Canteen, University Library Singel
With this edition of the UB Dinner, the theme of 'travel food' takes center stage, allowing us to fully immerse ourselves in the world of travel. As part of the program, the popular game 'Pim Pam Pet' will be played, with a beautiful cookbook up for grabs. In her brief introduction, Charlotte Kleyn, curator of Food History, will explains the choice of recipe.
In the 1950s, traveling by plane was reserved only for the wealthier upper class, which is clearly evident in the menu cards from that time. During the UB Dinner, curator Charlotte Kleyn will shed light on more interesting aspects of the Library's cookbook collection. This collection includes a diverse array of menu cards from Dutch restaurants, private parties, foreign restaurants, and transportation companies such as shipping, railways, and airlines, spanning from the nineteenth century to the present.
For this edition, we are serving: creamy mashed potatoes with braised spinach, eggplant "steak" with tahini and sumac, and a Provencal oven-baked tomato. This delicious menu is prepared by chef Evert Te Pas.