Gepubliceerd op 10-04-2018
The Zuiderzee Museum showcases everyday life in the former Zuiderzee (South Sea) region of the Netherlands. The specific culture in this region has faded away after the Zuiderzee was closed off from the North Sea in 1932. The Zuiderzee people used a few authentic recipes in their kitchen such as kruudmoes, kapkool and watergruwel that were prepared slightly differently in every village. Nonetheless, a few ingredients and flavours, re-appear every time in these recipes: the use of chervil, lard, syrup, anchovies and, without question, smoked herring. These distinct and specific ingredients have been translated into 4 condiments or toppings, to be used on every dish imaginable. A pinch of history, added to present-day dishes.
The Zuiderzee condiments consist of Ansoop (anchovie-salt), Gruunmoes (chervil-oil), Kipper (powder of smoked herring), and Suker Surep (spicy syrup). Every condiment is contained in a specifically designed ceramic vessel, fashioned by drawing inspiration from historical kitchen tools from the Zuiderzee region.
Zuiderzee Condiments are part of a larger project for Zuiderzeemuseum Enkhuizen. You can read about it here.