| abstract | - Finnish cuisine is characterized by healthiness, as natural, unprocessed foods such as whole grains and berries are used frequently. Rye, oats and barley are commonly utilized as wholegrains by the Finnish. Common types of berries used in Finnish cuisine are sea buckthorn, blueberries and cloudberries. There are modern and traditional saides to Finnish cuisine. Modern cuisine incorporates Eastern and Western cooking concepts and techniques, such as an increased use of spices. These continental dishes have gained much popularity. Traditional Finnish dishes have a great flavours, as well as a strong visual effect, and cooking styles vary across the country. Traditional dishes are usually based on fish, meat, vegetables and mushrooms. Although dishes are similar, usage of specific ingredients varies between Eastern and Western Finland, because of local availability. Mushrooms in cooking also became more common amongst Finnish people during World War Two. Nowadays, Finnish cuisine features dishes that are easy to digest, as the main ingredients are vegetables. Also, these dishes are served in small quantities, evidence that other European countries, along with America, have affected the cooking style of Finland. Daily cuisine has become more global, as people have imported recipes and ingredients, and so dishes such as spaghetti Bolognese, pizza, and various types of salads are very common to the Finns. The major Finnish cities feature more fast food outlets and restaurants where Chinese, Indian and Thai food is served. The cuisine of Finland has been criticized for its lack of diversity and flavour on many occasions, especially when compared with some of the great cuisines of the world, such as Italian and French. However, others have claimed that the full Finnish diet does not lack diversity and that the traditional dishes have a fresh and wholesome flavour.
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