Faroe Islands
Faroese cuisine
Important parts of Faroese cuisine are lamb and fish, due to the proximity to the ocean. Traditional food from the Faroe Islands include skerpikjt (a type of dried mutton), seafood, whale meat, blubber, garnatlg, puffins, potatoes and few fresh vegetables.
Language and population of the Faroe Islands
The population of the Faroe Islands as per December 2009 was 48,660. With a population density of 34,5 per square kilometer, the Faroe Islands have the second highest population density of the Nordic countries after Denmark. The Faroese are of Scandinavian origin, descendants of Vikings who came from Norway.
Medicine and Health Care in the Faroe Islands
General practitioners are stationed in each of eleven medical districts. Specialized care is available at two small regional hospitals, at the main hospital in Torshavn, at two small regional hospitals, and in Denmark. Old and disabled people are cared for in nursing homes or with the help of visiting home-care providers.