагу Північної Атлантики.
, Kuchnia farerska – tradycyjna kuchnia mies … Kuchnia farerska – tradycyjna kuchnia mieszkańców Wysp Owczych opierająca się na mięsie ryb oraz owiec. Podobnie jak w kuchni skandynawskiej, wiele tradycyjnych potraw farerskich jest konserwowanych w celu zachowania przydatności do spożycia podczas długich zim.ydatności do spożycia podczas długich zim.
, La gastronomia feroesa és la cuina que s'ha desenvolupat tradicionalment a l'arxipèlag de les Illes Fèroe, a l'Atlàntic Nord. A causa de la seva ubicació la gastronomia feroesa és molt senzilla i alhora extremadament complexa.
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, Kuchnia farerska
, 페로 제도 요리
, Faroese cuisine
, Faerská kuchyně
, Culinária das Ilhas Faroés
, Фарерська кухня
, Gastronomia de les Illes Fèroe
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