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Food Archives - Wildschut - Antiques & Oddities

11 Jul


Nacional Amsterdam

July 11, 2014 | By |

studiohj-06-07-2014-8On July 10th the Tao Family (Jimmy Woo, Chicago Social Club, Bo Cinq, Lion Noir, Chow, Roses Cantina, Ludwig, Paul and Libertine) proudly presents: NACIONAL. Casper Reinders’ tenth place to eat, drink and socialize. The moment you walk in, you are transported to another era and culture. The stunning interior breathes fifties Paris but has Casper’s signature written all over it. Every item in this spacious restaurant has been meticulously crafted, from the 200 years old wooden floor to the original French tiles and lamps. The menu is inspired by French cuisine – what else? – and features original dishes like Steak Tartare, Duck Confit and grilled Poussin. Have a sneak peak here!

09 Apr


Wildschut Easter Brunch

April 9, 2014 | By |

happy-easter-2Come and join us for a perfect Easter Brunch, hosted by Alice den Boer from Alicious Food. Alice is a patissier who works for the bakery of the Gebroeders Niemeijer. She will host a special Easter brunch, including braided breads, scones with jam and lemon curd, robust soda bread with rillettes and almond paste, chocolate truffles and a kir of prosecco and homemade rhubarb liqueur as welcome. Let her spoil you!

21 april | 11 – 13 hrs | 1e Looiersdwarsstraat 8b-hs | 37,50 euro p.p. Want to join? Please make a reservation at There are limited seats. So be quick to book!

14 Nov


Amsterdam Symposium on the History of Food

November 14, 2013 | By |

weblogoAccording to the prevailing stereotype, Belgian culinary culture is Burgundian and hedonistic in nature, whereas Dutch culinary culture is believed to be rational and frugal. These images are the result of social construction – of representations made in textual and visual sources.The first edition of the Amsterdam Symposium on the History of Food investigates how such representations are “cooked up”.

The Amsterdam Symposium on the History of Food will take place on January 17th and has the aspiration to become an annual point of assembly and an exchange of knowledge in the field of the history of food and food culture.

Want to join? Buy your tickets here!

11 Nov


St. Martin’s Day

November 11, 2013 | By |


November 11 is the feast day of St. Martin of Tours: St. Martin’s Day, also known as the Feast of St. MartinMartin le Miséricordieux or Martinmas. St. Martin was known as friend of the children and patron of the poor. This holiday originated in France, then spread to Germany, Scandinavia, and Eastern Europe. It celebrates the end of the agrarian year, the beginning of the harvesting and the time when newly produced wine is ready for drinking. It marks the end of winter preparations, including the butchering of animals.

St. Martin of Tours was a Roman soldier, who was baptized and became a monk. It is understood that he was a kind man who led a quiet and simple life. The most famous legend of his life is that he once cut his cloak in half to share with a beggar during a snowstorm, to save the beggar from dying of the cold.

From the late 4th century to the late Middle Ages, much of Europe, engaged in a period of fasting beginning on the day after St. Martin’s Day. This fast period lasted 40 days. At St. Martin’s eve, people ate and drank very heartily for a last time before they started to fast. This period of fasting was later shortened and called “Advent” by the Church.

In some countries, Martinmas celebrations begin at the eleventh minute of the eleventh hour of this eleventh day of the eleventh month. In others, the festivities commence on St. Martin’s Eve. Bonfires are built, and children carry lanterns in the streets after dark, singing songs for which they are rewarded with candy.

St. Martin’s Feast is much like the American Thanksgiving: a celebration of the earth’s bounty. Because it comes before the penitential season of Advent, it is seen as a mini “carnivale”, with all the feasting and bonfires. In the Netherlands the feast is known as Sint Maarten.

24 Oct


Luscious Food Cravings

October 24, 2013 | By |

At the Dutch Design Week we we’re thrilled to see the new project of Lenneke Wispelwey and Studio Appetit: Luscious Food Cravings. A new concept of experience design. A study of food fetishes that are transformed into objects, dishes, recipes and images. An exploration of our wildest and most extreme edible desires.

Luscious Food 1
Luscious Food 3Luscious Food 2