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A Taste of history > Sun 28 Oct 2018

afbeelding

This year, the main theme is entitled A Taste of History: what was on the menu about a hundred years ago? Where did the ingredients come from? And, equally important in times before the household refrigerator was introduced: how did people make their food last as long as possible?

A Taste of History at the Zuiderzee Museum!

On their exploration tour of the Outdoor Museum, visitors will be surprised to discover how many things from the land as well as from the sea are actually edible. They will learn how these products were grown or caught, and then preserved. Discover old species of fruit in the orchard and, as the proof of the pudding is in the eating, try a piece of sprat at the smokehouse or enjoy the taste of an ulevel, a traditional old-Dutch sweet. Because that's what A Taste of History is about: flavours! For the youngsters there is a challenging puzzle tour with, after completion, a reward.

The Food Curators at the Amsterdam House and the bakery

Old, traditional ingredients also form the basis for the museum restaurant to introduce new flavours. Food curators Digna Kosse and Lucas Mullié created new Zuiderzee dishes based on old recipes, such as kruudmoes, kapkool and water gruwel. The precise recipe for these dishes varied per location, but a few ingredients were never left out: chervil, bacon fat, black treacle, anchovies and smoked herring (kipper).
In the Amsterdam House, visitors can choose a typical Zuiderzee flavour as a filling for their sandwiches, or enjoy the delicious, modern varieties of traditional recipes such as the kipper croquette, the watergruwel smoothie or the kapkool flammkuchen.

Tuck in! at the Indoor Museum

The Taste of History theme is also represented in the Zuiderzee Indoor Museum, with a special exhibition entitled Tuck in!. From 2 June through 7 October 2018 visitors can see how much work it used to be to get food on your plate. Catch fish, sort potatoes and participate in the vegetable auction!
At the end of the nineteenth century, getting your foodstuffs at the local supermarket was unheard of. In those days, most people living in the Zuiderzee area had to be self-sufficient. They often spent a large part of the day collecting and processing their own crops and catch. Farmers, workers and citizens grew their own vegetables and fruit in their gardens and often also kept and fattened a pig, for its meat. In summertime and in autumn there was plenty of fishing, harvesting and slaughtering to be done, and sometimes processing all that food was more than a fulltime job. They developed preservation techniques such as drying, smoking, salting, pickling and canning to preserve their food until well into the winter.​