Full-text resources of CEJSH and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

Results found: 3

first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  kuchnia staropolska
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1

Tatarak w cukrze, czyli co dawniej jadali Polacy

100%
Kwartalnik Polonicum
|
2014
|
issue 17
31 - 34
EN
What was the old Polish cuisine like then? What is left today of the culinary heritage of Sarmatians? The article is a specific compendium of knowledge concerning traditional Polish dishes and a review of the oldest Polish cookbooks.
2
Publication available in full text mode
Content available

„Według swej największej wiedzy, smaku i umiejętności”. Osiemnastowieczne kontrakty kuchmistrzów z terenu Wielkiego Księstwa Litewskiego

44%
Dumanowski J., Jankowski R.
Miscellanea Historico-Archivistica
|
2010
|
vol. 17
|
issue 17
135-146
EN
According to the authors migration, fate and conditions of work of old masters of pot and pan are one of the most important, and certainly one of the most neglected way in Poland to get to know the history of food. That is why, they want to show that there are sources to overcome this obstacle and to give the history of gastronomy in Poland finally the form of in-depth study of sources embedded in the context of the contemporary historiography of the subject. The paper present eight contracts: with the French chef Michel Barbatt, chefs Antoni Głowacki, Johan Keder German chef, Italian chef Antonio Garofozo, German chefs and a baker at the same time Johann Karl Löhner, Saxon pastry–cook Jean Poul Ebhardt, German pastry-cook Friedrich Dollinger and master of pate Jan Szymanski. These contracts are part of so–called Radziwills' Warsaw Archives, preserved at the Central Archives of Historical Records in Warsaw and one contract with Tadeusz Rydzewski, Deputy Cup–bearer [podczaszy], which is part of Ogińskis’ Archives stored at the Historical Archives in Vilnius, Lithuania.
3
Publication available in full text mode
Content available

Tradycje w kuchni polskiej jako atrakcja dla turystów

38%
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.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.