Dutch cuisine

Dutch cuisine () consists of the cooking traditions and practices from the Netherlands. The country’s cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of the Netherlands. Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat; breakfast and lunch are typically bread with toppings while dinner is meat and potatoes, supplemented with seasonal vegetables. The Dutch diet was relatively high in carbohydrates and fat, reflecting the dietary need of the laborers whose culture molded the country, and contains many dairy products. Without many refinements, it is best described as rustic, though many holidays are still celebrated with special foods. In the course of the twentieth century this diet changed and became much more cosmopolitan, with most international cuisines being represented in the major cities.