The design of the space, inspired by the works of Polish artist Leon Tarasewicz, was prepared by Karol Murlak, designer, academic lecturer and professor at the Pratt Institute in New York, while perfumer Anna Bojara took care of the scent. Bojara created a special range of unique fragrances for the occasion, such as fresh cucumber, Baltic amber, but also the smells of a cellar or a bag of potatoes. Polish products will appear on the Polish Table in the form of a map. It will be an organoleptic table, making it possible to both taste and smell different scents and flavours.
On 6th November, Dr. Annie Hauck, co-author of the book Gastropolis: Food and New York City, will talk about her research on the culinary customs of the Polish community in the Unisted States. On 7th November, Prof. Fabio Parasecoli will give a talk about his adventures with Polish cuisine and the research he has been doing in co-operation with the Polish Academy of Sciences.
Since 2013, the Musem of Food and Drink in Brooklyn has organised interactive exhibitions, which allow visitors to truly immerse themselves in culinary traditions from around the globe.
Agnieszka Rudzińska, from the Adam Mickiewicz Institute in Warsaw, is overseeing the organisation and production of the event, in co-operation with the food stand the Pierogi Boys (Krzysztof Poluchowicz and Andrzej Kinczyk), and the modern Polish cuisine caterer, Karolina Gumpert.
The programme of the event in the form of a mini-calendar called the Sezonownik has been prepared by Magdalena Assanowicz and Maja Certowicz.
Find out more: www.mofad.org