Where Is This Flight Taking Us?
See if you can guess where in the world you are by looking at old tourist photos, a few pieces of information, and Google Street View.
By The Martín-Crespo Collection of Tourism
Eugenia Martín-Crespo Rodriguez
The cold table (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Culinary tourism
Gastronomy is a key attraction for tourists, and part of what makes their visit feel authentic. Culinary souvenirs are also important, allowing visitors to continue enjoying gastronomic traditions and products once they have returned home. Let's take a look at what this brochure from 1964 has to offer us.
The fishes (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Clue 1: An adventure for foodies
This is a plentiful, delicious buffet, with origins dating back to the 17th century and the reign of the House of Vasa. At the time, powerful families would serve buffets that were known as Brännvinsbords or Akvavit tables.
The gastronomic attractions of the region (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Clue 2: SOS
They became popular in the 19th century, when hotels would serve them as an appetizer called SOS. The letters stand for the Swedish words for butter, cheese, and herring. At the 1939 New York World's Fair, they gained international exposure, becoming known as smorgasbords.
The salads (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Clue 3: Plenty of protein
The idea is to eat a lot of protein, which is why accompaniments such as potatoes, rice, and salads tend not to be included. Diners help themselves and might have up to five helpings. They are usually enjoyed with Akvavit liquor and beer.
The meats (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Did you know?
Akvavit (40% ABV) is a drink traditionally consumed at celebrations and parties. Commonly known as schnapps, it is served in small glasses (between one and two fluid ounces). Another traditional alcoholic drink is Punsch, a very sweet liqueur that is served very hot, at around 104ºF (40°C).
Jansson's Temptation (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Clue 4: An interesting culinary fact about the area
Lutefɪsk is a traditional dish made from dried white fish pickled in lye. Find out which country we're talking about and hurry there to try it—it sounds really delicious!
The cheeses (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Clue 5: Two or three kinds of cheese
Most good menus will include two or three kinds of cheese as a key ingredient in a smorgasbord. There must be at least one soft cheese and one hard cheese. Olives, radishes, and celery are the perfect garnish.
The desserts (1964) by Scandinavian Airline System. SASOriginal Source: Scandinavian Airline System. SAS
Did you know?
Culinary tourism is a way of reviving a region's traditional cuisine. In the mid-20th century, a structural shift occurred, with tourists starting to enjoy food from other places.
We've left Pegman somewhere in the city. We're sure it won't take you long to figure out where you are. Have a nice trip, and send us a postcard if you get the chance!
Recipes by Gösta Petterson.
Photographs by C.A. Peterson.
Story by Eugenia Martín-Crespo and Ana Moreno Garrido.
In partnership with the Diego de Sagredo Foundation (Fundación Diego de Sagredo).
