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Belgium FoodsWhat makes Belgium foods so typical?
Belgium has been invaded and ruled by many peoples over the centuries, including Celts, Romans, Franks, Vikings, Spanish, Austrians and French. Belgium foods are a true reflection of its rich history. Belgians learned new cooking techniques and ingredients were assimilated from all these cultures. By the middle ages Belgium foods had taken shape and by this time Belgium became the centre of the North European spice trade. Vegetables play a large role in Belgian cuisine, with potatoes being a staple and used very much in meals. Brussels sprouts and Endive are very typical and the Belgians have a great number of recipes with these vegetables. Belgium foods still have their roots firmly planted in Medieval cookery; spices, vinegars, mustard and beer are still widely used in savoury recipes. Belgium has the highest number of restaurants earning Michelin Stars per capita, and fast food chains consistently lose money in Belgium. This proves again that Belgium foods have to be good and freshly prepared from the finest of ingredients to please the Belgian people.
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