![]() ![]() Gruit was replaced with hop, a tradition introduced from the German city of Bremen, and this started off a beer culture and the Low Counties as a major exporter of beer. īeer flavoured with gruit was produced until the 14th century at the monasteries. The content changed throughout the seasons. ![]() Half-liquid pottage consisted of milk, beer, water, root vegetable and peas or grain, sometimes enriched with a piece of meat. In the consumption of pottage, the Low Countries were not very different from other Western European countries during the Middle Ages. Little evidence is available about food and drink in the late medieval Low Countries. Influenced by the eating culture of its colonies (particularly the Dutch East Indies), it became more cosmopolitan and most international cuisines are represented in the major cities. Without many refinements, it is best described as rustic, though many holidays are celebrated with special foods.ĭuring the 20th century, Dutch cuisine and diet changed. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture moulded the country. Traditionally, Dutch cuisine is bland, 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 country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea, its former colonial empire and the spice trade. Dutch cuisine ( Dutch: Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. ![]()
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