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A training manual for the palette

For her graduation project from the Design Academy Eindhoven, Simone Kroon created 'Raapsteeltje', a food bible for local Dutch produce. It is part cookbook/part directory for the some of the 'forgotten' ingredients in The Netherlands.

By Jeanne Tan /asdf 16-10-2008

How do you tell the difference between a carrot and a parsnip?

Food isn't thought of so often as something that can become extinct. Animals, plants and ecosystems sadly can go down this path but surely not food which we all need to feed our bodies each day. However in this day and age with the scale of industrial agriculture, big supermarkets and globalisation, our eating habits have somewhat gone astray, our palettes are a probably a shadow of what they once used to be and everyday food has become sterile. Regional delicacies and traditional produce are disappearing gradually, where nowadays most people don't know a parsnip from a carrot and are likely to eat more food grown on the other side of the world than in their own backyard.

While studying at the Design Academy Eindhoven, Dutch designer Simone Kroon became fascinated with the origin of food, and with pure and honest ingredients. She poses the question: Where can we find real food? In her quest, she discovered many different kinds of food on her own doorstep many of which which she had never heard of and which she could not believe could become extinct. 'That's when I decided to tell this story in the form of a book. I wanted everybody to find their own local food again', Kroon says.

The result is the part Dutch cookbook, part culinary directory/guide entitled 'Raapsteeltje' (turnip leaves) which is Kroon's graduation project from the Design Academy Eindhoven, written in collaboration with Sandor Schiferli, a culinary journalist and Slow Food follower. The book takes the foodie on an 'adventure through true Dutch taste' via different types of local ingredients and the region which they originate from in The Netherlands. Background information and explanations are provided about each ingredient and there are two recipes for each, one traditional and one contemporary. Some of the ingredients include Groninger mustard, cockles, spelt bread, Texelse sheep cheese, ham from Valkenburg, Stellendamse prawns and 'forgotten' Dutch vegetables. At the back of the book, a list of the farms and producers is provided as well as open farms and farmers' markets to buy produce throughout the Netherlands. And if you can't physically make it to the farms to buy the produce, a handy list of culinary websites can help point you in the right direction to explore more local Dutch produce online. Hopefully with the renewed interest in local culinary delicacies and traditional food production methods, the gastronomic heritage of The Netherlands will be in safer hands.

Along with fellow Design Academy graduate Marriët Willems, Kroon started the food-design studio House of Origin which is based in Eindhoven. As part of Dutch Design Week, House of Origin will be hosting a food project at TAC and creating the dinner shows for Eindhoven fashion designer MLY.

ISBN : 978-90-5897-870-7
Price : 29,95 EUR
Format : 195 x 270mm
Pages : 240
Language : Dutch
Publisher : Uitgeverij Terra

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