Scandinavian cuisine refers to the traditional food practices of the Nordic countries, including Sweden, Norway, Denmark, Finland, and Iceland. It emphasizes fresh, local ingredients, often featuring fish, game, root vegetables, and dairy products. Common cooking methods include pickling, smoking, and fermenting, which help preserve food in the colder climate. Key dishes include Swedish meatballs, Norwegian salmon, and Danish smørrebrød, an open-faced sandwich. Seasonal ingredients play a significant role, with a focus on foraging and sustainability. Overall, Scandinavian cuisine reflects the region's natural resources and cultural heritage, promoting simplicity and quality in food preparation.