The Frietmuseum (Museum of French fries) in Bruges is unique in the world. At first, its name seems to reveal one of these artificial places often created at tourist hotspots. The ground floor is actually about the history of the potato. Only on the second floor will you learn the origin of frying them. I guess there are weirder museums in the world. As for authenticity, Belgium probably needs this museum, and Bruges is as good a place as any to locate it.
The visit starts with the history of the potato, from its origins in Latin America 13,000 years ago. The crop was domesticated 8,000 years ago, and has since evolved into 4,000 varieties with a global annual production of 330 million tonnes in 2009. When taking into account that about one third of production is used as cattle food, 33 kg of potatoes are produced annually per world citizen.
The potato came to Europe via Spain in the 16th century, but was not an immediate success. At first, it was used as cattle food, until Antoine Parmentier had the French potato fields guarded in order to increase the perceived value of the crop. The high yield (16 tons per hectare) led to massive replacement of wheat by potato production, and to population booms in France and Ireland. Potatoes proved to be a mixed blessing though, when in the 18th century, overdependence and massive failure of the potato harvest led to the Great Irish Famine.
Moving to the first floor, the storyline changes from potatoes to fries. We learn that fries may, or may not be of Belgian origin. There is no scientific proof either way. Fries may have originated from the Mosane region of Belgium in the mid 18th century, where people had a habit to fry small fish. When the river froze in winter, they used potatoes instead. But French fries might as well be of Spanish rather than Belgian origin.
Incidentally, why are Belgian fries called French? Because American soldiers during the first world-war, when offered fries from French-speaking Belgian soldiers, mistook them for being French.
The visit goes on how to make fries. Fries are produced around the world, but for Belgian fries, frites of 10-13 mm are required to be fried twice, first 6 minutes at 130-140 degrees, then 1.5-3 minutes at 165-170 degrees.
Are fries healthy? According to the museum staff, what makes fries unhealthy is the sauces, beers and various croquettes we eat together with them. Potatoes are 80% water. Large fries will be healthier than thin fries. If you go easy on the sauce, and eat a salad rather than a cheese croquette on the side, fries can be indulged in without feelings of guilt.
If you agree, go to the cellar of the museum, where you can enjoy some real Belgian fries.
Other attractions near the Frietmuseum:
Grotere kaart weergeven
