Polish Food in the history and now

Polish cuisine in the past Polish cuisine has long been based on simple dishes made from agricultural crops (rye, wheat), meat from wild animals and fruits, herbs and spices. It was known mainly for its generous use of salt and the constant presence of groats. It was characterized by a high calorific value of meals and consumption of beer and mead as basic drinks.

Middle Ages Food in the Middle Ages came from the land cultivation. People sowed millet, rye and wheat. They also knew legumes (beans, peas) and vegetables (carrots, cucumbers, cabbage, onions, dill, turnip). Among the fruit trees, the most popular were apples, plums, cherries, pears and walnuts. Polish people took delight in meat dishes, which were usually fat. They also used more and more vegetables. From time to time people ate fish. The main drink was beer with honey as wine was very expensive and not easy to get.

What did poor people eat? Poor people in the villages usually ate vegetables. Meat was very rare and usually occurred during special occassions. People ate two dishes per day, which were dinner and supper. Cooking process was mainly over open fires and later people started to build fireplaces in the kitchens.

Feasts on the royal courts The people of high social position ate a lot and they could afford the rarities such as venison, white bread, sweets, expensive spices or mead. The food itself was often less important than the feasts associated with a whole bunch of rituals. Nobles possessed their "private" spoons, which were often richly decorated.

The influence of Bona Sforza In the sixteenth century a very big influence on the Polish cuisine had Bona Sforza. She was the wife of Sigismund the Old, the king of Poland. The princess came from Italy and she did not accept the Polish cuisine which was in her opinion very fat. She brought to Poland fruits such as oranges, lemons, pomegranates, olives, figs, chestnuts, raisins, almonds and Italian vegetables, rice and various kinds of roots: pepper, saffron, ginger, nutmeg, cloves, cinnamon, sugar, marzipan and olive oil.

The menu of the noblemen The nobles were famous for their love for food and drinks. What did they eat? The most popular were various types of meat such as venison, sausages, peacocks and even storks. A typical nobleman could eat one goose, three loaves of bread, one plate of chicken soup and two types of desserts during one evening.

Our food today In the twentieth century, our eating habits have changed dramatically. During the first 50 years, especially just after World War II, food was simply a source of energy. Today, food has a completely different role – it should be a source of pleasure, and has a positive influence on our health and well-being. What's more, many of us do not want to spend free time, which we have so little - on preparing meals. Food must be quickly and easily prepared, and besides, be healthy and tasty.

Do we really eat healthily? The food that we buy in the supermarkets does not contain many viatmins but more and more chemical substances. The producers want to attract our attention, improve the taste and extend the shelf-life of the product. During cultivation, harvest, transport and storage, vegetables are sprayed with various chemicals which deprive them of vitamins and minerals. The real problem is,,fast food” which we can buy in almost every shop. The chocolate bars, crips and ice-creams contain a lot of additives and calories.

Which direction are we going? However, in recent years, it can be observed that the latest findings about diet have an impact on our eating habits. We have a bigger tendency to choose lean meat, vegetables and food rich in fiber. We read food labels and avoid additives. Technological advance in food production and recent discoveries in the field of food science resulted in raising the standards of food quality and a huge variety of food products.

Historical peculiarities Czernina It is a Polish soup made of duck blood and clear poultry broth. In English it can be called "duck blood soup". Until the 19th century czernina was also a symbol in Polish culture. It was served to young men applying for the hand of their beloved ones after the parents rejected their proposal. It is a plot element in Pan Tadeusz, a famous Polish epic poem by Adam Mickiewicz.

Historical peculiarities Wodzionka It is a Silesian soup made from stale bread, fat and water or milk. Traditionally, wodzionka is prepared by soaking stale bread in water or broth and adding garlic, bay leaves, pepper and other seasonings, fried bacon, and lard or butter. It was served in late autumn and winter, when cows had less milk.

Historical peculiarities Podpłomyk It is a simple kind of flat bread, often made without yeast. Made on stones heated up in a fire, podpłomyk was a common kind of food for those who could not afford an enclosed stove (before mid-19th century, many poor Polish peasant homes had only open fireplaces).