The 2022 Johannes van Dam Prize

Today the program of the 7th Amsterdam Symposium on the History of Food closed with the Prize-giving ceremony of the 2022 Johannes van Dam Prize and the 2022 Joop Witteveen Prize. Previous winners of the prestigious Johannes van Dam Prize include Yotam Ottolenghi, John Halvemaan, Carlo Petrini, Alice Waters, Claudia Roden and Alain Passard.

Joop Witteveen Prize

The Joop Witteveen prize was awarded to Marleen Willebrands, Christianne Muusers and Alexandra van Dongen, authors of Het Excellente Kookboek van doctor Carolus Battus. This book focus on the culinary world of doctor Battus, who lived from 1539 until 1619. His cookbook was published in 1593.

Two publications were shortlisted: Dirk-Jan Verdonk, Dierloos: Een geschiedenis van vegetariërs en veganisten in Nederland and Ingrid de Zwarte, Hongerwinter.

Marleen Willebrands and Christianne Muusers
Marleen Willebrands and Christianne Muusers

Johannes van Dam prize

The 2022 Johannes van Dam prize was awarded to Belgian Chef Jeroen Meus. He is well known for his inspiring daily TV program Dagelijkse Kost (Daily Food). In this 15 minutes program he shares the fun of preparing food, for instance crumble pie with pears and raisinsmonkfish with a mustard crust or penne with chorizo and red bell pepper. His aim is not to cook on Michelin Star level, his aim is to help everyone prepare tasty, good food, every day of the week. His books and website (in Dutch only) support this goal in a very helpful way.

Professor Louise O. Fresco, President of the Executive Board of Wageningen University & Research and chair of the jury, emphasised that Jeroen has a true talent to bring food and people together. She also highlighted his passion to prepare good food, and the fact that he shares that passion not only through cookbooks, but also via social media and a daily show on television. She mentioned he is an inspiration to all of us who love to cook and enjoy food.

Jeroen thanked the jury and all those who supported him over the years. He mentioned that he shared the love for meatballs with potato mash and endive (Chicorium endivia) with culinary journalist and food expert Johannes van Dam. He promised to prepare this dish next week on television, as a tribute to good food and to the prize.