Polish culinary art once again was presented during the Jeju Food & Wine Festival, held on Jeju Island in South Korea from 9th to 20th May 2018. This time Maciej Nowicki, Head Chef in the Museum of King Jan III's Palace at Wilanów, revealed the secrets of old Polish cuisine to the Korean audience. Read more »about: Polish Cuisine at the Jeju Food & Wine Festival
In late September 2016, Magdalena Tomaszewska-Bolałek had the pleasure to introduce Polish cuisine in China, at the invitation of the Polish Consulate General in Guangzhou, Polish Institute in Beijing and the Polish Embassy in Beijing. Read more »about: Promotion of Polish Cuisine in China
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. Read more »about: Affordable Culinary Souvenirs from Poland
What is the Polish taste, what does Poland taste like? The Oriental studies scholar and a researcher in culinary culture, an author of culinary books and head of Food Studies at University of Social Sciences and Humanities, has prepared a guide to Polish tastes, commissioned by the Ministry of Foreign Affairs and Polish Embassy in Seoul.
Read more »about: Polish Culinary Paths – Magdalena Tomaszewska-Bolałek
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.
Read more »about: Polish Food 101 ‒ Pickles
The French have their croissants and pains au chocolate, the Poles have drożdżówki - sweet buns with different filling: poppy seeds, twaróg, pudding or seasonal fruit. Discover the delicious secrets of Polish pastries and cakes. Read more »about: 7 Must-Try Polish Cakes and Pastries
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”. Read more »about: Polish Food 101 ‒ Gołąbki
Poles are passionate soup eaters. Most of their soups originate froma distant past: some Polish soups have even been mentioned in ancient French cookbooks such as Escoffier's or Ali-Bab's publications. Households and eateries serve them in a traditional, rural version, while some renowned chefs transform traditional soups into modernist dishes.
Read more »about: 10 Strangest Soups
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. Read more »about: Polish Food 101 ‒ Mushrooms