![]() The spread of the names for bolus from Zeeland’s dialect based on data from the Woordenboek der Zeeuwse Dialecten (‘Dictionary of Zeeland Dialects’, Erfgoed Zeeland/Linguistics research group, Dutch language department (Ghent University). And what about the name ‘klevende liefde’ (sticky love), once submitted as the most beautiful term in the dialect competition? Dialect speakers from Middelburg, Arnemuiden and Veere also refer to a ‘koekedraoiomme’. On Walcheren and a few other places in Zeeland, boluses are also known as ‘(stropie)draoiers’, and this has to do with the way they are prepared. On Noord-Beveland, Tholen, Schouwen-Duiveland and in parts of Zeeuws-Vlaanderen, the name ‘drol(le)’ for a bolus is in vogue, and this appellation – the shape – is immediately apparent when you are served a bolus. Jikkemiene is the Zeelandic form of the name Jacomina, but it is also the name for a bolus. The origin of this word is not known precisely. On Bevelanden and in some places on Schouwen, boluses are also called ‘jikkemienen’. What is certain is that the sweet treat became the pre-eminent regional dish in Zeeland. We do not know exactly when the delicacy began to spread from Middelburg to Zeeland. The bolus remained popular in Zeeland, even after the Sephardic Jews had long since left. Boluses, for example, are also sold in New York (although there they are twice as big as the Zeeland ones), Jerusalem, Moscow, Paris and in the south of France. But the bolus also spread around the world during the Jewish diaspora. Recipes for these have been handed down from generation to generation. Two varieties of bolus were created in Amsterdam: one with almond paste (orgeadebolus) and one with ginger (gemberbolus). ![]() Later, the bolus also reached Amsterdam and other places in the Republic where Sephardic Jews settled. The pastry most likely made its way to Zeeland at the end of the sixteenth century, when Portuguese Jews settled in Middelburg. Its name (bolus) is most likely derived from the Yiddish word bole (plural boles), which presumably stems from the Spanish-Portuguese bollo, meaning fine bread roll. It was made of yeast dough with sultanas or sugarcane, which was either deep-fried or baked. The same is true for a festive pastry that already existed in medieval Spain and Portugal in different variations. It appears that Portuguese Jews introduced this dish to the Republic upon their arrival and that we have our delicious ‘lekkerbekjes’ (deep-fried battered cod or whiting) and ‘kibbeling’ (deep-fried battered chunks of fish) to thank for that. ![]() Deep-frying in oil was seen as something typically Jewish. It was already being eaten by Jews in Spain and Portugal as far back as the thirteenth century. This dish consists of fish fillets deep-fried in oil with a crispy crust. These difficulties will be touched on and given direct and indirect treatment options, if appropriate.The bolus is known throughout the Netherlands as a typical Zeeland delicacy (Image bank Provincie Zeeland,, photo Felice Buonadonna).Īmong the dishes that the Portuguese Jews brought to the Republic was peshkado frito. Each phase of the swallow generally has certain difficulties. ![]() It is common to provide a client with both direct precautions/compensations to do while eating or drinking as well as indirect procedures for strengthening structures, increasing range of motion, etc. There are direct and indirect procedures to help treat swallowing disorders. Treatment of dysphagia can be conducted in multiple ways.
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