Gastronomy

NHL Stenden Hogeschool (NHL)

Here are the best resources to pass Gastronomy. Find Gastronomy study guides, notes, assignments, and much more.

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Essay

Learner Report 1: “Dutch food culture”
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October 2021

2020/2021

A
Contents Influence of the Dutch culture on the Dutch cuisine 3 Geographic location and availability; culture & religion; economics; technology and individual choice 4 History and developments of Dutch food 6 Which cultures influenced the current Dutch cuisine. 7 References 8
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Essay

Learner’s Report 2: “Vegetables: the key to our food”
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October 2021

2020/2021

A
Contents The physical- and chemical composition of carbohydrates and vegetables 3 Carbohydrates 3 Vegetables 3 The variety - and role - of Dutch staple foods (including soups) 4 The variety of - regional and seasonal - vegetables and vegetable preparations 6 Vegetable preparations 7 Describe briefly a typical Dutch vegetable dish (from your own region) and give its historical perspective 9 AGV’tje 9 References 10
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Essay

Learner report 3: ‘Animal proteins: building blocks or guilty pleasures’
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10

October 2021

2020/2021

A
Contents The physical and chemical composition of proteins and fats. 3 Proteins 3 Fats 4 The possibilities of eggs and dairy. 5 The variety of Northern European seafood – fish, shellfish, and crustaceans – and their preparations. 6 Cooking Methods 7 Poultry species and their culinary creations 10 Describe briefly a typical Dutch protein dish (from your own region) and give its historical perspective 10
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