The Spanish Influence on Dutch Cuisine: Myth or Reality?

There is a common misconception that Spain once ruled Holland, leading to an interesting question about whether the Spanish influenced Dutch cooking. However, this was not the case; Spain and Holland were united under a shared king and court, but that was the extent of their overlap. The misunderstanding arises from the historical battles between Dutch rebels and the Spanish, as well as certain cultural exchanges, such as art, fashion, design, and trade practices. Nevertheless, the impact on traditional Dutch cooking was minimal.

The Spanish Influence vs. Dutch Independence

From 1556 to 1574, King Philip II of Spain did rule over the Netherlands. However, his rule was mostly enforced through mercenary armies sent to collect taxes. The Dutch revolted in 1568, and by October 1574, the Spanish siege of Leiden was lifted. Interestingly, the inhabitants found a stew called olla podrida, a stew of beef, carrots, and onions, which later became known as hutspot or Leiden hodgepodge. This dish would become a staple in Dutch cooking, highlighting the uniqueness of each region's cuisine due to climatic and geographic differences.

Climate and Geography: Shaping Food Traditions

The climate and geography of Spain and the Netherlands play a significant role in shaping their respective food cultures. The climate in Spain, being dry and warm, leads to a distinct set of ingredients and cooking methods compared to the cool, wet climate of the Netherlands. The flat and rich soil in the Low Countries supports diverse agriculture, whereas Spain's interior is mountainous with limited arable land. The Basque region, on the north coast, is an exception, with fertile land suitable for farming.

Frikandel: A Taste of Dutch Delicacy

Addressing the claim about the influence of Spanish cuisine, one can easily dismiss it with a simple taste test. Take, for example, the delicious and uniquely Dutch snack called Frikandel. This savory treat is made with mechanically separated meat, a far cry from the meat used in the United States. Some may even compare it to the infamous 'chlorine-y' meat often consumed there.

Frikandel is a specialty that stands out in Dutch cuisine, especially in urban areas like Amsterdam, where it can be found in street food carts and at roadside stands. A Frikandel is a briefer or slangy type of sausage, but it is not the same as the 'yuk' that is sometimes served in the USA. If you're lucky, you might even sample bits from virgin's nipples or unicorn udders, though these are extremely rare items. In actuality, the meat in Frikandel is of higher quality, often including cow lungs, which give it a distinctive flavor.

The Importance of Geography on Dutch Cuisine

Geography greatly influences Dutch culinary traditions. The Netherlands' flat terrain and rich soil support diverse farming, leading to a variety of traditional dishes such as hutspot, stamppot (a dish made with mashed potatoes and vegetables, usually served with smoked sausage or herring), and bitterballen (crispy meatballs served with mustard). Each region in the Netherlands has its own specialties, reflecting the unique combinations of available ingredients and climate.

To truly understand the complexity of Dutch and Spanish culinary differences, one must appreciate the historical and geographical context. The Dutch have a rich tradition of their own, shaped by their climate, land, and people, which is distinct from the culinary heritage of Spain. The claim that Spanish influence permeated Dutch cooking is a misconception borne from a lack of knowledge about the region's history and geography.