Something about culture
The culture of Poland is closely connected with its intricate thousand-year history.1 Its unique character developed as a result of its geography at the confluence of various European regions. With origins in the culture of the Early Slavs, over time Polish culture has been profoundly influenced by its interweaving ties with the Germanic, Latinate and Byzantine worlds as well as in continual dialog with the many other ethnic groups and minorities living in Poland.2 The people of Poland have traditionally been seen as hospitable to artists from abroad and eager to follow cultural and artistic trends popular in other countries. In the 19th and 20th centuries the Polish focus on cultural advancement often took precedence over political and economic activity. These factors have contributed to the versatile nature of Polish art, with all its complex nuances.2 Nowadays, Poland is a highly developed country that retains its tradition.
Looking for some views?
Why take a trip to the Polish mountains? Because there is a highest range of the Carpathians - Tatra Mountains. Take a trail to Valley of the Five Lakes to see truly one of the most stunning views. In these mountains lives a lot of wild animals - mountain goats, brown bears, gophers. Worth seeing Kościeliska Valley and get to know an important part of Polish folk culture - culture of highlanders. You can try the unique, highlighted the EU certificate, sheep's milk cheese called oscypek. What wait for you in the Polish mountains? Amazing views, delicious local food and Polish hospitality. Visit Poland!
Polish cuisine - middle ages
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Slavic countries, especially Czech, Slovak, Belarusian, Ukrainian and Russian cuisines.1 It has also been widely influenced by other Central European cuisines, namely German, Austrian and Hungarian cuisines 2 as well as Jewish,3 French, Turkish and Italian culinary traditions.4 It is rich in meat, especially pork, chicken and beef (depending on the region), winter vegetables (cabbage in the dish bigos), and herbs.5 It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as kasha (from the Polish word kasza).6 Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.
The Polish national dishes are bigos ?bi??s; pierogi p???r???i; kiełbasa; kotlet schabowy ?k?tl?t sxa?b?v? (type of breaded cutlet); gołąbki ???w??pk?i (type of cabbage roll); zrazy ?zraz? (type of roulade); roast (Polish: pieczeń) ?p??t????; sour cucumber soup (Polish: zupa ogórkowa) Polish pronunciation: ?zupa ??ur?k?va; mushroom soup, (Polish: zupa grzybowa) ?zupa ????b?va (quite different from the North American cream of mushroom); tomato soup (Polish: zupa pomidorowa) ?zupa p?mid??r?va;7 rosół ?r?suw (variety of meat broth); żurek ??ur?k (sour rye soup); flaki ?flak?i (variety of tripe soup); and barszcz bar?t?? among others.8
The main meal might be eaten about 2 p.m. or later. It is larger than the North American lunch. It might be composed of three courses especially among the traditionalists, starting with a soup like a popular rosół and tomato soup or more festive barszcz (beet borscht) or żurek (sour rye meal mash), followed perhaps in a restaurant by an appetizer such as herring (prepared in either cream, oil, or in aspic); or other cured meats and vegetable salads. The main course usually includes a serving of meat, such as roast or kotlet schabowy (breaded pork cutlet), or chicken. Vegetables, currently replaced by leafy green salads, were not very long ago most commonly served as surówka su?rufka ? shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot) or sauerkraut (Polish: kapusta kiszona) ka?pusta k?i???na. The side dishes are usually boiled potatoes, rice or more traditionally kasza (cereals). Meals often conclude with a dessert such as makowiec, a poppy seed pastry, or drożdżówka dr???d??ufka, a type of yeast cake. Other Polish specialities include chłodnik ?xw?d?ik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), kołduny (meat dumplings), zrazy (stuffed slices of beef), salceson and flaki (tripe).