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Flint knives discovered in Belgian caves. Little is known about early Belgian cuisine. It can only be assumed that it was similar to that of other early European tribes. The ancient Belgians probably kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished, and foraged for berries and herbs.
Flemish people also emigrated at the end of the fifteenth century, when Flemish traders conducted intensive trade with Spain and Portugal, and from there moved to colonies in America and Africa. [28] The newly discovered Azores were populated by 2,000 Flemish people from 1460 onwards, making these volcanic islands known as the "Flemish Islands".
Although Belgian gastronomy is connected to French cuisine, some recipes were reputedly invented there, such as French fries (despite the name, although their exact place of origin is uncertain), Flemish Stew (a beef stew with beer, mustard and bay laurel), speculaas (or speculoos in French, a sort of cinnamon and ginger-flavoured shortcrust ...
The Flemish Region (Dutch: Vlaams Gewest, pronounced [ˌvlaːms xəˈʋɛst] ⓘ), [a] [b] usually simply referred to as Flanders (Dutch: Vlaanderen [ˈvlaːndərə(n)] ⓘ), [c] is one of the three regions of Belgium—alongside the Walloon Region and the Brussels-Capital Region. [5]
Based on other surveys and figures, Laurent Hendschel wrote in 1999 that between 30 and 40% people were bilingual in Wallonia (Walloon, Picard), among them 10% of the younger population (18–30 years old). According to Hendschel, there are 36 to 58% of young people have a passive knowledge of the regional languages. [25]
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
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The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions. [2] Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size. [3] Many dairy products are utilised in cooking. [4]