Masterchef nation

A country not historically praised for its cuisine is gradually becoming a nation of skilled chefs. Passions for new tastes, quality ingredients, and not relying on take-away are making brilliant cooks out of Swedes.

I love Sweden.

I adore the people, the bakeries, and the civilized tranquility of everyday life.

With that out of the way, let me say that the food can suck it.

You know what I mean. You happen upon foods that are said to be traditional delicacies, and they turn out to be the likes of blood pudding, pickled herring, and fish from a tube.

Undoubtedly, the range of edible foods must have historically been limited in this cold country. Whereas dining is akin to intestinal masturbation for the French, Swedes value meals for the calories.

But Sweden’s food culture holds great promise–not in its own cuisine, but in the culinary deftness of its people.

Swedish people know how to cook. They learn in school, and probably get more opportunities to practice since Swedish families don’t eat out often. More importantly, they possess an abiding curiosity of foreign cuisines. This passion for learning new dishes, combined with supermarkets that make quality ingredients available, produces yummy results.

I am a foodie, and the thing I love most of all is being invited for dinner by a Swede (doesn’t happen often). Whether my host is 19 0r 35, they never fail to astound me with their skill in the kitchen. At home, I was satisfied when a friend fed me a frozen lasagna.

That was in America, where college students notoriously binge on cheap noodles.

Not in Sweden. My corridor mates always incorporated a medley of fresh produce when preparing their meals. I usually stood and watched, sucking on fish straight from the tube.

Want more evidence of this young culinary talent? Look around at the nations, where all the food–whether a hearty lunch or fancy dinner–is prepared by student volunteers.

Some Swedish friends have told me that their childhood schools served blood pudding more frequently than it should be. Perhaps this was their motivation to learn to feed themselves. And with Sweden’s lack of affordable restaurants, it’s understandable how cooking in the home is such an essential talent here.

In the meantime, I’ll continue trying to be invited for dinner. Who knows, maybe their skills will help them do the unimaginable: making classic Swedish meals appealing.