Dutch cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of the Netherlands

History of the Netherlands

The history of the Netherlands is the history of a maritime people thriving on a watery lowland river delta at the edge of northwestern Europe. When the Romans and written history arrived in 57 BC, the country was sparsely populated by various tribal groups at the periphery of the empire...

.
Traditionally the Dutch diet consisted of bread

Bread

Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

 and herring

Herring

Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Three species of Clupea are recognized. The main taxa, the Atlantic herring and the Pacific herring may each be divided into subspecies...

. In the 18th century the potato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

 (which had been brought from Peru to Europe by the Spanish in the 16th century) gained popularity, to become the staple food by 1800.

Historically Dutch cuisine was closely related to northern French cuisine

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

, which is still visible in traditional Dutch restaurants and the Southern regional cuisine.