Food Writings

I'm very excited to tell you about a few pieces I've recently written for three wonderful publications. First of all, Bouillon Magazine recently published one of my articles regarding food habits during the Dutch Golden Age, a period known for its prosperity. During the 17th century, this tiny little country stood at the center of the universe. Trade, arts and sciences flourished and the Dutch economy boomed. But did everyone share in this extraordinary wealth? In still-life paintings we often see a plethora of luxury food items: lobsters, gleaming fruits, oysters and wine. What percentage of the population actually had the means to eat like this? Well, that's what you'll discover when you read this article! The piece is in Dutch, so apologies to my English readers!

For the Canadian publication, Dutch, The Magazine, I wrote a piece on the cultural aspects and history behind one of the Netherlands'  best-known delicacies- herring!I am a regular writer for this brilliant publication, but I must tell you that researching this particular piece was delightful! Perhaps because I am one of herring's biggest fans.
I don't think any market trip (for me, at least) would be complete without the indulgence of ordering one of those briny, velvety little fish at a seafood stand and devouring it within a matter of seconds. With lots of chopped onions and pickles, please. Not everyone shares my love for herring, yet it is undoubtedly as much of a Dutch cultural icon as tulips and windmills! The issue of the magazine is due to appear very soon so watch out for it at your newsstand (In Canada or The US), or better yet, treat yourself to a subscription!

A few months ago I started writing food historical pieces for the Australian magazine Holland Focus. You won't be reading simple recipes from me in this one, but rather articles regarding the origins and cultural aspects of Dutch food. In the March/April issue, I kicked off with an opinion piece titled A Lack of Dutch Food Culture. My aim in this piece was to put to rest the idea that the Dutch are culinary barbarians without a decent food culture to account for. I went into the anthropological aspect behind my opinion and gave some interesting arguments which I hope might get some people thinking. Should that subject interest you, make sure you get a copy of that issue soon! In the upcoming issue I will be discussing the different types of Dutch table pieces and giving you guidelines on how to tell them apart. You'll be able to impress your friends the next time you see Dutch food paintings at a museum!

As you see, I am writing a lot of pieces having to do with Dutch food culture. It is very rewarding work, especially because it really brings together my Dutch cultural studies at the University of Leiden, my love of art and beautiful things...and my insatiable passion for food!