By: Sagar Kadakia

GWU Geog 2133: People, Land and Food, Spring 2011 Region: Europe Geography The Netherlands is situated in Northwestern Europe and borders Germany (east), Belgium (south), and the North Sea (north and west). It is a relatively small country with an area of only 13,297 square miles. The name Netherlands means "Low Lands," in reference to the nation's topography a relatively flat landform which lies largely at and below sea level. In fact, half of the country lies only one meter above sea level, with an eighth of the country lying below sea level. Due to these circumstances, the Netherlands uses an extensive network of dams, dykes and dunes to prevent flooding and promote agriculture.

Dutch Agriculture
Dutch agriculture is divided into four broad areas: crop production, dairy and livestock production, horticulture, and aquaculture. A little over 27% of the total land area of the Netherlands is under seasonal or permanent crop production. The main food crops are barley, corn, potatoes, sugar beets, rye, and wheat. These crops are grown in the Netherlands primarily because of their ability to thrive in areas at/below sea level. Additionally, crops like sugar beets are grown because of their ability to grow in salt-affected soils. Much of the soil around the North Sea has high concentrations of salt and thus, many crops cannot survive. Potatoes are the main crop by volume in 2008, Dutch farmers produced approximately seven million metric tons of the potatoes. Large regions of the Netherlands are so moist, due to their low altitude, that only grass can be grown profitably. In fact, Grasslands account for about 54% of all agricultural lands. This factor has led to the development of the Netherlands enormous dairy industry. These extensive grasslands allow for the mass grazing of dairy cows. Because of this, Dutch farmers have some of the highest yields of beef and milk in the world (behind only the United States and Great Britain). Additionally, because of these grasslands, the Netherlands are self-sufficient in dairy production and profit from exporting excess supply. The main dairy exports include butter, cheese, and condensed milk. Besides dairy cows, the other main types of livestock are veal, lamb, pork, duck, and turkey. Horticulture, the growing of plants and flowers, is a major element in Dutch agriculture. The Netherlands exports large amounts of cut flowers and bulbs (approximately 75% of total production) to the United Kingdom, Italy, U.S., and Russia. Lastly, over the past two decades, seafood consumption has grown substantially in the Netherlands. This is in part due to the rising amount of salt in the soil which lessens the amount of crops that can be produced. As sea levels continue to rise (more salt in the soil), the Dutch will have to switch to crops that can be grown in high concentrations of salt-infected soils or continue to expand their seafood industry. Dutch fishermen harvest some 407,000 metric tons of seafood each year - half of which is consumed locally.

Culinary Culture The Netherlands does not have a distinct culinary culture because of its Protestant background as well as an emphasis it places on Calvinist soberness - food is seen as a necessary part of life, with no need for luxury. However, because of the colonial past, there is some Asian influence on the Dutch cuisine (spices from the Dutch Indies were acquainted into the Dutch cuisine in the 16th century). Dutch Diet The Dutch Diet is based primarily on foods that are made of barley, corn, potatoes, sugar beets, wheat, and beef products that are produced within the country. Since individuals in the Netherlands believe that food is a necessity, as opposed to a luxury, most of the food prepared and consumed is rather simple and contains few ingredients of delicacy. For breakfast, the Dutch usually eat bread topped with cheese, applesauce, or chocolate sprinkles. This includes Kaas Broojdie (cheese strips on pieces of thinly sliced bread) and Applestrop (applesauce spread over pieces of thinly sliced bread). Lunch consists of more sandwiches, often filled with meats and vegetables. Lastly, dinner consists of a two or threecourse meal and usually begins with soup. A traditional Dutch dinner includes items such as boiled potatoes, fried pork chops, pork bellies, and a vegetable. For example, a typical Dutch dinner known as Stamppot includes boiled potatoes, various vegetables, and a meatball. The Dutch diet may change as different crops are grown in salt-infected soils and as more government policies mandate the growing of organic fruits and vegetables. In addition, Chinese-Indonesian, Surinamese, and Italian food have become part of the Dutch lifestyle and diet recently. This is perhaps due to a shift in views by the younger generation. This new generation prefers more luxury cuisines and is more susceptible to changing their diets as globalization increases the type of food available in the region. Food Customs Unlike the United States, the Dutch usually do not invite people over for dinner unless they are relatives. Instead, the Dutch socialize with co-workers and friends when they are drinking coffee; they will either invite friends over to their house or go to a coffee shop. Drinking coffee is such a big social activity in the Netherlands that the morning coffee break at work is considered a sacred institution. These coffeedrinking rituals are often conducted because they help the Dutch feel gezelligheid (cozy or sociable). Recipe I choose to prepare Dutch food for the class because of my preference for simplicity. Just like the Dutch, I see food as a necessary part of life, with no need for luxury. I made two traditional Dutch dishes: Kaas Broojdie and Applestrop. I prepared Kaas Brojdie by slicing a block of smoked Gouda cheese and further placing these cheese strips on pieces of thinly sliced bread. As for the Applestrop, I made applesauce and spread it over pieces of thinly sliced bread and topped this dish with a slice of apple and chocolate shavings. I made the applesauce by first boiling half a dozen apples and then blending them. I added sugar and cinnamon as I enjoy sweeter foods.