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Problemy organizacyjne kobiecego ruchu kombatanckiego w II Rzeczypospolitej

100%
Sikorska M.
Przegląd Historyczno-Wojskowy
|
2022
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vol. XXIII (LXXIV)
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issue 3(281)
93-118
EN
The article discusses the activities of the female veteran’s movement in the Second Polish Republic. Organizational problems associated with the activities of the movement are analyzed, with particular emphasis being placed on internal ideological disputes that existed within the movement, which intensified after 1926. Issues surrounding Polish representation on the international stage are also analyzed. One of the most important aspects concerning the organization and functioning of the female veterans’ movement was the establishment in 1925 of the Fédération Interallié des Ancies Combatttants Auxiliaire (FIDAC Aux.). Poland was initially represented at FIDAC Aux. by organizations associated with the political movement Endecja. Th is situation changed in the early 1930s, aft er the Piłsudski camp gained control of the veteran’s movement. Between 1932–1933, the Polish female representation in FIDAC Aux. was restructured to include organizations associated with the Polish Legions that fought during World War I, with Aleksandra Piłsudska and General Roman Górecki playing a key role in these transformations.
DE
In diesem Aufsatz wird der Versuch unternommen, die Aktivitäten der Veteranenbewegung der Frauen in der Zweiten Polnischen Republik zu erörtern. Sie analysiert die organisatorischen Probleme der Tätigkeit von Frauen-Veteranenorganisationen. Ein besonderes Augenmerk wurde auf die Aspekte der internen ideologischen Auseinandersetzungen innerhalb der polnischen Veteranenbewegung gelegt, die sich nach 1926 verschärft en, sowie auf die Fragen der Vertretung Polens in der Szene der internationalen Bewegung. Einer der wichtigsten Aspekte der Organisation und der Funktionsweise der Frauenkämpferinnenbewegung war die Gründung der internationalen Organisation Fédération Interallié des Ancies Combatttants Auxiliaire (FIDAC Aux.) im Jahr 1925. Polen, Seit Anfang der FIDAC Aux. wurde Polen on Organisationen vertreten, die mit den Nationaldemokraten verbunden waren. Die Situation änderte sich zu Beginn der 1930er Jahre, als das Piłsudski-Lager die Macht in der Veteranenbewegung übernahm. In den Jahren 1932–1933 wurde die polnische Frauenorganisation FIDAC Aux. neu organisiert und nahm Organisationen auf, die während des Ersten Weltkriegs mit den polnischen Legionen verbunden waren. Eine Schlüsselrolle in diesem Wandel spielten General Roman Górecki und Aleksandra Piłsudska.
PL
W artykule została podjęta próba omówienia działalności kobiecego ruchu kombatanckiego w II Rzeczpospolitej Polskiej. Analizie poddane zostały problemy organizacyjne działalności kobiecych organizacji kombatanckich. Szczególny nacisk został położony na aspekty wewnętrznych sporów ideologicznych w łonie polskiego ruchu kombatanckiego, które nasiliły się po 1926 r. oraz kwestie reprezentacji Polski na forum ruchu międzynarodowego. Jednym z najważniejszych aspektów organizacji oraz funkcjonowania kombatanckiego ruchu kobiecego było utworzenie w 1925 r. międzynarodowej organizacji Fédération Interallié des Ancies Combatttants Auxiliaire (FIDAC Aux.). Polskę od początku istnienia FIDAC Aux. reprezentowały organizacje związane z endecją. Sytuacja uległa zmianie na początku lat trzydziestych XX w., po przejęciu władzy w ruchu kombatanckim przez obóz piłsudczykowski. W latach 1932–1933 nastąpiła reorganizacja polskiej żeńskiej organizacji FIDAC Aux., która przyjęła w swoje szeregi organizacje związane w czasie I wojny światowej z Legionami Polskimi. Kluczową rolę w tych przemianach odegrali gen. Roman Górecki oraz Aleksandra Piłsudska.
2

Receptury „auf Polnische Art” z XVI i XVII wieku. Przyczynek do studiów nad recepcją kuchni staropolskiej w niemieckiej literaturze kulinarnej

100%
Sikorska M.
Rocznik Grudziądzki
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2013
|
vol. 21
87-101
EN
The article relates to the history and culture of German cookery books in the 16th and 17th century as well as the methods of analyzing the recipes that are provided with geographical labels. The article aims at introducing selected recipes which in the old German culture used to build the representation of Polish cuisine. It was shown that the analysis of foreign recipes may constitute a valuable commentary to the discourse on the subject of Polish cuisine’s character, on the basis of a few recipes provided with the name „auf Polnische Art”. The recipes describing the dishes from foreign cuisines, provided with geographical labels, apply a certain convention. Historian is able to investigate whether from the narration of a culinary recipe, there arises a coherent image relating to the taste and culinary aesthetics attributed to a certain group (in this case the Poles). The recipes for dishes prepared in “Polish way”, represented by Pike in Polish sauce, had been appearing in German culinary literature from the 16th century, first in manuscript collections, subsequently in numerous printed cookery books. They are the testimony of a coherent image of Polish cuisine. Pike in Polish sauce is cooked with the addition of saffron, lemons, vinegar, wine and spices. In the identical (or similar) way it is represented both in German literature and later first Polish cookery book. It is the wealth of German culinary literature that encourages to undertake further and planned on a larger scale research in that scope. Whereas in the Republic of Poland before 1700, there was only one cookery book published, on German publishing market there appeared 56 firstprintings. On the basis of the recipes from Stanislaus Prasmofski’s cookery book, published in Nuernberg in 1671, the dishes labelled as „Polish” were compared to the „French”, „Hungarian” and „Spanish” ones, indicating a clear difference between French dishes, in which it was very unique to use, used before, exotic spices (saffron, muscat flower, cloves, ginger) and Polish and Hungarian dishes, in which sweet, sour and pepper flavors were intensively mixed with the addition of spices, sugar and citrus fruits. Apart from cookery books, it also were calendars where one could find old recipes considering Polish cuisine. The analysis of ingredients, culinary techniques, recipes’ titles and comments with which recipes were provided, enables not only linguist but also historian to treat recipe and cookery literature as the source of exploring the processes considering flavor, social relations or imaginations about others.
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