Dutch Food - Delicious Facts About Dutch Food That Will Change your Life - Documentary HD 2015 Dutch cuisine (Dutch: Nederlandse keuken) consists of the cooking traditions and practices from the Netherlands. The country's cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of the Netherlands. Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat; breakfast and lunch are typically bread with toppings while dinner is meat and potatoes, supplemented with seasonal vegetables. The Dutch diet was relatively high in carbohydrates and fat, reflecting the dietary need of the laborers whose culture molded the country, and contains many dairy products. Without many refinements, it is best described as rustic, though many holidays are still celebrated with special foods. In the course of the twentieth century this diet changed and became much more cosmopolitan, with most international cuisines being represented in the major cities. In the Dutch Golden Age in the 17th century, the dishes of the middle class consisted of a rich variety of dishes. During the 15th century haute cuisine began to emerge, largely limited to the aristocracy, but from the 17th century onward dishes of this kind became available to the wealthy citizens as well, often consisting of a rich variety of fruits, cheeses, meat, wine, and nuts. During the 17th century the urban merchant class dominated Dutch society, an affluent middle class. The 17th century brought great prosperity to the Netherlands. The Dutch Empire enabled spices, sugar, and exotic fruits to be imported to the country. By the late 17th century, tea and coffee consumption were increasing and becoming part of everyday life. Tea was served with sweets, candy or marzipan and cookies. Vegetables, meat, poultry and salted, smoked or fresh fish and egg was prepared in the Dutch kitchens of the time.[3] A festal Dutch mealtime in the 17th century contained abundantly extravagant dishes and wine. The meal started with green salads and cold or warm cooked vegetables with dressing, vegetable dishes with butter, herbs or edible flowers and continued with numerous fish- and meat dishes. Exotic ingredients such as dates, rice, cinnamon, ginger and saffron were used. Savory tarts and pastries followed. The meal ended with jellies, cheese, nuts and sweet pastries, washed down with sweet spiced wine. Of course, even in the Golden Age, not everyone could afford such luxuries and the everyday meal of the ordinary Dutchman was a humble affair of grain or legume pottage served with rye.[6]Historically Dutch cuisine was closely related to northern French cuisine, since the two countries have nearby borders. This is still visible in traditional Dutch restaurants and the Southern regional cuisine. In the 18th century the potato gained popularity, to become a staple food by 1800. In the early 1800s, 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". Diet consisted in a frugal fashion, of such simple dishes as bread and herring. Throughout the nineteenth century many people suffered from some mild form of malnutrition. Van Gogh, Woman lifting Potatoes Potatoes, in fact, were often eaten at every meal, every day of the week. They were peeled and boiled for the main meal, lunch, and then warmed and mashed for dinner, with leftovers saved for breakfast. They were served with salt, sometimes vinegar, but without gravy or any other fat, making for a diet with "incredible monotony During the nineteenth century, the poor people drank little else but water (of poor quality), sometimes watery coffee (or chicory) or tea. In some areas hot chocolate was consumed, but the most popular drinks (beside water) were beer and jenever. For most of the century beer was drunk in the southern part, where Catholicism dominated, and in Catholic enclaves in the other areas. This beer was top-fermented and of terrible quality;[citation needed] not until the 1880s did German-style bottom-fermented pilsner enter the Dutch market. Jenever consumption early in the nineteenth century was twice that of the equivalent consumption of distilled in neighboring countries. traditional dutch food,dutch cuisine,dutch food recipes,dutch recipes,dutch food starters,dutch dishes,vegetarian dutch food,dutch food,dutch foods,dutch street food,dutch facts,alrabat,healthy food,fast food,dutch fast food,netherlands foods,netherlands food,holland,netherlands,2015,documentary 2015,food documentary,food 2015,food recipes,fast food,healthy food,mexican food

• published: 11 Jan 2015
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