Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. It is shaped by the country's position on the delta of the Rhine, Meuse and Scheldt at the North Sea, which gave rise to fishing, farming and overseas trade. Availability of water and flat grassland means the diet contains many dairy products such as butter and cheese, while the court of the Burgundian Netherlands enriched elite cooking in the fifteenth and sixteenth centuries and colonial trade continued that in later centuries. The Dutch developed the cocoa press process for making cocoa powder, and the cuisine has drawn renewed interest in taste through Indonesian influence and globalization.
Facts
Signature TechniqueGibbing herring (removing the guts) to preserve it 1 Origin Region Connections
Expresses Tradition
Source Dutch Cuisine (Wikipedia)
Features Dish
Source Balkenbrij (Wikipedia)
Source Flemish stew (Wikipedia)
Source Kapsalon (Wikipedia)
Source Kruidnoten (Wikipedia)
Source Lekkerbekje (Wikipedia)
Source Moorkop (Wikipedia)
Source Oliebol (Wikipedia)
Source Pepernoot (Wikipedia)
Source Rijstevlaai (Wikipedia)
Source Stroopwafel (Wikipedia)
Uses Ingredient
Source Dutch Cuisine (Wikipedia)
Source Dutch Cuisine (Wikipedia)
Source Dutch Cuisine (Wikipedia)
Source Dutch Cuisine (Wikipedia)
Source Dutch Cuisine (Wikipedia)
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Source Dutch Cuisine (Wikipedia)
Sources
1. Dutch Cuisine (Wikipedia)
Wikipedia article, lead section
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands.
History, 14th-16th centuries
In the 14th century gibbing was invented by Willem Beukelszoon, extending the shelf life of herring, making it possible to sail further and catch more.
Uses Ingredient: Butter, Wikipedia article text
Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese.
Uses Ingredient: Cheese, Wikipedia article text
Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese.
Uses Ingredient: Rye, Wikipedia article text
Each of the provinces of Gelderland, Overijssel and Groningen has a long-standing rye bread tradition, but rye bread from Friesland (Fries roggebrood, a kind of pumpernickel) has become especially well known because of its distinctive taste.
Uses Ingredient: Herring, Wikipedia article text
It created a booming export industry for and a monopoly in soused herring (Dutch: maatjesharing), and sat the foundation for the later seafaring and colonial Dutch Empire.
Uses Ingredient: Potato, Wikipedia article text
AVG consists traditionally of potatoes with a large portion of vegetables and a small portion of meat with gravy, or a potato and vegetable stew.
Expresses Tradition: Cheesemaking, Wikipedia article text
Dutch butter and cheese continued to be famous products for centuries.
View the SourceKapsalon (Wikipedia)
Features Dish: Kapsalon, lead paragraphQuote, Features Dish: Kapsalon, lead paragraph
Kapsalon (Dutch pronunciation: [ˈkɑpsaːˌlɔn] ) is a fast food dish created in 2003 in Rotterdam, Netherlands.
Pepernoot (Wikipedia)
Features Dish: Pepernoot, lead paragraphQuote, Features Dish: Pepernoot, lead paragraph
A pepernoot (Dutch pronunciation: [ˈpeːpərˌnoːt] ; plural: pepernoten [ˈpeːpərˌnoːtə(n)] ; literally, "pepper nuts") is a Dutch cookie-like confectionery, traditionally associated with the early December Sinterklaas holiday in the Netherlands and Belgium.
Rijstevlaai (Wikipedia)
Features Dish: Rijstevlaai, lead paragraphQuote, Features Dish: Rijstevlaai, lead paragraph
In Belgian and Dutch cuisine, tarte au riz (French: rice pie), rijsttaart(je)/rijstevlaai (Dutch: rice flan), or German: Reisfladen (German: rice flan), is a pie with a filling based on rice pudding.
Moorkop (Wikipedia)
Features Dish: Moorkop, lead paragraphQuote, Features Dish: Moorkop, lead paragraph
A moorkop (Dutch: [ˈmoːrkɔp] ) is a traditional pastry from the Netherlands consisting of a profiterole (cream puff) filled with whipped cream.
Oliebol (Wikipedia)
Features Dish: Oliebol, lead paragraphQuote, Features Dish: Oliebol, lead paragraph
An oliebol (Dutch pronunciation: [ˈoːlibɔl] ; plural oliebollen; West Frisian: oaljebol or oaljekoek; see more below) is a Dutch beignet, a variety of doughnut that is traditionally eaten on New Year's Eve.
Lekkerbekje (Wikipedia)
Features Dish: Lekkerbekje, lead paragraphQuote, Features Dish: Lekkerbekje, lead paragraph
Lekkerbekje is a Dutch fried fish dish.
Balkenbrij (Wikipedia)
Features Dish: Balkenbrij, lead paragraphQuote, Features Dish: Balkenbrij, lead paragraph
Balkenbrij (also called 'karboet', 'tuet', or 'pannas') is a traditional Dutch food that shares some of the characteristics of American scrapple.
Kruidnoten (Wikipedia)
Features Dish: Kruidnoten, Infobox: countryQuote, Features Dish: Kruidnoten, Infobox: country
Netherlands
Stoemp (Wikipedia)
Features Dish: Stoemp, Infobox: countryQuote, Features Dish: Stoemp, Infobox: country
Belgium, France, Netherlands
Stroopwafel (Wikipedia)
Features Dish: Stroopwafel, Lead paragraphQuote, Features Dish: Stroopwafel, Lead paragraph
First made in the city of Gouda in South Holland, stroopwafels are a well-known Dutch treat popular throughout the Netherlands.
Flemish stew (Wikipedia)
Features Dish: Flemish stew, Lead paragraphQuote, Features Dish: Flemish stew, Lead paragraph
Flemish stew, known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ) or stoverij and in French as carbon(n)ade flamande, is a beef (or pork) stew popular in Belgium, the Netherlands, and French Flanders.
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