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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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Forum Przestrzenie. Photo: press materials

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!

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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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Rose jam from Stara Wieś, photo: Arco Images/Diez O./Forum

From rose jam to rooster-shaped bread, Polish regional foods are appetising and visually stunning.

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It can be a diplomatic disaster not to accept Polish grandmas' advice on treatment. Photo: Value / EastNews

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.

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Cabbage feast, with special workshops devoted to the process of pickling, Centrum Kultury Wilanów, photo: Joanna Borowska / Forum

Are you a true Polish foodie or just a connoisseur of your babcia's pierogi? Find out how well acquainted you are with Polish cuisine!

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Knedle, photo: Agata Jakubowska

Someone says Poland – you think: pierogi. True, a majority of foreigners associate them with Polish cuisine. But Poland is the land of tens – if not hundreds – of other dumplings, too.

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Polish cuisine – what are the first things that come to mind? Pierogi? Kiełbasa? These are unarguably the most typically Polish meals, but perhaps, if it hadn't been for the war and decades of communism afterwards, the pantheon of traditional Polish cuisine would be somewhat more glamorous and colourful.

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Kraków, fotoğraf: Grzegorz Kozakiewicz / Forum

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.

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Pickled cucumbers, photo: Grażyna Makara

Pickles are an essential component of Polish cuisine, and the main source of its characteristically sharp taste. There is an incredible variety of recipes for them, but a few classic preparations have already conquered pantry shelves all over the world.

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Aleksander Baron, photo: Igor Haloszka

Baron is one of the best known chefs of the young generation. He has a mission: to bring back Polish cuisine to its former glory.

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Kotlet schabowy, photo source: tastycolours.blogspot.com

Kotlet schabowy: in its most traditional form, this pork cutlet coated with breadcrumbs should be fried on lard, served with potatoes and browned or pickled cabbage.

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