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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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herring

Traditional Dutch herring salad

The Dutch are famous for eating ‘Dutch new’ or ‘matjes’ herring, which is essentially still raw. Tourists stare with fascinated abhorrence at those strange people who let the fish slide down their throats with extatic expressions on their face. But why would this be any less delicious than eating Japanese sashimi? And the herring is…

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Filed Under: Traditional, Netherlands, Lucheon dish, Snack, First course, With fish (pescetarian) Tagged With: potato, salad, herring, sylvester Gepubliceerd op 28 December 2017Laatste wijziging 13 December 2019

Pickle Herring, the ‘forgotten fish’

It is time to change that! In February 2016 I organized a cookery course for the first time in nearly ten years, with members of the re-enactment group Het Woud der Verwachting (litt: ‘the forest of expectation’, after a historical novel by the Dutch author Hella Haasse). The menu was in concordance with the date of the course:…

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Filed Under: Middle Ages, 16th century, 17th century, Netherlands, First course, With fish (pescetarian) Tagged With: salt, lent, herring Gepubliceerd op 16 February 2018Laatste wijziging 1 December 2019

Fish with leeks for Lent

Straight to the recipe Herring, often in preserved form, is very important food for medieval people. During the fifteenth century, when the recipe on this page was written, one could buy very salty pickle herring, dried herring en smoked herring. The English have, just like the Dutch, several kinds of smoked herring, like kipper, bloater…

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Filed Under: Middle Ages, Netherlands, Main dish, With fish (pescetarian) Tagged With: lent, onion, herring Gepubliceerd op 24 June 2019Laatste wijziging 24 November 2019

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