eetlepel

An eetlepel, literally “eating spoon” in Dutch, is a spoon used for eating food at the table. It is a primary element of a standard cutlery set (bestek) and is typically larger than the theelepel (teaspoon) yet smaller than a soeplepel (soup spoon). In everyday Dutch usage, eetlepels cover the main eating tasks during a meal and are the common utensil for most hot and solid foods.

Etymology and terminology: The word eetlepel combines eet (eat) and lepel (spoon). It is distinguished from theelepel, which refers to a teaspoon, and soeplepel, which refers to a soup spoon. These terms help specify size and function within a cutlery collection.

Design and materials: Eetlepels usually have an oval bowl with a gently curved handle. Sizes and shapes vary by culture and manufacturer, but they are generally designed for a comfortable balance and food scooping. Common materials include stainless steel and silver, with some sets incorporating plastics or coated finishes. They are frequently sold as part of coordinated cutlery sets.

Usage and context: An eetlepel is used for most eating tasks during a meal, including picking up solid foods and scooping sauces. They are not intended for serving soup, which is done with a soeplepel, or for precise measuring, which uses theelepels.

History: The spoon is an ancient utensil, and the eetlepel evolved as a defined eating spoon within Western cutlery traditions. With the rise of stainless steel in the 19th and 20th centuries, eetlepels became durable and affordable for households and formal dining sets.