This week on Friday and Saturday the annual Amsterdam Symposium on the History of Food took place at the main auditorium of the University of Amsterdam. Such a pleasure to listen to great papers presented, discussing the origin of umani or the history of Byzantine taste (presented by Anouk Everts). The key-note was delivered by Peter Klosse. He made many interesting points with regard to taste and flavour. His analysis of Mouth Feel is food for thought and discussion.
PS Garum as used in the Byzantine kitchen is a fish sauce. It is made from fermented fish (sardines for instance) and salt. It goes back to Roman times. Fun to make, actually….

Johannes van Dam prize

Yotam Ottolenghi received the prestigious Johannes van Dam prize. The jury, chaired by professor Louise O. Fresco, mentioned Yotam’s impressive contribution to current Dutch and International cuisine. The prize is named after culinary writer and critic Johannes van Dam who was not only known for his reviews of restaurant but also for his massive collection of books on food and drinks. Mr. Ottolenghi was very pleased to receive the prize (as you can see in the picture!)

Joop Witteveen prize

Antwerpen a la carte was the winner in the Academic category, the Joop Witteveen Prize. A book that discusses not only the history of food in the port city of Antwerpen, but also today’s role of a (hungry) city in the area of food production and consumption. Main authors are Ilja van Damme and Leen Beyers. The book is linked to an exposition at the MAS in Antwerp.
More information about the papers can be found on the website of the conference.

Peter Klosse’s analysis of mouth feel ©cadwu

Byzantine Ingredients ©cadwu

Professor Louise O Fresco reads the laudation for Yotam Ottolenghi ©cadwu

Yotam Ottolenghi thanking the jury for the Johannes van Dam Award 2017 ©cadwu

Antwerpen a la Carte