The Indonesian dish Nasi Goreng (fried rice), later became a popular Dutch dish. Indonesian influences appeared as former Dutch colonials emigrated to the Netherlands after Indonesia gained independence in 1949. The previously loved herbs and spices were now considered frivolous and many traditional Dutch recipes were abandoned.
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By the early 20th century, Dutch girls were sent to huishoudschool a type of housekeeping or domestic science school, with the aim at educating the poorer classes on how to create simple, inexpensive and nutritionally sound meals. After the Netherlands lost much of its wealth to the British in the Anglo-Dutch wars in the 17th and 18th centuries, a more frugal approach to food was taken. Previously limited to the aristocracy, by the 17th century, haute cuisine (the expertly prepared expensive foods of gourmet restaurants and high end hotels) became available to the wealthy, and included a wide variety of fruits, cheeses, meats, nuts and wine. The Netherlands had colonies in Africa, Asia, North America and the Caribbean, and as early as the 16th century, spices from the Dutch Indies became available and would be incorporated into traditional Dutch Food. Persian and Arab influences were also seen due to trading. Historically, due to location, the formation of Dutch cuisine took cues from the foods of Northern France.
Dutch Food has traditionally been simple fare, yet the food of the Netherlands has had many influences from foreign regions. The cultivation of barley, oats, rye, wheat and beans also occurred during this time. Typical Dutch Food during the Middle Ages and the Renaissance included bread, herring, peacock, pheasant, eggs, pies and tarts. Shop Now Dutch Food, the cuisine of the Netherlands, has been shaped over the centuries by fishing, farming and the raising of domesticated animals.
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