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High Quality Content by WIKIPEDIA articles! Thecuisine of Finland is notable for the use ofwholemeal products and berries (such as blueberries,lingonberries, cloudberries, and sea buckthorn). Milkand its derivatives like buttermilk are commonly usedas food, drink or in various recipes. Various turnipswere common in traditional cooking, but weresubstituted by the potato after its introduction inthe 18th century.Modern Finnish cuisine combinestraditional country fare and haute cuisine withcontemporary continental style cooking. Fish and meatplay a prominent role in traditional Finnish dishfrom the western part of the country, while thedishes from the eastern part have traditionallyincluded various vegetables and mushrooms, of whichespecially the latter were introduced to the diningtables of the western side as late as during WorldWar II by refugees from Karelia.In the new Finnishkitchen, dishes are lighter, smaller, and generallycontain several different vegetables. This mode ofcooking is highly influenced by European and Americancuisine. ... Read more

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A book of favorite recipes compiled by the Finnish Lodge Social Club (United Finnish Kaleva Brothers and Sisters) of Brush Prairie, Washington. ... Read more

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This book introduces new perspectives on the social history of food by focusing on the food relationships between urban and rural areas in Europe from the late eighteenth century to the present day. The theme is approached by historians, ethnologists and geographers through a series of studies of the Netherlands, Germany, Slovenia, Switzerland, Britain, Finland, Italy, Greece and Norway. The volume examines a multitude of aspects of the urban-rural interface, such as provisioning of cities and towns with fresh foodstuffs, urban food production, and changes in the diet. The Landscape of Food takes readers back to the nineteenth-century town with its commercial cowsheds, cattle markets, piggeries, and market gardens and its self-provisioning from allotments and backyard chicken coops and rabbit hutches. The environmental problems associated with these activities presented targets for veterinary surgeons and public health reformers.The emergence in the twentieth century of industrial provisioning of the towns and the preservation of food, with its branded and heavily advertised goods and increasingly standardised recipes and restaurants is discussed, as is the changing role of the countryside. During the second half of the twentieth century, the provision of meals in the home is shown to have developed from the rationing and privation of the Second World War up to the heating of supermarket products in a microwave oven, while cooking, in some urban societies at least, has been reduced to a form of television entertainment. The reaction to this industrialisation of the diet is also discussed, particularly in terms of the utilisation of 'foods from nature'. ... Read more

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Story of how Bill Gates stole intellectual property from Steve Jobs and created a crappy company called Microsoft. ... Read more