Exploring Belgium’s Culinary Heritage: From Medieval Spices to Oral Traditions
Belgian cuisine continues to be influenced by the flavors of its medieval past.
Over the centuries, Belgium has been invaded by numerous European peoples — including the Romans, Vikings, Spanish, French, Germans, and Dutch. The favorite ingredients and cooking techniques of the invaders were picked up by locals, who, by the Middle Ages, had developed a cuisine they could call their own.
Belgian cuisine is still deeply rooted in medieval cookery. This influence of the Middle Ages, a time when Flemish culture was highly developed, can be seen in the way Belgians use condiments, mustards, vinegars, and dried fruits to obtain delicate balances of sweet and sour, or sweet and salty. Fresh and dried fruits and nuts, particularly almonds, enhance flavor and presentation. The spices used abundantly to season everything from meats and vegetables to desserts and wine, can be traced back to those favored in the Middle Ages — nutmeg, cinnamon, peppercorns, saffron, ginger, and bay leaves. Belgians also love chervil, tarragon, thyme, sage, parsley, and chives — the same ingredients that grew in the herb gardens of medieval monasteries.
Potatoes, in nearly every guise, are practically a national dish. Mussels are consumed regularly, and Belgians are a nation of meat-lovers — pork, beef, veal, and chicken, as well as game like rabbit and wild boar. Meals often feature charcuterie accompanied by breads and beer. The country is known for its vegetables (namely Brussels sprouts and endives) as well as for waffles and, of course, chocolate.
Given this bounty, it’s perhaps surprising that there are few cookbooks devoted to Belgian cooking. But the reason is simple: in Belgium, the secrets of cooking are still transmitted orally from generation to generation. Belgian cuisine is home cooking at its best.
Must-Try Dishes in Belgium
1. WaterzooiThis delicate stew features chicken or seafood poached in a creamy broth and is laden with flavorful vegetables like leeks and celery. It’s the perfect vehicle for creativity; a summer version might include asparagus, tomatoes, and fragrant basil, though my favorite is with scallops.
2. Vlaamse StoverijAlso known as carbonades flamandes, this is a slow-cooked stew of beef or pork cheeks, caramelized onions, aromatic herbs, and a subtly bitter Belgian brew. Enjoy it with apple sauce, a generous helping of Belgian fries, and a glass of beer.
3. Belgian WafflesIt’s hard to ignore the Belgians’ passion for waffles: you’ll notice the sweet aroma of the freshly baked delicacy wherever you go. The Brussels waffle, served in tearooms, is topped with chantilly, ice cream, or fresh fruit.