phase 2

the documentation site is up here. all the old recipes are in and we are working on the new ones.

Pictures Vergeten Eten event March 27, 2008

Preparations,: setting up the tent and the cooks in action





pretty soon curious people are coming in



More pictures from the event yesterday, more can be found here

vivians images

see them all here...

public wireless interface: Street Radio by Hivenetworks

This project reminds me of the first week presentation that Vincent and I were eluding to, in regard to the history of Gouda as a market place especially for trade of fish.

We wrote a fictional audio monologue, guided the audience to 2 discret locations and played it to the audience via a nokia N40 mobile phone.


A new public wireless interface: Street Radio by Hivenetworks

On Friday the 14th of March 2008 ten 'street radio' nodes went live in Southampton narrowcasting Hidden Histories -- stories from Southamptons Oral History Archive selected and arranged to correspond with the location of the 10 nodes.

Participants started to meet at around 11 am at the gallery cafe in Southampton's Civic Centre. There they received maps of the Hidden Histories trail and those who needed them could borrow little FM radio
receivers.

first images from the market...

black market for knowledge

We are very carnivaleque so far in our out put. I hope someone saves some lavender jam for me ;D
BLACKMARKET FOR USEFUL KNOWLEDGE AND NON-KNOWLEDGE - Nr. 10
mobile academy keeps on moving, I wonder if this is interesting to interface with this somehow ?

hanif kureishi talks about rasicm

Fame and a changing Britain have dulled the effects, but, he says, suddenly furious, "I had a lot of racism last fucking week. I'm not used to it any more. I was in Germany. I was incandescent. All the journalists referred to me as an immigrant writer. They'd go, 'As an immigrant writer, are you beginning to feel a bit more settled now in England?' Stuff like that . . . And also - 'The children, are they between two cultures, how do they feel?' There are no more English boys than my sons."

Racism made him a frightened, hostile child, and it made him a writer; the incidents in Germany were "like a memory of a trauma. You remember what other people's words do to you. So if someone calls you an immigrant, you think, oh, it's like 1966. Other people's words define, exclude and generally demean you. It made me remember why I wanted to write - to put my side."

interview in the guardian

Masterchef

Bagijnenrijst!
http://triggerbangbang.nl/cl-blog/?p=101
Schoenmakerstaart!
http://triggerbangbang.nl/cl-blog/?p=84

The Rabbit Soup That Tasted Like Chicken

Thanks to Vergeten Eten, I made stock (bouillon) for the first time in my life! It's surprisingly easy (although it takes a lot of time and quite a bit of attention) and I'll certainly try it again. But let's speak about the Konijnensoep / Jachtsoep experiment specifically!

Here are all the ingredients lined up. I found two rabbit legs in the supermarket opposite the street and didn't bother to go to another shop to buy a whole rabbit. The two legs are 5,79 EUR so not very cheap, but I love rabbit and hey, it's Easter after all!



The recipe only mentions parsil (parsley?) / peterselie as spices but I couldn't resist and added a bay leaf. I love bay leaf (laurier), especially in soups and with carrots.

This time, after the Eiervla Disaster, I did the research FIRST. I consulted my Flemish Cooking Bible and read about how to make stock (bouillon).




Here's the meat. It's extremely lean and at this point, I'm doubting if it'll be appropriate for soup.


I put it in a pot together with hot water, some cabbage leaves, three carrots, one onion + salt, pepper, dried parsley (forgot to buy fresh one), a bay leaf and two cloves (kruidnagel) in the onion. I read about that in "Ons Kookboek" and that sounded really good.


Two hours later:


I must tell you, it smelled FANTASTIC.

Draining it

I took all the meat off the bones (it was VERY tender at that point, really fell apart by itself) in order to add it to the bouillon later.

I let the bouillon cool on our balcony for a few hours and then filtered it through a sieve and a cotton cloth. It's not transparent/clear (it should be... I probably did something not 100% correctly, but the taste is OK and it's not really bothersome).

About the taste of the stock / bouillon: the rabbit flavor is not very strong or outspoken. That was to be expected: I only had 2 legs and rabbit is a very lean animal. The recipe also explicitly says that it's better to use wild rabbits, and I can totally believe that!

Finally, after putting everything (stock, meat, vegetables) back together, this is the end result:


A delicious lunch for Easter Monday. Rabbit soup that could as well be chicken soup. BUT: very good nevertheless.
I must say that I also had my doubts about the white cabbage (I used "spitskool"): strange to combine this with rabbit. But I really liked it.

gruesome watergruel

This stuff is also known as watergruwel or krentjebrij. The internet is full of all sorts of versions of it.

Fokky explains on the wiki that: Parelgort is barley with outer skin removed (gerst in Dutch) and can be bought at some flour mills in the Netherlands (gotta love the flour mills, superb for home bread bakers!). My wild guess is that it can be substituted with rough oatmeal (havermout), but I'm not entirely sure.

My bastard version is based on Fokky's assumption that parelgort can be substituted with rolled oats. A traditional oatmeal porridge recipe is: 4 cups (1 litre) water, 1 cup (180 grams) steel-cut Irish Oatmeal, 1/4 teaspoon salt. So when using rolled oats I decided to follow that and use a lot less water than the one litre the recipe calls for. So here it goes:


In cast iron pan put 500 ml water, 2 dl rolled oats, 2 dl “rode bessensap”, 4 baby boxes of raisins (all I had in the house), 1 dl raw cane sugar, 1/2 teaspoon ground cinnamon (again all I had in the house), 2 big chunks of lemon peel.


Leave it to boil for 10 min, dont forget to stir or it will burn. The leave it standing with the lid on for the night.


The result looking sort of hideous and pink in a not-good way.


Before eating I reheated it and the good news is that it is not nearly as disgusting as it looks.


It is not the best thing ever. It can be eaten with lots of sugar and cinnamon.

The Lumpy Eiervla Disaster

I was really eager to try out the Eiervla recipe. A vla/pudding without starch sounded really good; I'm a big fan of crème brulée and this recipe seemed to go in the same direction, without the burnt sugar coat but with some lemon in the mix. Can't be bad!

All the ingredients are ready.

Beating the eggs with the sugar. I did use regular sugar, not powdered one. After a while I obtained a creamy mix ("ruban").

Grated lemon peel, yum yum.


Mixed with milk and cream. Quite foamy (I used my electric beater) and the batter is yummy (although a bit on the sweet side).

Au Bain Marie. This phase took me approx. 15 minutes, the recipe told me to keep stirring, which I did. Yawn...

And then something goes All Wrong and the Stuff goes All Lumpy.

Fluids and solids are separating. We are witnessing an interesting, but unwanted chemical reaction here.
The Stuff also tastes less good now. In fact, it's not very attractive and instead, it's very sweet and the lemon taste is too overpowering.

Boo. Bah.

Is it the recipe? Is it my fault? Let's do some research.
(I know that doing research *before* acting is often the wise thing to do... let's blame my eagerness ;-)
My Belgian cookbook, "Ons Kookboek", has several similar recipes for "flan" and one for crème brulée; they have similar ingredients (but often only cream and eggs, no milk) and all say that the substance needs to be cooked "au bain marie", but in the oven and very slowly (pour the mix in small dishes, put these in a larger dish with water and let this stiffen slowly in the oven).
If the temperature is too high, the flan will become lumpy. That's what happened to me.

Lesson learned!

Sooo... now I'm really eager to try it again!! Not with these ingredients though, just a nice vanilla flan or a crème brulée. As I've run out of eggs, this will have to be something for after the market event though...

vivian: Om Spinazie te Stoven

you can see the full report here

doesn't she have anything better to do?

Because I have apparently lost my fragile mind and cannot stop, I also wanted to try the "deuse geertjes"... I did no research this time but instead I just followed the lead of Corinna.


We tore 6 slices of white bread into small pieces. (I wonder if they meant us to use actual bread crumbs)


We added 4 eggs, some cream, cinamon and sugar. There was no rose water in the house, so I used some "rodebessensap" (I know it is not the same at all)...


I put the melted butter into the mix, and then i did not have to add any butter for frying.


These are basically a cross between french toast and pancakes. Also it makes quite a difference to add the cinnamon and sugar to the mix instead to sprinkling on top. Not a bad breakfast on a lazy snowy sunday...

Edited to add: They are also nice cold!

testing "de Conserve van Lavendel"

First please welcome the grumpy assistant.

There is almost no actual recipe in the recipe, only:
Van beide kruiden neemt men de bloemen. Men wrijft ze fijn, en tot elk pond bloemen neemt men twee-en-een-half pond suiker, of ook wel drie pond, al naar gelang de sterkte. Dit wrijft men allemaal [de suiker en de gemalen bloemen] goed tesamen.

So i again consulted the internet. There are a number of lavender recipes online:

lavender-jam
a hand full of organic, dried lavender blossoms
50g sugar
2 tablespoons of honey
150ml red port wine
100ml creme de cassis
120ml water

Lavender Jelly
3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar

Lavender Jelly recipe
2 1/4 cups bottled apple juice
1 cup lavender flowers
3 1/2 cups granulated sugar
1/2 (4 ounce) bottle liquid pectin

and more and more and there is even a yahoo group for making things with lavender.

I decided that the second version was the closest and simplest one to try.


Notes on ingredients: I could not find pectin, so I cheated and used "gelei suiker" from AH. I found food grade lavender at Jacob Hoy in Amsterdam [no pesticides - this is important as lavender as a crop does not have to pass food regulations].

My version went like this:


Sterilise the jar by filling it with boiling water and placing it upside down for a while.


Bring 3 1/2 cups of water to the boil.


Take the pan of the fire and add 1 cup of lavender, let it seep for 20 min and then strain away the flowers.


Add juice of 1 lemon and 3 cups of "gelei sugar". Heat up and boil for 2-4 min, depending on how stiff you want the jelly.


Fill the jelly into jars, leave them upside down for a minute, then turn them back the right way up. Leave to cool. This recipe makes two jars of lavendar jelly.


And then for the testing...


And its a hit :)

for those of you playing along at home...

if you cannot post and you want to add your cooking experiences - just send them to me in an email and i will put them here... kristina at tiny thing dot com

Test-diner @ ANne's

Here a short report on my attempt to serve a 'historic diner' with 4 recipes, that I tried out today. My friends; Colette, Bernhard, Ivar and Kyra, were courageous enough to serve as a test panel. In the course of today the whole shopping process and haunting for ingredients brought to the surface interesting issues such as: which contemporary product is closest to the listed ingredients, whether or not to use a blender, to buy fillet of fish or stay as close as possible with the tradition by filleting the fish by yourself etc. etc. Most ingredients I used were ecological or biological as I figured this probably would come closest to the original taste. As the diner plan was only decided upon today, there was no time to consult the archive experts, so I decided to just go for it, and spent the afternoon in interesting spice and herb shops and on the market place.

First course
Chervil soup / Kervelsopje

All ingredients were available however, the doses in the recipe were only vaguely mentioned so the cook's sense of 'historic' mixing came into play here. My test-panel friends were in agreement about the soup or 'sopje', it was ok, the slice of bread where the soup was poured over, to make a 'sopje' was received well. However, according to our 21st century testers, the dish could use some salt and pepper. Kyra decided for a 6 mark ('average') for the soup.


Main course
Spinach / Spinagie and salmon / Salm stoven

First the spinach: the Bramley apple is not cultivated in the Netherlands anymore, see http://nl.wikipedia.org/wiki/Bramley%27s_Seedling
I decided to use Goudreinettes, an old Dutch apple that originally comes from Boskoop, close to Gouda. http://nl.wikipedia.org/wiki/Afbeelding:Goudreinet.jpg
Further more I used rough leaved wild spinach, fresh ginger and dry white wine. The verjuys was missing and replaced with vinegar (ass suggested in one of the English recipes).

So let's go back to my testing friends again: they all appreciated the spinach with apple and ginger very much! The substance of this dish was a bit juicy or soup-like, next time I'll consider to follow the suggestion to make pies or cookies from it. The taste reminded my friends to the old-fashioned Dutch red cabbage with apples, a plate that is still served these days as winter food in the Netherlands. Very Nice !




On the salmon dish I made some compromises as I decided to buy the fillet and not the whole fish (I hate fish bones, I know I'm spoiled and yes I understood people used to be much easier on these kinds of things before). Never the less with this slight adjustment the salmon was also really appreciated, the bread crump porridge-like substance was less appreciated (see Kyra's facial expression on the right picture above). Interesting details about all different parts of the nutmeg, as I wanted to know what foelie actually is see for nutmeg details http://nl.wikipedia.org/wiki/Nootmuskaat
and 'foelie' and the Dutch VOC history http://nl.wikipedia.org/wiki/Foelie


The dessert
Rum jelly / Rumgelij

ahum... I think the cook made a minor mistake here, as it was so thick of jelly that the calculations might be misunderstood ... the taste was a bit like wine gums but too little rum, lemon and sugar, it looked good but needs a secondary try! Furthermore I'm also not sure how much 'half a small bottle of rum' actually is I found myself in front of a shell with 3 sizes of small bottles ... so here is some more work ahead for my experiment with the recipes.

aalbessensop review

Aalbessen are red currant. They are quite hard to find at this time of year - but i got lucky in my local Albert Hein. Jan Willem was super helpful in explaining that rinsewijn could be a more modern-style white wine, I ended up using the "wit lightzoet huiswijn" from ah.

The recipe itself only mentions ingredients and does not provide very much detail on how much and how. After some looking around on the net i realised that this recipe is similar to the english dish: Summer Pudding. Here are some examples: delia online, becks posh nosh, nigel slater in the guardian and an article in the ny times. I decided to aim for a quite similar look.

In the recipe above Delia Smith says: Place the fruits with the sugar in a large saucepan over a medium heat and let them cook for about 3-5 minutes, only until the sugar has dissolved and the juices begin to run – don't overcook and so spoil the fresh flavour. Now remove the fruit from the heat, and line the pudding basin with the slices of bread… etc.
I assumed that a 17th century cook might have gone for a slightly more cooked version and I also guessed that it would be quite sweet...

So here is my interpretation for 4 servings:


Clean about 150 g of berries. It helps if you have a very serious young assistant.


Mix them with 1 dl white wine, 40g butter and 1 dl raw cane sugar (I guessed that their sugar would not have been white).


Heat the mixture up in a saucepan and let it simmer for 5-10 min.


Put 4 slices of white bread without edges in a bowl.


Pour the mixture over the bread and serve on plates with cinnamon and sugar sprinkled on top.

Note: My first try was with 25g of butter and only 1/2 dl of sugar but i think the dish works better with the numbers above.


The result looks odd, wet, thick and pink. The assistant was very sceptical and decided not to taste it.


But this, this is seriously good. We finished it in minutes and I am seriously considering to serve it for my friend the chef tomorrow night. It tastes a bit like a light and fruity kind of spicy xmas wine. It is a fantastic desert, easy to make and it has already been added to the household favourites. If we can find enough berries it would be a great dish to serve in the tent!

Budget notes: 150g rode bessen = 2.99 huiswijn = 1.39 (I only used half the bottle)

the first test review is in

read corinna's write-up about the deuse geertjes here

tent lay out?

recipe cards 0.1

I've made recipe cards of all 23 recipes that are on the wiki so far. This zipfile, RECIPE_cards_23.zip, has all the jpg's and psd's. The books and dates are missing so they're not finished yet. Also, the composition of the cards needs some reviewing as I don't have a trained eye. :) Over the next couple of days our team and the archive team will refine the transcriptions so we'll be able to make the final versions of the cards tuesday.

shortlist again

all recipes are now on the wiki with the modern dutch translations. eventually i will migrate all notes on recipes over to the wiki too. feel free to add your own thoughts and notes on the wiki too.

Herbs and spices throughout history

Ei-producties in Gouda

Yesterday evening I attended a concert in Utrecht and at a certain point a 'talent-scout' took the stage and told the audience about his project in GOUDA! The scout, his name is Ferdi Schukking, is the guy behind ei-producties which is an organisation that tries to create an intimate stage for experiments in art and also tries to organise festivals with groundbreaking acts (as they put it on their website). Every sunday they organise a concert in the museum.

I talked to Ferdi afterwards, told him about our project and he would be interested to keep in touch with us. I promised him I'd email him later.

nancy says:

For those of you where were there when Geert Jan talked to us about 'cultural anthropology': I mentioned antropologist Loïc Wacquant as an interesting and rigorus Urban Ethnographer. He is involved in an event in rotterdam the end of march: here is his text.

interesting site

we found this site which has many transcriptions and sometimes even translations... we are finding the woordenlijst's very helpful. this is a good place to look if you are needing translations and explanations for the recipes you are testing. i wonder is anyone at the archive knows her...

recipe shortlist developing...

we are current thinking of producing 20 recipe cards, here are the current favourites:

aalbessensop
artisokken
bagijnenrijst
bierpap
chocoladepudding
deuse geertjes
frikkedillen
kalfskop
kervelsop
lavendelconserve
linzensoup
rumgelij
schoenmakers tart
soep voor een zieke
spaanse hutspot
spinagie
watergruel
windbuidel
+
queekoeckjens
lamoenharsje

did we forget your favourite? let us know!

from these cookbooks:
De Verstandige Kok - Johan de Witt June 1677
Het Goedkoope Kookboek, 1922
Medicijn Boek, 1593- cure with food
Betje De Goedkoope Keukenmeid

18th of march - Vincent

Cristel and Joke from the archive came by to drop off transcriptions of the recipes. They brought two copies of the book 'de verstandige kok' and a cd-rom with a lot of pictures (zip) of recipes from books that couldn't be scanned.

We went through the recipes and decided what recipe each of us should try out. See the main blog for this selection.

Vivian started designing the recipe cards. This will be a lot of work as we are aiming to make 20 different recipe cards. A shortlist of recipes will be on the main blog later on.

We thought through some layouts for the tent:

I made a small mockup of the presentation of the recipes for the website. This is phase 2 stuff though.

Just a reminder that Gouda is a very religious city:

The second picture shows the John 3:16 verse.

aprons with pockets

we could use the two-dish-towel design from martha stewart.

is anyone handy with a sewing machine?

recipees to be tested at home...

make the recipe as soon as you can. please photograph both the process and the result. remember to post a review of:
how hard it was to make.
how hard to find or expensive the ingredients were.
how much or how little you loved the results...
if anyone else wants to try out recipes - feel free to chose whatever you like. the more experience we have, the better...
examples of odd food reviews


om spenagie te stoven: vivian


deuse geertje: corinna


om een schoen-makers taart te bakken: vincent


watergruel: lyndsey


lavender jam: kristina


om aalbessen soep te maken: kristina


bagijnenrijst: vincent


bierpap: martijn

making the short list

vivians notes from thursday

Ideas for Market Day with Archive:

Team Viv
Save me forever tent:
How do you keep what you love safe forever?
How do you show your love and care for Gouda?
Archive Help Center - How to save it forever?
Archive wants to have new ways to meet people and what do they want.
Show that the archive is open/strange/willing.
Dialogue between random animals - picture from archive.
Key Themes:
Dialogues, crazy animals, curiosity, preconceptions, community, personal collection, keep safe forever, empty map project desires, the future.
Archive - people - exchange - interaction between past and future.
Keep the same level on tenderness and value as the memory tent.

Reference: Vlaardingen a digital museum with personal objects in Museum Oostwijk.

Team Vince
Collage of pictures of teams
Digital encyclopedia
Asking for experiences and stories
What do you want to change, ideals of Gouda, want to stay here forever? What do you do on your lunch break?
Food and cookbooks - market for food. Old recipes. Historical recipe. Food that has been forgotten.

Vergeten Eten. What did you eat when you were young. Tell me a recipe and I will tell you a recipe.
What did you buy and what are you going to make with this?
Recipe index cards.
They walk away with a 16th c. recipe and we keep their modern day recipes.
Jac can make soup. Soup with Gouda ingredients. Lentil soup.
Find a 16th c. soup. - parsnips, split pea soup, freaky forgotten soup
*Ask Jac about recipe book in Gouda
*Flyer for event should be recipe card. Print 4x4.
*When did speculaas and stroopwafel tradition start? 18th/19th c?
Pharmacy museum.
Find the show with the soup prep

Things to do:
Find recipes: 16th c. soup and Modern day soup
Find a few 16th c. Dutch soup recipes for distribution from the archive
Design a recipe card template to be printed on thick card stock
Discover vegetables and spices used in old recipes.
Can the Archive archive individual family recipes?

Cookbooks from the archive:
De Verstandige Kok - Johan de Witt June 1677
Het Goedkoope Kookboek, 1922
Medicijn Boek, 1593- cure with food
Betje De Goedkoope Keukenmeid

working with the archive: forgotten food

Brainstorm & Literature

Today, Corinna and I met in Gouda to discuss some of our ideas. 1 2

Also, there is a list of articles and other literature on the patchingzone wiki. There are copies of the articles present in Gouda (well.. when I don't forget to bring them next week).

Report of BAM workshop, 3 March

Report is in telegram style -- feel free to get in touch with me if you'd like further explanations about something! -- Fokky

-----

In the morning of the BAM (library, museum, archive consortium) workshop, the two separate working groups from all institutes presented their progress so far. The two groups are:
1. Buiten Spelen (Playing Outside): looking at possible questions and demands from outside their institutions, in the city. What would people want?
2. Collection 2.0 - looking inside out, how to do more participatory things with the existing collections.

Both groups have done interviews with people to check out their interests and networks. I will blank out the actual names of the people so that they don't become publicly available online...

Interesting remarks and observations that came in-between have been put in italics by me (SF).

Buiten Spelen

1. K... V.........: (man) "the sports guy" - group really wanted to interview him; he's a frequent archive visitor.
Was enthusiast about water dossier on Goudanet.
Made index to Goudse Krant himself: kind of an archiving hobbyist!
Printer as profession, interested in older Gouda printers, interested in doing something with this.
Wants to do something with sports, is interested in finding people in the various clubs in Gouda.
Interested in doing something with streets cfr. VPRO Plaats van Herinnering; his interest is in stories of people about the streets
Will be in VUT (retirement) soon and will be able to spend 40hrs / week on this, probably!

2. A... B... (man)
Sees the street as entry point as well - focusing on names of streets, and literature. Has already done a lot of work on this, has many CDs with audio material and studio materials.
Was spotted in the library as someone with lots of interesting questions.
Became more and more enthusiast as the discussion progressed.
Related to koornet (?) and many other organizations
His existing materials can already be used in an interesting way!
Not very much into digital technology.
Will retire / or has recently retired

-> we already have a very interesting entry point here: history and (existing) stories about it

3. N.... de B...... (woman)
Was council member in Gouda till a few years ago
Very much into volunteering
Organizer of "ontmoetingsmaaltijd" (meeting meals)
12 locations, 30 people from all backgrounds are invited to eat together, everyone brings their own dessert.
She's very much a spider in the network of Gouda.
Contact via Carolyt who saw her in a TV program.
Board member for a foundation for women with non-Dutch background (Dunya)
Not much digital background either
Board member of Green party . Groen-Links
Board member of music school

-> Important for us to make combination with Gouda Ontmoet (a project about meeting and getting to know people locally), who want to make a website but don't have a budget for that.
-> Need for digital news provision, people miss the former Goudse Krant (local newspaper)
-> emphasizes importance of role of library

Neighborhood newspapers have taken over the role of the Goudse Krant -- people put family news in there and read those frequently, apparently

Probably most (older) people listen to Radio West, which is more on regional level.
Gouwestad is on the rise, also quality-wise, but has a lack of volunteers (TV and radio)

Interesting entry points and points of inspiration from these interviews could be
- streets as interesting starting points
- filling in dossiers on Goudanet (now they have a different focus, supply-oriented rather than demand-oriented)
- many of these people lack digital/technical knowledge which may make them interesting for us; they would need targeted forms that suit their specific needs.

Some discussion about Goudanet and the digital dossiers follows - these should be improved, are difficult to work with, it's not clear for end users how much information is in there, not potentially inviting for external contributions

4. D... P.....
Archive visitor.
Interested in circus (in general)
Has own collection of affiches, miniature circus figures
Club van Circusvrienden = Dutch club with the same interests
Group was interested to see what kind of network he would have as a typical archive visitor; his network is very narrow and in-depth / specialized and mostly outside Gouda

5. G.. B...... from Schoonhoven
Has an extensive network in Schoonhoven
Teaches sculpture in Dordrecht
Initiator of HOP (Historisch OntmoetingsPunt / historical meeting point in the library) and Zilvermuseum (?), his museum is unsubsidized which makes collaboration more difficult (doesn't want to lose visitors)
HOP has presence in the library.
Interested in silver history.
Makes childrens' theater as well, inspired by historical stories, this may be interesting for the library.
Knows several people in Schoonhoven who have collections of material about history

6. A few younger people interviewed, for them the city with its historical center is a given, not so interesting
They mostly go outside the city for entertainment, Rotterdam, Amsterdam, Amersfoort, for the music scene.
Not many connections with the city.

Difficult to address young people in relation to the city.
So What is a center for young people in Gouda, is considered too alternative.
-> apparently this situation has been the same since the last 25 years!

Several people in their 30s were glad that there came more (cultural) events in the streets and that these seemed more coordinated.
Several watched Gouwestad TV. Information about local events from newspapers; but information is not extensive there.
There is a need for a separate cultural agenda. Not only with large events, but weekly.
Event newspapers / event website.
Idea to make Goudanet also focused on todays' information.

Links and related initiatives:
Goudalokaal
De Uitloper (long paper flyer with cultural agenda, apparently a commercial initiative)

7. Researcher / Jewish history of Gouda
Organization: Akevoth www.dutchjewry.org
Interest comes from his own family background.
Interested in making exhibition of Gouda's Jewish history.
Contacts: Joods Historisch Museum, Westerbork, NIOD

Archive used to have a "studienetwerk" (study network) where people could find others interested in the same topic. Had a database for a long time where people could enter information about the research they were working on.
Stopped, because it was not popular.

-> archive attracts solistic researchers, often one-issue, hobbies
Many of them are at some point interested in exposure, though.

www.hyperboek.com / Hyperboek, traditional publication that also has a web presence and can be extended by users.


Collectie 2.0

www.waterwolfmedia.nl/portaal - results of interviews can also be found here
Focus was on people who have worked in the plateel factories (ceramics).
First two people interviewed were family (aunts) of people from museum and archive.

1. Mrs H........ (woman)
Has worked in a specific plateel (ceramics) factory.
85 years old.
Speaks about pelican figurine - was a gift from the factory to the female workers
Miss H...... did all kinds of tasks in the factory.
Not many people left who can still speak about plateel factories from their own experience.
It's difficult to find more people who have worked in this factory, especially earlier (1930s).

2. T.... E...-M... (woman)
Also worked in plateel factory. since 1937 till 1947 approx.
Workers didn't see what happened in other depts of the factory, only knew about their own work!
50 hours per work week
no production => no wages! (they were paid according to the number of items they actually made)
she actually had a rather decent wage, but working conditions were often not really great.

There are reunions for the plateel factory workers.
Old people's houses have many people who have worked in these factories.
Most people in Gouda have second-quality (not prime-quality) ceramics in their houses -- they got it from the factories.

3. W. H.....
Worked in factory after the war.
Proud of specific products "Delfts Wit"

Interesting: museum finds other pieces interesting than the former workers
- for museum: art historical interest; artist contributions are put in the spotlight
- according former workers: contributing artists didn't really know about ceramics, they didn't know about the internals of the process and the factory (they were seen as intruders, maybe, or at least as not very knowledgeable; I see similarities with e.g. team dynamics in the production of electronic art, software, digital design here! --SF)

Willem-Jan is mapping out all the former smaller ceramics factories in Google Maps.

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Presentation by Gert-Jan about supply- vs demand-oriented working methods

Gert-Jan's background: agoge (social work?)

3 institutes & professionals have the tendency to think in the direction of the people. This is how the earlier portraits/stories have emerged

Research to create a platform, eventually, is very much directed by BAM's supply.

RAAK: part of core business of BAM institutes to be taken away, in order to attain cultural dynamics that are demand-oriented; activating and facilitating people/participants.


What is a platform? generally a result / process
Process is started, where the result is not clear / a question mark. Process of collaboration is the most important.
Expertise of BAM professionals
Expertise of people / burgers
Zelf-regisserend / self-directing proces, initiated together.
Core activities are placed with people/participants

Methodics of demand-orientation

Library and archive professionals are generalists, museum more specialistic about content

Museum asks itself if it has done things wrong ! In the case of plateel, must take a lot of initiative itself. Maybe find other perspectives on the topic / important to find out how the topic of plateel still lives today.

What are criteria for finding interesting people to initiate things?


Something can only be called a service if the "recipients" perceive it as such - what if your audience becomes more knowledgeable and more verbal?

Example projects / best practice
The approach presented by Gert-Jan is often applied in projects with young people on a local level.
Other example project: from Mali to Memphis -> about music cultures (Bamako, Berlin, Memphis, Tokio, ...)
Else, Web in de Wijk
Molukken-project

Potential types / characteristics of people to involve
- solists can play a role for solistic activities, not so much for networking
- a networker / someone who actively networks; a link in a network is only valuable if the connection is useful in both directions
Both types will be motivated differently.

Goudologie - putting people around the table who have followed a course about Gouda's history earlier (the course contains of 12 lessons and has attracted more than 200 people so far!).
Historical platform - trying to create a pool of people who can become really active in Gouda's history (e.g. writing)

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How both groups will continue

1. Organizing three small "laboratory" / "prototype" public events together with us, Patchingzoners.
See email.
Agreed dates are:
- Market day: 27 March
- Opening of Library Bloemendaal: 16 April
- Plateelkeuring: 1 May

2. Buiten Spelen cont'd

1. K.. V.... from interview above will be contacted again, with focus on sports in Gouda. His network will be activated. How can it be meaningful for the participants?
2. Conditions to be discussed with Patchingzone students
3. Tool / format to be devised / designed
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4. Writing notes / methodology: from outside to inside / inside only
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5. Research possible meaningful link with Goudologists

3. Collectie 2.0 cont'd

1. Interviews will be finished
2. Preparation of public day with PZ "more unexpected results wanted!"
3. Calls in "the media"/ plans for recruiting people
4. Writing notes / methodology