Douwe Egberts: A Legacy of Quality and Tradition in Coffee

Douwe Egberts, one of the world's most iconic coffee brands, has cultivated a legacy of excellence and innovation since its humble beginnings in 1753. Founded by Egbert Douwes and Akke Thijsses in the Dutch village of Joure, the business originated as a small grocery store named "De Witte Os" (The White Ox). The store specialized in products that "add to the pleasures of daily existence," including coffee, tea, and tobacco.

The business thrived locally, and in 1780, their son Douwe Egberts joined the enterprise, marking a pivotal moment in its history. Under Douwe's stewardship, the brand transitioned from a small-town operation to a regional player, laying the groundwork for future growth. By the early 20th century, Douwe Egberts had firmly established itself as a household name in the Netherlands.

A landmark moment came in 1925 when the brand introduced its now-famous red seal featuring the initials "D.E.," signifying quality and tradition. That same era saw the launch of the Douwe Egberts savings system, a loyalty program that resonated with Dutch consumers and bolstered brand loyalty.

Throughout the 20th century, Douwe Egberts demonstrated an uncanny ability to adapt and innovate. In 1978, the company launched Moccona, a premium brand of instant coffee, which quickly gained international acclaim. This expansion into the instant coffee market symbolized the company's ability to balance tradition with modern consumer demands.

The brand’s influence continued to grow globally, culminating in its acquisition by JAB Holding Company in 2013. Today, Douwe Egberts operates under JDE Peet’s, one of the largest coffee and tea companies worldwide, with a presence in over 100 countries. JDE Peet’s has prioritized sustainability, aligning Douwe Egberts with global efforts to combat climate change and support ethical coffee sourcing. Initiatives such as Rainforest Alliance certification and reduced carbon emissions underscore the brand’s commitment to a sustainable future.

Douwe Egberts remains a testament to its founders' vision of enhancing daily life through quality products. With over 270 years of heritage, it continues to evolve while preserving its rich traditions, resonating with coffee lovers across the globe.
Douwe Egberts: A Legacy of Quality and Tradition in Coffee

History of doughnuts

Doughnuts first surface in the US around the beginning of the nineteenth century, when they were also called oly-cooks (oliecoek or oilcake in Dutch meaning round cake, deep fried in rape oil). In those days they were still simply small dumplings.

A traditional story about the origin of doughnuts says they were introduced into North America by Dutch settlers. Another story credits the invention of the doughnuts hole to a Danish sea captain named Hanson Gregory. He was credited for his innovation of the hole in the center of doughnuts. 

The first printed reference to be found about doughnuts was in 1809 when Washington Irving reference to ‘doughnuts’ in his History of New York. He wrote: Sometimes the table was graced with immense apple pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog’s fat, and called doughnuts.

Doughnuts are also mentioned in the Little House on the Prairie series of books by Laura Ingalls Wilder.

By the early twentieth century, the doughnut was firmly established as an American favorite. They even found their way onto the battlefields of France during the First World War, when members of the Salvation Army provided coffee and doughnuts to American Soldiers as a comfortable reminder of home.
History of doughnuts

Frog legs

In 1940, fried frog legs featured in the Christmas Day menu of Louisville’s Brown Hotel.  More than seventy years later, they can still be found at state park restaurants.

Frog legs, considered a delicacy by the French in the seventeenth century were introduced into England by French chef.

A recipe for frog legs with saffron was published in The English edition of The French Cook by Francis Peter LaVarenne (1653) and subsequently English cookbooks included similar recipes.

The Dutch also ate frog legs and it is likely that Dutch settlers are ate them in New Amsterdam during colonial times, but English colonists associated the dish with the Frenchman and most colonial Americas were suspicious of French cookery.

Specifically, French food was dishonest the British believed as its sauces gravies and other dishes were designed to disguise the poor quality of French meat, poultry and fish.

Recipes for frog legs appeared in American cookbooks by the late 19th century, and they continue to be a delicacy today.

By the mid-nineteenth century, frog legs were sold in market in many Americana cities. New research suggests, the frog legs thought to be of French origin, there is now a surprising amount of evidence that the liking for frog legs may have actually originated in the area known today as England, perhaps as early as 7000 BC.
Frog legs

History of nutmeg

Myristica fragrans, of the Myristicaceae family, the nutmeg, is a large tropical tree with small yellow flowers and large, very fragrant.

For many years, this spice has been used as an aromatic stimulant, abortifacient, antiflatulent and as a means to induce menses. Nutmeg has its origin in the Spice Islands of Indonesia. Arab traders brought nutmeg to India, then to Europe, and eventually it was taken to the Caribbean by the Spanish.

Around the year 1000 the Persian physician Ibn Sina or Avicenna the most remarkable man of his time, described the muchk as jansi ban, nut of Banda.

The first really authenticated nutmegs are thought to have arrived at the Byzantine court in the 16th century, coming by way of the Bedouins; the Greeks translated the Arab word mesk, from Persia muchk, as moskhos.

The Banda Islands were discovered by the Portuguese in 1512. There, they found the the nutmeg tree on the islands. Beginning in the 17th century, the Dutch controlled the Spice Islands, and they monopolized the spice trade until British obtained nutmeg seedlings from Banda Islands at the end of the 18th century.

During the Middle Ages, fashionable Europeans carried their own nutmegs and graters to eating establishments as a status symbol.

In 1819, 100,000 of nutmeg trees were transplanted by the British Government to Ceylon and Bengal but the plantations were not successful.

References to the central nervous system affects of nutmeg appeared in the first part of the 19th century when Purkinje developed lethargy after consuming three nutmeg nuts.

Nutmeg was taken to the Caribbean island of St. Vincent in 1802, and then to Grenada in 1843 where cultivation expanded.
History of nutmeg