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

Samenvatting

The Early Modern Dutch kitchen from a archaeobotanical, historical and experimental perspective. 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.