Traditionally, Old Poland’s nobility were very strict about Lent, avoiding their famed parties and rich meat dishes. But seeing as Old Polish cuisine was heavily based on meat and animal fats, what did they eat when they had to go ‘vegetarian’? On the menu, presented in 17th-century rhyme, we have: almond soup, beetroot and… snails. Read more »about: Pescatarian Poetry: Old Polish Recipes for Lent in Rhyme
Women only began to write cookery books and guides in the 19th century, whereas previously they had merely been readers. These also served as a vehicle for their own views – sometimes conservative, sometimes emancipatory. Their books not only described techniques for preparing fashionable dishes, but also contained information on the role of women in Polish society. Read more »about: 19th-Century Polish Women's Cookbooks: The Hatching of a Social Monster
‘Polish cuisine is likely to become recognised worldwide’, claims Fabio Parasecoli, director of food studies at the New School in New York, who has written about Polish cuisine in the Huffington Post. Culture.pl takes a look at global trends which will affect the development of Polish cuisine in 2018. Read more »about: A Year in Polish Food: Culinary Trends for 2018
Joanna Jakubiuk’s absolute virtuosity in the area of the most popular Polish comfort food – pierogi – is just a slice of her knowledge of traditional cuisine. She is an enthusiast of local products. Read more »about: Joanna Jakubiuk
In 2016, the culinary guide Gault&Millau dubbed Justyna Słupska-Kartaczowska the Female Chef of the Year. Since not long ago, Słupska-Kartaczowska not only cooks, but is also the co-owner of the jaDka restaurant in Wrocław’s Old City area. She approaches Polish cuisine in a modern way – based on local products and inspired by recipes from the oldest culinary books.
Read more »about: Justyna Słupska-Kartaczowska
The restaurant scene in Łódź has become more and more varied, and eating out is possible even on the most limited budget. Whether you're a tourist or from Poland itself, there are plenty of options for all tastes – trendy spots such as Off Piotrkowska with its many pubs, clubs and bistros are a haven for hipsters, whilst Manufaktura shopping centre attracts families. Read more »about: Eating Out in Łódź on a Budget
The infamous poppy seed cake known as makowiec isn't just one of Poland’s most popular sweet foods – it's also a scandalising method of putting morphine into your system. Culture.pl looks at its seemingly innocent past along with some of its run-ins with the law. Read more »about: Makowiec: The Most Scandalous Cake in the World?
Although you might not instantly think of Łódź as Poland’s culinary capital, this buzzing city has a long history of legendary restaurants and cafés, such as Aleksander Roszkowski’s café described by Władysław Reymont in his masterpiece The Promised Land in the 1890s, and the luxurious Tivoli restaurant in the early 20th century. Read more »about: The 10 Best Restaurants in Łódź
Since time immemorial, smoking has been a bedrock of how humans preserve food. Poland has a famous and rich tradition in smoking food, mostly to prepare fish and meat known as wędzonki. Read on to get Culture.pl's lowdown on one of the country's most characteristic culinary crafts. Read more »about: Smoking Allowed: Poland's Favourite Culinary Art
Carrots and beets weren’t the only vegetables found in old Polish cuisine. Forgotten vegetables are coming back into fashion – some boldly and others more quietly. Either way, they are surely worth a taste! Read more »about: Forgotten Polish Super Veggies
Hungry? On a budget? The dining options in Kraków for students and travellers are becoming richer and more varied. Lovers of Polish, European and more unusual flavours will all find something to satisfy their appetites. Culture.pl presents a list of some of the most popular places where you can sit down and enjoy a hot meal – cheap! Read more »about: Eating in Kraków on a Student Budget
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