HISTORY AND FOOD
The Roman Catholic rituals of feasting and fasting, introduced to Poland around A.D. 900, have had a strong influence on Polish food traditions. During the fasts no meat is eaten, so many meatless and fish dishes have become a part of Polish cookery.
Located between two powerful neighbors, Germany and Russia, Poland was forced to form many political alliances throughout its history. These influenced its food customs. For example, the marriage of King Zygmunt to the Italian princess Bona Sforza in the sixteenth century brought Italian food customs to Poland, including the introduction of salad. Since that time, the people of Poland, known as Poles, have called salad greens wloszcycna ("Italian things"). Other foreign dishes that were brought to Poland included goulash (stew) from Hungary, pastry from France, and borscht (beet soup) from Ukraine. However, all these foreign dishes have become part of a unique Polish cooking style.
The cereal grains, grown on Poland's rich agricultural land, are among the country's most important dietary staples. These include wheat, rye, buckwheat, and barley.
Other important agricultural products include potatoes, beets, cabbage, carrots, mushrooms, and cucumbers. Boiled potatoes are the most commonly eaten side dish with meat, poultry, or fish. Cucumbers, seasoned with the herb, dill, are the raw ingredients of dill pickles, for which the Poles are known throughout the world. Cucumbers are also eaten in a salad with sour cream, another staple of the Polish diet. Vegetables are usually eaten boiled.
Meat is an important part of the Polish diet. Pork is the most popular meat, and the most commonly eaten meat dish is a fried, breaded pork cutlet served with thick sauce. Beef, ham, and sausage are also eaten regularly. The meat stew called bigos is often called the national dish of Poland. Other famous Polish dishes are golabki (cabbage leaves stuffed with ground meat and rice) and golonka (fresh ham served with horse-radish). Poles also like to eat smoked and pickled fish, especially herring.
Most Polish meals start with one of Poland's many soups. These range from clear broth to thick soup so hearty it could be a meal in itself. The best known is the beet soup called borscht.
Poles love desserts, especially cakes. Popular cakes include cheesecake, sponge cake, poppy seed cake, and a pound cake called babka. Special cakes are baked for feast days and weddings.
Popular beverages include coffee, tea, milk, buttermilk, and fruit syrup and water. However, vodka distilled from rye is known as the national drink.
Poles like to eat hearty, filling meals, and they eat four meals a day. Sniadanie (shnah DAHN-yeh, breakfast) is eaten between 6 and 8 A.M. It includes many of the same breakfast foods eaten in the United States, such as scrambled or soft-boiled eggs, rolls with butter, bagels, and, in winter, hot cereal. However, cheese and ham or other meats are also served. Coffee, cocoa, or tea with milk is served, or even hot milk by itself. Between 11 A.M. and 1 P.M. , a light meal, or "second breakfast," is eaten. It is similar to lunch in the United States and may consist of a sandwich, soup, fried eggs, or a plate of cold meats. Children usually take sandwiches to school for their midday meal. The main meal of the day is obiad (oh-BEE-ahd, dinner), served in the late afternoon (usually between 4 and 6 P.M. ). There is usually at least one meat dish, boiled vegetables or salad, some form of potatoes, soup, and a grain dish or dumplings ( pierogi ). The Poles like both their meat and vegetables cooked until they are very tender. A sweet dessert, usually cake, is served at the end, with a beverage.
The last meal of the day is a light wieczerza (wee-CHAIR-zah, supper), served at about 8 or 9 P.M. in the evening. It includes a hot or cold main dish, pickled vegetables, a dessert, and hot tea with lemon or hot cocoa.
When they have to "eat on the run," Poles can pick up an inexpensive meal or snack at small places called milk bars ( bar mleczny ). Western-style fast foods, including pizza and hamburgers, are also available. A popular Polish "fast food" is flaki, a dish made from tripe (cow stomach). It is either boiled or fried with carrots or onions.
References
http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Poland.html#ixzz3ZPXtwlEh
Books
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.
Gorgey, Maria de. A Treasury of Polish Cuisine. New York: Hippocrene Books, 1999.
Halvorsen, Francine. Eating Around the World in Your Neighborhood. New York: John Wiley & Sons, 1998.
Nowakowski, Jacek, and Marlene Perrin. Polish Touches: Recipes and Traditions. Iowa City: Penfield Press, 1996.
Webb, Lois Sinaiko. Holidays of the World Cookbook for Students. Phoenix: Oryx Press, 1995.
Zamojska-Hutchins, Danuta. Cooking the Polish Way. Minneapolis: Lerner Publications, 1984.
Web Sites
Epicurious. [Online] Available http://epicurious.com (accessed February 7, 2001).
SOAR (online recipe archive). [Online] Available http://soar.berkeley.edu (accessed February 7, 2001).
The Roman Catholic rituals of feasting and fasting, introduced to Poland around A.D. 900, have had a strong influence on Polish food traditions. During the fasts no meat is eaten, so many meatless and fish dishes have become a part of Polish cookery.
Located between two powerful neighbors, Germany and Russia, Poland was forced to form many political alliances throughout its history. These influenced its food customs. For example, the marriage of King Zygmunt to the Italian princess Bona Sforza in the sixteenth century brought Italian food customs to Poland, including the introduction of salad. Since that time, the people of Poland, known as Poles, have called salad greens wloszcycna ("Italian things"). Other foreign dishes that were brought to Poland included goulash (stew) from Hungary, pastry from France, and borscht (beet soup) from Ukraine. However, all these foreign dishes have become part of a unique Polish cooking style.
The cereal grains, grown on Poland's rich agricultural land, are among the country's most important dietary staples. These include wheat, rye, buckwheat, and barley.
Other important agricultural products include potatoes, beets, cabbage, carrots, mushrooms, and cucumbers. Boiled potatoes are the most commonly eaten side dish with meat, poultry, or fish. Cucumbers, seasoned with the herb, dill, are the raw ingredients of dill pickles, for which the Poles are known throughout the world. Cucumbers are also eaten in a salad with sour cream, another staple of the Polish diet. Vegetables are usually eaten boiled.
Meat is an important part of the Polish diet. Pork is the most popular meat, and the most commonly eaten meat dish is a fried, breaded pork cutlet served with thick sauce. Beef, ham, and sausage are also eaten regularly. The meat stew called bigos is often called the national dish of Poland. Other famous Polish dishes are golabki (cabbage leaves stuffed with ground meat and rice) and golonka (fresh ham served with horse-radish). Poles also like to eat smoked and pickled fish, especially herring.
Most Polish meals start with one of Poland's many soups. These range from clear broth to thick soup so hearty it could be a meal in itself. The best known is the beet soup called borscht.
Poles love desserts, especially cakes. Popular cakes include cheesecake, sponge cake, poppy seed cake, and a pound cake called babka. Special cakes are baked for feast days and weddings.
Popular beverages include coffee, tea, milk, buttermilk, and fruit syrup and water. However, vodka distilled from rye is known as the national drink.
Poles like to eat hearty, filling meals, and they eat four meals a day. Sniadanie (shnah DAHN-yeh, breakfast) is eaten between 6 and 8 A.M. It includes many of the same breakfast foods eaten in the United States, such as scrambled or soft-boiled eggs, rolls with butter, bagels, and, in winter, hot cereal. However, cheese and ham or other meats are also served. Coffee, cocoa, or tea with milk is served, or even hot milk by itself. Between 11 A.M. and 1 P.M. , a light meal, or "second breakfast," is eaten. It is similar to lunch in the United States and may consist of a sandwich, soup, fried eggs, or a plate of cold meats. Children usually take sandwiches to school for their midday meal. The main meal of the day is obiad (oh-BEE-ahd, dinner), served in the late afternoon (usually between 4 and 6 P.M. ). There is usually at least one meat dish, boiled vegetables or salad, some form of potatoes, soup, and a grain dish or dumplings ( pierogi ). The Poles like both their meat and vegetables cooked until they are very tender. A sweet dessert, usually cake, is served at the end, with a beverage.
The last meal of the day is a light wieczerza (wee-CHAIR-zah, supper), served at about 8 or 9 P.M. in the evening. It includes a hot or cold main dish, pickled vegetables, a dessert, and hot tea with lemon or hot cocoa.
When they have to "eat on the run," Poles can pick up an inexpensive meal or snack at small places called milk bars ( bar mleczny ). Western-style fast foods, including pizza and hamburgers, are also available. A popular Polish "fast food" is flaki, a dish made from tripe (cow stomach). It is either boiled or fried with carrots or onions.
References
http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Poland.html#ixzz3ZPXtwlEh
Books
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.
Gorgey, Maria de. A Treasury of Polish Cuisine. New York: Hippocrene Books, 1999.
Halvorsen, Francine. Eating Around the World in Your Neighborhood. New York: John Wiley & Sons, 1998.
Nowakowski, Jacek, and Marlene Perrin. Polish Touches: Recipes and Traditions. Iowa City: Penfield Press, 1996.
Webb, Lois Sinaiko. Holidays of the World Cookbook for Students. Phoenix: Oryx Press, 1995.
Zamojska-Hutchins, Danuta. Cooking the Polish Way. Minneapolis: Lerner Publications, 1984.
Web Sites
Epicurious. [Online] Available http://epicurious.com (accessed February 7, 2001).
SOAR (online recipe archive). [Online] Available http://soar.berkeley.edu (accessed February 7, 2001).
