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Hagelslag
The Sunday Challenge: Chocolade
In 1828 werd in Nederland ontdekt hoe van de cacaoboon de huidige chocolade kan worden gemaakt. Hiervoor werd het scheikundig element Calcium Calcium Oxyde (CaCaO) gebruikt. Vandaar ook de spelling, in andere talen is deze vaak verbasterd tot bijvoorbeeld kakao of cocoa.
Op de foto chocolade hagelslag, een populair broodbeleg. Een goede vertaling van hagelslag is lastig, vaak wordt het weergegeven als chocolade vermicelli, maar dat vind ik fantasieloos.
In Nederland wordt cacao niet verbouwd, toch is Nederland één van de grootste exporteurs van cacao ter wereld. Dat komt doordat Nederland de grootste importeur van cacao is, op ruime afstand gevolgd door Duitsland en de VS. Het verschil tussen import en export eten we zelf op.
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The Sunday Challenge: Chocolate
In 1828, it was discovered in the Netherlands how the cocoa bean can be made into today's chocolate. For this, the chemical element Calcium Calcium Oxyde (CaCaO) was used. Hence the spelling, in other languages it is often corrupted to for example kakao or cocoa.
The photo shows chocolate hagelslag, a popular sandwich topping. A good translation of hagelslag is difficult; it is often represented as chocolate vermicelli, but I find that unimaginative.
Cocoa is not cultivated in the Netherlands, yet the Netherlands is one of the world's largest exporters of cocoa. This is because the Netherlands is the largest importer of cocoa, followed by distance by Germany at quite a distance and the US. We eat the difference between import and export ourselves.
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Dank voor het bekijken, commentaren, favorieten en kritiek.
Geen verder gebruik zonder mijn uitdrukkelijke toestemming. ·
Thanks for watching, comments, favourites and critique.
No further use without my explicit consent.
Translate into English
In 1828 werd in Nederland ontdekt hoe van de cacaoboon de huidige chocolade kan worden gemaakt. Hiervoor werd het scheikundig element Calcium Calcium Oxyde (CaCaO) gebruikt. Vandaar ook de spelling, in andere talen is deze vaak verbasterd tot bijvoorbeeld kakao of cocoa.
Op de foto chocolade hagelslag, een populair broodbeleg. Een goede vertaling van hagelslag is lastig, vaak wordt het weergegeven als chocolade vermicelli, maar dat vind ik fantasieloos.
In Nederland wordt cacao niet verbouwd, toch is Nederland één van de grootste exporteurs van cacao ter wereld. Dat komt doordat Nederland de grootste importeur van cacao is, op ruime afstand gevolgd door Duitsland en de VS. Het verschil tussen import en export eten we zelf op.
– – –
The Sunday Challenge: Chocolate
In 1828, it was discovered in the Netherlands how the cocoa bean can be made into today's chocolate. For this, the chemical element Calcium Calcium Oxyde (CaCaO) was used. Hence the spelling, in other languages it is often corrupted to for example kakao or cocoa.
The photo shows chocolate hagelslag, a popular sandwich topping. A good translation of hagelslag is difficult; it is often represented as chocolate vermicelli, but I find that unimaginative.
Cocoa is not cultivated in the Netherlands, yet the Netherlands is one of the world's largest exporters of cocoa. This is because the Netherlands is the largest importer of cocoa, followed by distance by Germany at quite a distance and the US. We eat the difference between import and export ourselves.
– – –
Dank voor het bekijken, commentaren, favorieten en kritiek.
Geen verder gebruik zonder mijn uitdrukkelijke toestemming. ·
Thanks for watching, comments, favourites and critique.
No further use without my explicit consent.
Wierd Folkersma, Gillian Everett, Clickity Click, Esther and 4 other people have particularly liked this photo
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Had it not been for the expulsion and forced conversion of Jews from the Iberian Peninsula in the late 15th century, chocolate as we know it today might not have become the most favored flavor in the world.
Benjamin d’Acosta de Andrade, a Portuguese “marrano” (secret Jew) who had settled on the island of Martinique in the French West Indies in about 1650, established the first cacao-processing plant. He then used his connections–particularly his relatives in Amsterdam–to export cacao to Europe. Over time, he and other Jews became significant players in the cacao trade, angering their envious competitors, who convinced the French government to bar all Jews from Martinique. Relocating in the late 1600s to the Dutch colony of Curaçao, an island off the west coast of Venezuela, d’Acosta and other Jews reestablished their business, now shipping cacao grown in Venezuela to Amsterdam for chocolate production. In addition, they exported sugar and vanilla from South America.
hauserofbelgium.com/cdvdzvdz
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Nice creativity in your photo
BE KIND TO YOURSELF & OTHERS - STAY ALERT THE VIRUS STILL LURKS
Creative work!
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