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Swedish cuisine (Swedish: Svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Rusks from India. In India rusk (often called toast biscuit) is a traditional dried bread or cake. It is also known as papay, rattan, khasta ( Hindi: खस्ता ), russ or cake rusk in Hindi-Urdu, and Punjabi or porai பொறை in Tamil or kathi biskut in Bengali. It is usually eaten dipped in milk tea which softens the rusk.
Traditional Swedish units of measurement were standardized by law in 1665, prior to which they only existed as a number of related but differing local variants. The system was slightly revised in 1735. In 1855, a decimal reform was instituted that defined a new Swedish inch as Swedish foot (2.96 cm or 1.17 inches).
Julbord. A special Swedish type of smörgåsbord is the julbord (literally " Yule /Christmas table"). The classic Swedish julbord is central to traditional Swedish cuisine . A traditional julbord is typically eaten buffet-style in five to seven courses (depending on local and family traditions).
Kringle ( / ˈkrɪŋɡəl /, listen ⓘ) is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.
Polkagris (plural: polkagrisar) is a Swedish stick candy that was invented in 1859 by Amalia Eriksson in the town of Gränna, Sweden. It remains a well-known albeit old-fashioned candy in Sweden, often sold at fairs, Christmas markets, and the like.
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