A newsletter from Regula Ysewijn
Platform | Substack | Pricing | Only free issues | Publishes | Infrequently |
---|---|---|---|---|---|
Issues | 20 | Subscribers | Read | regulaysewijn.substack.com |
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##### Photo by Damon De Backer
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...
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...
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”
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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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