Dutch Food Recipes

Traditionally Dutch food recipes were composed of what agriculture, fishing and animal farming could produce. Similarities to cuisines in Germany and France are strong and depending a lot on region. The Netherlands have been a trading nation of notice since the 16th century, thus influences from around the world have since then had a strong influence. The colonial history also led to a large influx of immigrants which also have had influence on Dutch food recipes. The Dutch were soon to adapt advanced agricultural methods as well as to develop the food industry, today Dutch food is exported around the world. To begin with I will provide a brief history lesson, this since it is there we can find most answers to what is on the Dutch dinner table today.

History Of The Netherlands
Following the last ice age hunter gatherers came to the area that is the modern Netherlands. Over the millenia small agricultural societies were formed and by the time the Romans arrived in the last decades BC Germanic and Celtic tribes had grouped themselves into several quite distinct regions. The Romans would be the dominant and controlling force in the area for over 400 years. After the fall of West Rome the Germanic Frisian, Saxon and Frankish tribes struggled for dominance, the latter were eventually victorious. The Frankish Empire got split up and modern day Flanders ended up in West Francia whilst the rest became part of Middle Francia, the cultural effects of this division is still visible in the Netherlands today. Danish vikings would arrive to have quite lot of political influence for some hundred years. Eventually Middle Francia joined with East Francia that later became part of the Holy Roman Empire. This empire never really managed to be united, several small feudal states were in constant feuds with each other. Agriculture and economy developed, by the 16th century the port of Amsterdam had grown to one of the biggest in Europe. About the same time large scale fishing had established itself. In the 15th century the region had become part of Burgundy which in the early 16th century became under the rule of the Spain branch of the Habsburg family. In 1568 started a liberation war with Spain that would last 80 years, first as separate sovereign provinces, later as a unity. When a peace treaty was signed in 1648 these provinces were recognized as the independent state of Holland. During the 17th century Holland grew to be a very strong state and excelled in culture, science, trade and economy; all backed up by a large military fleet. Dutch merchant ships went all over the world and the nation prospered greatly, several colonies were established around the world. It is perhaps the lucrative spice trade from Southeast Asia that had greatest effect on Dutch food recipes. During these times liberal views and tolerance to other cultures became established. During the 18th century the Netherlands gradually lost power to the British who were the new dominant naval nation. The French revolution and the Napeolonic Wars had great influence, many colonies were forfeited. In 1806 a monarchy was established, in 1815 for the first time a united Netherlands came to be, it was as a monarchy. Religious and cultural differences led to that the southern parts separated themselves, the new state became known as Belgium. Industry and agriculture grew strong during the 19th century, they also managed to establish themselves as an important seafaring nation again. The Netherlands were neutral in WWI and invaded by the Germans during WWII. After the end of the Second World War the Netherlands gradually had to give up their colonies, much due to local uprisings. They have established themselves as a nation of tolerance and liberty. Economically a very strong nation they are one of the founding members of the EU.

Dutch Cuisine
From the history section above it is quite easy to understand how much of the traditional Dutch food recipes are based on fishing and what has been produced by agriculture (in particular bread). Cultural influences from Spanish, French and German cuisines are also imminent. Just like in many other parts of Europe the sturdy and nutritious New World potato had become the most important staple food by the 1700's. The eating habits of the aristocracy slowly spread to all classes, thus cheeses, fruits and wines in the end became quite common. Between the regions eating habits vary quite a lot, perhaps most distinguished is how the southern regions have a cuisine similar to that of northern France. As mentioned earlier fish is very common, so is other types of seafood like mussels; different preservation methods have created some famous dishes like the maatjes herring. Livestock farming produces beef, pork and poultry: the northern regions are famous for their sausages. Many vegetables are produced and eaten. Several cereals are grown, of wheat is the most common. Dairy products are usual ingredienst in Dutch food recipes or just eaten on their own; Dutch cheese is exported world wide. During the first half of the 20th century the Dutch had some tough years which many is considered to have empoverished the cuisine. There have traditionally been a great influx of immigrants; in particular from Turkey, Indonesia, the Moroccos, Surinam and the Caribbean. These people have brought with them their proper cuisine which have changed the general eating habits quite a bit; by many Indonesian nasi goreng is considered to be the national dish. Since the 1950's there has been a trend towards fast food and soft drinks. The last decades has seen a trend towards organic food and vegetarianism.

Some Ingredients And Dishes Of The Netherlands

Friet The oh so popular french fries.
Mayonaise with friet you have to have some of this.
Vlokken Chocolat flakes used as sandwich spread.
Stroop A sweet syrup used in cooking.
Stroopwaffeln Thin biscuit waffles drenched in stroop.
Edammer Yellow cheese made round and coated in paraffin.
Gouda Another yellow cheese.
Leyden A herbe flavoured cheese.
Limburger A famously smelly cheese.
Gerookte paling Smoked eel.
Metworst A collective name for air dried pork meat sausages.
Rookworst Smoked sausages.
Zuurkool Sauerkraut.
Rollmops Pickled herring fillets that have been rolled around a gherkin.
Maatjes Brined herring, often called soused herring
Gehaaktballen Meatballs.
Spaans spek 'Spanish bacon' is a dish based on apples, flour, milk, yeast, eggs and bacon.
Hutspoot A carrot, onion and potato stew with Spanish origins.
Bitterballen Deep fried breaded meat balls.
Bamihap An Indonesian inspired noodle fast food dish.
Spinazie met soldaatjes White bread with spinach and egg.
Stamppot A vegetable and potato mash.
Hete bliksem Boiled potatoes, apples and sweet syrup.
Waterzooi originally a fish stew, from Flanders.
Snert Pea soup.
Balkenbrij Made from pork stock, oats and innards. A kind of a meat left over stew.
Mosselen Mussels.
Nasi goreng Spicy fried rice dish of Indonesian origin.
Rijsttafel Indonesian dish made out of several small dishes.
Kapsalon A Turkish/Dutch fast food made of kebab meat, cheese, french fries and fresh vegetables.
Zoute drop A collective name for sweets made from liquorice.
Oliebol Is a fruit filled pie.
Vlaai Pancakes.
Bossche bol A cream fille chocolate pastry.
Kerststol A sweet chrismas cake filled with dried fruits, nuts and flavoured with spices.
Pannenkoeken Panncakes in various forms.

Dutch Beverages
Beer is the main alcoholic drink, lagers like Heineken are world famous. However there are many different types of beers available (like bitters). Jenever is a juniper based alcohol that is the precursor to Gin. Many types of strong sweet liqueurs and brandies are procuced. The Dutch drink a lot of coffee, koffie verkeerd (ie. café au lait) is popular. Karnemelk, buttermilk you find particularly in the western parts.

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