Een kijkje in de vroegmoderne Nederlandse keuken vanuit archeobotanisch, historisch en experimenteel perspectief



Past food consumption is traditionally independently
studied by two disciplines, namely
Archaeology and History. To study the early
modern food preparation and consumption
by middle class Delft and Antwerp citizens
(1500-1850), archaeobotanical material and historical texts are studied as part of the author’s PhD-research. Additionally experimental cooking is carried out. The data from both disciplines will be interpreted using five research steps: food production, food procurement, food preparation, food consumption and the disposal of food. By studying seeds, fruits and pollen, as well as historical texts from these five perspectives, comparisons can be made and possible similarities and differences can be brought to light, interpreted and explained.
Vertaalde titel van de bijdrageThe Early Modern Dutch kitchen from a archaeobotanical, historical and experimental perspective
Originele taal-2Dutch
Pagina's (van-tot)69-78
Aantal pagina's10
Nummer van het tijdschrift28
StatusPublished - 1-dec-2017


  • Archaeology
  • History
  • Food
  • Methodology

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