The Foods eaten by the people of Belgium

Belgium's culinary history over the past 500 years is rich and complex, influenced by various factors including geography, climate, neighboring countries (especially France, Germany, and the Netherlands), and a series of rulers and occupiers (Spanish, Austrian, French, and Dutch). Here is an overview of some of the foods and beverages that have characterized the Belgian diet:

Staples and Grains:

  • Bread: Consumed daily, with a variety of types including white, whole grain, and rye.
  • Potatoes: Introduced in the late 18th century and became a staple, often served fried, mashed, or in stews.

Meat and Dairy:

  • Beef and Pork: Commonly consumed, often in stews or as sausages.
  • Poultry: Chicken is relatively popular, usually roasted or in dishes like "Waterzooi."
  • Seafood: Due to its coastline, fish like sole, mussels, and shrimp are part of the diet.
  • Cheese: Varieties like Limburger, Brabantian, and Passendale are popular.
  • Butter and Cream: Frequently used in both cooking and baking.


  • Cabbage: Consumed in various forms, including sauerkraut.
  • Leeks, Onions, and Carrots: Often used in stews and soups.
  • Asparagus: Enjoyed seasonally, especially the white variety.

Sweets and Desserts:

  • Chocolate: Belgium is world-famous for its high-quality chocolate.
  • Waffles: Known locally as "Gaufres," they come in various regional styles.
  • Speculoos: A spiced shortcrust biscuit, especially popular around Christmas.


  • Beer: With a long history and a vast array of types, beer is a significant part of Belgian culture.
  • Coffee: Consumed regularly, often with a sweet treat on the side.
  • Wine and Spirits: While less prominent than beer, they are also consumed.

Herbs and Spices:

  • Nutmeg, Cloves, and Cinnamon: Commonly used in sweet dishes.
  • Thyme and Bay Leaf: Frequently used in savory dishes like stews.

Colonial and Global Influences:

  • Fries: While not originating in Belgium, "frites" or "frieten" have become an iconic food item, often served with a variety of sauces.
  • Pastries and Bread: French influence is notable in the variety of bread and pastries available.
  • Spices and Cocoa: The colonial period brought new ingredients, although the impact is less profound compared to countries like the UK or France.

Over the past 500 years, Belgian cuisine has remained relatively consistent in its focus on locally available meats, vegetables, and grains, while also integrating influences from neighboring countries and colonial territories. Whether it's the hearty stews that characterize its traditional fare or the internationally renowned chocolates and waffles, Belgium offers a rich and diverse culinary landscape.

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