The traditional Polish wedding is no longer what it used to be. For centuries, a wedding in Poland was a two or three-day affair that included many unique traditions. But globalisation and social media have begun to change the way many Polish couples plan this important day of their lives…
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.
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.
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.
Like in most Central European countries, Christmas in Poland is a quaint and much-beloved affair. However, while Germanic traditions, like decorating trees, have spread so far as to be unsurprising, Polish customs remain delightfully distinctive.
We all know that the French are superb at making wine, the Brits are great sailors and that nobody can play football quite as spectacularly as the Brazilians (save for one Argentinian who plays in a league of his own). But what is it that makes Poles Polish?
Garlic for the flu, vinegar for bruises, cabbage for ulceration… Poland’s home remedies passed down from generation to generation make up an entire universe of alternative medicine. Because some of these methods may seem odd, let’s discuss them one by one so that you know which suggestions to accept or reject if you happen to feel bad in 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
It’s not clear whether Poland owes its gołąbki to Turkish, Armenian or Jewish influences. They were apparently first served in the Eastern borderlands. A 19th century cook books speak of “stuffed cabbage”.
Poland has a long tradition of mushroom picking, and accordingly forest mushrooms are essential ingredients of the Polish culinary tradition. The aroma of forest mushrooms, in particular dried ones, is one of the trademarks of the Polish national culinary heritage.