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Kitchen in the Atelier Amaro restaurant in Warsaw, Wojciech Modest Amaro at work, photo: Bartosz Krupa/East News

‘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.

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Pierogi virtuoso, promulgator of Polish cuisine and of the Slow Food movement.

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Joanna Jakubiuk, photo: Joanna Jakubiuk's archive

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.

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Ato Sushi, photo courtesy of the restaurant

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.

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Fishing port in Unieście, photo: Sławomir Olzacki/East News

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.

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A Mennonite family, Cuba, Missouri, USA. Ruth teaches her daughter Krixana how to cook, photo: Andriana Mereuta /Zuma Press/ Forum

Mennonites began settling in Poland in the 16th century. They left behind traces of their presence: both in architecture and in cuisine.

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Professor Edward Pożerski de Pomiane, Paris, France, February 1958, photo: Władysław Sławny / FORUM

Henryk Babiński and Édouard de Pomiane, born Edward Pożerski – were both renowned food writers and gourmets of Polish origin. Both of them were born into poor emigrant families in Paris, where they were brought up, lived and achieved professional success. Both also included Polish themes in their culinary endeavours.

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Oscypki and bryndza production in Małopolska, Zakopane, photo: Jola Lipka / East News

Fancy a feast of regional Polish food? Visit some of Poland’s biggest open-air food festivals this summer, the best season to explore the wealth of Polish cuisine.

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Vegetables; photo: East News

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!

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Pierogi are Poland’s pride and joy and probably the most recognisable Polish dish around the globe. It now seems that this global spread is causing new varieties to pop up that are revolutionising people's perception of what pierogi can be.

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Three women potato-lifting. In the background we see the Camaldolese Church in Warsaw's Bielany, 1941, Wydawnictwo Prasowe Kraków-Warszawa, photo: www.audiovis.nac.gov.pl (NAC)

Ziemniak, pyra, kartofel… If there’s one ingredient that best represents Polish cuisine, it’s definitely the potato. Nutritious and versatile, it has also been our constant companion during the hardships of poverty and war.

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Picking raspberries in Zalesie, photo Wojciech Pacewicz/PAP

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!

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Aleksander Baron, photo: Małgorzata Opala

Aleksander Baron, the chef of Warsaw's Solec 44 restaurant, talks about promoting Polish cuisine abroad and his fascination with the Polish tradition of pickling and fermentation.

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Karol Okrasa, photo: Krzysztof Kuczyk/Forum

The head chef at the restaurant 'Platter' in Warsaw. One of the most talented and recognizable Polish chefs. He was born in 1978.

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Pork knuckle; photo: Krzysztof Kuczyk​ ​/​ ​F​orum

Pork with cabbage again?! It’s a frequent cry in Polish lunch bars. We’ve covered this ubiquitous Polish dish before, but what other options are there for Polish carnivores?

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Honey in the Open Air Museum of Carpathian Archaeology, Troy Branch Sub-Carpathian Museum in Krosno, fot: Waldemar Sosnowski / AG

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.

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Птичье молоко. Фото: Марчин Клебан / AG

Crispy Prince Polo, chewy caramels…what other sweets gained popularity in Poland under communism and are still bought today? Here is our subjective and probably incomplete guide to iconic Polish candies. We encourage you to complete the list in the comments below.

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