South Holland is a province in the midwestern Netherlands. It has a population of just over 3.6 million, situated on the North Sea in the west of the Netherlands, South Holland covers an area of 3,403 km2, of which 585 km2 is water. It borders North Holland to the north and Gelderland to the east, the provincial capital is The Hague, while its largest city is Rotterdam. Archaeological discoveries in Hardinxveld-Giessendam indicate that the area of South Holland has been inhabited since at least ca.7,500 years before present and permanent settlements probably originated around 2,000 years later, based on excavations near Vlaardingen. In the classical antiquity, South Holland was part of the Roman Province of Germania Inferior, the Romans built fortresses along the border, such as Praetorium Agrippinae near modern-day Valkenburg, Matilo near modern-day Leiden, and Albaniana near modern-day Alphen aan den Rijn. A city was founded near modern-day Voorburg, Forum Hadriani and it was built according to the grid plan, and facilitated a square, a court, a bathhouse and several temples.
After the departure of the Romans, the area belonged to the Frisian Kingdom, in 690, the Anglo-Saxon monk Willibrord arrived near Katwijk and was granted permission to spread Roman Catholicism by the Frankish king Pepin II. He accordingly founded a church in Oegstgeest, after which the area was gradually Christianised. The area was appointed to East Francia in the Treaty of Verdun in 843, after which the king granted lands to Gerolf and this was the birth of the County of Holland. Gerolf was succeeded by Dirk I, who continued to rule Holland under the Frankish king, in 1248, count William II ordered the construction of the Ridderzaal, which was finished by his son and successor Floris V. The first city in South Holland to receive city rights was Dordrecht, the city retained a dominant position in the area until it was struck by a series of floods in the late 14th century. The same century saw a series of civil wars, the Hook and Cod wars. Both his daughter Jaqueline and his brother John, the supported by Philip the Good, Duke of Burgundy.
The conflict ended in 1490, with John victorious, the area of South Holland remained largely agrarian throughout the late Middle Ages. This changed around 1500, when Holland became Europes most urbanised area, during the Eighty Years War, the area of South Holland was the scene of the Capture of Brielle, the Siege of Leiden and the assassination of William the Silent. The United Netherlands declared their independence in 1581, and Holland quickly emerged as the dominant province, with important trading cities such as Leiden, Gouda. In 1575, the Netherlands first university was founded in Leiden by William the Silent, the Hague, which had originated around the castle of the counts of Holland, became its new political centre. Both the States of Holland and the States General seated in the Binnenhof, the Dutch Golden Age blossomed in the 17th century
International Standard Book Number
The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay.
The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces.
Separating the parts of a 10-digit ISBN is done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
Restaurant Savelberg was a restaurant located in Voorburg, Netherlands. It was a dining restaurant that was awarded one Michelin star in the period 1997–2014. The restaurant closed on 27 September 2014, in 2013, GaultMillau awarded the restaurant 16.0 out of 20 points. Savelberg was one of the founders of Les Patrons Cuisiniers and head chef was Henk Savelberg. He had part-owned the predecessor Vreugd en Rust until he was out when the company collapsed. In 1995 he bought the mansion where Vreugd en Rust was located and closed the restaurant, after a two-year renovation he reopened the mansion as hotel-restaurant Savelberg. List of Michelin starred restaurants in the Netherlands
A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is derived from the chef de cuisine. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef, the Brigade system is a system of hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants, a chefs standard uniform includes a hat called a toque, double-breasted jacket and shoes with steel or plastic toe-caps. The word chef is derived from the chef de cuisine. In English, the chef in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language, various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef.
Many of the titles are based on the brigade de cuisine documented by Auguste Escoffier, other names include executive chef, chef manager, head chef, and master chef. Chef de cuisine is the traditional French term from which the English word chef is derived and this is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are aware of each sensory property of those specific dishes. The Sous-Chef de Cuisine is the second-in-command and direct assistant of the Chef de Cuisine and this person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie when needed and this person is accountable for the kitchens inventory, cleanliness and the continuing training of its entire staff. A sous-chefs duties can include carrying out the head chefs directives, conducting line checks, smaller operations may not have a sous-chef, while larger operations may have more than one.
The sous chef is responsible when the Executive Chef is absent, a chef de partie, known as a station chef or line cook, is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants, in most kitchens, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with first cook, second cook, kitchen-hands assist with basic food preparation tasks under the chefs direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad, stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated, a communard is in charge of preparing the meal for the staff during a shift
Auberge De Kieviet
Auberge De Kieviet is a restaurant located in Wassenaar, Netherlands. It was a dining restaurant that was awarded one or two Michelin stars in the period 1961–1991. In 1986 the restaurant was sold to Bob Goudsmit, at that time owner of Molen De Dikkert. In 1992, Goudsmit went bankrupt and with him both restaurants, during the bankruptcy, it was sold to Tartuffe Holding, the company that owned Vreugd en Rust. In 2006 the Fletcher Group took over the hotel and restaurant, gaultMillau did not award any points
The Netherlands, informally known as Holland is the main constituent country of the Kingdom of the Netherlands. It is a densely populated country located in Western Europe with three territories in the Caribbean. The European part of the Netherlands borders Germany to the east, Belgium to the south, and the North Sea to the northwest, sharing borders with Belgium, the United Kingdom. The three largest cities in the Netherlands are Amsterdam and The Hague, Amsterdam is the countrys capital, while The Hague holds the Dutch seat of parliament and government. The port of Rotterdam is the worlds largest port outside East-Asia, the name Holland is used informally to refer to the whole of the country of the Netherlands. Netherlands literally means lower countries, influenced by its low land and flat geography, most of the areas below sea level are artificial. Since the late 16th century, large areas have been reclaimed from the sea and lakes, with a population density of 412 people per km2 –507 if water is excluded – the Netherlands is classified as a very densely populated country.
Only Bangladesh, South Korea, and Taiwan have both a population and higher population density. Nevertheless, the Netherlands is the worlds second-largest exporter of food and agricultural products and this is partly due to the fertility of the soil and the mild climate. In 2001, it became the worlds first country to legalise same-sex marriage, the Netherlands is a founding member of the EU, Eurozone, G-10, NATO, OECD and WTO, as well as being a part of the Schengen Area and the trilateral Benelux Union. The first four are situated in The Hague, as is the EUs criminal intelligence agency Europol and this has led to the city being dubbed the worlds legal capital. The country ranks second highest in the worlds 2016 Press Freedom Index, the Netherlands has a market-based mixed economy, ranking 17th of 177 countries according to the Index of Economic Freedom. It had the thirteenth-highest per capita income in the world in 2013 according to the International Monetary Fund, in 2013, the United Nations World Happiness Report ranked the Netherlands as the seventh-happiest country in the world, reflecting its high quality of life.
The Netherlands ranks joint second highest in the Inequality-adjusted Human Development Index, the region called Low Countries and the country of the Netherlands have the same toponymy. Place names with Neder, Nieder and Nedre and Bas or Inferior are in use in all over Europe. They are sometimes used in a relation to a higher ground that consecutively is indicated as Upper, Oben. In the case of the Low Countries / the Netherlands the geographical location of the region has been more or less downstream. The geographical location of the region, changed over time tremendously
Hermitage was a restaurant in Rijsoord, Netherlands. It was a dining restaurant that was awarded one Michelin star during the period 1995–2014. In 2013, Gault Millau awarded the restaurant 15 out of 20 points, Hermitage was a member of Alliance Gastronomique Néerlandaise. Head chef of Hermitage was Jan Klein, Jan Klein started the restaurant in Zwijndrecht and relocated to Rijsoord in 1999. The present building is a monument and former farm, named Wapen van Rijsoord, the restaurant closed down on 10 June 2014 when chef Klein filed for bankruptcy. He cites as main causes for the bankruptcy his expensive monumental building, on 31 October 2014 a new restaurant, Ross Lovell, opened in the Wapen van Rijsoord building. List of Michelin starred restaurants in the Netherlands
Michelin Guides are a series of guide books published by the French company Michelin for more than a century. The acquisition or loss of a star can have effects on the success of a restaurant. Michelin publishes a series of guides to countries. In 1900, fewer than 3,000 cars graced the roads of France, four years later, in 1904, the brothers published a guide to Belgium similar to the Michelin Guide. The brothers subsequently introduced guides for Algeria and Tunisia, the Alps and the Rhine, Germany and Portugal, the British Isles, in 1909, the Michelin Guide for France saw its first English-language version published. During the First World War, publication of the guide was suspended, after the war, revised editions of the guide continued to be given away until 1920. The companys website recounts the story that André Michelin, visiting a tire merchant, based on the principle that man only truly respects what he pays for, the brothers decided to charge a price for the guide, which was about 750 francs or $2.15 in 1954.
They made changes, listing restaurants by specific categories, the debut of hotel listings. In 1926, the guide began to award stars for fine dining establishments, there was only a single star awarded. Then, in 1931, the hierarchy of zero, finally, In 1936, the criteria for the starred rankings were published, A very good restaurant in its category, Excellent cooking, worth a detour, Exceptional cuisine, worth a special journey. In 1931 the cover of the guide was changed from blue to red, publication of the annual guide resumed on 16 May 1945, a week after VE Day. The first Michelin Guide to Italy was published in 1956 and it awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published, in November 2005 Michelin produced its first American guide, concentrating on New York, covering 500 restaurants in the citys five boroughs and 50 hotels. In 2007 a Tokyo Michelin Guide was launched, in the same year the guide introduced a magazine, Étoile. In 2008 a Hong Kong and Macau volume was added to the list of Michelin Guides, the Michelin website in 2013 notes that the guide is published in 14 editions covering 23 countries and sold in nearly 90 countries.
In 2008 the German restaurateur Juliane Caspar was appointed editor-in-chief of the French edition of the guide and she had previously been responsible for the Michelin guides to Germany and Austria. She became the first woman and first non-French national to occupy the French position, Red Guides have historically listed many more restaurants than rival guides have done, relying on an extensive system of symbols to describe each establishment in as little as two lines. Reviews of starred restaurants include two to three culinary specialities, short summaries have been added to enhance descriptions of many establishments
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many offer take-out and food delivery services. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer, some restaurants serve all the major meals, such as breakfast and dinner. Other restaurants may serve a single meal or they may serve two meals or even a kids meal. Restaurants may be classified or distinguished in different ways. The primary factors are usually the food itself, the cuisine and/or the style of offering, beyond this, restaurants may differentiate themselves on factors including speed, location, service, or novelty themes. In the former case, customers usually wear casual clothing, in the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, after eating, the customers pay the bill.
Another restaurant approach which uses few waiters is the buffet restaurant, customers serve food onto their own plates and pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages, fast food restaurants are considered a restaurant. The travelling public has long been catered for with ships messes and railway restaurant cars which are, in effect, many railways, the world over, cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists, have been created and these can be found on trams, buses, etc. A restaurants proprietor is called a restaurateur /ˌrɛstərəˈtɜːr/, like restaurant, professional cooks are called chefs, with there being various finer distinctions. Most restaurant will have various waiting staff to serve food and alcoholic drinks, including busboys who remove used dishes and cutlery.
In finer restaurants, this may include a host or hostess, a maître dhôtel to welcome customers and to them. A new route to becoming a restauranter, rather than working ones way up through the stages, is to operate a food truck, once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US, a chefs table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef, Restaurants can require a minimum party and charge a higher flat fee
Paul van Waarden (restaurant)
Paul van Waarden was a restaurant in Rijswijk, Netherlands. It is a dining restaurant that was awarded one Michelin star for the period 2002-2012. The loss of the Michelin star for 2013 was a shock for the restaurant. The restaurant closed due to a bankruptcy, for 2013, GaultMillau awarded the restaurant 13 out of 20 points. Head chef of Paul van Waarden was Paul van Waarden, the restaurant was located in Wassenaar and traded under the name De keuken van Waarden. In 2001, the restaurant moved to Rijswijk and changed its name, list of Michelin starred restaurants in the Netherlands
De Zwethheul was a restaurant located in Zweth, Netherlands. It was a dining restaurant that was awarded one Michelin star in the period 1990-2004. De restaurant closed on 8 January 2015 and was replaced by restaurant Aan de Zweth, last head chef was Mario Ridder, who took over in 2006 from Erik van Loo. Cees Wildschut earned the first ever star for the restaurant, list of Michelin starred restaurants in the Netherlands