Belgian cuisine

Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food.''Michael Jackson's Great Beers of Belgium'', Michael Jackson, Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and ''spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include '' waterzooi'' from Ghent, ''couque'' biscuit from the town of Dinant, and '' tarte au riz'' from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.

History

Belgian cuisine was influenced by that of the Roman Empire, and later that of France, Germany and the Netherlands.

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 foraged, kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished and foraged for berries and herbs. Beer was brewed as well, although not with hops (that was a later discovery). It was probably brewed with barley instead.

Later, under the Roman Empire, many more foods were presumably introduced to Belgium, such as cabbage and other brassicas, as well as many fruits such as apples, pears and grapes. Belgium was known to be a large supplier of ham and pork for many cities in the Roman Empire.

During the Middle Ages, pottage was consumed by peasants.

Belgian cuisine

Appetizers

* '' Tartines / Boterhammen'': slices of rustic bread and an uncovered spread, often '' pâté'' or soft cheese, served on a cutting board. Typical spreads include ''Americain'', ''pâté'', ''saucisson''.
*' / ''Ardeense ham'': particularly smoked ham and pâté, often made of game such as wild boar. The forested Ardennes region in the south of Belgium is renowned for this type of food.
*' / ''Luikse salade'': a potato salad with green beans, bacon, onions and vinegar. It is usually associated with Liège.
*'' Croquettes aux crevettes r' / ''Garnaalkroketten'': a traditional Belgian dish, these croquettes have a thick and creamy bechamel filling mixed with grey shrimps. Often served with a slice of lemon and fried parsley.
*' / ''Tomaat-garnaal'': a Belgian culinary specialty, composed of a hollow, unhunted tomato stuffed with peeled grey shrimps and mixed with mayonnaise.

Savory dishes

*''Moules-frites'' / ''Mosselen met friet'': mussels cooked or steamed with onions and celery served with Belgian fries. The recipe has often been referred to as the country's national dish but is also popular in the neighboring Nord region of France.
*''Carbonade flamande