donderdag 21 maart 2013
Article - Lunch at the Librije - Rebecca Hulleman
This article is review of a
lunch at The Librije. The writer is a reviewer of food since 2010, when her
website was founded. She limits herself to restaurants that are relevant to an
international readership. The motivation for me to read this review of Elizabeth
is that she can write in an objectively and independently way. So I am able to
gain a neutral insight in the dishes of Jonnie Boer without other (positive or
negative) opinions. In addition to this review is a short film added of how one
of the dishes is made.
Elizabeth describes all the dishes she picked: Oyster, Dairy Cow, Roe deer and Sweet Thai 'green curry'. Because of her knowledge about high-end cuisine she is able to describe all the dishes extensive. The second course I find very interesting, it was langoustine, pumpkin, blue cheese, cucumber distillate and cucumber-verbena cream. This was the most interesting dish to me because she describes the varying flavours like bitter, sweet, salty and sour and I can’t imagine this would result in one bit were all the flavours come together. In the film you can see how much time Jonnie Boer he puts into just one dish. With all the different ingredients that are used I can imagine that a dish like this will take a lot of time to invent.
Elizabeth describes all the dishes she picked: Oyster, Dairy Cow, Roe deer and Sweet Thai 'green curry'. Because of her knowledge about high-end cuisine she is able to describe all the dishes extensive. The second course I find very interesting, it was langoustine, pumpkin, blue cheese, cucumber distillate and cucumber-verbena cream. This was the most interesting dish to me because she describes the varying flavours like bitter, sweet, salty and sour and I can’t imagine this would result in one bit were all the flavours come together. In the film you can see how much time Jonnie Boer he puts into just one dish. With all the different ingredients that are used I can imagine that a dish like this will take a lot of time to invent.
Article - No real Dutch Cuisine - Corniels van Winkelen
This article from the NY times
tells about the experience of a gastronomy expert who visits Holland. It tells
a lot about the way in which Holland, and especially the ‘Dutch cuisine’ are
seen in the world. Especially the first two paragraphs show that Holland is
said to be very far behind other European countries with regards to cooks and
cooking. There is no real Dutch identity in high cuisine. Very striking is the
passage ‘’ There were a few
Michelin stars spread around the city, but those spots were, and remain, pricey
and formal marathons of punctilious service and rich sauces.’’ This article
illustrates how hard it has been last years for Dutch cooks, like Jonnie Boer
to obtain a serious place among world’s best chefs. But it also shows that
foreigners do not really take Holland seriously with regards to high end
cuisine. Of course this is an American article so there will be a difference
with for example a German article, but still, it is striking in what way
Holland has been seen last few years. A passage illustrating the opinion on
Dutch cuisine: ‘’ One of the more ubiquitous dinners here is stamppot, which
is potatoes and vegetables, mashed and boiled in a pot, with some kind of meat
tossed in.’’
Luckily there is a positive
part in the article as well. The writer states that the Dutch cuisine and the
top segment of cooks has improved enormously recently. Of course this
improvements are illustrated by the price of ‘Purest’ as best cook book in the world.
http://www.nytimes.com/2013/01/16/dining/putting-pizazz-back-on-amsterdams-menus.html?pagewanted=all&_r=1&
Article - Regional Labelling - Anete Pauga
Jonnie Boer, the chef
of “De Librije” restaurant in Zwolle, in his books explains what is the most
important aspect of making outstanding dishes. He shows the value of great
quality ingredients and put emphasis on picking local products instead of
foreign ones. In the article it is written that German Federal Ministry of
food, agriculture and consumer protection has started a labelling campaign.
They put regional labels on products with information where they come from. I
choose this article because its main idea is to encourage people to buy local
products in Germany. Our project is about Germany and it is good to know that they
have the same concerns and what to start use local products as much as
possible.
After reading article
about regional labelling for the first time, I thought it was a great idea.
Right now in European Union a lot of products say “Made in EU” and you can
start wonder about its origin and you will probably never find out. For
customers it eases their minds to know where their product comes from. In
recent years regional origin is one of the main factors in choosing the
product. With this campaign they can make customers life easier and top of that
the companies will benefit from their boost in sales. I strongly hope this
campaign works out and also that other countries take this as an example.
woensdag 20 maart 2013
Article - 'De librije' won! - Robin Sun
The local newspaper de Stentor published on february
24 an article about the cookbook ‘Purest’ of Jonnie en Therese Boer. They won the
Gourmand world Cookbook Award for chefs.
Earlier the book has been chosen as the best cookbook
of the Netherlands. And Purest is the third book next to “Pure” en “Purred” of
Jonnie en Therese Boer. This article gives a better opportunity to export this book
to Germany. Since we found out that Germany has a high masculinity, they will
prefer to have the best of the best. Since “Purest” won the award of Gourmand
World Cookbook award. The barrier to buy the book will be smaller.
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