Come May, Polish streets, markets and homes are filled with fresh strawberries. Later on, in June, July and August, raspberries and sweet cherries come into the mix, not to mention blueberries, blackberries, gooseberries and black, red and white currants. Here’s Culture.pl's guide on how to make the most of the berry season in Poland!
Read more »about: How to Make the Most of Polish Berry Season
If a Polish peasant from previous centuries were to visit a contemporary restaurant styled as rustic, they’d likely have only ever seen most of the dishes on their lord’s table, if at all, while the remaining dishes would be completely new as 20th-century inventions. What, then, did the majority of Poles eat for centuries? Read more »about: Polish Peasant Food for Beginners
What can people on a budget have for a cheap and filling lunch in Warsaw? Well, a lot more than just pizza, hamburgers or take-away noodles. Culture.pl shows you where to eat a decent lunch for less than 20 Polish zloty, while broadening your culinary horizons and enjoying new tastes at the same time. Read more »about: More Than Just Milk Bars: Lunch on a Budget in Warsaw
Until recently, chicken soup or broth, served with thin, home-made filini pasta, was served at every Sunday lunch in Polish homes. Today, rosół /ˈrɔs̪uw/ still occupies a prominent place in Poland’s culinary culture. Read more »about: The Secrets of Polish Broth
The tradition of organising New Year’s Eve parties in Poland goes back to the mid-19th century. Before that, New Year celebrations could hardly be described as boisterous. The night didn't differ much from others, apart from the custom of trying to predict what lay ahead in terms of marriages, harvests and the weather. Read more »about: New Year Carnival Parties: What Did People Eat?
Some consider the urban gardening phenomenon a continuation of peasant traditions, while others would rather trace back its origins to rural properties of the gentry. Either way, 'działkowanie' – the art of cultivating and relaxing on a small piece of land, and looking after it is our national activity. Read how it all began before setting off for your getaway trip.
Read more »about: Grow Your Own Beetroot: Poland's Allotment Culture
Fifty eggs, a kilo of flour, a kilo of sugar, a litre of cream, a spit and an open fire – does that sound like any cake you know? Sękacz is notoriously labour-intensive and rarely made at home, but it's also the regional pride of Northeast Poland. Read more »about: Polish Food 101 ‒ Sękacz
What do you bring home from your Poland trip when you don't have time to traverse the streets looking for nicely-packaged delicacies or are running a bit short on pocket money? Contrary to appearances, even a quick stop in a Polish supermarket or corner store can result in successful shopping. Read more »about: Affordable Culinary Souvenirs from Poland
How did Poles quench their thirst on hot summer days? Find out in our mini-guide to the most popular cold drinks from the past century. Some of them have faded into oblivion, others have never lost their popularity while others are now enjoying a revival after years of absence. Read more »about: Thirst-quenching Drinks from Poland’s Past
Every February, Poland goes nuts for doughnuts. Fat Thursday, the last Thursday prior to Ash Wednesday and the beginning of Lent, is one of the most important holidays, and it mainly revolves around eating as many doughnuts as possible. Read more »about: Fat Thursday: Poland’s Tastiest Tradition
Polish eating habits are surprising in many respects. In contrast with much of the English-speaking world, a traditional daily menu in Poland comprises five meals, not three. Furthermore, these meals feature a variety of unfamiliar food staples, and even if one encounters all sorts of trendy diets in Poland, there is still a solid core of traditionalists. Read more »about: A Typical Daily Menu in Poland
For Poles, Christmas Eve is one of the most important holidays, and, of course, is mostly just about eating. And Poles take their festive food very seriously. An old tradition has it that a 12-dish Christmas Eve dinner is a must. Culture.pl introduces you to a new wave of this tradition, with a surprising twist: it's 100% vegan. Read more »about: Vegan Alternatives to the 12 Dishes of Polish Christmas
The worldwide trend for superfoods has also spread to Poland. But just like any other nation, Poles also have their own local products, their own “superfoods”. Their regular intake aids the treatment of many diseases and helps prevent others. Where to look for them? At local markets, tested retailers, and producers, or organic food shops. Here are a few examples.
Read more »about: 8 Polish Superfoods
Groats (in Polish: kasze, singular: kasza) have been a part of Polish cuisine for hundreds of years; they were popular even before Poland was even established as a country. Today it’s often regarded as food of the less fortunate, yet groats were common at the aristocratic tables as well. Read more »about: Polish Food 101 ‒ Groats
Students from Poland and other parts of the world will once again meet each other during workshops, where culinary art comes across design. Under the careful eye of a Polish designer Marek Cecuła they will compose meals on ceramic tableware created on their own. The effects of their work will be showcased in Gdańsk, London and New York. Read more »about: Art Food Workshops 2015: Senses
Polish cuisine is the result a treasured lore of ancestral ingredients, and has recently bloomed from virtual obscurity to one of the rising stars of the European scene. Its great advantage over long-time favorites like French or Italian fare is its range of unexpected tastes: the sharp pungency of mustard plants, the sparkle of fermentation, and umami galore. Read more »about: A Foreigner's Guide to Polish Cuisine
The European tradition of quaint cafés serving elaborate pastries to dandified patrons was perhaps born in Vienna, but it also has distinctly Polish roots. Have a seat, order an espresso and a meringue and dig into centuries of café and pastry shop lore in Central Europe. Read more »about: Café Culture in 18th Century Poland
The culinary tastes of the generations born in the PPR (the Polish People’s Republic) were shaped mostly by canteen food and home cooking, which was based on inventiveness forced by the economic situation. Traditional cookery was replaced by nutritional knowledge and taste by caloric content. Food was treated as mere fuel for the working class and peasantry Read more »about: 10 Surprising Eating Habits from the Communist-Regime Era
Every country has a national drink. Poland, is associated with vodka. In the last couple of years thanks to legislative reforms local breweries, wineries, small scale production of craft fruit liqueurs and ciders is returning to work after a long leave of absence. Read more »about: If Not Vodka, Then What?
More and more culinarily conscious Poles stop shopping at supermarket and choose to search for new or forgotten tastes at their local farmer, in a secluded orchard, or in food trucks. The most radical ones take up guerilla gardening. Here’s our subjective review of the latest food trends. Read more »about: Trend Watch: Co-ops, Urban Foragers & Food Trucks
Ahead of the Istanbul Design Biennale, three Turkish and three Polish chefs are co-creating a Polish-Turkish cookbook. I joined the Turks on their first visit to Poland, where together we wondered if Poles eat lard every day. Read more »about: Six Cooks One Book
The hearty, comforting dishes of Polish cuisine may seem like more of a winter option, but as the temperatures rise and the sun comes out, so do several refreshing summertime specialities. Fuschia soup, robust cherries, ruby raspberry syrup and crisp cucumber are only a few of the sexy summer treats we list for you below Read more »about: 8 Refreshing Ways to Keep Cool During the Polish Summer