History

Finland was a part of Sweden for 650 years before it became an autonomous Grand Duchy of the Russian Empire in 1809. Finland stayed under Russian influence until it became independent in 1917. These two periods played important roles in influencing the food culture of Finland, which can be described as a Nordic mixture of East and West. While, for instance, such ingredients and dishes as quark, salmon, blinis, sour cream and beetroot salad were brought from the East; salted fish, sweet bread, meat balls and beer brewing techniques originate from the West.

For a long time, the diet of Finns relied primarily on cereals. Especially rye, but also barley and oats, could be cultivated in Nordic conditions. Eastern and Western parts of the country had different types of ovens, and thus the rye bread in the East was soft, whereas the loaves in the West were hard and dry.  Softer rye bread eventually became more popular in the West. During famines in the 16th, 17th and 18th centuries bread was baked by replacing part of the flour with a mixture of crushed pine trees, straws and mushrooms.

Very few of the vegetables cultivated in Finland have their origins here. However, over time plants have adapted to our Nordic conditions, and as a result, native varieties exist. The first vegetables cultivated in Finland were barley, turnips, swedes and cabbage.

In addition to cereals and vegetables, milk products, fish, meat and game have belonged to the diet of Finns for centuries. Meat and fish were preserved by drying and salting. Ordinary people drank milk in the form of buttermilk. Butter, which was churned from cream, was exported to St. Petersburg, Russia. The first Swiss-style cheese dairy was opened in the 1850s.

In the 18th century, Finnish food culture was influenced by French cuisine, thus cooking methods changed accordingly: meats were served with heavy sauces and clear soups were popular. Knives and forks also became more commonly used.

In the early 19th century, as Finland became an autonomous part of Russia, Eastern influence on cuisine became stronger.

During the 20th century, food culture changed dramatically. New ingredients became available in abundance. Over time, Finns have become familiar with ethnic flavors from around the word. While Finnish cuisine today appreciates its history and traditions, it is simultaneously innovative and open to new influences.

Source: Marketta Tamminen: “The Evolution of a National Cuisine” in The Best Kitchen in Town, edited by Brady, Endén, Ilamo, Laiho and Parikka.