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Eating with Eichholtz

The Greek vegetarian paradox

The Greek vegetarian paradox

I love meat, but it’s obvious that I will have to reduce my meat consumption. Given the excessive amount of nitrogen produced in the Netherlands, we have to decide whether to build less or to reduce the amount of livestock. Since the number of households is expected to increase by almost one million in the next three decades, and we don&rsquo...

Eclectic eating at Dadawan

Eclectic eating at Dadawan

In Maastricht, students are prepared to wait in long lines for three things: the international student helpdesk at the Student Service Centre, the office of Swapfiets in the first week of the academic year, and restaurant Dadawan. The queues in front of Dadawan are longest and most consistent. This type of popularity is quite an accomplishment for ...
Our favourite restaurant: Rozemarijn

Our favourite restaurant: Rozemarijn

This is my last article about eating in Maastricht this academic year. To celebrate, I’m taking my favourite dining companion to our favourite restaurant. Mrs. Eichholtz and I are having dinner at Rozemarijn (Havenstraat). Rozemarijn is an ideal place for a quick and tasty lunch with a guest lecturer, for example. You’re guaranteed to i...

Adventure with duck

Adventure with duck

Chinese cuisine is so incredibly diverse I could write about it in every Eating with Eichholtz article. To be able to say anything meaningful, I have to limit myself to taste-testing one specific aspect. I’ve chosen duck. Although many different variations and preparation methods exist, the two best-known ones are from Beijing and G...
Pizza: “Our initial hunger has been satisfied and the four of us are happy”

Pizza: “Our initial hunger has been satisfied and the four of us are happy”

What’s student life without pizza? During exam week or after a long day of tutorials, one craves an affordable, healthy and convenient meal. From there, it’s not much of a leap to Italy’s most popular comfort food. Unfortunately, most of the pizzerias in Maastricht are simply bad. Fake Italian staff, thick crusts, dry edges, way t...

Two Japanese students at the Friday fish market

Two Japanese students at the Friday fish market

The cornerstone of the Friday market in Maastricht is the fish market. It’s a Catholic tradition to eat in moderation on the day of the week on which Jesus was crucified. In practice, this meant people ate fish on Fridays instead of meat – if they could afford to do so, that is. As a result, the demand for fish in the Catholic south of ...

The best chips in town

The best chips in town

We’re about halfway through the Carnival season, which means beer consumption is increasing by the week. And is there anything better after drinking beer than having a generous serving of chips with a delicious topping? In other words, this is the perfect time for a chips test. It’s a Dutch cliché to eat chips with Belgians, but I&rs...

Randwyck sandwiches

Randwyck sandwiches

It may seem obvious that universities need cafeterias, but it isn’t. An important part of a healthy lifestyle is regular physical activity, and a short walk from the faculty to a nearby eatery fits in perfectly. So while eating in your building is convenient, it’s not necessarily good for you. Admittedly, this applies more to those o...

Classic Vietnamese cuisine

Classic Vietnamese cuisine

I ate my first ever Vietnamese meal a long time ago in Lomé, the capital of Togo. My friend from secondary school and I were to spend a month mountain biking in West Africa. After a long flight in a rickety Aeroflot Tupolev, Gerard and I were getting our bearings at a guest house run by an older Vietnamese lady, awaiting the arrival of our mountain...

Viva España

Viva España

My colleague Juan Francisco Palacios Temprano has a large family in Asturias, Northern Spain. This region boasts a rich tradition of making cured meats from a famous Spanish breed of pig. Every winter, when the weather is forecast to be cold and dry, the men in the family slaughter a pig after having spent more than six months raising it with love ...

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