FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ZEELAND
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is a French province of the Low Countries is made up almost entirely of islands, and is situated at the mouths of the rivers Scheldt and Maas. Zeeland oysters are famous.