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Belgian Waffles — two of them

Specialised

⚠ TWO SEPARATE OBJECTS THAT SHARE A NAME IN ENGLISH AND NOTHING ELSE. The BRUSSELS WAFFLE is rectangular, light and crisp, made from a thin yeast- or egg-white-leavened BATTER, eaten warm with sugar. The LIÈGE WAFFLE is made from a brioche DOUGH studded with pearl sugar that caramelises on the iron, is denser, sweeter, irregular in shape, and is eaten cold in the hand as street food. Neither is what most of the world calls a "Belgian waffle", which derives from a Brussels waffle shown at the 1964 New York World’s Fair. Also: galettes, gaufres de Bruxelles, and the regional lacquemant.

Atlas — where and when

Communities and languages

Languages: Dutch, French

What is recorded

  • The Brussels waffle (a light batter, rectangular, crisp) and the Liège waffle (a brioche dough with pearl sugar, dense, irregular, eaten cold) are distinct products and are not merged. The international "Belgian waffle" derives from a Brussels waffle presented at the 1964 New York World’s Fair. documented
  • The Brussels waffle is shown at the New York World’s Fair, from which the international "Belgian waffle" descends. documented

Related foodways

This foodway relates to

  • related to American documented

    The worldwide "Belgian waffle" descends from a Brussels waffle shown at the 1964 New York World’s Fair.

Recipes

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