Museum & market.
April 9, 2013
Studentfood
Even as as student I loved quality food. That’s actually the time I started experimenting with cooking; many of my friends often ate at my place.
I am horrified when I see what some students consume for dinner… they often consider cooking a burden, or think they don’t know how to cook and of course there are more important things in life than spending too much time on preparing food. Nowadays in The Netherlands many ingredients are pre-cut, pre-washed and even pre-sorted in order to create a quick meal. On top of that there are many choices of ready made sauces, soups etc., all of course full of additives….
Baked beans- studentfood by DLCS Management
What did you eat when you were (are?) a student? Did you cook? Did you consume enough vitamins? Were you aware of the fact that studying would be “easier” after consuming “brainfood” ?
April 3, 2013
EatWith – a new way of culinary tourism/a new dining experience
EatWith.com is a global community marketplace offering unique dining experiences in private homes around the world. Connect with amazing hosts, meet new people and experience the hottest new foodie trend!
When EatWith founder Guy Michlin was on vacation in Crete, the best meal he had was in the home of a local instead of in a restaurant. After visiting the tourist restaurants his wife and he found this personal experience so special, it was worth much more than a visit to a restaurant. He came up with a new business concept, so everyone could experience food this unique way.
EatWith has started the set up of this food community experience in Israel and Spain and will soon expand to the rest of the world.
As host, you choose the menu, dates, times and price. EatWith acts as an intermediary between the two parties and takes 15% on the total price of the dinner or lunch.
The set-up of this “global community that brings together people who are passionate about cooking and travelers looking for a different lunch or dinner” has commenced in Israel and Spain, but keep your eyes open; soon you will encounter Eatwith in many more places! Keep an eye on them! I say this community that lets you enjoy authentic and intimate dining experiences in people’s homes will be booming!
Check out the site & browse through your potential future hosts’ profiles: http://eatwith.com
EatWith
What do you think about this new concept? Will you join the community when it comes to your hometown or when you visit a new place?
March 28, 2013
Culinary events and festivals in The Netherlands 2013
For me, food should be enjoyed, experienced and shared…
I found some moments to look forward to! Here’s an overview of some of the upcoming culinary festivals in The Netherlands’ (& Belgium). Anything to add?
April 6 & 7 - Kom in de Kas ,Whole Netherlands
May 9 & 10 - Antwerpen Proeft ,Antwerp, Belgium
May 9 -12 - Proef Amersfoort , Amersfoort
May 17 – May 20 - Eindhoven Culinair , Eindhoven
May 22 – June 2 - Tong Tong Fair , Indonesian festival Den Haag
May 25 & 26 - Outdoor Eating , Almere
May 30 – June 2 - Proef Mei , Bergen op Zoom
May 31 – June 2 - Italie Evenement , Kasteel de Haar, Utrecht
May 31 – June 3 - Smaakvol Arnhem , Arnhem
June 6 – 9 - Taste of Amsterdam , Amsterdam
June 7 – 9 - Smaakvol Breda , Breda
June 21 -23- Lekker Venlo , Venlo
June 28 – July 1 - Leiden Culinair , Leiden
June 28 – June 30- Culinair Zandvoort , Zandvoort
June 28 – June 30 - Meppel Culinair , Meppel
August 1 – 4 - Haarlem Culinair , Haarlem
August 22 – 25 - Preuvenemint Maastricht , Maastricht
August 23 – 25 - Castricum Culinair , Castricum
August 28 - Visserijdagen Harlingen , Harlingen
August 30 – September 2 - Culinair Alphen , Alphen
August 30 – September 2 Proeven in Groningen , Groningen
September 13 – 15 - Texel Culinair , Texel
September 14 – 16 - Smaakexplosies Zaandam , Zaandam
September 26 – 30 - Tilburg Culinair ,Tilburg
November 17 - Hoorn moet je proeven , Hoorn
HERE’s an old blogpost about my favourite food festival EVER.
Will you let me know if you visit one of the food events or festivals?
March 18, 2013
My MOOC & The Science of Gastronomy
What’s a MOOC?
A massive open online course (MOOC) is an online course aiming at large-scale participation and open access via the web. MOOCs are a recent development in distance education and often use open educational resources. Typically they do not offer academic credit or charge tuition fees. MOOCs originated about 2008 within the open educational resources (or OER) movement. Many of the original courses were based on connectivist theory, emphasizing that learning and knowledge emerge from a network of connections. 2012 became “the year of the MOOC” as several well-financed providers, associated with top universities, emerged, including Coursera, Udacity, and edX.
So I’m going to start studying again.
I found this MOOC that is totally ME!
I’m going to study via Coursera, from The Hong Kong University of Science and Technology by Professors Lam Lung Yeung and King L. Chow.
About Coursera
We are a social entrepreneurship company that partners with the top universities in the world to offer courses online for anyone to take, for free. We envision a future where the top universities are educating not only thousands of students, but millions. Our technology enables the best professors to teach tens or hundreds of thousands of students. Through this, we hope to give everyone access to the world-class education that has so far been available only to a select few. We want to empower people with education that will improve their lives, the lives of their families, and the communities they live in.
The Science of Gastronomy
Lam Lung Yeung and King L. Chow
This course introduces students to elements of science lying behind cooking and cuisine preparation. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice.
About the Course
This course introduces students to a number of basic scientific principles underpinning cooking and cuisine preparation. Various topics with a strong basis in biology, chemistry and physics application will be covered. These include the consumption of cooked food, physiological and evolutionary control of the senses, geographic and cultural influences and the rationale behind cuisine preparation. Issues like coupling of senses to improve sense stimulation, altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes will be discussed in the course. Through video demonstrations of the scientific principles underlying cooking practices, students are expected to recognize the key ingredients and their combination for preparing good healthy food. They will be able to:
(1) develop an appreciation of the scientific basis of various cuisine recipes;
(2) develop their own recipes by integrating some of the scientific principles into new dishes; as well as
(3) recognize the influence of the material world on human perception from the different senses, and thus
(4) be able to continually take on cooking and dining as an art of integrating sciences.Course Syllabus
- Gastronomy: cuisine preparation, the chemical and physical principles
- Enjoyment of Food: parameter of excellence – the basis of taste
- The Basis of Flavor: the aroma and taste-aroma interactions
- Aroma and Coloring: coloring-association and improvement of perception
- Texture of Food: the highlight of contrast
- Fruits and Vegetables: properties, nutrition and enhancement of quality in cooking
- Meat: properties, taste, aroma and texture
- Meat: ways to modify the texture, enhance the taste and smell of meat
- Meat: precision cooking – how to cook a perfect steak?
- Sauce: modification of the viscosity and flavor of sauce
- Dessert: manipulation of desired texture: gluten formation and protein denaturing
- Examples of Dessert Making: ice-cream with liquid nitrogen and ginger milk curd
Recommended Background
No pre-requisite of any science background is required. Only high school level science is required.Suggested Readings
This, Herve (2007) Kitchen mystery. Columbia University Press, New York.
McWilliams, Margaret (2006) Food Fundamentals, 8th Ed. Pearson, Prentice Hall, Inc. New Jersey.Course Format
The course consists of lecture videos, which are between 8 and 12 minutes in length. Throughout the course, experimental video demonstrations and illustration will be included to illustrate specific scientific principles of cooking techniques and food preparation. Students will be asked to practice and try out specific cooking principles at home and make comparisons themselves. There will be some integrated quiz questions introduced intermittently in the course. Assignment, recommended practices and trials at home are encouraged.The Science of Gastronomy
Is there anything you would like to study? Are you already doing a MOOC? Did I get you interested too? Check out the links below for more info!
March 8, 2013
Saving the culinary arts…
Really cool article, including a home- & handmade burek recipe
http://www.likecroatia.hr/dine-wine-cat/saving-the-culinary-arts
Burek,burek,börek,pita, strudla, savijaca
Thank you http://www.likecroatia.hr
November 21, 2012
Dutch lunch
You know I don’t daily enjoy a typical Dutch lunch, but sometimes I’m a typical Dutchie. Today I went to eat out because its still too cold at the new office, so I was craving for a hot cup of soup. Untill I smelled the kroketten and thought… Why not…
November 8, 2012
Frikadel Jagung or Perkedel Djagoeng (Indonesian corn cookies)
I promised so long ago…. sorry guys! I’ll make them soon again for The Posse!
The recipe is so simple you can’t ..eeh…mess up.
Actually, there are numerous recipes (and pronounciations of the dish too) and when you get the hang of it, you can start playing around.
I simply make sure I usually have a can of corn on stock, flour, an onion and an egg or 2 are usually present at home too.
Okay so let’s try my grandmoms recipe that can’t fail:
Bahan-bahan (ingredients):
- a can of corn
- a small onion
- 2 eggs
- salt to taste
- some pepper
- some parsley
- 1-2 tablespoons of flour (I generally “don’t do” measurements, work on feeling! Don’t stick to just 2 tablespoons ifyou think you need more. The dough should be thick enough!)
- (sunflower) oil
Cara membuat (How to cook):
- Chop the onions and parsley finely
- Beat the eggs and mix all ingredients
- Heat the oil in a frying pan or wok
- Fry a tablespoon of the mixture until golden brown and let it drain on kitchen paper
- you can make a few “cookies” or patties at the same time, just make sure they don’t stick together.
TIP: Next time vary with Coriander/garlic/chilli/red or spring onion/ or add some shrimps…
Selamat makan!
P.S.: These corn cookies taste good with anything!
October 19, 2012
Quinoa for lunch
You know I don’t like the typical Dutch lunch; I’m a Dutchie that feels more Mediterranean than Dutch. I try to avoid the peanut butter/ cheese/ bad ham sandwiches as much as I can and therefor I just scored this Quinoa salad. It’s a FUNKY mix with almonds, spinach, cranberries, mushrooms and onions and it’s great!
The last time I ate quinoa I decided to cook it myself soon, I just remembered. Did you ever make quinoa?
