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Dutch Foodways in the Old and New World on Display through February 4

Hyde Park, NY – As an independent study project at The Culinary Institute of America, an Applied Food Studies major has curated a food history exhibit at the college’s Conrad N. Hilton Library in Hyde Park. LeeAnn Corrao put together Dutch Foodways in the Old and New World with the assistance of students in the CIA’s Food History course.

“I’ve lived in the Hudson Valley my entire life and never realized what a huge influence the Dutch have been in this area,” says Corrao, a senior from Hopewell Junction. “I hope that by creating an exhibit about Dutch foodways, I can help visitors learn about Dutch culture and begin to appreciate how it impacted what we eat today.”

The word “foodways” describes all the practices related to the production and consumption of food in a culture, region, or historical period. Colonialism, religion, and technological developments from the 17th to 19th centuries impacted Dutch foodways as food and culture intersected with larger issues of economics, slavery, morality, and health.

Half of the exhibit delves into the legacy of Dutch foodways in the Hudson Valley and the other half covers its history in Europe. The images and material on display explore everyday life in Holland and New Netherland and highlight iconic Dutch commodities, such as spices, cheese, beer, gin, and chocolate.

“This type of independent study project allows students’ intellectual curiosity to drive their education, and the work produced from such a personal endeavor is stellar,” says Dr. Beth Forrest, Carrao’s Food History professor. “Creating a museum exhibit highlights a practical application of the Applied Food Studies major while benefiting our community and allowing students to become the teachers in a visible and meaningful way.”

Dutch Foodways in the Old and New World is on display in the library’s Tober Exhibit Room through February 4. It is open Monday through Friday, 8:30 a.m. to 5 p.m.

Applied Food Studies at the CIA provides an in-depth understanding of global food resources, systems, and cultures, and their interconnections. The program, which launched in January 2015, prepares students to influence food policy from a chef’s perspective. Graduates can pursue careers in advocacy and policy-making, at health agencies and food industry councils, as culinary educators, or by bringing their newly acquired global view to restaurant kitchens and other foodservice operations.

Photo Captions and Hi-Res Images:

Photo 1 (top photo): Droste's Cocoa recipe pamphlet from the CIA Archives. Chocolate is one of the Dutch commodities explored in Dutch Foodways in the Old and New World, a student-curated exhibit at The Culinary Institute of America through February 4. (Photo credit: Courtesy CIA)

Photo 2:De Verstandige Kock (The Sensible Cook), first published in Amsterdam in 1667, was the standard Dutch cookbook of the 17th century. It was also the most common Dutch cookbook brought to the New World. Dutch Foodways in the Old and New World is a new exhibit open to the public at The Culinary Institute of America. (Photo credit: Courtesy CIA)

Photo 3: Butter churns were part of the historical display at Philipsburg Manor in Sleepy Hollow, NY, visited by CIA students during their research of Dutch foodways in the Hudson Valley. Highlights of their research are on display through February 4 at the Conrad N. Hilton Library on the college's campus in Hyde Park. (Photo credit: Courtesy CIA)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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