This November, at the Brooklyn Museum of Food and Drink (MOFAD), Monika Kucia will introduce Polish culinary traditions to an American public and will invite everyone to feast together – a Polish feast for all the senses.
What are the traditions, products and culinary customs of real and authentic Polish cuisine? What part of this heritage is preserved in the collective consciousness in the United States?
The Polish Table: Mine, Yours, Ours project, curated by Polish journalist, curator and culinary performer Monika Kucia, is inspired by the book The Polish and American Cook (Kucharka Polska i Amerykańska) published in Ohio in 1917. It will explore what flavours Poles brought with them to America from the Old Country, how they morphed over the years, and what remains of their old culinary traditions today.
Participants of the Polish Table will plunge into the world of nature and culture, bask in smells, tastes, and emotions, and be inspired to create and share their own stories. Part exhibition, part performance, and part dinner, Polish Table aims to educate, surprise, entertain, and bring people closer together through a celebration and exploration of Polish culinary traditions.
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During this multi-sensory culinary experience Joanna Jakubiuk, a chef from the Podlasie region, an expert on pierogi and potatoes, will serve dishes similar to those which can be found in the cookbook. Kucia, alongside Beniamin Głuszek, prepared a special sound installation composed of sounds such as the clatter of glasses, peeling eggs or unscrewing a jar. They will be intertwined with the recordings of ‘Polish Cuisine’ radio broadcasts of conversations about traditional Polish dishes. The artist Olga Budzan stained napkins with the juice of Polish fruit and embroidered jars full of preserves on old tablecloths. It is these jars that are a recurring motif: emigrants carrying them with them overseas – a piece of home cherished under a lid.
Joanna Jakubiuk's Polish Cuisine – Image Gallery
Museum of Food and Drink (MOFAD) Lab
polish culture in america
traditional polish cuisine
contemporary polish cuisine
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
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