Evolution Of Foodways In France And Dutch New Amsterdam

Both France and the Netherlands were key to the colonization and development of the Americas. However, each nation had different ways of colonizing these pieces of land. These differences, including how they interacted with the natives who were already residing in the area, affected the way they perceived their world. This can be viewed through the evolution of foodways in colonized areas. By examining the ways that these originally European foodways changed, a person can determine how they interacted with the people and places surrounding them. In this paper, I will examine the foodways of French Louisiana and Dutch New Amsterdam to determine how they differed from the cuisine of their homeland, and how relationships with native peoples affected

According to Janowitz, in the Netherlands “bread was the most important food; other staple foods of the table were cheese, butter, fish, eggs, shellfish, vegetables, and grain gruels.” Popular beverages that were often consumed include “beer, milk, whey, buttermilk, and wine.” This is a large variety of food for the time period, which correlates with the amount of international trade the Dutch were involved in. During this time period, the Dutch dominated the majority of international trade, with the Dutch West and East India Companies, meaning that they were able to procure any goods that they wanted. This ability to gain material culture easily led to a rich culture and diet. It also led to a focus on commerce in all their colonial pursuits so the nation and companies could continue amassing great amounts of

Venison was the only wild animal to truly become a large part of the diet, but the other meats mentioned above were consumed on occasion. Domesticated animals were brought over from Europe, which allowed the colonists to also continue eating meats that they would find less foreign. Some of these domestic meats include pigs, cows, chickens, sheep, goats, and various types of poultry. However, the cows and pigs were often of English origin, as they were better adapted to survive the conditions in the New World than those of a Dutch origin. Another source of protein includes fish, which were plentiful in the waters surrounding New Amsterdam. Some species that were often consumed include “sheepshead, blackfish, striped bass, salmon, drum, sturgeon, weak-fish, herrings, halibut, and others.” Although fish was consumed in the Netherlands, some of these species were specific to New Amsterdam and were not often used in long-trade like the popular cod and herring. This abundance of fish led to a greatly expanded variance in fish choice for the