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The Old Polish cookbooks as the part of the Polish cooking heritage

100%
Gulczyńska R.
Z Badań nad Książką i Księgozbiorami Historycznymi
|
2021
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vol. 15
|
issue 4
549-570
XX
The aim of the paper is to describe the perception of food in the Old Polish cookbooks. Assuming that what is “food” is ultimately culturally and socially conditioned and constructed, an analysis of recipes contained in Compendium ferculorum... [Collection of dishes] by Stanisław Czerniecki, Moda bardzo dobra smażenia różnych konfektów i innych słodkości [Very good fashion frying various confections and other sweets] and Kucharz doskonały... [Perfect cook] by Wojciech Wincenty Wielądko was done. Referring to preserved archival materials and subject literature, nutritional practices and culinary tastes were recreated. That allowed to learn about the customs related to the culinary culture of the Old Polish period. The structure and content of the texts were discussed.
2
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Tradycje w kuchni polskiej jako atrakcja dla turystów

86%
Makała H.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2015
|
issue 1(15)
17-27
PL
W artykule przedstawiono tradycje i zmiany w zwyczajach żywieniowych w Polsce. Omówiono surowce i potrawy przygotowywane w Polsce na przykładzie kuchni staropolskiej. Podkreślono różnorodność kuchni regionalnych w Polsce, pomimo wykorzystania podobnych surowców, lecz przygotowanych w odmienny sposób, stanowiąc tym samym ciekawą ofertę dla turystów – zarówno krajowych, jak i spoza naszych granic.
EN
The article presents the traditions and changes in dietary habits in Poland. Raw materials are discussed and dishes prepared in Poland on the example of traditional Polish cuisine. It highlights the diversity of regional cuisines in Poland, despite the use of similar materials but prepared in a different way, thus providing an interesting offer for tourists both domestic and outside our borders.
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