User:Kpalion/Old Polish cuisine
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Old Polish cuisine (Polish: kuchnia staropolska) is the cooking style typical for Polish culture in the early modern period, that is, approximately in the 16th–18th centuries.
Scholarship
[edit]History
[edit]Italianate Renaissance
[edit]Sarmatian Baroque
[edit]Saxon Carnival
[edit]Stanislavian Enlightenment
[edit]Standards of living
[edit]Affordability level | Social groups | Meat and animal fats | Fish | Cereals and bread | Fruits and vegetables | Dairy | Spices and other | Beverages |
---|---|---|---|---|---|---|---|---|
Poor | Landless peasants, petty nobility, town plebs | Pork, once or twice a year | Herrings, occasionally | Dominant food group; bran, groats, unleavend flatbread; couch grass and mannagrass sometimes used as cereals | Sorrel, goosefoot, nettle, forest berries, hazelnuts, acorns | None | Salt, sparingly | Water, sometimes beer |
Basic | Largest share of the population: middle-income peasants, manor servants, low-income townfolk, lower nobility | Pork, beef, poultry | Herrings | Dominant food group; groats and farinaceous dishes | Cabbage, carrots, peas, flat beans, rutabagas, turnips, beets | Milk, butter, cheese, eggs | Salt | Beer, vodka |
Medium | Affluent peasants, lower clergy, court servants, middle-income townsfolk and nobility | Pork, beef, poultry; fairly large amounts of lard and suet | Herrings | Groats, bread, and farinaceous dishes | Same as above, in larger quantities | Same as above, in larger quantities | Various spices | Beer, vodka |
Lordly | Affluent nobility, higher clergy, town patriciate | Plentiful and varied, three times the meat intake of an average modern Pole | Herrings, crawfish | Wheat bread and rolls, cakes, tortes | Plentiful and varied, but mostly domestic | Large amounts of butter and cream | Pepper, saffron, almonds, cloves, cinnamon, ginger, truffles and king boletes | Wine, sometimes mead |
Luxurious | Royal familiy and court, magnates, bishops | Game, pheasants, grouses, fieldfares, oysters, escargots, frogs, turtles, etc. | Carp, salmon, trout, sturgeon | Same as above | Exotic fruits, e.g., lemons, oranges, dates, figs, pineapples | Same as above | Same as above; also, cane sugar | Expensive wines and mead |
Eating habits
[edit]Meals
[edit]Etiquette
[edit]Feasting and fasting
[edit]Prince Sapieha's Easter banquet given during the reign of Vladislaus IV:
- Four roasted wild boars stuffed with suckling pigs, ham, and sausages
- Twelve roasted stags with gilded antlers, stuffed with hares, grouses, bustards, and ptarmigans
- 52 large cakes and pies, including mazurkas, all richly decorated with dried fruits and nuts
- 365 yeast cakes (babki)
- Old Hungarian, Cypriot, Spanish, and Italian wines
- 8,700 quarts of mead for the servants[1]
King Michael Korybut Wiśniowiecki's wedding with Eleonor Maria Josefa Habsburg in 1670:
- 7,000 guests
- 8 days
- 500 elks
- 100 stags
- several dozens of wild boars
- 400 oxen
- 6,000 calfs
- 4,000 rams
- 4,000 lambs
- 2,000 hares
- 300 pheasants
- 10,000 partridges
- 12,000 turkeys
- fruits and fruit preserves, jellies, marzipan, and other confectionery[2]
Jerzy Ossoliński's purely Polish banquet:[3]
Foreign ingredient | Domestic substitute |
---|---|
Wine (for sauces) | Cherry juice |
Almonds | Hazelnuts |
Raisins | Candied cherries and other fruits |
Lemons | Sour apples |
Pepper and ginger | Horseradish and mustard |
Olives and capers | Mushrooms |
Wine vinegar | Honey vinegar |
Imported wines | Beer, mead, Polish wines |
Food and drink
[edit]Cereals and breads
[edit]Fruits and vegetables
[edit](including nuts and mushrooms)
Herbs and spices
[edit]Meat
[edit]Fish
[edit]Dairy, eggs and fats
[edit]Soups, sauces and condiments
[edit]
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Confectionery
[edit]Beverages
[edit]References
[edit]Sources
[edit]Sources
[edit]- Bockenheim, Krystyna (1999). Przy polskim stole [At the Polish Table] (in Polish). Wrocław: Wydawnictwo Dolnośląskie. ISBN 83-7023-661-8.
- Chwalba, Andrzej, ed. (2008). Obyczaje w Polsce: Od średniowiecza do czasów współczesnych [Customs of Poland: From the Middle Ages to Modern Times] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. ISBN 978-83-01-14253-7.
- Dembińska, Maria (1999). Weaver, William Woys (ed.). Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Philadelphia: University of Pennsylvania Press. ISBN 0-8122-3224-0.
- Flandrin, Jean-Louis (2002). L'ordre des mets [Arranging the meal] (in French). Paris: Éditions Odile Jacob. ISBN 2-7381-1052-5.
- Gołębiowski, Łukasz (1830). Domy i dwory [Houses and manors] (in Polish). Warszawa: N. Glücksberg.
- Lemnis, Maria; Vitry, Henryk (1979). W staropolskiej kuchni i przy polskim stole [Old Polish Traditions in the Kitchen and at the Table] (in Polish). Warszawa: Interpress.
- Łozińska, Maja; Łoziński, Jan (2013). Historia polskiego smaku: kuchnia, stół, obyczaje [History of the Polish Taste: Kitchen, Table, Customs] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. ISBN 978-83-7705-269-3.
- Meyzie, Philippe (2010). L'alimentation en Europe à l'époque moderne [Food in Europe of the early modern period] (in French). Paris: Armand Colin. ISBN 978-2-200-25979-2.
- Pasikowski, Jerzy (2010). "Wpływy kuchni innych narodów na kształt kuchni polskiej" [Influence of other nations' cuisines on the shape of Polish cuisine]. NewsGastro. Jerzy Pasikowski radzi (in Polish). AA Catering Maria Wieczorek. Retrieved 2015-04-10.