Food and culture of Poland
Polish Foods | Domestic Life | Special Occasions | Foods Commonly Used | Meals and Customs | Food Glossary
Her neighbors invaded her, fought with her,
divided her into pieces, and for a time even erased her name from the map
of Europe. Over a period of about 400 years, from the
1300s to the late 1700s, intermittent wars with Sweden, Russia, Turkey,
and Germany continually changed the borders of Poland until she was
swallowed up and divided into Russia, Prussia, and part of the
Austro-Hungarian Empire and finally disappeared. At least her name
disappeared, but the western Slays known as "Polanians" or "dwellers of
the plains" clung tenaciously to their own traditions and held fast to
their beloved church. And, despite the influence of three foreign masters
at one time for a period of more than a hundred years, the Polish spirit
proved indestructible.
Under the oppressions of the 1800s, the parts of Poland under Prussia and
Austria did not fare as badly as those parts under Russia. These latter
areas were subjected to forced Russification which included sharp
restrictions in the use of the Polish language and even in the attendance
of religious services. Feudal land systems prevailed widely and so did
illiteracy and while the princes and the aristocracy dined at sumptuous
banquets, the laboring peasants survived on cabbage and potatoes and their
deep religious faith.
These difficult times witnessed many Polish uprisings, and following each
unsuccessful attempt, waves of soldiers, political refugees, and peasants
made their way to North America. With the outbreak of World War I Poles
conscripted into both the Russian and the German army resulted in Pole
fighting against Pole.
But on November 3, 1918, Poland accomplished a miraculous resurrection and
proclaimed the Republic of Poland. Establishment of the republic was only
the beginning. Poland also hoped to regain her lost territories and these
hopes led again to conflicts, mainly with Russia. In the ensuing years,
problems with minority groups, financial crises, and government turmoil
added to the difficulties and the weakening of Poland. These problems
culminated in 1939 with the Third Reich's sweep of Poland and the
beginning of World War II.
This history of repeated conquest and subjugation drained the spirit of
the people, as well as taking a serious toll on the country's natural
resources and arable lands. It also intensified family relationships and
the enjoyment of special occasions. Today, many ancient pagan rituals
blend with religious ceremonies and festive celebrations that demand a
great flurry of fine cooking and baking, decorations and party clothes.
Poles, in common with all Slays, love having parties, enjoy wearing their
best clothes, and sharing an abundance of good food and drink in
celebrations that often last several days before finally coming to an end.
While it is inevitable that the turbulent history of conquerors and
oppressions should have affected Polish life, traditions, and cuisine, it
is also interesting that two royal romances, an influx of refugees, and a
brief rule by a French dandy also affected the Polish culinary arts. In
the early 1300s, the love Casimir III bore for Esterka, a Jewess, resulted
in Poland's welcoming Jewish refugees from all the oppressed regions of
Europe, particularly western Germany. The introduction into Polish cuisine
of potato puddings (kugelis) from Lithuania, honey-cakes (piernik),
and sweet and sour dishes like the classic jellied carp with raisins and
almonds from Germany are all attributed to Jewish influence.
Two hundred years later when the Polish King Sigismund I wed Italy's Queen
Bona Sforza, Poland not only gained a queen but also a retinue of Italian
chefs and gardeners. They introduced pastas, pastries, and ice cream
desserts. Italian gardeners cultivated many vegetables new to the Poles,
including tomatoes. And it was the son of Catherine de Medici and Henry II
of France – Henry III – who briefly ruled Poland in the late 1500s and
left as probably the only redeeming aspect of his rule, a Polish
appreciation for sauces and mayonnaise.
Also entrenched in the Polish cuisine are evidences of Russian, German,
and Austrian culinary arts. Sour cream and dill, baked grains (kasza
in Poland, kasha in Russia), cabbage soups and beet soups,
zakaski and vodka are all as familiar in Poland as they are in Russia.
Sausage-making, a taste for sweet and sour foods, and specialty potato
dishes can be traced as favorites in Germany as well. And the influence of
the far-flung Austro-Hungarian Empire (before 1918) was no doubt
responsible in large part for the Polish predilection for paprika from
Hungary dumplings and bread-crumb sauces from the Czechs, and strudels,
tortes, and other delectable bakery from Austria.
The ingenuity of Polish peasant women combined the produce of their own
land with the tastes that history meted out to them from other countries
and developed the great classics of Polish cuisine. These include:
Babka: a rich delicate yeast cake of eggs and dried fruits, special
for Easter.
Bigos: a hunter's stew of layered cabbage or sauerkraut, mixed
meats, game, and sausage.
Cholodnik: a cold beet and sour-cream soup garnished with sliced
fresh vegetables and shrimp.
Pierogi or Pierozki: boiled dumplings made of filled noodle dough.
Pieczony Schab: roast pork loin.