The bourgeois Danish meal of the early 19th century revolves around smørrebrød (buttered rye bread open-faced sandwiches), framed by grød (hot morning porridge), a soup or stew in the middle of the day, and the kaffe break with pastry. There is no French-style starter/main/dessert distinction: you pile bites on dark bread and share the table's edge according to the hour and season.

Rugbrød (dense sourdough rye bread) and herring — fresh, salted or vinegar-marinated — form the soul of the Danish table. Cardamom and cinnamon, imported by Copenhagen ships, scent the pastries of learned gatherings.