cathedrals sprang up throughout the country. From the 16th century, Dutch and Flemish designers were brought to Denmark, initially to improve the country's fortifications, but increasingly to build magnificent royal castles and palaces in the Renaissance style. During the 17th century, many impressive buildings were built in the Baroque style, both in the capital and the provinces. Neoclassicism from France was slowly adopted by native Danish architects who increasingly participated in defining architectural style. A productive period of Historicism ultimately merged into the 19th century National Romantic style.
The 20th century brought along new architectural styles; including expressionism, best exemplified by the designs of architect Peder Vilhelm Jensen-Klint, which relied heavily on Scandinavian brick Gothic traditions; and Nordic Classicism, which enjoyed brief popularity in the early decades of the century. It was in the 1960s that Danish architects such as Arne Jacobsen entered the world scene with their highly successful Functionalist architecture. This, in turn, has evolved into more recent world-class masterpieces including Jørn Utzon's Sydney Opera House and Johann Otto von Spreckelsen's Grande Arche de la Défense in Paris, paving the way for a number of contemporary Danish designers such as Bjarke Ingels to be rewarded for excellence both at home and abroad.
Cuisine
The cuisine of Denmark, like that in the other Nordic countries as well as that of Northern Germany, consists mainly of meat and fish. This stems from the country's agricultural past, as well as its geography and climate of long, cold winters. With 145.9 kg of meat per person in 2002, Denmark is the country with the largest meat consumption of the world.
The open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine
