Art Cooking: Dutch and Flemish Still Life Painting

Art Cooking: Dutch and Flemish Still Life Painting

history, food has served as subject
matter, inspiration, and of course,
sustenance for artists. Food has also been the art
on a number of occasions. This week we delve
into the first decades of the 17th century to
consider the preponderance of Dutch and Flemish
still life paintings that showcase a dazzling array
of delicacies and treasures from around the world. While they don’t
so much demonstrate the way people
actually ate and drink, they’re immensely revealing
and rather easy on the eyes, nonetheless. Instead of a cookbook,
we’re working from this catalog from an
exhibition at the Moritz House Museum in the Hague. They chose an exquisite painting
for the cover, this still life with cheeses,
almonds, and pretzels by Clara Peeters
from about 1615. And we’re going to focus
on recreating this one. She made a number of remarkable
still life paintings, but I don’t have access to these
varieties of stunning flowers, nor the culinary prowess to
make this refined of a meat pie. I think we’ve all seen
enough of me arranging elaborate presentations of
seafood after art cooking dolly. And I don’t have the
heart, nor the wherewithal, to come close to assembling
this spread of birds. In fact, what makes
most of the meal still life paintings of this
era so exceptional is what makes them
difficult to reproduce. This was the Dutch
Golden Age, after all. After fighting to free
themselves from Spanish rule, the Dutch Republic became
an independent country over the course of
the 17th century, dominating international trade
and experiencing a period of unprecedented prosperity. The Dutch East India
Company, founded in 1602, brought in staples, as
well as luxury goods, from around the world. For those profiting off
of these advancements a diverse array of
foods and decorations were readily available. Oh, wait– are we cooking today? Right. Right. First up is the
humble pretzel, which was eaten by both the
elite and non-elite alike. I’ve made some dough
in advance using a recipe I’ll link to in the
description, which I let rise overnight in the fridge. We’re going to turn this
out onto a work surface and divide it into
smaller chunks of dough. Then we pat one down
with our fingertips to form a rough rectangle. Roll it up. And then start to work
it out into a long rope. When it seems to be long
enough, loop it into the shape we see in the painting,
or at least do your best. While I’m rolling out more of
these, let’s talk pretzels, or as the Dutch call
them zoute krakeling. They seem to have surfaced
in Europe sometime in the medieval period. And there are numerous and
conflicting origin stories. But the general
consensus is that this was food for fasting
in the Christian faith. We see it first illustrated
in a 12th century manuscript. And then it definitely
appears as a Lenten food in Bruegel’s masterpiece of 1559
of the battle between carnival and lent. We see them in
this happy painting of a baker and his wife
proudly presenting their wares. Two other proud bakers
announce the availability of their fine pretzels in
this picture from around 1660. And then a variation
of the same subject matter by a different artist
a couple decades later. But anyhow, the
pretzel was quite popular in the 17th
century Netherlands, both in its sweet
and salty iterations and in both its soft
and crispy forms. You’ll be pleased to know I
got marginally better at making this shape as I went. So after those have sat under
a damp towel for a half hour to rise a bit, we take
the important step of giving them a quick dip
in an alkaline solution. The real way to do this is
to use a food grade lye, but we’re doing a work
around of baking soda that has been previously baked
in the oven at 250 degrees Fahrenheit for an hour. Supposedly, this alters
the chemical composition of the baking soda to make
it perform more like lye. We add about a quarter
of a cup of this to water and bring
it to a simmer. And then you gently
dip your pretzels into the solution for 10 seconds
on one side and another 10 seconds on the reverse. What happens here
is that the starches on the surface of
the dough instantly gelatinize and break proteins
down into small peptide chains. These will brown
quickly in the oven, giving us that pretzel
color and testy flavor. After that, it’s back onto the
parchment lined baking sheet. Now we add some sea
salt, not because we see any in the
painting, but because it will taste oh so much better. Salt was a luxury
item at the time and was, of course, included in
meal still life paintings quite frequently, stored elegantly in
a fancy salt cellar like this. And when they’re
ready, we’ll send them into the oven to bake
at 325 for 50 minutes, rotating the pans halfway
through and checking to make sure they’ve
hardened to a crisp. Next up comes cheese
and a lot of it. You’ll admire the gorgeous
stack of cheese in our source painting, composed of a
large half wheel of Gouda, a small sheep’s milk
cheese on top of that, and in front of that, there
is a dark grayish green cheese that probably came from
the island of Texel and got its color from
parsley or horseradish juice. The Gouda proved
fairly easy to source. Yes, this is my version
of the Dutch pronunciation named after the Dutch
city where it was traded. It’s an insanely delicious
cow’s milk cheese that gets better and crumbly
or as it ages and crystallizes. Our cheese is
younger, but you can see how Peeters has rendered
her aged Gouda with such detail and care, even showing the hole
made by the cheese tester who scoops out a plug and then
reinserts it after testing. For the magnificent
greenish cheese in front, I could not find anything
remotely similar. A kind cheesemonger directed
me to this Monty Alva cheese, a Spanish goat’s
milk cheese that has a slightly greenish rind. Sorry, I tried. The smaller squarish cheese
on top I couldn’t find either. This whole project
would have likely been easier if I was
actually in the Netherlands. But we have an American
sheep’s milk cheese instead that has herbs on the
outside and a creamier paste, but it’s delicious. And we’re going to
be eating these too. You can find many
grand cheese stacks in still life
paintings of this time. Cheese was not an import item,
but produced in large amounts, mostly in the
northern Netherlands. It was consumed locally and
relatively inexpensively. But the abundance and variety
on display in these works would have certainly
signaled luxury. Cheeses evoked
prosperity because it was a major export item and a
point of pride for the Dutch. Also, butter. With all those dairy cows around
you could make a lot of butter as well. And on top of the cheeses
you’ll see a plate with curls of butter. We have some French
butter today, which is at least from the
right side of the Atlantic and a handy little tool I
never knew existed until now. I’m quite confident this wasn’t
the way they did it then, but hey, we’re achieving
roughly the same effect. Now we need to find
our best approximation for the Chinese porcelain
dish from the Wanli period on the lower right
of the painting. There was an influx
of Chinese porcelain during the early 17th century
brought in by the Dutch East India Company and snapped
up by an eager audience with surplus income to spend. They called it kraak
porcelain after the name for the Portuguese
ships that delivered it. By the time our
painting was made, porcelain would have been quite
common in the Netherlands, but still considered
more special than the alternative blue
and white ceramic wear made in nearby Delft. Hey, we see you
eating those oysters. We’ll be repurposing
this plate that was my grandmother’s and
is decidedly not Chinese, but made in Germany from
an adapted Chinese design. Into the plate go almonds,
which would have been costly and came from the
Mediterranean, although ours are from somewhere in the
vicinity of the California coast. Also, raisins, which would have
come from the South as well, and dried figs. These were difficult
to come by, but much more plentiful during
this time of abundance and making more and
more appearances in recipes of the era. And we can’t forget bread. Peeters included this
little yeasty loaf hiding behind the wine. This wouldn’t have been
uncommon at the time, but was regardless a luxury
as it was made from wheat and most of the less fortunate
ate a denser rye bread. I scanned our local bakeries
for something roughly similar in nature and landed
on this most exotic of breads that traveled
all the way from a factory in Torrance, California. It met the qualifications
of being round and made from wheat, a
classic American export of the 20th century. There’s also a lidded wine
glass in the painting, which is a facon de venise
glass made at the time by Italian glass blowers
working in and around Antwerp. Wine was a near fixture
in these paintings. While the common folk
mostly drink beer, wine was part of a good
meal for the upper classes, usually imported from
Germany, France, or Spain. It not only signaled luxury, but
also gave painters the chance to show off their
skills in rendering finely detailed glasses. We’re going to use this
lovely glass, which has no lid and was hand blown in
America by an American. We do our best. Now it’s time to
start assembling are still life,
which we’re beginning by creating a dark backdrop,
which Peeters and other artists often did, allowing the
objects set against it to stand out, like this enormous
15 pound half wheel of cheese. While I’m arranging,
it’s important to note that the Dutch did not
invent the meal still life. Frescoes and mosaics
uncovered in Pompeii from before 79 CE revealed
fabulous still life spreads of fruits, fish, and fowl. But this moment in Dutch
history is when the genre solidified and flourished. Beforehand in the
region, food had been depicted in paintings
of the Last Supper and in numerous kitchen scenes
populated with people, banquets with diners gathered all
around, and family portraits set in front of a laid table. But figures in these
scenes gradually started creeping away into the
distance and food more and more into the foreground. Early independent
meals still lifes tended to have a
moral component, showing the difference between
rich and poor and sometimes work in a landscape on the side. In the first decades
of the 17th century, we begin to see just the
table and the delicacies without people and with
less overt moral agendas. These were not meals as
they were usually presented, but carefully
selected and arranged objects determined with regard
to color, form, texture, and luster. We’re using a copper
picture instead of the ceramic Bellarmine
jug in the painting. But it gives a nice
reflection, which was important in these still
lifes, especially those by Clara Peeters. In the pewter lid,
you can just make out the white bonneted
reflection of the artist. While this later became
a more common practice, Peeters was one of the first
artists north of the Alps to paint self-portraits
in reflective surfaces. And she did this masterfully. We know precious little about
this artist whose earliest known still life dates to 1607. There are 40 known
paintings attributed to her, identified because she
thankfully signed them in often clever ways, like
on the engraved silver bridal knife pictured
in this work. We conclude from the markings
on her panels and copper plates that she worked in
or near Antwerp, a city that reached its
economic and cultural peak in the 16th century,
until it came under Spanish rule and many
of its artisans and scientists fled north. Her work was likely
well-known in its day and collected early on by
important and royal patrons. We believe this painting is
probably a self-portrait. As I try to finagle our
objects into roughly the same arrangement
of our painting, it becomes clear that while
Peeters’ items are incredibly realistically rendered,
the view she provides us isn’t photographic. There’s a sense of depth created
with overlapping objects, but the space is collapsed in
a manner we cannot duplicate. And all of her
items are rendered in relatively equal focus. We can’t say for sure what
these paintings really meant at the time they were made. They weren’t
considered the pinnacle of artistic achievement. That was reserved for
historical, biblical, and mythological subject matter. But these paintings could
have represented hospitality hanging on the wall
of the well-to-do and welcoming guests,
or perhaps were non-perishable
tableaux of plenty that were given to others as gifts. They also could have
served as warnings of the dangers of excess. There are two figures engraved
on the handle of Peeters’ bridal knife with the words
feed us, faith, and tempo, short for temperance, two
of the seven virtues that were depicted
mostly in female form. Which calls to mind
the Dutch saying that translates to something
like dairy on top of dairy is the work of the devil. Or if you want it to rhyme
like it does in Dutch, butter on cheese, the devil to
please, an urge to moderation, indicating that putting both
cheese and butter on your bread is excessive. There is also some
thought that aged cheeses might be a reminder
of decay, transience, and death, similar to
the vanitas paintings of the time meant to evoke
the fleeting nature of life. What we do know is that
these paintings illustrate with astounding workmanship
the magnificent spread of goods available
in the low countries during this golden age. In our own time, where
global markets bring goods from around the
world to our doorstep with a mere tap of a screen,
it’s more difficult now than it was then to imagine
the sumptuous world of plenty evoked by these items. Although these actual foods
will wither and rot, no scarcity or want exists within
these fixed worlds created by Clara Peeters
and her contemporaries. They are a glimpse into
an extraordinary moment in history. And they are oh so
stunning to behold. Want to see more unlikely
mash-ups between art history and cooking? Support us on Patreon. Thanks to all of our patrons
for supporting the Art Assignment, especially Vincent
Apa and Indianapolis Homes Realty. [MUSIC PLAYING]


  • Amanda Chan says:

    I love how even today, we're still taking still life pictures of food – although instead of carefully arranging the food for a portrait, we're doing the same for a picture to be shared on instagram or social media. It'll be interesting to see years from now what the trends will be seen as from our time. Thanks for another amazing episode!

  • Rogério Nagaoka says:

    PfffffffT! Loved it! Thankfully I've already dinned. otherwise I'd be hungry. Love you guys! Keep up the good work!

  • Crushi! .Music, Art & Love. says:

    insanely amazing and delicious

  • Miray Mghayar Wassouf says:

    I had a wide smile when I saw the title.

  • Alissa Frederick says:

    I really love this food and art series.

  • Eugenio Menotti says:

    "We do our best". Me too. Greetings!!

  • Léonore Belhani says:

    love this one soooooooo much, thanks for all those references!!

  • Xenolilly says:

    Wow, that's a lot of cheese!

  • Elientjepientje says:

    I love this so much! Your videos are so interesting and calming!

  • Barry Kidwell says:

    ooo I have that exact plate along with a ton of other flow blue i think that's what i was told it was when i was younger in my mom's old antique cabinet right now, I've always been curious about them, i actually have a tattoo of one of the flowers

  • PatrickAllenNL says:

    So did we the Dutch invent the pretzel?? Oh my we invented sooo much 😂

  • PatrickAllenNL says:

    You say Gouda very well

  • EvFlp says:

    Came back from a 'meh' date here in Amsterdam, saw this episode, watched it, happy again. Content, style, 'voice' and voice sooooo good again. Really enjoyed it. Also: heard "and yes that is My version of the Dutch pronunciation" and had to rewind to hear you say Gouda because you pronounced it so truely perfectly natural Dutch that I haddnt noticed that you as an American had diverted so far from the Americanenglish goooooodah haha. I actually know quite a lot about these subjects *Dutch art..history, food (and technology) but Still this was deeply interesting to watch. If you ever need a research volunteer here on the ground, let me know. But this was already such a well done video, again. Thanks

  • Fennecfoxfanatic says:

    Wait you can pronounce gouda other than gooda? Welp there goes all my cheesy puns

  • Qwerty 01010110 says:

    appreciate the video but those rasins should be replaced by dates.

  • Claire Whitehouse says:

    What did you do with all the cheese?

  • AlthenaLuna says:

    I love gouda (which I've never heard pronounced any way but the Americanized way before, so neat) and seeing a wheel of it THAT big has me very jealous. The only kind I've ever seen in local stores is maybe 3.5"/9cm in diameter.

  • Erin Wynands says:

    I will be thinking about this video as I scroll through my instagram feed. So much to consider in our love for food. These videos are so great and they really stay with me. Thanks for all the hard work!

  • Cory Obrien says:

    I used to live in delft, there are tourists that come from all over japan to see the porcelain art over there for some reason. Btw, dont stay at the bridges house hotel in delft, its disgusting as hell.

  • FaCu aRroYo says:

    You made me wanna have some cheese

  • Bernardo Fajardo says:

    This is simply wonderful, I loved not only the effort you made to recreate the painting, but the background narration explaining the elements, the context and all that.

  • Toyon95 says:

    Thank you for introducing me to a new artist I never knew about! And thank you for making me more interested in still life paintings.

  • Sajina Shrestha says:

    Dark alternate timeline show me PBS arranging the dead birds still life

  • Sonja Johnson says:

    A video in good taste for the holiday haha!

    Also, where does one get fifteen entire pounds of Gouda because I desperately desire this…!

  • Tom Wilson says:

    “Most exotic of breads that traveled all the way from a factory in Torrence California.”😂😂🏳️ As a Californian living relatively close to Torrence, I couldn’t keep myself from laughing. 😂

  • yarin mo says:

    You opened my mind about modern art and now i like it even more! Then i saw a cy painting and now i hate it so much! Please make a video about this annoying guy

  • Stian Bekken says:

    What a cool concept and recreation!

    I noticed that the angle and perspective were changed between the original and the recreation, was that due to a concisus decision, or a technical limitation? Did you play around with other angles?

  • Oma Rumunna says:

    Love this channel.

  • anderblaine says:


  • Lilly Thai says:

    I recently went to a Dutch Golden Age exhibition in an attempt to broaden my horizon and learn about art, in particular, visual art. Now I want to return with Sarah's voice in the background because the audio guide did no justice to the artworks that you have mentioned here, artworks that actually were part of the exhibition. I want to go back and marvel at the cheeses and the fruit as well as the flowers in vases and pitchers.

  • KT says:

    Buzzfeed is doing their own version of this show. And while it's mildly interesting, there's just something about the quality that these videos are made in, as well as the way the information is presented, that makes me feel like I'm actually learning something, and becoming smarter. Whereas with Buzzfeed it just feels like a casual conversation.
    I suppose a good comparison would be journalism vs tabloids. Both are reporting something, and both require a similar skill set. It's just that one gives off a better impression in the end.

  • Natashia Gushue says:

    I love how the Art Assignment showcases women. I never got to learn about female artists in my art history classes

  • Jeremy says:

    I would very much like to get a copy of that exhibition catalogue. Do you have any tips on how to get one in the US?

  • Юлия Федорова says:

    yay! my favorite area of the Hermitage museum is where Dutch still life paintings are displayed, and now I'm inspired to visit it again.
    and little self-portraits in the reflections? brilliant!

    thanks for the video!

  • whatafly80sguy says:

    So many details that I didn’t even take note of until Sarah walked us through her recreation.

    Also, I’m curious how much that half wheel of gouda cost!

  • Stilte voor De Storm says:

    Pretzel may directly translate to Zoute Krakeling in Dutch, though, we (Dutch citizens) all just call it Pretzel as well

  • echoinsahara says:

    Thank you for producing the great contents!!!! Love it!

  • miri2810 says:

    tangentially related: there is a song about pretzel dough.

  • BarbART says:

    i love this channel so much, you are doing such a good job explaining all the details! years ago i recreated Caravaggio's still life with one of my artist friend and we ate the whole fruit basket, check it on my channel:) anyway as an artist im really glad you are doing this work <3

  • Stella Wenny says:

    Love this episode!!

  • clara wright says:

    I'm from Torrance California!

  • Lisyh says:

    I never really cared for still life paintings, but this was so interesting! Thanks Sarah!

  • tamara says:

    wow, I never noticed that artists put tiny self portraits in their still life paintings! now I really need to go to an art museum and see that for myself

  • Shreya M says:

    I thought those butter shavings were potato crisps at first! hahaha

  • Nic33rd says:

    Raisins? I thought those were dates.

  • openfire says:

    Hell yeah

  • kibrika says:

    Me at 9:34 "why do they have a laptop in the kitchen?" at the waffle pan.

  • Shannon Bailes says:

    I enjoyed the hidden portraits and that you pointed out the skill of conveying meaning in a still life.

  • Eva C says:


  • Aelithia says:

    That PFFFFFT seriously made my day xD

  • Em Cameron says:

    I love Art Cooking. Have you ever thought of doing an episode about Mary Pratt? She's painted so much good food & would be such an interesting painter to talk about. I don't know how well known she is outside of Canada, but her works are some of my favourite to visit in our National Gallery.

  • thatjillgirl says:

    Glad you met a kind cheese monger.

  • Laura Flora says:

    These videos are always so fun and inspiring, I may have to try my hand at making some pretzels now 🙂

  • TheyCallMeNewb says:

    I imagine that those tasked with taking mouth-watering pictures of fast food, would be comforted to learn that they in fact toil in a long tradition of art assignment. Excellent instalment!

  • danielleshanti says:

    Beautifully done! I love that the artist put herself in the reflection. Clever. It feels so modern and cheeky. I wonder if I've seen paintings like that and not noticed…

  • Kinga Zając says:

    I wonder, what do you do with the food afterwards? Yes, you can eat some of it, but that amount of cheese? It would take me year at least. Do you portion it for all the people who work on AA or maybe do you donate it?

  • sisataneylemci says:

    Make a mukbang video with these settings

  • Dora de Lemos says:

    It is not always that I am hungry after watching this series, but today I am. I have a thing with cheese.

  • Wenceslao Futanaki says:

    When artists were worthy of our attention.

  • Eline Nijtmans says:

    Your pronunciation of Gouda is really good! Mauritshuis needs some practice though 😉

  • ElizabethGronlund& GachaGurl says:

    So let me get this straight….of all the questionable things I've done in my lengthy life, what will eventually and eternally roast my hide in the flames of hell is going to be the simple, unremarkable grilled cheese sandwich? Dammit! I should have guessed my soul was in danger. Such a warm and crunchy, ooey , gooey delight WOULD come with a pretty steep price. 😉

  • Sonic Goo says:

    Forget the Gouda pronunciation, I'm amazed you didn't fall into the Texel trap!

  • Finn Leong says:

    Sarah!!! Please do a series or something about Russian avant-garde, constructivism, suprematism, Malevich…..!! Please! Thanks!

  • Jedindianajones says:

    great episode, in the nerdfighter census when we had to rank the 13 shows the art assignment made my top 5. it was really hard to choose since even the ones i listed at the bottom i really liked. the other 4 in the top 5 where john and hanks books, vlogbrothers and scishow.

  • graphite says:

    Ye cats and little kittens!
    I've always considered the Dutch still life paintings….dull. They remind me of a foodie's Instagram and really, who is actually that interested in that.
    Then along comes Art Assignment with a whole new aspect, incorporating history, society and a DIY still life of enormous cheeses, butter and pretzels. Now I'm inspired to do my own research! Thanks Art Assignment, life's never dull with you lot around .

  • Cuong Nguyen says:

    Can you make a video about the artist william bouguereau?

  • Darkvine says:

    Cheese is still expensive, even here in Flanders and the Netherlands today, looks like you spent a fortune on cheese to make this vid, any excuse will do I guess 🧀🔪

  • Kelly Ramirez says:

    This shows food is love, food is life.

  • janicew9 says:

    These videos cause me to think so much more than other art content I've found. Thank you for creating them!

  • PoseidonXIII says:

    Your right! Pretzels are fancy and common at the same time.

  • Jon says:

    I'd love to hear your thoughts on how anyone could confuse Van Meegeren with Vermeer.

  • Emma Wills says:

    Thank you so much for making this channel- it's really opened my eyes to how much incredible art exists in the world! Also thank you for how consistently undaunted and kind and respectful you are when people have negative comments, different opinions or are cynical about the topics you're covering. I now enjoy talking to my family and friends about art because I have an excellent role model for how to relish their differences in opinion 🙂 This channel is one of my favourite things out of all of the things!

  • Oliver Bollmann says:

    1) I am glad I'm already eating while watching this, for I'd be hungry! 2) I learned a tonne about still lifes, history, world trade, and cheese, all fascinating 3) We need official AA merch that says "We do our best." 😀 4) Love the dissolve at the end, nice recreation! Loved watching you tear into it with gusto. 🙂

  • Max Vieralilja says:

    I thought that in the dish it was dates, not raisins? would they export dates in 17th century?

  • firewordsparkler says:

    Mmmm cheese.

  • piouppioup says:

    I gave a like because the video is interesting but I hate cheese so much you guys. (I'm French, it's a burden.)

  • Murder Ballad says:

    There's an amazing documentary about still life called ''Apples, Pears and Paint'' … -any of you seen that one….. ? ♥

  • Big Tired Niece says:

    I read about Peeters in Zing Tsjeng's Forgotten Women series and loved the detail of the self-portrait, so I got ridiculously excited when you started talking about that.

  • Henk-Jan Bakker says:

    Your pronunciation of Gouda is so sweet. Love it. Can't wait to hear you say van Gogh the proper way. Although you probably already did that somewhere.
    The green cheese is a famously Frisian cheese spiced with parsley and caraway seeds. It retained the name over the ages but lost it's green color. At least on the inside. It now only has a green shell but inside it's rather traditional pale yellow with black specks. The only actually green cheese is a lime color because it is made with pesto. Not that dark shade. Not that historically accurate.
    Butter curler? Oh yes. Not looking like that but it did exist.
    The call for moderation in the saying….. yeah, technically it was expected.. But when looking at that painting? Just note how small the print is in this abundance. Indeed even then; pfffft.
    But then again. How does cheese get to ripen? Yup. Moderation and frugal use of resources makes you have a great and tasty cheese. So in a way the cheese is not 'memento morii' but indeed a call for moderation….so you get to enjoy it. Old cheese as an icon for the reward of moderation.

  • alekhya katragadda says:

    Baking soda when heated turns into washing soda. I didn't know it was okay to eat washing soda.

  • Max McCormick says:

    Heating the baking soda converts it from bicarbonate to carbonate, which is a stronger base

  • Theliterarykid says:

    Gosh Art Cooking videos always make me hungry lol

  • BonBonBonBonBonBon says:

    Art Cooking is one of my favourite series on YouTube, thank you!

  • Frog Toad says:

    One of my old art teachers liked showing his students a lot of these paintings at the beginning of his lessons because he knew the class was right around most people's lunch times as well. He would also compare them a lot to modern day instagram photos.

  • Joe Bandura says:

    Really kind of what to know how those pretzels turned out.

  • Wolfferoni says:

    This is so fascinating and also a great way to educate people because everyone's curious about food.

  • Pontus Andersson says:

    I want to know the music in this video especially that 9 min in!

  • Lily Nguyen says:

    i kinda just wanna take a giant bite out of the cheese wheels

  • Ed Adams says:

    I thought I’d buy the book you are using. Amazon wants $3200…

  • Omoshne says:

    Being from Flanders myself, it's crazy how much of the plates, cutlery and decorations from ~300 years ago shown here, are still exactly the same today in many old people's houses. Like they were the last generation that existed in it's own cultural bubble, before foreign cultural influence took over.

  • midei says:

    Thank you! I’ve enjoyed this episode immensely

  • Tamar Ziri says:

    7:50 Those are not raisins! Those are dates!

  • Summer Liang says:

    I approve of your pronounciation of gouda! Go you!!

  • Faultty says:

    Self insert by a female lady! Niiice.

  • Milch Tüte says:

    just binge watched all of the videos

  • Chris Frank says:

    Now I need to get some gouda

  • Franklin&Tangelo345 says:

    I find the fact that you said howda instead of Gouda irritating. Other than that, this video was great!

  • Samovar maker says:

    the pretzels be like θ

  • Szymon W. says:

    I am so hungry now! 😀

  • Elsa Re says:


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