Editing Netherlands (section)

===Cuisine===
{{Main|Dutch cuisine}}
[[File:Hutspot met stooflap op bord.JPG|thumb|[[Hutspot]] with beef stew on plate]]
Dutch cuisine is simple and straightforward, and contains many dairy products. Breakfast and lunch are typically bread with toppings, with cereal for breakfast as an alternative. Traditionally, dinner consists of potatoes, meat, and vegetables. The Dutch diet was high in carbohydrates and fat, reflecting the dietary needs of the labourers whose culture moulded the country. During the twentieth century this diet changed and became more [[Multiculturalism|cosmopolitan]], with most [[global cuisine]]s being represented in the major cities. In early 2014, [[Oxfam]] ranked the Netherlands as the country with the most nutritious, plentiful and healthy food.<ref>{{cite news |last=Reaney |first=Patricia |date=14 January 2014 |title=Netherlands is country with most plentiful, healthy food: Oxfam |url=https://www.reuters.com/article/us-food-countries-idUSBREA0E01S20140115 |location=New York |publisher=Reuters U.S. |access-date=1 September 2014}}</ref><ref>{{cite press release |author=|title=Good Enough to Eat – Media Briefing |url=http://www.oxfamamerica.org/static/media/files/Good_Enough_To_Eat_Media_brief_FINAL.pdf |location=Boston, MA |publisher=[[Oxfam]] America |date=14 January 2013 |access-date=1 September 2014 |archive-url=https://web.archive.org/web/20190808001149/http://www.oxfamamerica.org/static/media/files/Good_Enough_To_Eat_Media_brief_FINAL.pdf |archive-date=8 August 2019 |url-status=dead}}</ref> Modern culinary writers distinguish between three regional forms of Dutch cuisine: northeast, west and south:

The regions in the northeast are the least populated areas of the Netherlands. The late 18th century introduction of large scale agriculture means the cuisine is known for its meats. The relative lack of farms allowed for an abundance of [[game (meat)|game]] and [[Animal husbandry|husbandry]], though dishes near the coastal regions include a large amount of fish. The various dried sausages, belonging to the [[metworst]]-family of Dutch sausages are found throughout this region. Smoked sausages are common, of which (''Gelderse'') ''[[rookworst]]'' is the most renowned. Larger sausages are eaten alongside ''[[stamppot]]'', ''[[hutspot]],'' or ''zuurkool'' ([[sauerkraut]]); whereas smaller ones are eaten as a [[street food]]. The provinces are home to hard textured [[rye bread]], pastries and cookies. As a coastal region, Friesland is home to low-lying grasslands, and thus has a cheese production in common with the Western cuisine. Cookies are produced in great number and contain a lot of butter and sugar. The traditional alcoholic beverages are beer (strong pale lager) and ''[[Jenever]]'', a high proof [[juniper]]-flavoured spirit, that came to be known in England as [[gin]]. An exception within the traditional Dutch alcoholic landscape, ''[[Advocaat]]'', a rich and creamy liqueur made from eggs, sugar and brandy, is native to this region.<ref>{{cite book |first=Laura Halpin |last=Rinsky |author2=Glenn Rinsky  |title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |url=https://archive.org/details/pastrychefscompa00rins |url-access=limited |publisher=John Wiley & Sons |location=Hoboken, N.J. |year=2009 |page=[https://archive.org/details/pastrychefscompa00rins/page/n12 3] |isbn=978-0-470-00955-0 |oclc=173182689}}</ref>

In the west, the abundance of water and flat grasslands, mean the area is known for its dairy products, which include prominent cheeses such as [[Gouda (cheese)|Gouda]], [[Leyden cheese|Leyden]] (spiced cheese with cumin), and [[Edam (cheese)|Edam]] (traditionally in small spheres) as well as [[Leerdammer]] and [[Beemster Cheese|Beemster]], while the adjacent [[Zaanstreek]] in [[North Holland]] has since the 16th century been known for its [[mayonnaise]] and typical whole-grain [[mustard (condiment)|mustards]]. A by-product of the butter-making process, ''karnemelk'' ([[buttermilk]]), is considered typical for this region. Seafood such as [[soused herring]], [[Blue mussel|mussels]], [[European eel|eels]], [[oyster]]s and [[shrimp]]s are widely available and typical for the region.

The southern Dutch cuisine consists of the cuisines of the Dutch provinces of [[North Brabant]] and [[Limburg (Netherlands)|Limburg]] and the [[Flemish Region]] in Belgium. It is renowned for its rich pastries, soups, stews and vegetable dishes. It is the only Dutch culinary region that developed an [[haute cuisine]]. Pastries are abundant, often with rich fillings of cream, custard or fruits. Cakes, such as the ''[[Vlaai]]'' from Limburg and the ''Moorkop'' and ''[[Bossche bol]]'' from Brabant, are typical pastries. Savoury pastries abound, with the {{lang|nl|worstenbroodje}} (a roll with a sausage of [[ground beef]], literally translates into sausage bread) being the most popular. The alcoholic beverage of the region is beer, there are many local brands, ranging from ''[[Trappist beer|Trappist]]'' to ''[[Kriek lambic|Kriek]]''.<ref>{{Cite web|url=https://www.trappist.be/en/products/beers/westvleteren/|title=Internationale Vereniging Trappist – Westvleteren|website=trappist.be}}</ref>