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&