Calendar of Events
Note: Meetings are usually held on the second Sunday of each month, September through May, from 2:00 to 4:00 p.m. Currently we are meeting via Zoom, but in-person meetings are held at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland, and occasionally at other venues. The meetings are open to anyone. However, certain meetings may require a fee.
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The Influence of the Dutch on the American Kitchen
March 14, 2021 @ 2:00 pm - 4:00 pm
Speaker: Peter Rose, South Salem, New York
Zoom Meeting
(Members will receive a link and passcode.)
© Copyright CHoW 2021
The talk explores the foodways brought to America by the Dutch more than three centuries ago and the way these foods were adapted to the new circumstances in the Hudson Valley and beyond. Images of 17th-century Dutch art works depicting various foodstuffs are part of the lecture. Food historian and award winning author Peter Rose gives us an enlightening sampling of
historical Dutch recipes adapted for the modern kitchen. Peter shows that historical cooking—whether done over an open fire
or on a stovetop—need not be a thing of the past. She includes an engaging overview of Dutch culinary history from the middle
ages to the seventeenth century, giving readers a tour of the foodways of the Netherlands and New Netherland.
Peter G. Rose was born in Utrecht, the Netherlands, and was educated there as well as in Switzerland . She has a Bachelor of
Arts degree in American Studies from Skidmore College. Peter came to the United States in the mid-1960s. She has worked as a
food writer and contributed a syndicated column on family food and cooking to the New York-based Gannett newspapers for more than twenty years. She has written articles for magazines such as Gourmet and Saveur, as well as for newspapers and magazines in the Netherlands, and locally for Hudson Valley Magazine, The Valley Table and Edible Hudson.
She started her research on the influence of the Dutch on the American kitchen in the early 1980s and published her first book
on the subject, The Sensible Cook: Dutch Foodways in the Old and the New World, at the end of that decade. It was followed by Foods of the Hudson: A Seasonal Sampling of the Region’s Bounty (1993); and Matters of Taste: Food and Drink in Seventeenth-Century Dutch Art and Life with Dr. Donna R. Barnes (2002). More recently, she published Food,
Drink and Celebrations of the Hudson Valley Dutch (2009) and Summer Pleasures, Winter Pleasures: a Hudson Valley
Cookbook (2009), Childhood Pleasures: Dutch Children in the Seventeenth Century (2012). Her latest book is History
on Our Plate: Recipes from America’s Dutch Past for Today’s Cook (2019).