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?
As much as 460 best restaurants, 120 interesting pensions and hotels as well as 160 unique regional products were featured in the third edition of the restaurant guide Gault & Millau Polska which was released on 27 November. As in the previous year, this year's edition of The Yellow Guide was released both in Polish and English. Read more »about: Third Edition of the Restaurant Guide Gault & Millau Polska
Daniel Myśliwiec (1987) is one of the most talented young generation chefs in Małopolska. He gained his experience in various restaurants in Kraków. He has also worked in Spain and London. A year ago, he was chosen by Gault & Millau Poland as the Małopolska – Śląsk - Podkarpacie Young Talent. Read more »about: Daniel Myśliwiec
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
What is the Polish taste, what does Poland taste like? The Oriental studies scholar and a researcher in culinary culture, an author of culinary books and head of Food Studies at University of Social Sciences and Humanities, has prepared a guide to Polish tastes, commissioned by the Ministry of Foreign Affairs and Polish Embassy in Seoul.
Read more »about: Polish Culinary Paths – Magdalena Tomaszewska-Bolałek
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
Borsht, or barszcz in Polish, is an umbrella term for several soups based on sour broth. It has been a part of Slavic culture since time immemorial, and it is just as popular as it was fourteen centuries ago. Read more »about: Polish Food 101 ‒ Barszcz
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
Food Think Tank is a group of specialists, collaborating on interdisciplinary projects, all with culinary arts at the center. Every few months they organize a special dinner, dedicated to different aspects of nature, which is the crowning of their intense work on the subject. The last one was Forest Installation. Read more »about: Forest Installation – Food Think Tank
Chef at the Gothic Cafe restaurant in Malbork.Through the menu, service and music, Gałązka references the times of the stronghold’s greatness. His menu is dominated by dishes inspired by old regional recipes, and books such as Königsberger Kochbuch from the XV century. Read more »about: Bogdan Gałązka
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
The unprecedented Jewish vegetarian cookbook published in Vilnius in 1938 has just been republished for the first time in 77 years. It would have been lost forever if it wasn't for the efforts of two students who met at a lecture at the YIVO Institute for Jewish Research. Read more »about: The Vilna Vegetarian Cookbook - Fania Lewando
After the success at the Design Fair in Milan in 2014 the Taste of an Object exhibition from Gdynia returns to the capital of Lombardy. The works will be innovatively displayed with their culinary interpretations in the Polish Pavilion during the Pomeranian Week at EXPO 2015. Read more »about: Milan With a Taste of Gdynia
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
Famous ambassador of minimalism on plate. One of the first Polish chefs practicing what could be called the cuisine of the future, often applying the sous vide method. He is a perfectionist who doesn't tolerate any weaknesses or shortcuts in the kitchen. Read more »about: Robert Trzópek