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Modern culinary writers distinguish between three general regional forms of Dutch cuisine. The regions in the northeast of the Netherlands, roughly the provinces of Groningen, Friesland, Drenthe, Overijssel and Gelderland north of the great rivers are the least populated areas of the Netherlands. The late (18th century) introduction of large scale agriculture means that the cuisine is generally known for its many kinds of meats. The relative lack of farms allowed for an abundance of game and husbandry, though dishes near the coastal regions of Friesland, Groningen and the parts of Overijssel bordering the IJsselmeer also include a large amount of fish. The various dried sausages, belonging to the metworst-family of Dutch sausages are found throughout this region and are highly prized for their often very strong taste. Also smoked sausages are common, of which (Gelderse) rookworst is the most renowned. 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. The provinces are also home to hard textured rye bread, pastries and cookies, the latter heavily spiced with ginger or succade or contain small bits of meat. Various kinds of Kruidkoek (such as Groninger koek), Fryske d˙mkes and spekdikken (small savory pancakes cooked in a waffle iron) are considered typical.
Notable characteristics of Fries roggebrood (Frisian rye bread) is its long baking time (up to 20 hours), resulting in a sweet taste and a deep dark colour.[250] In terms of alcoholic beverages, the region is renowned for its many bitters (such as Beerenburg) and other high-proof liquors rather than beer, which is, apart from Jenever, typical for the rest of the country. As a coastal region, Friesland is home to low-lying grasslands, and thus has a cheese production in common with the Western cuisine. Friese Nagelkaas (Friesian Clove) is a notable example.



The provinces of North Holland, South Holland, Zeeland, and Utrecht and the Gelderlandic area of Betuwe make up the region in which western Dutch cuisine is found. Because of the abundance of water and flat grasslands that are found here, the area is known for its many dairy products, which include prominent cheeses such as Gouda, Leyden (spiced cheese with cumin), and Edam (traditionally in small spheres) as well as Leerdammer and Beemster, while the adjacent Zaanstreek in North Holland has since the 16th century beem known for its mayonnaise, typical whole-grain mustards,[251] and chocolate industry. Zeeland and South Holland produce a lot of butter, which contains a larger amount of milkfat than most other European butter varieties. A by-product of the butter-making process, karnemelk (buttermilk), is also considered typical for this region. Seafood such as soused herring, mussels (called Zeeuwse Mossels, 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 lekkerbek. Pastries in this area tend to be quite doughy, and often contain large amounts of sugar; either caramelised, powdered or crystallised. The oliebol (in its modern form) and Zeeuwse bolus are good examples. Cookies are also produced in great number and tend to contain a lot of butter and sugar, like stroopwafel, as well as a filling of some kind, mostly almond, like gevulde koek. The traditional alcoholic beverages of this region are beer (strong pale lager) and Jenever, a high proof juniper-flavored spirit, that came to be known in England as gin. A noted exception within the traditional Dutch alcoholic landscape, Advocaat, a rich and creamy liqueur made from eggs, sugar and brandy, is also native to this region. The Southern Dutch cuisine consists of the cuisines of the Dutch provinces of North Brabant and Limburg and the Flemish Region in Belgium. It is renowned for its many rich pastries, soups, stews and vegetable dishes and is often called Burgundian which is a Dutch idiom invoking the rich Burgundian court which ruled the Low Countries in the Middle Ages, renowned for its splendor and great feasts. It is the only Dutch culinary region that developed an haute cuisine. Pastries are abundant, often with rich fillings of cream, custard or fruits. Cakes, such as the Vlaai from Limburg and the Moorkop and Bossche Bol from Brabant, are typical pastries. Savoury pastries also occur, with the worstenbroodje (a roll with a sausage of ground beef, literally translates into sausage bread) being the most popular. The traditional alcoholic beverage of the region is beer. There are many local brands, ranging from Trappist to Kriek. 5 of the 10 International Trappist Association recognised breweries in the world, are located in the Southern Dutch cultural area. Beer, like wine in French cuisine, is also used in cooking; often in stews. In early 2014, Oxfam ranked the Netherlands as the country with the most nutritious, plentiful and healthy food, in a comparison of 125 countries.[252][253] Colonial heritage Main article: Dutch Empire Further information: Dutch East Indies and Indos in the Dutch East Indies New Amsterdam as it appeared in 1664. Under British rule it became known as New York. From the exploitations in the Mughal Empire in the 17th century, to the colonisations in the 19th century, Dutch imperial possessions continued to expand, reaching their greatest extent by establishing a hegemony of the Dutch East Indies in the early 20th century. The Dutch East Indies, which later formed modern-day Indonesia, was one of the most valuable European colonies in the world and the most important one for the Netherlands.[254] Over 350 years of mutual heritage has left a significant cultural mark on the Netherlands. In the Dutch Golden Age of the 17th century, the Netherlands urbanised considerably, mostly financed by corporate revenue from the Asian trade monopolies. Social status was based on merchants' income, which reduced feudalism and considerably changed the dynamics of Dutch society. When the Dutch royal family was established in 1815, much of its wealth came from Colonial trade.[255] Eustachius De Lannoy of the Dutch East India Company surrenders to Maharaja Marthanda Varma of the Indian Kingdom of Travancore after the Battle of Colachel. (Depiction at Padmanabhapuram Palace) By the 17th century, the Dutch East India Company established their base in parts of Ceylon (modern-day Sri Lanka). Afterward, they established ports in Dutch occupied Malabar, leading to Dutch settlements and trading posts in India. However, their expansion into India was halted, after their defeat in the Battle of Colachel by the Kingdom of Travancore, during the Travancore-Dutch War. The Dutch never recovered from the defeat and no longer posed a large colonial threat to Bengal Subah.[256][257] Universities such as the Leiden University, founded in the 16th century, have developed into leading knowledge centres for Southeast Asian and Indonesian studies.[m] Leiden University has produced leading academics such as Christiaan Snouck Hurgronje, and still has academics who specialise in Indonesian languages and cultures. Leiden University and in particular KITLV are educational and scientific institutions that to this day share both an intellectual and historical interest in Indonesian studies. Other scientific institutions in the Netherlands include the Amsterdam Tropenmuseum, an anthropological museum with massive collections of Indonesian art, culture, ethnography and anthropology. A Dutch doctor vaccinating Indonesian patients The traditions of the Royal Dutch East Indies Army (KNIL) are maintained by the Regiment Van Heutsz of the modern Royal Netherlands Army. A dedicated Bronbeek Museum, a former home for retired KNIL soldiers, exists in Arnhem to this day. A specific segment of Dutch literature called Dutch Indies literature still exists and includes established authors, such as Louis Couperus, the writer of "The Hidden Force", taking the colonial era as an important source of inspiration.[258] One of the great masterpieces of Dutch literature is the book "Max Havelaar", written by Multatuli in 1860.[259] The majority of Dutchmen that repatriated to the Netherlands after and during the Indonesian revolution are Indo (Eurasian), native to the islands of the Dutch East Indies. This relatively large Eurasian population had developed over a period of 400 years and were classified by colonial law as belonging to the European legal community.[260] In Dutch they are referred to as Indische Nederlanders or as Indo (short for Indo-European).[261] Including their second generation descendants, Indos are currently the largest foreign-born group in the Netherlands. In 2008, the Dutch Central Bureau for Statistics (CBS)[262] registered 387,000 first- and second-generation Indos living in the Netherlands.[263] Although considered fully assimilated into Dutch society, as the main ethnic minority in the Netherlands, these 'repatriants' have played a pivotal role in introducing elements of Indonesian culture into Dutch mainstream culture. Many Indonesian dishes and foodstuffs have become commonplace in the Netherlands. Rijsttafel, a colonial culinary concept, and dishes such as Nasi goreng and satay are very popular in the country.[264] Practically any town of any size in the Netherlands has a "toko" (a Dutch Indonesian Shop) or a Chinese-Indonesian restaurant,[265] and many 'Pasar Malam' (Night market in Malay/Indonesian) fairs are organised throughout the year


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