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Podsumowanie
Dzennete Bogdanowicz leading a Tatar cooking workshop. Photo: Anatol Chomicz / Forum
The second Polish Culinary Week is to feature dozens of cultural and culinary events which will take place in downtown Haifa and several other locations across Israel. The aim of the project is to redefine
Content
The first edition of the festival opened with Modest Amaro (the first Polish chef to win a Michelin star) and Poland's new haute cuisine. This year the organizers decided to come up with something quite different – cuisine originating from the small community of Polish Muslim Tatars living in a remote rural region. Members of that community, the Bogdanowicz family, will be guests of the event and will present their magnificent pastries. Polish cuisine is not immediately associated with the savoury and sweet baked goods which were born among the nomadic tribes of Central Asia, but the heritage foods of this community are now an inseparable part of the Polish culinary tradition.
This year’s edition of the festival is to focus mainly on dough, bread and the baking process. Chef Erez Komarovsky and other leading bakers and pastry chefs, as well as the Bezalel Design Academy, will take part in projects aiming to explore the ties between bread and memory and revive some almost forgotten recipes.
The peak event of the 2014 Polish Food Week is a bread exhibition which will take place in downtown Haifa and will be open to the public, providing plenty of surprises for all the senses. The list of the festival’s highlights also features workshops, culinary tours and cultural events. The organizers hope that this may be the beginning of a great tradition.
Learn more about Polish culinary art
Source: Polish Institute in Tel Aviv, ed. szm, 25 November 2014