Polish Culinary Paths – Magdalena Tomaszewska-Bolałek
What is the Polish taste; what does Poland taste like? Magdalena Tomaszewska-Bolałek, an Oriental studies scholar, 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.
The publication is available online in Chinese, Korean and Japanese. The English printed version can be found in Polish bookstores.
Magdalena Tomaszewska-Bolałek introduces the history of Polish culinary culture, describes popular ingredients and products, both mainstream and regional, the latter manufactured by local producers using traditional methods. The book contains a short historical account, enriched by legends and references to art, literature, or famous figures (such as Fryderyk Chopin, Mikołaj Kopernik, Maria Konponicka, or Bolesław Leśmian).
Apart from stories about Polish cuisine, several simple recipes can be found in the book: for tradition Polish meat broth, duck with apples, liver, beef tartare, pierogis (traditional Polish dumplings) with meat, ribs baked in beer, zrazy (a meat roulade popular in Eastern Europe), fried carp, herring, kluski śląskie (potato dumplings), potato pancakes, spreads for bread, kompot (a non-alcoholic drink made from cooked fruits), nalewka (strong alcoholic beverages made from vodka and fruits or herbs), and gingerbread cookies.
The Korean, Japanese and Chinese versions are available for free via the Ministry of Foreign Affairs website.
Japanese version: https://issuu.com/msz.gov.pl/docs/pkp_jp
Chinese version: https://issuu.com/msz.gov.pl/docs/pkp_ch
Another publication about Polish cuisine, available online in English - "Apetite for Poland" (https://www.expo.gov.pl/g2/big/2015_04/710c4cacf8d19b74e79a7691ef3c627b.pdf) - was described in one of our articles (http://culture.pl/en/event/feeding-the-planet-energy-for-life-poland-at-...).
Author: Magdalena Kasprzyk-Chevriaux, translation: NS June 2016Culture.pl