DUTCH FOOD

DUTCH FOOD

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Originally made in Gouda 200 years ago, stroopwafels are available fresh at bakeries and food trucks across the Netherlands, as well as sold packaged in grocery stores. They come in mini sizes or versions the size of your face, like the one I tried.

Stamppot is a very filling dish. A combination of mashed potatoes and other vegetables like spinach, kale, carrots, or turnip greens, its comfort food at its best. Stamppot is perfect for the winter months, especially when served with smoked sausage (rookworst).

Dutch cuisine is often seen as bland, due to a culture of frugality. In the late 19th and early 20th century, Dutch food became designed to be economical and filling rather than pleasing,[1] with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is meat and potatoes, supplemented with seasonal vegetables. The diet contains many dairy products and is relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers. Without many refinements, it is best described as rustic, though many holidays are celebrated with special foods.

Little evidence is available about food and drink in the late medieval Low Countries. In the consumption of pottage, the Low Countries were not very different from other Western European countries during the Middle Ages. Half-liquid pottage consisted of milk, beer, water, root vegetable and peas or grain, sometimes enriched with a piece of meat. The content changed throughout the seasons.[2]

In the late 18th century the potato gained popularity, to become a staple food by 1800.[16] In the early 19th century, while the rich could eat what they desired, the working population ate bread (rye bread in some areas) and potatoes, pancakes in some areas, occasionally fish and other seafood, fruit and vegetables, but usually little meat: \"the diet of the Dutch in the nineteenth century consisted of some bread, and a great deal of potatoes\". Their diet was frugal, composed of such simple dishes as bread and herring. Throughout the 19th century many people suffered from some form of malnutrition.[16]

The various dried sausages, belonging to the metworst-family of Dutch sausages, are found throughout the region and are highly prized for their often very strong taste. Most towns and various villages have their own variety of this sausage. The region also produces the traditional smoked sausages, of which (Gelderse) rookworst is the most renowned. These sausages traditionally have been smoked over wood chips, and are served after they have been boiled in water. The sausage contains a lot of fat and is very juicy. Larger sausages are often eaten alongside stamppot, hutspot or zuurkool (sauerkraut); whereas smaller ones are often eaten as a street food. In Gelderland and Overijssel kruudmoes [nl] was a traditional food.

Seafood such as soused herring, mussels (called Zeeuwse Mosselen, since all Dutch mussels for consumption are cleaned in Zeeland's Oosterschelde), eels, oysters and shrimps are widely available and typical for the region. Kibbeling, once a local delicacy consisting of small chunks of battered white fish, has become a national fast food, just as Lekkerbekje.

Zaanstreek in North Holland is known for its chocolate industry, due to the development of the Dutch process chocolate in 1828 by Coenraad van Houten, that introduced the modern era of chocolate and was instrumental in the transformation of chocolate to its solid form which was up till then drunk as a liquid. The popular chocomel, a since 1932 trademarked chocolate-flavoured milk, is often the choice of drink as Koek-en-zopie, the food and drink sold on the ice during periods of ice skating. Zaanstreek is since the 16th century also known for its mayonnaise (for the Dutch a popular condiment to eat with French fries), and typical whole-grain mustards (popular to eat with bitterballen).

Italian and American style pizzerias have become widespread. In recent decades, Arab and Turkish dishes have become increasingly popular as well, especially as a snack food. In larger towns and cities, small restaurants selling kebabs, shawarma, and falafel can be found on virtually any street corner. Nowadays, food from every nook or corner of the world can be found throughout the country, especially in bigger towns and cities, including Greek, Thai, Japanese, and African cuisines.

Christmas in the Netherlands is a typical family holiday. Traditionally there is family brunch with kerststol (fruited raisin bread; often filled with almond paste). Christmas dinner is also a family occasion where rollade [nl] (a kind of roulade consisting of spiced pork), roast pork, game, or other luxury meat may be served. Another popular Christmas dinner tradition is gourmetten, where people cook their own food on a special gourmetset on the table, although this isn't limited to Christmas.

The Dutch have their own types of fast food, sold at a snack bar. A Dutch fast food meal often consists of French fries (called patat or friet) with sauce and meat. The most common sauce to accompany French fries is fritessaus (a low-fat mayonnaise substitute), or ketchup (often the currysaus variety), hot peanut sauce, and a pickle relish of chopped vegetables and spices, such as piccalilli or joppiesaus.

Fish is also sold as a fast food at the so-called viskraam, most often street stalls and market stalls that specialize only in prepared fish products. The Netherlands is famous for its raw herring, optionally served together with chopped raw onions and gherkins, which is eaten by lifting the herring high up into the air by its tail and then biting into it upwards (except for Amsterdam, where the herring is cut into pieces and served on paper plates). Raw herring is also commonly sold in a soft white bun.

The Netherlands is not known for its cuisine, but you should try at least some of the traditional Dutch food items in the list below when you are visiting Amsterdam & The Netherlands.

In our list of famous Dutch food we have to mention cheese. The Dutch have been making cheese since 800 B.C. Furthermore the Netherlands is the largest cheese exporter in the world. With an average of 21 kilograms per year per person, we can say the Dutch love their own cheese. The Dutch eat cheese for breakfast, on sandwiches for lunch or as a snack (cut in cubes) served with mustard at the end of the day. It tastes lovely with a glass of wine or beer.

Me and my wife Gertrude visited in Amsterdam for the once and we had a GREAT time learning and eating to all the food! Haring was D E L I cious but ad the others and everyone and my friends above say, it is an acquired taste in this moment for sure@

Yea, the dutch have their own language(its called dutch) similar to german but not at the same time. I know this cause thats all my grandpa would speek in was dutch. he got mad if we said it was german.

We have to admit, while we were intent on trying different foods in the Netherlands, the Dutch herring experience pushed the limits of our palates. In the end, we passed on this weird Dutch food in favor of more of the cooked kibbeling.

Poffertjes are also sold as street food in Amsterdam, at markets, festivals, restaurants and even served at hotel breakfasts. A good restaurant for Poffertjes in Amsterdam is The Pantry, which is known for their authentic Dutch food menu.

Although this food of the Netherlands (that basically consists of simple Dutch side dishes) is popular, we struggled to find it on a lot of restaurant menus. That said, the Black Restaurant in Amsterdam serves a refined version of 12-Uurtje that includes steak tartar, poached egg, smoked salmon and soup.

Fried potatoes are international; the Netherlands can hardly take credit for French fries. What makes Patatje Oorlog an authentic Dutch food, however, are the assembly of toppings that are slathered on the fries.

In the Netherlands, particular foods are only consumed during specific holidays. From November until the New Year, there are three distinct holidays to be celebrated: Sinterklaas, Kerst (Christmas in Dutch) and the New Year.

Looking for a guide to lead the way to the most delicious Dutch cuisine Embark on an incredible discovery of must-try Dutch food on a highly-rated Amsterdam Food Tour! Book in advance, only 12 participants per tour!

We use local food purveyors including Hudson Valley beef, cheese from NY state and local produce \\u2013 including from our family micro-farm. A full-service bar will feature a large selection of NY craft beer, locally produced wine and house-crafted cocktails in a fun and relaxed setting.

Erin lives in East Passyunk and enjoys checking out the local restaurants in South Philly and beyond. Her favorite restaurants are those with spicy food and outdoor seating so that she can bring along her dog, Miss Piggy.

The objective of this study was to derive food-based dietary guidelines for the Dutch population. The dietary guidelines are based on 29 systematic reviews of English language meta-analyses in PubMed summarizing randomized controlled trials and prospective cohort studies on nutrients, foods and food patterns and the risk of 10 major chronic diseases: coronary heart disease, stroke, heart failure, diabetes, breast cancer, colorectal cancer, lung cancer, chronic obstructive pulmonary disease, dementia and depression. The committee also selected three causal risk factors for cardiovascular diseases or diabetes: systolic blood pressure, low-density lipoprotein cholesterol and body weight. Findings were categorized as strong or weak evidence, inconsistent effects, too little evidence or effect unlikely for experimental and observational data separately. Next, the committee selected only findings with a strong level of evidence for deriving the guidelines. Convincing evidence was based on strong evidence from the experimental data either or not in combination with strong evidence from prospective cohort studies.