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Wannée Kookboek
The Wannée Cookbook, the Cookbook of the Amsterdam Domestic Science Academy, or briefly, the Amsterdam Cookbook, is one of the classical cookbooks of the Dutch cuisine. Since its first edition (1910), it was reprinted over 29 times.Cookbook of Cornelia Wannée from 1910 (Kookboek van Cornelia Wannée uit 1910)" Retrieved 5 September 2012. History The cookbook was originally written as a text book on cooking for the Domestic Science Academy. Here, girls were trained (boys were not allowed) as[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Cuisine
Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea, its former colonial empire and the spice trade. Dutch cuisine is often seen as bland, due to a culture of frugality. In the late 19th and early 20th century, Dutch food became designed to be economical and filling rather than pleasing, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is meat and potatoes, supplemented with seasonal vegetables. The diet contains many dairy products and is relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers. Without many refinements, it is best described as ''rustic'', though many holidays are celebrated with special foods. During the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amsterdam
Amsterdam ( , , , lit. ''The Dam on the River Amstel'') is the Capital of the Netherlands, capital and Municipalities of the Netherlands, most populous city of the Netherlands, with The Hague being the seat of government. It has a population of 907,976 within the city proper, 1,558,755 in the City Region of Amsterdam, urban area and 2,480,394 in the Amsterdam metropolitan area, metropolitan area. Located in the Provinces of the Netherlands, Dutch province of North Holland, Amsterdam is colloquially referred to as the "Venice of the North", for its large number of canals, now designated a World Heritage Site, UNESCO World Heritage Site. Amsterdam was founded at the mouth of the Amstel River that was dammed to control flooding; the city's name derives from the Amstel dam. Originally a small fishing village in the late 12th century, Amsterdam became a major world port during the Dutch Golden Age of the 17th century, when the Netherlands was an economic powerhouse. Amsterdam is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Housekeeper (domestic Worker)
A housekeeper (also called necessary woman) is an individual responsible for the supervision of a house's cleaning staff. The housekeeper may also perform the cleaning duties themself. History In the great houses of the eighteenth, nineteenth and early twentieth centuries, the housekeeper could be a woman of considerable power in the domestic arena. The housekeeper of times past had her room (or rooms) cleaned by junior staff, her meals prepared and laundry taken care of, and with the butler presided over dinner in the Servants' Hall. Unlike most other servants, she was addressed as Mrs regardless of her marital status. Today's head of household staff in a great house lives in much the same manner, although fewer households can afford large retinues of servants with an elaborate hierarchy. In some countries this is due to the minimum wage. The housekeeper is generally hired by and reports to the lady of the house. The extent to which the housekeeper supervises other staff vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maid
A maid, or housemaid or maidservant, is a female domestic worker. In the Victorian era domestic service was the second largest category of employment in England and Wales, after agricultural work. In developed Western nations, full-time maids are now only found in the wealthiest households. In other parts of the world, maids remain common in urban middle-class households. "Maid" in Middle English meant an unmarried woman, especially a young one, or specifically a virgin. These meanings lived on in English until recent times (and are still familiar from literature and folk music), alongside the sense of the word as a type of servant. Description In the contemporary Western world, comparatively few households can afford live-in domestic help, usually relying on cleaners, employed directly or through an agency (Maid service). Today a single maid may be the only domestic worker that upper-middle class households employ, as was historically the case. In less developed nations, v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Housewife
A housewife (also known as a homemaker or a stay-at-home mother/mom/mum) is a woman whose role is running or managing her family's home—housekeeping, which includes caring for her children; cleaning and maintaining the home; making, buying and/or mending clothes for the family; buying, cooking, and storing food for the family; buying goods that the family needs for everyday life; partially or solely managing the family budget—and who is not employed outside the home (i.e., a '' career woman''). The male equivalent is the househusband. ''Webster's Dictionary'' defines a housewife as a married woman who is in charge of her household. The British ''Chambers's Twentieth Century Dictionary'' (1901) defines a housewife as "the mistress of a household; a female domestic manager ... In British English, a small sewing kit is also sometimes called a ''huswif,'' ''housewife'' or ''hussif''. In the Western world, stereotypical gender roles, particularly for women, were challenged b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Social Class
A social class is a grouping of people into a set of Dominance hierarchy, hierarchical social categories, the most common being the Upper class, upper, Middle class, middle and Working class, lower classes. Membership in a social class can for example be dependent on education, wealth, occupation, income, and belonging to a particular subculture or social network. "Class" is a subject of analysis for List of sociologists, sociologists, political scientists, anthropologists and Social history, social historians. The term has a wide range of sometimes conflicting meanings, and there is no broad consensus on a definition of "class". Some people argue that due to social mobility, class boundaries do not exist. In common parlance, the term "social class" is usually synonymous with "Socioeconomic status, socio-economic class", defined as "people having the same social, economic, cultural, political or educational status", e.g., "the working class"; "an emerging professional class". H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutritional Science
Nutritional science (also nutrition science, sometimes short ''nutrition'', dated trophology) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. History Before nutritional science emerged as an independent study disciplines, mainly chemists worked in this area. The chemical composition of food was examined. Macronutrients, especially protein, fat and carbohydrates, have been the focus components of the study of (human) nutrition since the 19th century. Until the discovery of vitamins and vital substances, the quality of nutrition was measured exclusively by the intake of nutritional energy. The early years of the 20th century were summarized by Kenneth John Carpenter in his ''Short History of Nutritional Science'' as "the vitamin era". The first vitamin was isolated and chemically defined in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zeitgeist
In 18th- and 19th-century German philosophy, a ''Zeitgeist'' () ("spirit of the age") is an invisible agent, force or Daemon dominating the characteristics of a given epoch in world history. Now, the term is usually associated with Georg W. F. Hegel, contrasting with Hegel's use of ''Volksgeist'' "national spirit" and ''Weltgeist'' "world-spirit". Its coinage and popularization precedes Hegel, and is mostly due to Johann Gottfried Herder, Herder and Goethe. Other philosophers who were associated with such concepts include Herbert Spencer, Spencer and Voltaire. Contemporary use of the term sometimes, more colloquially, refers to a schema of fad, fashions or fads that prescribes what is considered to be acceptable or tasteful for an era: e.g., in the field of architecture. Theory of leadership Hegel in ''Phenomenology of the Spirit'' (1807) uses both ''Weltgeist'' and ''Volksgeist'', but prefers the phrase ''Geist der Zeiten'' "spirit of the times" over the German compound, co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch East India Company
The United East India Company ( nl, Verenigde Oostindische Compagnie, the VOC) was a chartered company established on the 20th March 1602 by the States General of the Netherlands amalgamating existing companies into the first joint-stock company in the world, granting it a 21-year monopoly to carry out trade activities in Asia. Shares in the company could be bought by any resident of the United Provinces and then subsequently bought and sold in open-air secondary markets (one of which became the Amsterdam Stock Exchange). It is sometimes considered to have been the first multinational corporation. It was a powerful company, possessing quasi-governmental powers, including the ability to wage war, imprison and execute convicts, negotiate treaties, strike its own coins, and establish colonies. They are also known for their international slave trade. Statistically, the VOC eclipsed all of its rivals in the Asia trade. Between 1602 and 1796 the VOC sent almost a million Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, ''Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nieuwe Haagse Kookboek
The New Hague Cookbook, or, the Hague Cookbook, is one of the classical cookbooks of the Dutch cuisine. Since the book was first published in 1934, it has seen more than 80 reprints."The Hague Cookbook (Het Haagse Kookboek)" Retrieved 5 September 2012 History The cookbook was originally compiled for use in the cookery classes of the Domestic Science College at the Laan van Meerdervoort in . Its recipes were based on the demands of the Dutch kitchen of the nineteen thirties: food should be nourishing, but it should not be a burden on the household budget. The authors of the Cookery ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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