Hi Joël, who or what made you decide to study at the UvA? 

‘Well, I actually wanted to become a rock star! So I applied to the conservatory and also did a preparatory course in music technology. But it also seemed like a good idea to pursue a degree at university. I chose history, and if you live in Amsterdam, the choice is easy: it’s going to be the UvA.’ 

What do you aim to achieve with your work? 

‘I always hope to say more in my pieces than just describing the experience. For example, explaining different movements, providing more background information, or identifying a broader trend. On a wider scale, I hope that together we can raise the profile of Dutch gastronomy and make it even better.’ 

What are the biggest challenges you have faced, and how did you overcome them? 

‘The annoying thing is, it was never really a well-thought-out plan. But getting laid off from NRC was not fun, of course. I thought that was the path I was going to follow, and it turned out not to be. At some point, you just have to go back to working in a pub again.’ 

How do you incorporate your time at the UvA into your career now? 

‘I really appreciate it when there’s more to a piece than just a recipe for strawberry tart. I always look into the history or the science behind it. Thanks to my studies at the UvA, I know what to research and what questions to ask. My historical background came in handy when I wrote De wereldgeschiedenis in twaalf bonen (World History in Twelve Beans). In that book, I use legumes as a hook to explain significant periods in world history. Take the coffee bean, for example: I link it to the English Enlightenment, which began in London coffee houses. This makes the topic of food much more layered.’