Obżartuchy i opilce. Przewodnik po stołach, garach i innych krainach Wielkiej I Rzeczypospolitej - Jacek Komuda

What do you think of when you hear “Old Polish cuisine”? Of course, the inn “U Sarmaty” on vacation in Bory Tucholskie. Bigos. Placka po zbójnicku. And the noodles that grandma used to make on Sundays. Only that all this has nothing to do with how our ancestors ate. And how they ate also reflected how they lived. Embark with Jacek Komuda on a fascinating journey. Culinary, geographical, historical. Hear about what life was like, feel what flowed in the veins of our ancestors. Because platters and pots are just a pretext. It will be a journey through the stomach to knowledge. “On average, every hundred years, Polish cuisine changed its face thoroughly. It changed because new dishes, additives, spices became available. Some ingredients went away to reserves, like grouse, bears. Others appeared, like rice, sugar in common use. So let's bring to light those dishes that can still be found on everyone's table today. I invite you to a double guide - geographical and culinary, in which, like raisins in the cake, you can find places and objects that are not described in ordinary bedekers. And sights of cuisine, which we can recreate today without much trouble from available ingredients.

The book in a Polish language version.

Technical data
Author: Jacek Komuda
Cover: softbound
Number of pages: 480
Format: 12.5 x 19.5 cm
Year of publication: 2023
Publisher: Fabryka Słów