Regula Culinaria - By Regula Ysewijn
Regula YsewijnA newsletter from Regula Ysewijn
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 19 | Subscribers | Read | regulaysewijn.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
EXPO about my book
One week to go until the doors open of the exhibition I curated about the historical research for my book ‘Dark Rye and Honey Cake’ (Van Wafel tot Koek) - Festival baking from Belgium, the heart of the Low Countries. Those of you who follow...
Speculaas or Speculoos, that is the question
It is a question I’ve often been asked over the years, most recently by Felicity Cloake from The Guardian. If you are not Belgian, Dutch or German, you will think of Biscoff biscuits when you read speculaas or speculoos. In fact, on my rece...
180,000 books were used without permission or payment to make AI systems smarter, but who pays the price?
This is a longer unedited version of my Dutch piece on this matter for Belgian magazine Knack Weekend entitled: “Free AI software, authors are paying the price”
Flamiche
I’m enjoying talking to you about the food and customs in my home country Belgium. Through the research for my recent book “Dark Rye and Honey cake” (Van Wafel tot Koek) about baking traditions in the heart of the Low Countries, I’ve manage...
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Authors
The writers behind this newsletter.
Belgian author of 6 books | Photographer | Culinary Historian | Judge on Bake Off Flanders & Great Taste Awards | Latest book: Dark rye and Honey Cake, Festival baking from Belgium, the heart of the Low Countries
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