belgian food is highly diverse, with significant regional differences, as well as influences from the neighboring countries of germany, france, and the netherlands - while the country has strong ties to its traditional roots, those early influences to belgium's culture were highly varied and dependent on the invasions of other european groups.

this includes the romans and the vikings, and then later the spanish, the french, the dutch, and finally the germans, among others - these people left various cooking methods, ingredients, and styles that began to be incorporated into belgian cooking as early as the middle ages. 

belgian food is still very rooted in its hard-won traditional identity, dating back to when flemish culture was dominant during the middle ages - nowadays, the use of condiments, mustards, vinegars, and dried fruits to create an equilibrium between sweet or sour tastes is thanks to this influence. 

the frequent use of almonds, combined with other nuts, to enhance the presentation and taste of dishes, also has roots in the times of the middle ages.