{"id":150070,"date":"2023-02-09T11:30:32","date_gmt":"2023-02-09T10:30:32","guid":{"rendered":"https:\/\/www.erasmusmagazine.nl\/en\/?p=150070"},"modified":"2025-12-19T11:26:38","modified_gmt":"2025-12-19T10:26:38","slug":"inspired-by-ottolenghi-dirk-deichmann-is-researching-cookbooks","status":"publish","type":"post","link":"https:\/\/www.erasmusmagazine.nl\/en\/2023\/02\/09\/inspired-by-ottolenghi-dirk-deichmann-is-researching-cookbooks\/","title":{"rendered":"Inspired by Ottolenghi, Dirk Deichmann is researching cookbooks"},"content":{"rendered":"

Dirk Deichmann used to simply and dutifully follow the paper recipes he picked up at the supermarket. Until a colleague pointed him in the direction of Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. \u201cA whole new world opened up\u201d, says Deichmann. He even started conducting research into cookbooks.<\/p>\n

\"\"

Dirk Deichmann was inspired by the cookbook <em>Jerusalem<\/em> and subsequently researched cookbooks.<\/span><\/p>

\n\t\n\n<\/svg>\n<\/span>\n\tImage by:<\/span>\n\n\t\t\t\n\t\t\t\t\t\t\tRonald van den Heerik<\/a>\t\t\t\t\t<\/span>\n\t<\/p>\n<\/figcaption><\/figure>

Dirk Deichmann grew up in Germany. His mother taught him how to make potato salad and cake. His father was a hunter. \u201cI\u2019m not much of a meat eater myself, but if my father caught a deer and my mother prepared it, that was always a particularly delicious meal.\u201d<\/p>\n

Deichmann was the first person in the family to go to higher education. He moved to Groningen to study business administration at Hanze UAS.<\/p>\n\t

\n\t\t

Number of books per year: about four, \u2018I already read so much for my work\u2019<\/p>\n

Favourite genre: Scandinavian thrillers<\/p>\n

Last book read: Rye Curtis, Kingdomtide<\/a><\/p>\n

Primary motivation: relaxation<\/p>\n\n\t<\/div>\n

A bit from me and a bit from Albert Heijn<\/h2>

As a student in Groningen, Deichmann used to follow the paper recipes he picked up at the Albert Heijn supermarket. His bookcase also contained a cookbook with 100 easy noodle recipes. He had a small repertoire, with a few dishes that he made on a regular basis. \u201cCooking was an afterthought, something that had to take as little time as possible.\u201d<\/p>\n

Until a colleague at the VU \u2013 as Deichmann was now an assistant professor \u2013 talked about the cookbook Jerusalem<\/em> by Yotam Ottolenghi and Sami Tamimi. \u201cThis colleague told me that each recipe was equally fantastic, and her enthusiasm was contagious.\u201d Deichmann no longer remembers whether he got Jerusalem<\/em> from her or whether he bought it himself after her comment. Either way, he shared her enthusiasm. \u201cA whole new world opened up.\u201d<\/p>\n

Cooking means buying herbs and spices<\/h2>

He first got his hands on the book Jerusalem<\/em> about ten years ago. It was his first \u2018real\u2019 cookbook. He started by buying herbs and spices. \u201cNow you can just buy za\u2019atar in Albert Heijn, but not back then.\u201d Although he lived in Amsterdam and all the herbs and spices in the cookbook were available somewhere in the city, he sometimes had to Google to find out where. It became a day job to put a meal on the table. \u201cI became really proficient at it. My tastes have developed as a result of this cookbook. I can now taste things much better.\u201d A few recipes from the book that he recommends are salmon steak in chraimeh sauce, kofta b\u2019siniyah, salad of roasted cauliflower and hazelnuts, and mejadra (with lentils, rice and onions). But according to Deichmann, the watercress and chickpea soup with rose water is not to be repeated.<\/p>\n\n\t

\n\t\t
\n\t\t\t
\n\t
\n\t\t\u2018My tastes have developed as a result of this cookbook, I can now taste things much better\u2019\n\t<\/blockquote>\n\n\t<\/figure>\n\t\t<\/div>\n\t<\/div>\n

In the cookbook Jerusalem<\/em>, authors Yotam Ottolenghi & Sami Tamimi go back to their youth in Jerusalem. They wanted to investigate how the aromas and flavours of the city have made their mark on the way they cook now. Ottolenghi\u2019s signature can be seen in the book. \u201cThis book isn\u2019t all that different from the other Ottolenghi books\u201d, says Deichmann. \u201cThe herbs and spices, the number of ingredients and the types of recipes are similar to his other books, but for me it was unique.\u201d<\/p>\n

The temptation of cookbooks<\/h2>

In Amsterdam, Deichmann lived above the Mevrouw Hamersma <\/em>cookbook store. He shows us a photo of a cookbook store with a large window, warm lighting and a wooden shop front. Every week, Deichmann would see new books in the window. That surprised him. \u201cSo much has been written about cooking, so many cookbooks. I wondered how new books could add to everything that is there already.\u201d He also thought the shop looked nice and wanted to meet with Ms. Hamersma. He managed this by first entering the store with Jerusalem<\/em> under his arm. \u201cI asked Karin, Ms. Hamersma herself, which book would be a good follow-up to Jerusalem<\/em>. I now have about ten cookbooks on my shelf.\u201d<\/p>\n

Ms. Hamersma slowly became involved in the study that Deichmann set up. He wondered what makes a cookbook successful and why many successful cookbook writers only publish a single cookbook. Unique cookbooks usually do well with buyers. So do books that have won an award. But if a cookbook is innovative and has won an award, Deichmann\u2019s research shows that the authors tend to become reluctant to publish a second book. \u201cMany authors are afraid that their second cookbook will fade by comparison with their first creative project. Fortunately, Ottolenghi didn\u2019t let that stop him. Jerusalem<\/em> is neither his first nor his last book, but it has certainly inspired me.\u201d<\/p>\n\t

\n\t\t

Dirk Deichmann is an associate professor at the Rotterdam School of Management, in the Technology and Operations Management department. He conducts research into the characteristics and consequences of creative and innovative behaviour, with a special interest in the development and implementation of creative ideas. <\/p>\n\n\t<\/div>\n\n\t

\n\t\t\n\t\t
\n\n\t\t\t\t\t\t\t

Read more<\/h2>\n\t\t\t\n\t\t\t