Europe's Hidden Garden City

Total Page:16

File Type:pdf, Size:1020Kb

Europe's Hidden Garden City 30 24 HOURS 24 HOURS 31 Vilnius might be with bargains, they're great for getting into the local scene. Look out pint-sized but is for locally made bread and cheese, as well as small-batch Midus, a rich in history variety of mead made from honey and considered Lithuania’s oldest alcoholic beverage, or Krupnikas, a honey liqueur that dates from the Polish-Lithuanian Commonwealth of the 16th-18th centuries. Alternatively, if you’re looking for a little more action, the city’s Šūvio Akademija(www.suvioakademija.lt) shooting range offers a unique opportunity to shoot military-style rifles and handguns in a safe and controlled environment.Try your hand at some of history’s most famous weapons, from the AK-47 to the 'Dirty Harry' Magnum or the Tommy gun of the prohibition era. Be sure to book ahead. 4pm Continue on foot with a walking tour into Lithuania’s Soviet history. The three-hour Like-a-Local (www.likealocalguide.com/vilinius) tour is priced at just €10 (US$11.36) per person and delves into Lithuania’s independence movement, with visits to the Soviet-era statues on the EUROPE’S HIDDEN Clockwise from top right: the Raddisson Blu Royal Astorija Hotel; the Tymas GARDEN CITY Markets; the Church of St Peter and St Paul With Lithuania joining the EU at the stroke of midnight on New Year’s Eve, its pint-sized but historic capital, Vilnius, can expect to see a raft of inquisitive new visitors in the year ahead. Highlights of the menu include the beef heart and tomato salad; spätzle dumplings with shrimp; and succulent slow-cooked beef cheeks. By Nick Walton Green Bridge, a walk along Gediminas Prospeckt in search of the 11pm 9am city and explore the Old Town’s narrow spot for artists, musicians, and free-thinkers cobbled streets and famed beerhalls. The (it even refers to itself as an independent lingering legacy of the Soviet regime, and a stop at a former KGB Finish your night off with more of Lithuania’s favourite craft beers Check into one of the city’s most historic Unesco-listed Old Town features plenty of republic that celebrates its independence on headquarters than now houses the Museum of Genocide Victims. at Bambalynė (www.bambalyne.lt), a local institution and home to and centrally located houses of slumber, the its own drawcards, from the striking red- April 1st). This eclectic and photogenic suburb almost 100 microbrewed beers from across the country. Housed in a Radisson Blu Royal Astorija Hotel. Located hued St Anne’s Church, to the towering is filled with great grassroots galleries, arts 7pm brick cellar, this specialty bar features a beer tasting lounge for true near the Vilnius Town Hall and Town Hall Vilnius Cathedral. The Old Town is famed communes, and cafes, but for lunch, head Capture a more contemporary side to the city at its top cocktail divan, aficionados, as well as a list of local beer snacks if you’re still peckish. Square, this 119-room hotel is the perfect for its Baroque, Gothic, and Renaissance to Šnekutis (www.snekucio-alaus-pasaulis. Mojito Naktys (www.mojitonaktys.lt). With a cocktail menu that boasts Expect crowds of local beer lovers, especially on weekends. base from which to explore Vilnius Old architecture and the Cathedral Square at lt) on Polocko Street for authentic Lithuanian Town, including the Church of the Holy its heart is a great place to people watch, more than 50 concoctions, the bar runs its own cocktail academy, food – from delicate blynai pancakes to Spirit and St. Nicholas Church. Book a especially when accompanied by handmade and well-trained staff work tirelessly amidst sleek, modern interiors 10am hearty bigos sausage stew - and fresh beer Junior Suite; dressed in subtle neutral tones chocolates and coffee from nearby AJ that could be in London or New York, to serve up libations to the city’s Spend the morning exploring Antaka Inis, one of the city’s oldest and and dark wood, these spacious suites are Sokoladas (www.ajsokoladas.lt), a national from local craft breweries. beautiful. most affluent neighbourhoods. Located on the banks of the Neris chain of chic cafes that has its flagship just the perfect home away from home, and River, Antaka Inis is famed for its Lithuanian Baroque masterpiece, off the square. offer unlimited health club access, spacious 2pm 9pm the Roman Catholic Church of St Peter and St Paul, as well as the bathrooms, and separate living spaces. Walk off your meal and those oh-so-good Indulge in a modern yet elegant take on traditional Lithuanian Sapieha Palace, which is surrounded by the only surviving Baroque- www.radissonblu.com/hotel-vilnius Noon craft beers with a walk through the Tymas dishes at Druskos Namai (www.en.druskosnamai.lt), the brainchild style park in the country. Start off at Pinavija Café & Bakery (www. Head across the River Vilna towards the Markets. Held from noon every Thursday, the of restauranteur Gareth Sanderson and chef Sarunas Paškauskas. pinavija.lt), famed for its hearty Kibinai pastries and strong coffee, 10am bohemian ‘republic’ of Uzupis, the city’s markets are an important part of Užupis life Located in the city centre, the concept introduces Lithuanian cuisine before touring the parklands, ending up at the sprawling Botanical Set out on foot in this pedestrian-friendly trendiest neighbourhood and a popular and even if you’re not out to fill your suitcases using only the freshest locally sourced and seasonal produce. Gardens of Vilnius University, in Kairėnai. www.jetsetter.hk www.jetsetter.hk.
Recommended publications
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Download PDF Menu
    Sandwiches Soups hot and made from scratch in house with bread All Sandwiches come with Chips 8oz Cup – $3.77 16oz Bowl – $5.66 Kielbasa on a Bun – $7.55 32oz Quart – $9.43 (to-go only) grilled polish style kielbasa served with onions and sauerkraut on a roll Chicken Noodle Ham Sandwich – $7.55 *Beet – Red Borscht deli smoked ham, swiss cheese, spicy mustard, *Zurek – Sour Rye lettuce and tomato on light rye Polish Bean Dill Pickle Turkey Sandwich – $7.55 sliced turkey breast, swiss cheese, lettuce, tomato AUTHENTIC POLISH and mayo on light rye Dessert CUISINE Reuben – $8.49 Vanilla Ice Cream – $2.12 corned beef, swiss cheese, home-made sauerkraut and thousand island dressing served on marble rye Apple Cake – $4.72 8418 M-119 Turkey Reuben – $8.49 Single Crepe – $2.12 Harbor Springs, MI 49740 turkey breast, swiss cheese, home-made sauerkraut Three Crepes – $5.66 and thousand island dressing served on marble rye crepe fillings: raspberry, strawberry, blueberry, cherry, blackberry, creamy cheesecake, (231) 838 – 5377 Rachel Reuben – $8.49 Dutch chocolate cheesecake or Nutella turkey breast, swiss cheese, home-made coleslaw and thousand island dressing served on marble rye Kids’ Corner www.famouspolishkitchen.com Rissole Burger Sandwich – $8.49 two ground pork patties, served with cheese, Grilled Cheese – $4.72 Dine in or take out. onions, tomato, lettuce and mayo on a roll American cheese melted on wheat with a bag of Call us to organize catering for special chips or apple sauce occasions, such as weddings, graduation Club Sandwich – $8.49 ham, turkey breast, bacon, lettuce, tomato and Peanut Butter and Jelly – $4.72 parties and more! Or to place call-in orders.
    [Show full text]
  • Bigos - Polish Hunter’S Stew Country of Origin: Poland1 Main Course Dish
    Bigos - Polish Hunter's Stew Country of origin: Poland1 Main Course dish. Hearty game stew in a rich sauce, quantities are for 8 or more. Nearest related recipe seems to be Italian2 Bollito Misto3 This recipe is packed full of flavour and not really for the faint hearted chef or diner. If you have an energetic lifestyle then this is for you. Ingredients Top, tail, skin and chop the onions. Trim and chop large the mushrooms. 4 rashers fatty bacon Peel and core the apples and chop into chunks. 500 gm pork meat 1 kg venison pieces Cooking 4 cloves garlic 4 medium onions Pre-heat the oven to gas mark 3. 30 ml paprika Fry the bacon in a Dutch oven or le Creuset pan, 250 gm field mushrooms to render the fat, then add the pieces of pork and venison, garlic, onions, paprika, and mush- 500 ml beef stock rooms. Stir fry until the meat is browned{about 30 gm FAIRTRADE chutney 5 minutes. 2 large cans of chopped tomatoes Add the stock, the chutney, tomatoes, bay leaves, sauerkraut, and apples, and bring to a 4 FAIRTRADE bay leaves boil. 400 ml sauerkraut Remove from the heat and check saesoning, 4 FAIRTRADE apples adding salt and pepper to taste. 200 gm cooked ham Put the pot into the oven and bake for 2 and 1/2 hours. 6 Polish sausages (Kielbasa) Add the ham and sausages and bake for a further 30 minutes. Method Preparation To serve Chop the bacon into bite sized pieces. When ready to serve, remove bay leaves and again check the taste for seasoning.
    [Show full text]
  • Culture and Food
    IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • Traditional Polish Food and Drink
    TRADITIONAL POLISH FOOD Typical Polish meals are very good and tasty!!! The most typical ptoducts used in Polish cuisine are meat, cucumbers, beetroot, cabbage (sauerkraut),potatoes,bread, sour cream, kohlrabi, mushrooms, sausages and herrings These products have become an essential elements in Polish cooking. OBIAD The main meal in Poland is called „obiad”(dinner), which is eaten in the afternoon. A traditional „obiad” consists of soup, the main course and also dessert. SOUPS BARSZCZ CZERWONY http://www.wildboar.net/multilingual/easterneuropean/polish/przepisy/barszcz.j pg Barszcz czerwony: traditional Polish beetroot soup with sour cream or served clear with dumplings. ŻUREK Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. KAPUŚNIAK Kapuśniak: sour cabbage soup. http://kuchnia.o2.pl ROSÓŁ Rosół z kurczaka: rosół is a traditional Polish chicken soup, usually served with noodles. http://pl.wikipedia.org/wiki/Ros%C3%B3%C5%82 ZUPA POMIDOROWA Zupa pomidorowa: tomato soup, often with rice or noodles. http://www.strykowski.net/zdjecia_zywnosc_zupy_jedzenie_fotografie/Zupa_pomidorowa_271.ph p MAIN COURSE KOTLET SCHABOWY Kotlet schabowy: (pork chop) typical Polish meat dish, usually served with boiled potato or chips and salad. http://www.karczma- mysliwska.eu/pliki/potrawy/kotlet_schab.jpg KLOPSIKI http://m.onet.pl/_m/ab27e5dc5ce0fe2b31e9d1fa31c152bf, 5,12.jpg Klopsiki: meatloaf, often served with tomato sauce. BIGOS A stew, called bigos is a combination of http://images.google.pl cabbage, mushrooms, and various meats— http://images.google.pl traditionally pork, bacon, and delicious Polish sausage. FASOLKA PO BRETOŃSKU http://www.hortex.com.pl/repository/images/mrozonki/przepisy/dania/fasolka-po- bretonsku.jpg Fasolka po bretońsku: cheap bean and http://images.google.pl sausage stew served with bread.
    [Show full text]
  • Bigos (Polish Hunter's Stew)
    Bigos (Polish Hunter’s Stew) Before I went vegetarian, I made Polish Hunter’s Stew a few times a year. Here is the basic traditional recipe I used that may be augmented to suit your liking: -2lbs. sauerkraut, rinsed & replace juice with water -1/2lb bacon 1/2lb veal (or lamb), cubed 1/2lb venison (wild game), cubed 1/2lb Polish sausage pieces 1/2lb pork, cubed (Oxtails make an excellent substitution meat if you can’t find veal or lamb; remove meat from the bones after browning). 1/2lb small cabbage, sliced 1-2 dried oyster mushrooms 2 yellow onions, chopped 3/4lb fresh mushrooms, sliced 3 small tomatoes, sliced 1 bay leaf 2 large Granny Smith apples, diced 1 Tbsp caraway seed 1/3 cup white wine butter salt/pepper/sugar to taste water as needed for desired consistency To a crock pot add kraut with water. Bring to boil, then simmer. Brown cubed meats using bacon. Add all the meat and cabbage to pot. Rehydrate mushrooms in 1/2 water, dice and add to pot with the water they were soaked in. Saute onions and fresh mushrooms in butter until not quite done, then add to pot. Add bay leaf, apples, tomatoes and caraway seed. Simmer 3-4hrs. 1/2 before serving, add wine, salt, pepper, sugar as desired; stir. Add water if too thick. This stew lends itself to the sweet side; never salty or vinegary (rinse the sauerkraut). Service with hard crusted rye bread and enjoy. Recipe corrections. 1/2 of a whole small cabbage 1/2 cup of water to soak mushrooms Clarification: your crock pot will likely be filled to the brim with all the raw cabbage but it will reduce down nicely in a few hours.
    [Show full text]
  • Polish (?) Bigos. About the Thing and About the Word
    CORE Metadata, citation and similar papers at core.ac.uk Provided by Jagiellonian Univeristy Repository Essays in the History of Languages and Linguistics. Dedicated to Marek Stachowski on the occasion of his 60th birthday. Edited by M. Németh, B. Podolak, M. Urban. Kraków 2017. Pages 609–617. doi:10.12797/9788376388618.37 Mirosław Skarżyński Jagiellonian University in Kraków POLISH (?) BIGOS. ABOUT THE THING AND ABOUT THE WORD As is well known, the dish under the name of bigos belongs to the canon of Polish cuisine, and is generally viewed as a national dish. The thing itself, how- ever, and its name, are both German borrowings. Based on scarce mentions in old texts, the author attempts to reconstruct the history of bigos – the thing and bigos – the name. With regards to the former, the original German rec- ipe has been heavily modified in the Polish culinary tradition, resulting in a contemporary dish which bears very little resemblance to the German pro- totype. As for the name itself, an overview of the data cited in etymological dictionaries and in works analyzing the history of German borrowings in Polish (Brückner [= SEBr]; Bańkowski [= SEBań]; Linde [= SL-1]; de Vincenz, Hentschel [= WDLP]; Czarnecki 2014), has persuaded this author to support the hypothesis which derives Pol. bigos from MHG perfect participle bîgossen. history of words and things, German borrowings in Polish, Polish culinary terms, etymology In the stereotypical image of Polish cuisine, pierogi, żurek, and bigos take top places. Polish, Old Polish bigos? To a degree, yes, but both the word and the thing are actually among the many strangers in Polish that have been nativized and whose historical foreignness is no longer perceived today.
    [Show full text]
  • With Mains the Story of Heirloom Blue Corn What Are Push
    beginnings with CHILLED PEA SOUP HOUSE-MADE creamy horseradish ASSORTED BREAD 12 red chile manteca 5 CRISPY mains POTATO CAKE BIGOS confit vegetables, ALASKAN HALIBUT* (Polish hunter's stew) Mavis’ Goat Cheese, salsa verde cultivated and wild mushrooms, dill hollandaise, cabbage, pork, caraway 15 turnips, radish, potato 11 38 CAULIFLOWER/BROCCOLI CREAMY beef tongue, quail eggs, CREAM MARINATED CHICKEN BLUE CORN HOMINY LP hot sauce turnips, carrot spätzle, crispy skin roasted green chile, cheddar jack, 12 30 pork chicharron 13 SWEET POTATO PIEROGI LAVENDER LAMB* Point Reyes Tomarashi cheese, achiote rice, grilled summer squash, ROASTED NEW POTATOES house kimchi, sour cream preserved lemon herbs, frico 15 38 7 ALASKAN HALIBUT 12 oz NM BEEF RIBEYE RANCHERO* HOUSE-MADE PICKLE JAR CEVICHE* Smokey Blue Cheese, green chile, roasted 5 pickled green chile, tostadas, lime vegetables, bourbon-mustard sauce 18 43 CAMPO SALAD GRILLED PORK MOLE ROJO For centuries, the practice of using creamy thyme dressing, potatoes, vegetable tamale live fire to cook with cucumbers, quail eggs, lamb bacon 33 has been a way of life in the 12 MOLE VERDE high deserts and river valleys SIMPLE GREENS SALAD vegetable crepinette, mushrooms, tepary beans, of New Mexico. Campo, meaning herbs, blended vinaigrette local grains field in Spanish, honors the heritage 9 25 of using what comes from our own farm and food shed. We call it Rio ARTISANAL CHEESE PLATE BRAISED LAMB PAPPARDELLE served with house-made apricot, mint Grande Valley Cuisine. Our menus accompaniments 28 are rooted in this tradition and pay 18 homage to the rich history POTATO GNOCCHI of our region.
    [Show full text]
  • Bigos (Polish Hunter's Stew)
    Recipe of Bigos (Polish Hunter’s Stew) the month There are probably as many different recipes for Bigos as there are cooks in Poland and this is the recipe my mother swears by. Bigos is Poland’s national dish and it used to be cooked in a cauldron or on a camp fire by Polish hunters who would add whatever meat they had to hand, for example, venison or other game. How to prepare 1. Put the sauerkraut in a large saucepan over a low heat. If the sauerkraut is very sour (and you would prefer it to be less sour) remove some of the vinegar and Ingredients replace with an equal amount of water. 2. Heat the vegetable oil in a separate large pan and add the onions. Cook on a very . 2jars sauerkraut low heat until the onions are very soft and lightly golden. 2tbsp.vegetable oil 3. Add the chopped pork to the pan and brown all over, until any fat has melted. 2large onions,chopped 4. Add the chopped smoked sausage to the pan. 5. In a separate bowl, pour a cup of hot water onto the porcini mushrooms and 5pieces lean belly pork . leave them to soak. or pork shoulder 6. Add the onions and meat to the pan with the sauerkraut. 2smoked polish sausages 7. Add the beef stock cube and bay leaves and stir well. Drain the porcini mushrooms, . 50g dried porcini set aside the liquid, roughly chop and add to the sauerkraut. Pour in the cup of mushrooms porcini mushroom stock too, being careful not to add any of the grit at the .
    [Show full text]
  • Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
    Rediscovering a Cuisine of the Past Maria Dembin'ska Translated by Magdalena Thomas Revised and Adapted by William Woys Weaver UNIVERSITY OF PENNSYLVANIA PRESS PHILADELPHIA In Memory of Henryk Dembinski (1911-1987) ix Editori Preface Three Latln words scribbled in the margin of the parchment WILLIAM WOYS WEAVER ledger book of Polish royal treasurer Henryk of Rog6w -ad regakm xxi List oflflu~tration~ scutellum, for the royal pot-not only extended a proprietary reach over the markets and gardens of medieval Poland; they also conjured 1 Chapter 1. Toward a Definition of Polish National Cookey up a court cuisine unique to Central Europe. Strangely Oriental, yet 25 Chapter 2. Poland in the Middle Ages peasantlike in its robust simplicity, it was a cookery that captured 47 Chapter 3. The Dramatis Personae ofthe Oid Polish Table all the complexities of Poland in that far-off age, a nation of great power slowly twisting toward upheaval, of farmlands and towns 7 1 Chapter 4. Food and Drink in Medzeval Poland thronging with emigrants from cultures unable to meld with the Pol- 137 Medieval Recipes rn the Polish Style ish countryside around them. And yet for a time, it was also a rare W~LLLAMWOYS W EAVER period of peace. Maria Demblnska went back to the royal account 201 Notes books - indeed, to all the medieval records she could find- in order 209 Bibliography to reconstruct this chapter of Poland's history. Her work is now a scholarly classic. 2 19 Acknowledgments Maria Dembinska's research was originally prepared in 1963 223 Inifex as a doctoral dissertation at Warsaw University and the Institute of Material Culture of the Polish Academy of Science.
    [Show full text]
  • Polish (?) Bigos. About the Thing and About the Word
    Essays in the History of Languages and Linguistics. Dedicated to Marek Stachowski on the occasion of his 60th birthday. Edited by M. Németh, B. Podolak, M. Urban. Kraków 2017. Pages 609–617. doi:10.12797/9788376388618.37 Mirosław Skarżyński Jagiellonian University in Kraków POLISH (?) BIGOS. ABOUT THE THING AND ABOUT THE WORD As is well known, the dish under the name of bigos belongs to the canon of Polish cuisine, and is generally viewed as a national dish. The thing itself, how- ever, and its name, are both German borrowings. Based on scarce mentions in old texts, the author attempts to reconstruct the history of bigos – the thing and bigos – the name. With regards to the former, the original German rec- ipe has been heavily modified in the Polish culinary tradition, resulting in a contemporary dish which bears very little resemblance to the German pro- totype. As for the name itself, an overview of the data cited in etymological dictionaries and in works analyzing the history of German borrowings in Polish (Brückner [= SEBr]; Bańkowski [= SEBań]; Linde [= SL-1]; de Vincenz, Hentschel [= WDLP]; Czarnecki 2014), has persuaded this author to support the hypothesis which derives Pol. bigos from MHG perfect participle bîgossen. history of words and things, German borrowings in Polish, Polish culinary terms, etymology In the stereotypical image of Polish cuisine, pierogi, żurek, and bigos take top places. Polish, Old Polish bigos? To a degree, yes, but both the word and the thing are actually among the many strangers in Polish that have been nativized and whose historical foreignness is no longer perceived today.
    [Show full text]