User:Christoffre/sandbox

The provincial dishes in Sweden (Swedish: landskapsrätt) are like other Swedish provincial symbols, save the provincial heraldry, not officially established. They are often selected by popular vote or a committee of chefs and other knowledgeable people. The dishes are supposed to in some way or another mirror the provinces' resources, traditions, and food culture. They can be made entirely of locally available ingredients, or contain foreign and modern touches.

The provincial dishes have been elected in some way or other since 1963 when Oskar Jakobsson, in cooperation with the Swedish Tourist Association, published the book "Svenska landskapsrätter" (English: "Swedish provincial dishes"). In 1995 a vote was organized in the telephone directory about a new collection of provincial dishes that was later published in a cookbook. Some years later ICA and the food magazine Buffé organized a vote about which dishes would fit as provincial dish. In 2010 ICA published the book "Sveriges nya landskapsrätter" (English: "Sweden's new provincial dishes"). According to ICA thousands of recipes was sent in, where those considered a best fit was cooked and then rated regarding to tradition, local availability, and taste. Many other business and organizations have also appointed provincial dishes.