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„Nauka gotowania do użytku ludu polskiego”. Grudziądzka książka kucharska z 1915 roku

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Dumanowski J., Mazurkiewicz M. J.

Rocznik Grudziądzki

2013

vol. 21

103-122

In the 19th century, Grudziądz became an important publishing centre, in which two high volume newspapers were published: German „Die Gesellige” and Polish „Gazeta Grudziądzka” [Grudziądz Daily], among others. Their principals, Gustav Röthe and Wiktor Kulerski made efforts to attract readers by publishing various popular publications of utilitarian character, e.g. religious books, calendars or medical handbooks. Among those publications, two cookery books deserve attention: German „Martha: eine zuverlässige Rathgeberin in der Kochkunst und in den meisten anderen Zweigen der Hauswirthschaft” published in 1866 and Polish „Nauka gotowania do użytku ludu polskiego” [Cooking education for use by Polish people] printed in 1915 . The article discusses circumstances of origin, contents and significance of the latter publication. It was elaborated on the basis of the recipes sent by local housekeepers to the competition announced by “Gazeta Grudziądzka”. The small booklet is of a great significance as the documentation of culinary habits and food preferences of those days. In the booklet, simple, practical and cheap cuisine based on soups, vegetable dishes and small quantities of meat or fish was described, as contrasted with the majority of cookery books published at that time. The range of products used in kitchen is evidence of a greater biological diversity of food, it can be seen that when it comes to flavor, there was fancy for sour flavor and blending it with sweet one. For instance, carp in gingerbread dip, described as Christmas Eve dish, bread baked with an addition of potatoes or dried cod (stokwisz) dish are especially noteworthy ones among printed recipes. All in all, „Nauka gotowania do użytku ludu polskiego” awaited three editions. The first one was published in ca 60000 copies – culinary recipes and dietary patterns expanded broadly.

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

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Dumanowski J., Jankowski R.

Miscellanea Historico-Archivistica

2010

vol. 17

issue 17

135-146

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.

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1 Miscellanea Historico-Archivistica

1 Rocznik Grudziądzki

2 Dumanowski J.

1 Jankowski R.

1 Mazurkiewicz M. J.

1 2013

1 2010

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„Nauka gotowania do użytku ludu polskiego”. Grudziądzka książka kucharska z 1915 roku

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