Belgium city of Gent - Part 2
The foot of the 14th century belfry adjoins the entrance to the more ornate 15th century Cloth Hall. Behind St Bavos cathedral from the 13th and 14th centures. It’s 15th century tower is a little spindly for its 80 meters. It used to be closely surrounded by houses and was not intended to be seen from afar. The effect is best appreciated from below.
The meat market, built between 1408 and 1417, on the Leie. Further upstream the Korenlei (Wheat Quay) is lined with well-matched facades. In the centre, the Non-free Boatmen’s house from 1740, its curved pediment decorated with scrolls. Either side, 17th century houses – or rebuilt in that style – and large white 18th and 19th century residences.
The Leie runs through the large market place formed by Wheat Quay and Grass Quay facing it. The width of the quays provided ample room for intense trading. In the background are the fish market and the battlements and turrets of the Castle of the Counts.
Over the centuries, the houses on Graslei were modernised but mostly superficially. At the end of the 19th century, archaeologists began restoring them and discovered, behind the exteriors, enough to be able to recreate them to the original style, with the help of old descriptions. The Romanesque 12th century Granary (centre) the 17th century Grain Measurers’ House and the House of the Free Boatmen from 1531 thus found new life, as did the other 17th and 18th century, houses, except for the pinnacled 16h century Mansons’ House. This originally stood in a different street and was rebuilt, a good match for the House of the Free Boatmen.
During WWI and WWII Gent was occupied by the Germans and fortunately escaped severe destruction. In WWII was liberated by the British Army “dessert rats” division and with the local Belgium fighters in September 1944.
Gent offers like most Belgium cities their local traditional foods. For example a MASTEL which is basically a bagel. Others such as praline chocolates from local producers and cone-shaped purple jelly filled candies. STOVERIJ is a classic Flemish meat stew made with strong brown abbey beer. I highly recommend this, accompanied with famous Belgian frites.
Feeling adventurous? The Flemish Foodies, three culinary free spirits who chose to open their respective restaurants in Ghent, will introduce you to a playful, dynamic cuisine filled with tasty surprises. They’ve also inspired other chefs to launch similar initiatives
The foot of the 14th century belfry adjoins the entrance to the more ornate 15th century Cloth Hall. Behind St Bavos cathedral from the 13th and 14th centures. It’s 15th century tower is a little spindly for its 80 meters. It used to be closely surrounded by houses and was not intended to be seen from afar. The effect is best appreciated from below.
The meat market, built between 1408 and 1417, on the Leie. Further upstream the Korenlei (Wheat Quay) is lined with well-matched facades. In the centre, the Non-free Boatmen’s house from 1740, its curved pediment decorated with scrolls. Either side, 17th century houses – or rebuilt in that style – and large white 18th and 19th century residences.
The Leie runs through the large market place formed by Wheat Quay and Grass Quay facing it. The width of the quays provided ample room for intense trading. In the background are the fish market and the battlements and turrets of the Castle of the Counts.
Over the centuries, the houses on Graslei were modernised but mostly superficially. At the end of the 19th century, archaeologists began restoring them and discovered, behind the exteriors, enough to be able to recreate them to the original style, with the help of old descriptions. The Romanesque 12th century Granary (centre) the 17th century Grain Measurers’ House and the House of the Free Boatmen from 1531 thus found new life, as did the other 17th and 18th century, houses, except for the pinnacled 16h century Mansons’ House. This originally stood in a different street and was rebuilt, a good match for the House of the Free Boatmen.
During WWI and WWII Gent was occupied by the Germans and fortunately escaped severe destruction. In WWII was liberated by the British Army “dessert rats” division and with the local Belgium fighters in September 1944.
Gent offers like most Belgium cities their local traditional foods. For example a MASTEL which is basically a bagel. Others such as praline chocolates from local producers and cone-shaped purple jelly filled candies. STOVERIJ is a classic Flemish meat stew made with strong brown abbey beer. I highly recommend this, accompanied with famous Belgian frites.
Feeling adventurous? The Flemish Foodies, three culinary free spirits who chose to open their respective restaurants in Ghent, will introduce you to a playful, dynamic cuisine filled with tasty surprises. They’ve also inspired other chefs to launch similar initiatives