Polish Food Reviews
Description:An insight to the Polish kitchen.
Newest Review: ... German cooking: pig's hock, cakes using yeast; and Krakow and Galician cookery is a mishmash of Hungarian cuisine (with Turkish and Balkan influences) and Austrian cuisine: pepper, aubergines, mamalyga or Hungarian goulash. Late 19th century cuisine was not very different from what we know at the moment; the only possible differences are in the proportions of fruit and vegetables to meat. ... more
Customer Polish Food Reviews (1)
by Praskipark - written on 06/11/08
The French live to eat, the Poles eat to live. Food is thought to be a failure unless plentiful - nouvelle cuisine would never get past a Pole. Polish food was designed to be filling. It took account of the cold, hard winters and sheer physical energy expended in daily living. The climate is still the same, but office life is decidely less calorie intensive than tilling the soil and gathering the harvest. Most traditional Polish cooking was heavy on preparation time as well as on the stomach, but doctors are busy explaining how heavy it is on the heart, too, and meals are finally shrinking. Old Polish culinary tastes stem from an intermingling of cultures - ... Read the complete review