The Gastronomic Order of Pomiane: Difference between revisions

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=== Chapter of the Order ===

{| class="wikitable"

[[File:{{#setmainimage:Odznaka orderu Pomiana.jpg}}|thumb|upright=1.3|Badge of the Order of Pomiane]]

There is a curious award badge, called the Order of Pomiane (''Order Pomiana'' in Polish), which occasionally turns up at numismatics-and-phaleristics auctions in Poland.<ref>{{Cyt

| tytuł = Rzeczpospolita

| nazwisko r = Miliszkiewicz

| imię r = Janusz

| nazwisko2 r = Belke

| imię2 r = Rafał

| rozdział = Mafia kolekcjonerska pod młotkiem

| adres rozdziału = https://www.rp.pl/ekonomia/art13653071-mafia-kolekcjonerska-pod-mlotkiem

| rok = 22 June 2012

}}</ref> It has never had the status of a state decoration, yet its badges were produced by the Polish National Mint and the award ceremony was at times hosted at a Polish embassy with all the customary fanfare.

The badge has the form of a little shield in the roughly triangular shape of a goblet, measuring 57×45 mm. The shield is adorned with a bull’s or bison’s head in black enamel overlaid with a crossed knife and fork. The badge would be hung around the recipient’s neck on a yellow-and-red ribbon and fastened with a metal buckle in the shape of a filled dumpling. It came in a decorative box, whose lid bore the bison’s head again, along with the Latin motto: ''“Materiam superat opus”'' (“The workmanship surpasses the material”).<ref>{{Cyt

| nazwisko = Niemczyk

| imię = Michał

| tytuł = Aukcja 30. Jubileuszowa

| url = https://niemczyk.pl/storage/39007/katalog-A30.pdf

| wydawca = Antykwariat Numizmatyczny

| miejsce = Warszawa

| data = 25 September 2021

| strony = 353

}}</ref>

The knife, fork, goblet and dumpling suggest that the award must have had something to do with eating and drinking. But whom was it awarded to – and for what achievements? Who conferred this peculiar honour – and why? Where did the idea and the name for this decoration come from? And what the heck is a bison’s head doing in the design? These are the questions I will try to answer in this post.

== The Namesake: The Guru of Gallic Gastronomy ==

First things first, so let’s begin with the man who lent the Order of Pomiane its name.

[[File:Edward Pożerski herbu Pomian.jpg|thumb|Edward Pożerski of Clan Pomian (1875–1964), a gastroenterologist and gastronome]]

He was born in 1875 in Paris, in a Polish noble family, and his real name was Edward Pożerski.{{czyt|Edward Pożerski}} His parents were refugees who had fled Poland after the failed anti-Russian uprising of 1863. They sent him to a Polish school in the French capital, where he was raised as a Polish patriot, but fed rather poorly. He would later write in his memoirs that he was hungry most of his youth. The hunger kept him thinking about food to such an extent that once he had graduated from school, he chose to study gastrointestinal physiology at the university. He became a doctor of medicine in 1902. By that time he had already worked at the Pasteur Institute for a year and this is where he would keep doing research on digestive juices for most of his life.

[[File:Henryk Babiński.jpg|thumb|upright=.7|left|Henryk Babiński (1855–1931), also known as Ali-Bab, cookbook author]]

His academic work on digestion motivated him to take interest in healthy nutrition, which in turn led him to the question of rational food preparation techniques. It was another Frenchman whose parents had been political refugees from Poland, albeit a generation older, who became Pożerski’s mentor in culinary matters. His name was Henryk Babiński{{czyt|Henryk Babiński}} and, although he was a mining engineer by trade, he also authored cookbooks under the pen name Ali-Bab. His monumental work, ''Practical Gastronomy'' (''Gastronomie pratique''),<ref> {{Cyt

| nazwisko = Ali-Bab

| tytuł = Gastronomie pratique : études culinaires suivies du Traitement de l’obésité des gourmands

| url = https://gallica.bnf.fr/ark:/12148/bpt6k34113057/

| wydawca = Ernest Flammarion

| miejsce = Paris

| rok = 1923

}}</ref> was a best seller in the French culinary literature of the early 20th century.

Encouraged by Ali-Bab, Pożerski decided to publish his own thoughts on how to cook meals that are both tasty and healthy: an essay on theoretical gastronomy. The author of ''Practical Gastronomy'' penned a foreword to the book, where he stated that Pożerski was walking in the footsteps of “the master of us all, the immortal author of ''The Physiology of Taste''”, meaning Jean-Anthelme Brillat-Savarin{{czyt|Jean-Anthelme Brillat-Savarin}} (1755–1826), who was a famous gourmet, but not really a scientist. Brillat-Savarin’s work, contrary to its title, doesn’t actually say much about the physiology of the sense of taste; it was more of a suggestion for future scientists to delve into the matter.<ref>{{Cyt

| nazwisko = Brillat Savarin

| imię = Jean-Anthelme

| tytuł = Physiologie du goût

| url = https://gallica.bnf.fr/ark:/12148/bpt6k1063697/

| wydawca = G. de Gonet

| miejsce = Paris

| rok = 1848

}}</ref> Pożerski’s book, entitled, ''Eat Well to Live Well'' (''Bien manger pour bien vivre''), was a first step towards taking this suggestion up. Pożerski argued that cooking ought to be a marriage between the art of gastronomy and the science of gastrotechnique (a word of his own coinage) whose ultimate goal would be to a create a dish providing maximum pleasure, thus inducing the healthy secretion of digestive juices. “The discovery of a new dish,” wrote Pożerski, quoting Brillat-Savarin, “does more for the happiness of the human race than the discovery of a star.”<ref>{{Cyt

| nazwisko = Pomiane

| imię = Édouard de

| tytuł = Bien manger pour bien vivre : Essai de gastronomie théorique

| wydawca = Editions Albin Michel

| miejsce = Paris

| rok = 1948

}}</ref>

{{video|url=https://www.youtube.com/watch?v=lzjyfqPe7ZE|poz=left|szer=350|opis=First episode of the TV show ''French Cooking in Ten Minutes'', aired by BBC in 1995, with Polish actor Krzysztof Różycki as Edouard de Pomiane. In English, but with a thick Polish accent.}}

In those times, however, culinary matters were considered trivial and unbecoming of a scientist. For this reason, Pożerski, who always signed his academic papers with his Polish name, decided, not unlike Babiński, to use a pen name when writing about gastronomy and gastrotechnique. Unlike Babiński, though, he chose a ''nom de plume'' which wasn’t as fairy-talish as “Ali-Bab”. He forged his pseudonym from the French version of his first name and the French spelling of “Pomian”, the name of his nobility clan, ending up with “Edouard de Pomiane”.{{czyt|Edouard de Pomiane}}

Soon, under this name, he started to publish cookery books, putting the theoretical tenets of gastrotechnique into practice. He was also the first person to host a culinary radio show. Edouard de Pomiane would shortly become a gastronomic celebrity.

[[File:Edward Pożerski w kuchni.JPG|thumb|upright=.7|Edward Pożerski in his kitchen, with the wooden spoons his mother brought all the way from Siberia]]

Unlike earlier culinary authorities, Pomiane didn’t write for great chefs whose ambition was to rise to the summit of culinary artistry and to prepare feasts worthy of monarchs and aristocrats. His target audience consisted of ordinary housewives who wished to cook healthy, thrifty and tasty meals for their families, and still have time left for other pursuits. His novel approach is already evident from the titles of his books, such as: ''Cooking in Six Lessons'' (''La cuisine en six leçons'') or ''Cooking in Ten Minutes'' (''La cuisine en dix minutes''). Older masters of the pot and pan must have scratched their heads when reading that a daily supper could very well do without one meat and one fish course.

Even though Pomiane carried out his culinary revolution in France in the first half of the 20th century, he did it in a romantic Old Polish style he had been brought up to love. If, for example, his recipë called for a bunch of parsley, he would specify that it had to be the size of a bouquet of violets.<ref>{{Cyt

| tytuł = Gastronomica

| nazwisko r = McArthur

| imię r = Margaret

| rozdział = Desperately Seeking Edouard: A Passion for de Pomiane

| adres rozdziału = https://www.jstor.org/stable/10.1525/gfc.2004.4.4.62

| wydawca = University of California Press

| rok = 2004

| wolumin = Vol. 4, No. 4

| strony = 62

}}</ref> With his bald dome and bushy white whiskers, he even looked like a character out of an illustration to ''Pan Tadeusz'', the Polish national epic by Adam Mickiewicz that is set in the early 19th century. And apparently, this was no coincidence. His father, after whom he would increasingly take after with age, was friends with Michał Elwiro Andriolli, an Italian-Polish artist who etched well known illustrations to ''Pan Tadeusz'' and who used the elder Pożerski as a model for a typical old-time Polish gentleman.<ref>{{Cyt

| tytuł = Studia Polonijne

| nazwisko r = Pietrzkiewicz

| imię r = Dorota

| rozdział = Francusko-polskie życie Edwarda Aleksandra Pożerskiego

| adres rozdziału = https://ojs.tnkul.pl/index.php/sp/article/download/14408/14078/

| wydawca = Towarzystwo Naukowe {{small|KUL}} i Katolicki Uniwersytet Lubelski Jana Pawła II

| rok = 2020

| tom = 41

| strony = 89

}}</ref>

Pomiane is also responsible for having smuggled some Polish touches into French cuisine. He even wrote an entire book whose purpose was to familiarize the French with Polish dishes and foodways, ''Polish Cookery as Seen from the Banks of the Seine'' (''La Cuisine polonaise vue des bords de la Seine''). When entertaining guests at home, he would often regale them with “Polish dinners”, which could include, for example, a shot of bison-grass vodka and a piece of dried sausage for an ''apéritif'', meat with Tartary buckwheat and cognac-infused sauce or croquettes with fresh strawberries.<ref>''Ibid.'', p. 82–83</ref> And whenever he wanted to brew some tea, he did it in an old samovar, the same that his father shared with Fyodor Dostoyevsky when they were both serving time in a Russian penal colony.<ref>''Ibid.'', p. 89</ref>

== First Course: Pozhersky Cutlets, Anyone? ==

[[File:Kotlety pożarskie.jpg|thumb|<s>Pozhersky</s> Pozharsky cutlets]]

According to food journalist Jan Kalkowski, Edward Pożerski was the inventor of a delicacy known as ''kotlety pożerskie'', or Pozhersky cutlets.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Dwa Pomiany

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/29793

| miejsce = Kraków

| rok = 1969

| wolumin = No. 1268

| strony = 1–2

}}</ref> The same information is even repeated in the ''Polish Biographical Dictionary'' (''Polski Słownik Biograficzny'').<ref>{{Cyt

| tytuł = Internetowy Polski Słownik Biograficzny

| wydawca = Instytut Historii PAN

| miejsce = Warszawa

| nazwisko r = Ostrowska

| imię r = Teresa

| rozdział = Edward Aleksander Pożerski

| adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/edward-aleksander-pozerski?print

}}</ref> This isn’t true, however.

First of all, there is no such thing as “Pozhersky” cutlets. There is, however, a dish known as Pozh'''a'''rsky cutlets. Some sources, such as Maciej Halbański’s 1987 ''Dictionary of Culinary Arts'' (''Leksykon sztuki kulinarnej''), claim that they’ve been named after Prince Dmitry Pozharsky,<ref> {{Cyt

| nazwisko = Halbański

| imię = Maciej E.

| tytuł = Leksykon sztuki kulinarnej

| wydawca = Wydawnictwo Watra

| miejsce = Warszawa

| rok = 1987

| strony = 89

}}</ref> the national hero of Russia who, together with Kuzma Minin, lead the uprising which liberated Moscow from Polish occupation in 1612. Halbański referenced this claim to what he called “serious historians of culinary arts”, even though, back in the 1980s, there were still very few serious historians who would have deemed culinary arts to be a topic worthy of serious historical research. Anyway, the idea that Pozharsky cutlets have anything to do with Dmitry Pozharsky, isn’t accurate either. The only thing that is true, so far, is that Pozharsky cutlets originate from Russian – not Polish – cuisine.

Historical sources indicate that ''pozharskiye kotlyety''{{czyt|пожарские котлеты}} were first created in Torzhok, a town in the Tver Region, on the road from Moscow to Saint Petersburg. It was there that, in the first half of the 19th century, a man called Yevdokim Pozharsky ran an inn, famous for its signature chicken cutlets.

This is what one can read about the town in an 1843 Russian guidebook:

{{ Cytat

| In Torzhok, two things deserve special attention: firstly, Morocco-leather products {{...}} The second item relates to gastronomy: at Pozharskaya Inn, they make very tasty chicken cutlets that will melt in your mouth. I advise everyone who passes through Torzhok to sample them. A single portion, or two cutlets, costs only a ruble.

| oryg = В Торжке два предмета заслуживают особенного внимания: во первых, сафьянные изделия {{...}} Второй предмет относится до гастрономии: в гостинице Пожарской приготовляются очень вкусные котлеты; они делаются из курицы и тают во рту; советую всем проезжающим чрез Торжок покушать их. Порция, или две котлетки стоют только рубль.

| źródło = {{Cyt

| nazwisko = Жданов

| imię = Михаил Павлович

| tytuł = Путевые записки по России

| url = https://www.prlib.ru/item/441211

| wydawca = В. Поляков

| miejsce = Санктпетербург

| rok = 1843

| strony = 25–26

}}, own translation }}

As you can imagine, there were many famous and influential people travelling up and down the road between Russia’s two major cities and many of them would stop in Torzhok for lunch, helping spread the fame of the local cutlets far and wide. Alexander Pushkin, for instance, included the following advice, in verse, in a letter to his friend, Sergei Sobolevsky:

{{ Cytat

| <poem>In Torzhok, at your leisure,

At Pozhersky’s alight.

Try the cutlets (a pleasure),

Then keep travelling light.</poem>

| oryg = <poem>На досуге отобедай

У Пожарского в Торжке,

Жареных котлет отведай (именно котлет)

И отправься налегке.</poem>

| źródło = {{Cyt

| tytuł = Собрание сочинений в 10 томах

| nazwisko r = Пушкин

| imię r = Александр Сергеевич

| rozdział = С.А. Соболевскому

| adres rozdziału = https://rvb.ru/pushkin/01text/10letters/1815_30/01text/1826/1390_207.htm

| wydawca = РВБ

| tom = 9. Письма 1815–1830

| strony = 242

}}, own translation }}

Pozharsky cutlets were also praised by foreign visitors, including French novelist Charles-Victor Prévost d’Arlincourt{{czyt|Charles-Victor Prévost d’Arlincourt}}<ref> {{Cyt

| nazwisko = Le Vicomte d’Arlincourt

| tytuł = L’étoile polaire

| url = https://books.google.pl/books?id=_b9hAAAAcAAJ&pg=PA305

| wydawca = Dumont

| miejsce = Paris

| rok = 1843

| strony = 305

}}</ref> and Scottish writer Leitch Ritchie. The latter wrote that in Torzhok he had “the satisfaction of eating the finest veal [''sic''] cutlets in Europe” and that the Russian “empress herself burned with curiosity to taste them”, so much that she had the woman who cooked them “brought to St. Petersburg express, to make veal cutlets for majesty.”<ref>{{Cyt

| nazwisko = Ritchie

| imię = Leitch

| tytuł = A Journey to St. Petersburg and Moscow Through Courland and Livonia

| url = https://books.google.pl/books?id=r09EAAAAIAAJ&pg=PA179

| wydawca = Longman

| miejsce = London

| rok = 1836

| strony = 179

}}</ref> “The woman”? Yes, because it wasn’t Yevdokim Pozharsky himself who created the recipë; it was his daughter, Darya Pozharskaya, who worked at her father’s inn as a chef. But why does the quote mention veal, rather than chicken, cutlets? Well, because they were made from chicken, but meant to look and taste as though they were made from veal. There’s even a legend about Emperor Nicholas I himself calling at Pozharsky’s inn and ordering veal cutlets for his meal, upon which, not having any veal in her pantry, Darya quickly devised a new recipë using chicken instead.<ref>{{Cyt

| tytuł = Torzhok.pro

| rozdział = Дарья Евдокимовна Пожарская

| adres rozdziału = https://torzhok.pro/vyidayushhiesya-lichnosti-torzhka/darya-evdokimovna-pozharskaya.html

| data = 16 December 2021

}}</ref>

[[File:Daria Pożarska.jpg|thumb|upright|left|Darya Yevdokimovna Pozharskaya (1798–1854) with a child {{small|By Carl Timoleon von Neff}}]]

In the second half of the 19th century, once a railway line linking Moscow with Saint Petersburg had been opened, the Torzhok inn lost much of its traffic. By that time, however, the recipë for ''côtelettes Pojarsky''{{czyt|côtelettes Pojarsky}} was already taking France by storm and from there it would soon spread all over Europe. Here’s a Polish version of the recipë from the early 20th century:

{{ Cytat

| Use only [poularde] breasts for the cutlets; it is most thrifty to buy just the breasts from kosher butchers. Detach each half of the breast, together with the wing, from the bone. Scrape the bone as for a veal cutlet. Remove veins and skin from the meat, salt and pound thin with a mallet. {{...}} Spread each cutlet with stuffing made from ground veal and bone marrow mixed with egg yolk, fold in half, then fold the edges in, baste with whisked egg, cover with flour mixed with an equal part of sieved breadcrumbs, and fry in clarified butter. Once they are nicely browned, put them into an oven for five more minutes until they are done inside. Before serving, sprinkle with lemon juice and douse with strong bouillon. Serve with cauliflowers, green peas or a mash of white mushrooms or chestnuts.

| oryg = Na kotlety używa się tylko mięso [pulard] z piersi, dlatego najoszczędniej jest kupować w jatkach koszernych same piersi. Odjąć każdą połowę piersi od kości wraz ze skrzydełkiem, kostkę oskrobać jak przy kotlecie cielęcym, a mięso wyżyłować, zdjąć z niego skórkę, posolić i zbić cienko pałką. {{...}} Posmarować każdy [kotlet] w środku farszem ze zmielonej cielęciny ze szpikiem wymieszanej z żółtkiem, złożyć kotlet we dwoje, zawinąć brzegi, posmarować rozbitym jajkiem, obsypać mąką wymieszaną na wpół z przesianą bułką i smażyć na sklarowanym maśle. Gdy się ładnie obrumienią, wstawić je jeszcze do pieca na pięć minut, aby w środku doszły, a wydając skropić cytryną i podlać mocnym bulionem. Podać do nich kalafiory, zielony groszek lub purée z pieczarek albo kasztanów.

| źródło = {{Cyt

| nazwisko = Ochorowicz-Monatowa

| imię = Maria

| tytuł = Uniwersalna książka kucharska

| url = https://polona.pl/item-view/f4459abd-6847-4275-b9bd-96ee9e8da151?page=470

| wydawca = Lwów: Księgarna H. Altenberga, Warszawa-Łódź: Ludwik Fiszer

| rok = 1910

| strony = 417–418

}}, own translation }}

== The Founder: The Last Nobleman in Communist Poland ==

[[File:Tadeusz Przypkowski 1.jpg|thumb|upright=.9|Tadeusz Przypkowski (1905–1977), a gnomonist and gastronome]]

Some time ago, Prof. Jarosław Dumanowski,{{czyt|Jarosław Dumanowski}} head of the Culinary Heritage Centre at the History Department of the Copernicus University in Toruń, advised me to take interest in the collection of old hand-written recipës held in the archives of the [http://muzeum.jedrzejow.pl/o-nas/zbiory Przypkowski Museum in Jędrzejów.] But wait, I said, isn’t it a museum of sundials?

Yes, the unique collection of sundials, said to be the world’s third largest, is what the museum is best known for. It was the local doctor, Feliks Przypkowski, who started collecting these timepieces in 1895, a hobby later taken up by his son, Tadeusz Przypkowski.{{czyt|Tadeusz Przypkowski}} Tadeusz, however, a true Renaissance man, didn’t just continue his father’s passion; he also had several of his own. His interests included the histories of art and astronomy, printmaking and bromoil photography, bibliophilia and bookplates, heraldry and numismatics… as well as the enjoyment of good food and drink.

Before World War II, Tadeusz Przypkowski obtained his PhD in art history at the Jagiellonian University in Cracow and followed his studies with extensive travels (including to Germany, Italy, France, Belgium, the Netherlands, England, Spain, Portugal, North Africa, the Balkan Peninsula, Norway and Estonia). Back in Poland, he got a job as a cultural propaganda specialist – first in Cracow and later in Warsaw. Back then, the word “propaganda” didn’t yet carry the negative connotation it does today; think of it as equivalent to “promotion” or “public relations”. His duties as a cultural propagandist in Cracow included showing high-ranking foreign visitors around the historic monuments of Poland’s former capital (he even had the questionable honour of serving as a tourist guide to Josef Goebbels, the German Minister of Propaganda). Eventually, once the war broke out, he settled down back home in Jędrzejów{{czyt|Jędrzejów}} – a small town on the road from Kielce{{czyt|Kielce}} to Cracow – but still kept in touch with numerous interesting people in various countries, especially in France. “I am to be found either in Paris,” he was fond of saying, “or in Jędrzejów.”<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Roszko

| imię r = Janusz

| rozdział = Ostatni szlachcic Rzeczypospolitej

| adres rozdziału = https://przekroj.pl/archiwum/numery/1374/3

| rok = 1971

| wolumin = No. 1374

| strony = 4

}}</ref>

[[File:Podkładka pod piwo z zegarem słonecznym.jpg|thumb|upright=.9|left|An artefact in the collection of the Przypkowski Museum, which reflects two of Tadeusz Przypkowski’s passions: gnomonics and gastronomy. It’s a beer coaster adorned with the coat of arms of the town of Jędrzejów and equipped with a folding gnomon, or pointer, which converts it into a sundial.]]

When in Jędrzejów, Przypkowski helped his father collect, research and design sundials. After his father’s death, he took over the care of the collection, housed in a private museum near the town square, over from him. He went on to become one of the world’s foremost gnomonists, or experts on sundials. The sundials placed in some historic landmarks, including St. Mary’s Basilica in Cracow, the Royal Castle in Warsaw and the Royal Observatory in Greenwich, are of his design.

Janusz Roszko,{{czyt|Janusz Roszko}} a journalist who was a close friend of Przypkowski’s, described him as “the last nobleman of the Polish Commonwealth”, who swapped the sabre for a professor’s umbrella, wore his suit as aloofly as if it were a 17th-century gentleman’s robe and every now and then raised a pinch of snuff to his bewhiskered face.<ref>''Ibid.''</ref><ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Roszko

| imię r = Janusz

| rozdział = Przypkowskiemu panegiryk ostatni

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/72969

| rok = 1978

| wolumin = nr 1711

| strony = 11

}}</ref> Przypkowski was also a master of the Old Polish art of banter and humbug. You could never know for sure whether he was joking or being serious. And if truth ever happened to stand in his way of telling a good anecdote, well, then it was tough luck for the former. He used to claim, for example, to be a cousin to Queen Elizabeth II of Britain.<ref>{{Cyt

| nazwisko = Roszko

| imię = Janusz

| nazwisko2= Bratkowski

| imię2 = Stefan

| tytuł = Ostatki staropolskie

| url = https://studioopinii.pl/wp-content/uploads/2014/04/Ostatki-staropolskie.pdf

| wydawca = Czytelnik

| miejsce = Warszawa

| rok = 1966

| strony = 21

}}</ref> Once, he made efforts to open a “Museum of the Prehistory of Communism” in what he maintained was a newly discovered former Calvinist church, until it turned out it had never been a church in the first place, but a synagogue.<ref> {{Cyt

| tytuł = Internetowy Polski Słownik Biograficzny

| wydawca = Instytut Historii PAN

| miejsce = Warszawa

| nazwisko r = Brzozowski

| imię r = Stanisław Marian

| rozdział = Tadeusz Konrad Przypkowski

| adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/tadeusz-konrad-przypkowski?print

}}</ref>

[[File:Przypkowscy.jpg|thumb|upright=.9|Tadeusz Przypkowski (1905–1977), seated below a portrait of his father, Feliks Przypkowski (1872–1951), flanked by his son, Piotr Maciej Przypkowski (b. 1947), right, and his grandson, Jan Aleksander Przypkowski (b. 1973), current director of the Przypowski Museum]]

In 1962, Przypkowski donated the sundial collection to the People’s Republic of Poland, thus giving rise to the State Przypkowski Museum in Jędrzejów. It may very well have been a preëmptive move to avoid forced nationalization, allowing him to gain access to public funding, while keeping actual control over the collection in the hands of House Przypkowski, where the post of the museum director is passed from father to son (currently in the third generation). It’s just one of many examples proving that, his Old Polish charm notwithstanding, Tadeusz Przypkowski was resourceful enough to successfully make do in the grim reality of post-war communist Poland.

His head was always full of fantastic ideas, which he persistently pitched to the communist authorities. Many of these schemes were way too far-fetched to have any chance of ever materialising, but Przypkowski never lost heart and just kept coming up with new ones. His own design for a new national coat of arms fell through.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Przypkowski

| imię r = Tadeusz

| rozdział = Kto był autorem godła?

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/33527

| miejsce = Kraków

| rok = 1971

| wolumin = nr 1362

| strony = 8

}}</ref> So did his suggestion to use Warsaw’s Palace of Culture and Science, the tallest building in Europe at the time, as part of a giant sundial, so that its shadow would not remain “unemployed like the shadows of skyscrapers in capitalist cities”. He was able to bring at least some of his concepts to fruition, though, and the Order of Pomiane was one of them. But where did he get that idea from?

File:Muzeum Przypkowskich w Jędrzejowie 1.jpg | Przypkowski Museum as seen from the town square of Jędrzejów

File:Muzeum Przypkowskich w Jędrzejowie 2.jpg | Astronomical observatory

File:Muzeum Przypkowskich w Jędrzejowie 3.jpg | Garden with water cascades, enclosed by a wall decorated with astronomical and alchemical symbols

File:Muzeum Przypkowskich w Jędrzejowie 4.jpg | Sundials standing among beds planted with culinary herbs

</gallery>

== The Idea: A New Order ==

[[File:List Brillat-Savarina.jpg|thumb|upright|A letter, dated the 12th of ''Frimaire'', Year VI of the French Republic (that is, 2 December 1797 CE), from Jean-Anthelme Brillat-Savarin, secretary of the general staff of the French Army in Germany, to War Minister Claude-Louis Petiet, now in the collection of the Przypkowski Museum in Jędrzejów]]

Considering both men’s fondness for tasty food and Old Polish gentry styles, it shouldn’t come as a surprise that Edouard de Pomiane became friends with Tadeusz Przypkowski, even though the latter was thirty years his junior. During his visits to Paris, the gnomonist was among those invited to the Polish dinners held by the famous gastroenterologist. Years later, Przypkowski would still fondly remember Pomiane’s Baccarat crystal decanter filled with Polignac cognac, half of which the host poured into a pot while preparing the sauce for one of his dishes.<ref>D. Pietrzkiewicz, ''op. cit.'', p. 82</ref>

Przypkowski, conversely, must have also made quite an impression on Pomiane. Strong enough, in any case, that in 1964, when Pomiane died in a car crash at the age of 89, it was revealed that he had bequeathed some of his belongings to his friend from Jędrzejów. The Przypkowski Museum thus acquired a sizeable collection of vintage kitchen and tableware (including the crystal decanter), as well as Pomiane’s library collection, which consisted of old cookbooks, restaurant menus, dinner invitations and celebrity gourmet memorabilia (including a letter signed by none other than Brillat-Savarin, back when he was an officer in the French Revolutionary Army).

It was this inheritance which most likely inspired Przypkowski to build his own gastronomic collection. As a result, Jędrzejów is now home to Poland’s largest assemblage of culinary manuscripts, mostly from the 19th century. I’m going to write more about these in the future. Przypkowski himself, on the other hand, wrote surprisingly little on the subject of food and cooking.

[[File:Maja Berezowska, Sobieski i Marysieńka.JPG|thumb|left|King John III Sobieski and Queen Mary Casimire d’Arquien in one of Maja Berezowska’s illustrations to ''A Spoon in a Boot Leg'' (1974)]]

In 1968, he made plans to attend the 12th International History of Science Congress in Paris. At previous editions of the event he had talked about the astronomical instruments used by Copernicus, but this time he intended to give a speech on the history of Polish cookery and its relations to French cuisine. Unfortunately, he was impeded by ill health, so all he could do was to send his lecture in writing. He typed the account of the evolution of Polish foodways – from 13th-century Cistercian monks planting grapevines in Jędrzejów Abbey, to [[Italian Greens from Italian Queens|Queen Bona Sforza]], [[Use the Forks, Henry|King Henry Valois]], [[Good King Stanislas and the Forty Thieves|King Stanislas Leszczyński]], all the way to Edouard Pożerski de Pomiane – on four pages in French. Przypkowski asked for the text to be read out by his friend, culinary journalist Edouard Longue,{{czyt|Édouard Longue}} but the paper was rejected by the congress organising committee.<ref> {{Cyt

| nazwisko = Przypkowski

| imię = Tadeusz

| tytuł = L’art et la science de la gastronomie dans les relations entre la France et la Pologne

| rok = 1968

}}, manuscript at the Library of the Institute of Advanced Education (''École normale supérieure'') in Paris (IUHPS 55.3)</ref> He would later rewrite the text in Polish and in a more popularising tone, which was then published as a foreword to a little book entitled ''A Spoon in a Boot Leg and a Fork on the Table'' (''Łyżka za cholewą, a widelec na stole''). The book’s main part consisted of stories by Magdalena Samozwaniec{{czyt|Magdalena Samozwaniec}} about the eating habits of Old Polish nobility, illustrated with racy artwork by Maja Berezowska.{{czyt|Maja Berezowska}} In his “prologue tale”, Przypkowski presented his view of the culinary art as a creative art in its own right (“the world’s first artpiece was a piece of meat!”) and warned against the dangers posed to it by industrialization and standardization.<ref>{{Cyt

| nazwisko = Berezowska

| imię = Maja

| nazwisko2= Przypkowska

| imię2 = Stefania

| nazwisko3= Przypkowski

| imię3 = Tadeusz

| nazwisko4= Samozwaniec

| imię4 = Magdalena

| tytuł = Łyżka za cholewą, a widelec na stole: mała kulinarna silva rerum

| nazwisko r = Przypkowski

| imię r = Tadeusz

| rozdział = Prologowa gawęda

| wydawca = Wydawnictwo Literackie

| miejsce = Kraków

| rok = 1977

| strony = 5–16

}}</ref> The same text was also published in ''Przekrój'', a Cracow-based cultural weekly.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Przypkowski

| imię r = Tadeusz

| rozdział = Łyżka za cholewą, a widelec na stole…

| adres rozdziału = https://przekroj.pl/archiwum/numery/1514/6

| miejsce = Kraków

| rok = 1974

| wolumin = No. 1514

| strony = 10–11

}}</ref> This is all I’ve been able to find regarding books or papers written by Przypkowski on gastronomic topics.

[[File:Ekslibris gastronomiczny Przypkowskiego.jpg|thumb|Tadeusz Przypkowski’s gastronomic bookplate]]

Przypkowski, who owed much of his gastronomic collection to Pożerski, was looking for a way to commemorate his late friend and eventually came up with the idea to establish the Order of Pomiane. I believe he got the notion to celebrate the great gastronome in this particular way from another specialist order. He was, as it happened, already an active member of the Order of the White Raven. Founded in Cracow, in 1930, the Chivalric Order of the White Raven was a society of bibliophiles. According to its charter, “the highest virtue of the Order is the love of books”.<ref>{{Cyt

| tytuł = Salon Tradycji Polskiej

| rozdział = Rycerski Zakon Białego Kruka

| adres rozdziału = https://salontradycjipolskiej.pl/rycerski-zakon-bialego-kruka/

| data = 8 May 2022

}}</ref> Its monastic rule, patterned on those of medieval orders of knights, the exclusivity and secrecy, the hierachy and titles, the symbols and rituals – all of this must have captured Przypkowski’s imagination and inspired him to found a similar organization, only in the realm of gastronomy.

[[File:Herb i Ekslibrys Pomiana.png|thumb|left|Left: armorial achievement of Clan Pomian, featuring, in a golden field, a black buffalo head pierced diagonally with a silver sword. Right: Edouard Pożerski de Pomiane’s bookplate, designed by Tadeusz Przypkowski.]]

He started by recruiting his friend, Tadeusz Gronowski,{{czyt|Tadeusz Gronowski}} for the project. Gronowski was an artist, known, among other things, for designing the logo of {{small|LOT}}, Poland’s national airline. It fell to him to design the order badge, which he modelled on a bookplate Przypkowski had created for Pomiane. The bookplate was based on the historical coat of arms of Clan Pomian, which features, in a golden field, a black water buffalo head (although one medieval source says it was a bison head instead, with a nose ring at that) pierced diagonally with a silver sword.<ref>{{Cyt

| nazwisko = Kulikowski

| imię = Andrzej

| tytuł = Wielki herbarz rodów polskich

| wydawca = Świat Książki

| miejsce = Warszawa

| rok = 2005

| strony = 270–271

}}</ref> Przypkowski only replaced the sword with a table knife crossed with a fork. The chalice-shaped shield which bears this armorial achievement was designed to be used as a sort of rest to be put under a plate for the sauce to flow to one side.

And the silver buckle for fastening the order ribbon was designed in the shape of a kind of dumpling known as ''kołdun'' “in order to commemorate a fact of historic importance, namely that Pomiane loved to eat ''kołduny''”.{{czyt|kołduny}}<ref>{{Cyt

| tytuł = Spotkania z Zabytkami

| nazwisko r = Miliszkiewicz

| imię r = Janusz

| rozdział = Przypkowski i PRL

| adres rozdziału = https://polona.pl/item-view/3bea1f8d-7c87-4b94-afbd-48b53b61861b?page=36

| wydawca = Ministerstwo Kultury i Sztuki, Towarzystwo Opieki nad Zabytkami

| miejsce = Warszawa

| rok = 1996

| wolumin = 116

| strony = 36

}}</ref>

== Second Course: Divine Dumplings ==

[[File:Kołduny 1.jpg|thumb|upright|''Kołduny'', or Lithuanian dumplings – Edouard de Pomiane’s favourite dish]]

''Kołduny'' (singular: ''kołdun'') is the Polish term for a kind of Lithuanian dumplings (similar to ''pierogi'') filled with raw forcemeat and cooked in boiling water. They are typically served in soup or at least in the water in which they were boiled. Naturally, Pomiane included a recipë for his favourite dish in the cookbook he wrote to familiarize the French with Polish cuisine (or rather Lithuanian in this case). He even added a legend about the divine origin of ''kołduny'' (or ''koldūnai'' in Lithuanian), which mortals came to know thanks to a simple Lithuanian peasant who married the pagan goddess Milda.

And here’s the recipë:

{{ Cytat

| Kołduny: pierogi whose filling consists of equal parts raw beef tenderloin and beef kidney suet, chopped and mixed together. Season with salt, pepper, fried onion and, obligatorily, dried and powdered marjoram (Origanum majorana). Boil in the same way as you would pierogi. Ladle onto hot plates and serve doused with the cooking water. Kołduny are eaten with a spoon. Never cut them open on the plate. They are meant to open inside your mouth, flooding it with aromatic and scorching fat. The kidney suet may be advantageously replaced with beef bone marrow.

| oryg = Koldouny : Piérogui dont la farce consiste en un hachis composé de parties égales de filet de bœuf crû et de graisse de rognon de bœuf. Sel, poivre, oignon cuit et, obligatoirement, marjolaine sèche (Origanum majorana) en poudre. Pocher comme les piérogui. Servir dans l’eau de cuisson. Ceuillir à l’écumoire. Poser sur assiettes chaudes. Les coldouny se mangent à la cuillère. Ne jamais les ouvrir dans l’assiette. Ils s’ouvrent dans la bouche et l’inondent de graisse parfumée et brûlante. Cette graisse de rognon est avantageusement remplacée par de la moëlle d’os de bœuf.

| źródło = {{Cyt

| nazwisko = Pomiane

| imię = Edouard de

| tytuł = La cuisine polonaise vue des bords de la Seine

| wydawca = Société polonaise des Amis du Livre

| miejsce = Paris

| rok = 1952

| strony = 52

}}, own translation }}

== Caviar and Champagne vs Sausage and Vodka ==

While the Order of the White Raven had always been shrouded in a cloud of Masonic-style secrecy, Przypkowski assumed from the start that the chief purpose of the Order of Pomiane would be to advertize Polish cuisine (as well as himself and his museum). And for this to work, he knew he had to get the national authorities on board. But how do you sell an idea rooted in the feudal tradition of chivalric orders to a communist government? Przypkowski decided to present his project as a way to improve the state of Polish gastronomy, which under communist rule had become only a shadow of its former self. Everybody agreed that the food in People’s Poland had become monotonous, bland and grey. Przypkowski claimed that the Order could be used to promote “the improvement of public catering without changing the system of government”. There remained the question, however, of who among the authorities would be the best person to reach out to. So allow me now to write a few words about what kind of people ruled Poland at the time.

[[File:Cyrankiewicz i Gomułka.jpg|thumb|left|Prime Minister Józef Cyrankiewicz (1911–1989), left, with First Secretary Władysław Gomułka (1905–1982)]]

Throughout the 1960s, the People’s Republic of Poland was run by the same two men. The man number one was Władysław Gomułka,{{czyt|Władysław Gomułka}} also known as Comrade Wiesław, First Secretary of the Polish United Workers’ Party. The man number two was Józef Cyrankiewicz,{{czyt|Józef Cyrankiewicz}} the longest-serving prime minister in Polish history. But even though they stood at the helm together, they remained quite different from one another. Gomułka came from a working-class background and had been a genuine communist even before the Second World War. He was, in fact, one of the few pre-war Polish communists to survive a Stalinist purge of 1937–38; Comrade Wiesław failed to appear at the invitation to Moscow at the time, as he was lucky enough to be serving time in a Polish prison. Cyrankiewicz, on the other hand, was a socialist intellectual who only decided to coöperate with the Soviet-imposed communist regime after the war, because he would rather do that than go to prison or into exile.

[[File:Józef Cyrankiewicz z kieliszkiem.jpg|thumb|upright=.9|Józef Cyrankiewicz served as Prime Minister of Poland from 1947 to 1952 and from 1954 to 1970.]]

The two politicians were also as different as night and day when it came to their attitudes towards the finer things in life. Gomułka was known for his modest, almost ascetic lifestyle and morbid frugality, while Cyrankiewicz loved to indulge in refined foods, expensive drinks and beautiful women. Gomułka tolerated his decadence to some extent, on account of the Prime Minister being an Auschwitz survivor. “In my opinion, Cyrankiewicz was broken by the camp,” the First Secretary explained. “He got out of Auschwitz with his moral and political backbone shattered and with one desire only: to enjoy his life.”<ref>{{Cyt

| nazwisko = Klim

| imię = Andrzej

| tytuł = Jak w kabarecie: Obrazki z życia PRL

| wydawca = Wydawnictwo Naukowe PWN

| miejsce = Warszawa

| rok = 2016

}}, quoted in: {{Cyt

| tytuł = Ciekawostki Historyczne

| nazwisko r = Miklasz

| imię r = Adam

| rozdział = Luksus w PRL-u: Jak naprawdę żyła wtedy władza?

| adres rozdziału = https://ciekawostkihistoryczne.pl/2016/06/21/luksus-w-prl-u-jak-naprawde-zyla-wtedy-wladza/

| rok = 21 June 2016

}}</ref> Sumptuous feasts hosted by “Comrade Cyrano” were the stuff of legends:

{{ Cytat

| It is said that during one of the Prime Minister’s stays at a government retreat in Łańsk [on the Masurian Lakes], Gomułka made a sudden visit as well. Cyrankiewicz had all of the delicacies, like caviar, salmon and French cognac, immediately hidden away, with blood sausages, cheese and cereal coffee brought out instead. And it wasn’t the only time when the Prime Minister had to conceal his sybaritic inclinations from the First Secretary.

| oryg = Podobno podczas jednego z pobytów Cyrankiewicza w rządowym ośrodku w Łańsku zjechał tam również Gomułka. Cyrankiewicz natychmiast kazał ukryć frykasy: zniknęły kawior, łosoś i francuski koniak, a pojawiły się kaszanka, ser i kawa zbożowa. I to niejedyny wypadek, kiedy premier maskował przed pierwszym sekretarzem swoje sybaryckie upodobania.

| źródło = {{Cyt

| nazwisko = Klim

| imię = Andrzej

| tytuł = Jak w kabarecie: Obrazki z życia PRL

| wydawca = Wydawnictwo Naukowe PWN

| miejsce = Warszawa

| rok = 2016

}}, quoted in: {{Cyt

| tytuł = Ciekawostki Historyczne

| nazwisko r = Miklasz

| imię r = Adam

| rozdział = Luksus w PRL-u: Jak naprawdę żyła wtedy władza?

| adres rozdziału = https://ciekawostkihistoryczne.pl/2016/06/21/luksus-w-prl-u-jak-naprawde-zyla-wtedy-wladza/

| rok = 21 June 2016

}}, own translation }}

In another version of this anecdote, the staff replaced caviar, prawns and champagne with wieners, ''bigos'' (meat-and-sauerkraut stew) and vodka.<ref>{{Cyt

| tytuł = Rozkoszny

| nazwisko r = Michał

| imię r = Korkosz

| rozdział = Dieta reżimowa – Realia PRL-u a Kuchnia Polska; Część VI: Kulinaria centralnie sterowane

| adres rozdziału = https://www.rozkoszny.pl/dieta-rezimowa-realia-prl-u-a-kuchnia-polska-czesc-vi-kulinaria-centralnie-sterowane/

| rok = 10 January 2018

}}</ref> In yet another variant, they took away caviar, roasted quails and wine, and in their place whipped out bread with jam and farmer’s cheese.<ref>{{Cyt

| tytuł = Dzieje.pl

| nazwisko r = S.

| imię r = P.

| rozdział = Byłem gorylem Gomułki i Gierka

| adres rozdziału = https://dzieje.pl/ksiazki/bylem-gorylem-gomulki-i-gierka

| wydawca = Muzeum Historii Polski, Polska Agencja Prasowa

| rok = 3 November 2019

}}</ref>

==Third Course: Cuper’s Super Carp ==

When travelling between Warsaw and his family home in Cracow, Cyrankiewicz would often make a stop at the ''Ratuszowa''{{czyt|Ratuszowa}} (“Townhall”) restaurant in the town of Szydłowiec, drawn by the carp in cream that the place was famous for. Eventually, the “Eternal Premier” had a new, bigger restaurant, called ''Biesiada''{{czyt|Biesiada}} (“Banquet”), opened inside a local department store, featuring a little {{small|VIP}} room upstairs, commonly known as ''Cyrankiewiczówka''.{{czyt|Cyrankiewiczówka}} Stanisław Cuper,{{czyt|Stanisław Cuper}} who had previously cooked at ''Ratuszowa'', was quickly employed as the head chef at ''Biesiada''.<ref>{{Cyt

| tytuł = Szydłowiec dla turystów

| rozdział = Karp w śmietanie

| adres rozdziału = https://www.facebook.com/visitszydlowiec/posts/pfbid02WesvEVBesPK9K5jmLN53ZKYr6EaWjoZ5dfmTrJ2netJ9N9HVpikFE81gv2wTGn6Zl

| wydawca = Facebook

| rok = 21 November 2017

}}</ref> In 1970, Cuper was even sent to a culinary competition in Venice, where he won a cup for his signature carp.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Spod znaku Pomiana

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/20085

| miejsce = Kraków

| rok = 1970

| wolumin = No. 1307

| strony = 9

}}</ref>

[[File:Karp w śmietanie.jpg|thumb|Carp in cream ''à la'' Cuper, as served at [https://www.facebook.com/visitszydlowiec/posts/pfbid0UVcbKYV1wcdNRmYvi6qAd4tsCv2ACQUTsT4f213GUnpN5kdurr7qe2m4GTeXGjdFl Hotel Primagor in Szydłowiec]]]

{{ Cytat

| 1,500 g carp fillets, 50 g each of butter and lard, 50 g flour, 1,000 g potatoes, 100 g Parmesan, breadcrumbs, butter for basting, [parsley] greens. Divide the carp into 100 g portions, fry in lard, then remove the lard, add butter and place in an oven. For the sauce, take melted butter, browned onion, sprinkle with flour and douse with sour cream, season with salt and pepper to taste. Place the carp on a heated platter, surround with boiled potatoes and cover with the cream sauce. Sprinkle with Parmesan and greens before casseroling. Serve on heated plates with the sauce piping hot.

| oryg = Karpia filetowanego 1500 g, masła i smalcu po 50 g, mąki 50 g, ziemniaków 1000 g, parmezanu 100 g oraz bułeczka tarta, masło do podlewania i zielenina. Karpia porcjować po 100 g, smażyć na smalcu, po którego odlaniu podłożyć masło i wstawić do piecyka. Wykonać sos: masło z patelni, cebula przyrumieniona, oprószyć mąką i zalać kwaśną śmietaną, solić i pieprzyć do smaku. Wyłożyć karpia na grzany półmisek, obłożyć drążonymi ziemniakami i zalać sosem śmietanowym. Całość posypać parmezanem i zieleniną, i zapiec. Wydawać na gorące talerze z wrzącym sosem śmietanowym.

| źródło = {{Cyt

| nazwisko = Berezowska

| imię = Maja

| nazwisko2= Przypkowska

| imię2 = Stefania

| nazwisko3= Przypkowski

| imię3 = Tadeusz

| nazwisko4= Samozwaniec

| imię4 = Magdalena

| tytuł = Łyżka za cholewą, a widelec na stole: mała kulinarna silva rerum

| nazwisko r = Przypkowska

| imię r = Stefania

| rozdział = Garść kulinarnych polskich przepisów

| wydawca = Wydawnictwo Literackie

| miejsce = Kraków

| rok = 1977

| strony = 85

}}, own translation }}

== The Chapter ==

It was obvious that Cyrankiewicz made a perfect candidate to join the chapter, or governing body, of the new gastronomic order. On the other hand, it would have been best, if Gomułka never heard about the whole thing. Przypkowski and Gronowski must have thought that the best way to get to Cyrankiewicz was through Lucjan Motyka,{{czyt|Lucjan Motyka}} the Minister of Culture and a personal friend of the Prime Minister’s. In order to strengthen their position when talking with the ministry, they first recruited a few well known writers (who were looked on favourably by the government), such as Jarosław Iwaszkiewicz,{{czyt|Jarosław Iwaszkiewicz}} Jan Brzechwa{{czyt|Jan Brzechwa}} and Mirosław Żuławski.{{czyt|Mirosław Żuławski}} From the cabinet, they eventually managed to enlist not only Motyka, but also Foreign Minister Adam Rapacki{{czyt|Adam Rapacki}} and Internal Trade Minister Edward Sznajder.{{czyt|Edward Sznajder}}

Przypkowski planned to hold the Chapter’s inaugural meeting on 26 January 1965, the first anniversary of Edouard de Pomiane’s death. In the invitation letter he sent to Minister Rapacki, he made it a point to mention that the Party Regional Committee for Kielce had already agreed to introduce traditional aristocratic specialities into local restaurant menus.

{{ Cytat

| Onion soup à la Przypkowski, beef olives à la Radziwiłł and blancmange à la Sobieski are going to be introduced first. The Regional Committee has already instructed local bakeries to bake the kind of wholemeal rye bread that the beef olives and the soup require.

| oryg = Na początek poszła zupa cebulowa przypkowska, zrazy radziwiłłowskie i blamanże Sobieskiego! Komitet Wojewódzki dał dyspozycję pieczenia chleba razowego piekarniom kieleckim. Chleba takiego rodzaju, jakiego zrazy i zupa wymagają.

| źródło = Tadeusz Przypkowski in a letter to Adam Rapacki, between 16 July 1964 and 26 January 1965; quoted in: {{Cyt

| tytuł = Spotkania z Zabytkami

| nazwisko r = Miliszkiewicz

| imię r = Janusz

| rozdział = Przypkowski i PRL

| adres rozdziału = https://polona.pl/item-view/3bea1f8d-7c87-4b94-afbd-48b53b61861b?page=36

| wydawca = Ministerstwo Kultury i Sztuki, Towarzystwo Opieki nad Zabytkami

| miejsce = Warszawa

| rok = 1996

| wolumin = 116

| strony = 35

}} }}

In the end, Rapacki had a scheduling conflict and the meeting didn’t come to pass. Przypkowski, being Przypkowski, however, started acting as if the Order had already been instituted and proceeded to send letters to France – all typed on special Order-of-Pomiane letterhead stationery printed on handmade watermarked paper – informing prospective awardees of this new establishment.

[[File:Order Pomiana - Polska.jpg|thumb|upright=1.25|Dinner of the Chapter of the Order of Pomiane on the second anniversary of Edouard de Pomiane’s death.

Seated with his back to the camera, wearing a visible order ribbon around his neck, is Grand Master Tadeusz Gronowski – facing Chancellor Tadeusz Przypkowski at the opposite end of the table.]]

The Chapter only met for the first time on the second anniversary of Pomiane’s death. The gathering was hosted by Tadeusz Gronowski in his Warsaw flat. The government was represented by Minister Motyka and his Deputy Minister, Zygmunt Garstecki. Gronowski was elected the Grand Master of the Chapter, while Przypkowski became its Chancellor. The Chapter also adopted a special resolution, written in a language that was an obvious parody of Gomułka’s speeches. It read as follows:

{{ Cytat

| A unanimous decision has been taken to strive for bringing Polish Cuisine, as a signal branch of Polish Culture, back to its former glory through precise definition and realization, upon a new systemic base, of its notion as an art founded on scientific, empirical and research-based groundwork, contrariwise to its heretofore treatment as a bureaucratized craft or industry, which has led to its universally discussed downfall. It is the foremost task standing before the Chapter of the Order of Pomiane.

| oryg = Jednogłośnie‎ ‎postanowiono‎ ‎dążyć‎ ‎do‎ ‎przywrócenia dawnej‎ ‎sławy‎ ‎Polskiej‎ ‎Kuchni, jako‎ ‎wybitnemu‎ ‎działowi‎ ‎Polskiej‎ ‎Kultury,‎ ‎przez‎ ‎sprecyzowanie‎ ‎i‎ ‎na‎ ‎podstawie‎ ‎nowej‎ ‎bazy‎ ‎ustrojowej‎ ‎wprowadzenie‎ ‎w życie‎ ‎jej‎ ‎pojęcia‎ ‎jako‎ ‎sztuki‎ ‎na naukowym‎ ‎podkładzie‎ ‎empirycznym‎ ‎czy‎ ‎badawczym,‎ ‎w przeciwieństwie‎ ‎do‎ ‎dotychczasowego‎ ‎jej‎ ‎traktowania‎ ‎jako zbiurokratyzowanego‎ ‎rzemiosła i‎ ‎przemysłu,‎ ‎co‎ ‎doprowadziło‎ ‎do jej‎ ‎tak‎ ‎powszechnie‎ ‎dyskutowanego‎ ‎upadku.‎ Jest to zadaniem głównym Kapituły Orderu Pomiana.

| źródło = Resolution adopted by the Chapter of the Order of Pomiane on the second anniversary of Edouard de Pomiane’s death; quoted in: {{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Order Pomiana

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924

| miejsce = Kraków

| rok = 1966

| wolumin = No. 1095–96

| strony = 8

}} }}

The Chapter’s first meeting, even if belated, was still a success. Przypkowski was glowing with optimism and was already making big plans for the future. Four days later he wrote to the Grand Master about the idea of recreating the famous Thursday Dinners, originally hosted by King Stanislas Augustus for Poland’s leading Enlightenment-era intellectuals at his summer residence known as the Royal Baths.

{{ Cytat

| At the next dinner, I think we can expect that, in place of the ailing Jan Brzechwa, we shall be eventually joined by Cyrankiewicz and that we shall discuss with him the possibility, already raised by Motyka and Garstecki, of the Chapter having Thursday dinners at the Royal Baths.

| oryg = Myślę, że już na tym następnym obiedzie, zamiast chorego Jana Brzechwy, wejdzie Cyrankiewicz i z nim przedyskutujemy podniesioną przez Motykę i Garsteckiego możliwość czwartkowych obiadów Kapituły w Łazienkach.

| źródło = Tadeusz Przypkowski in a letter to Tadeusz Gronowski, 30 January 1966; quoted in: Miliszkiewicz, ''op. cit.''

}}

Ultimately, over a dozen people were inducted into the Chapter. Most of its members had no particular connection to gastronomy, other than having a taste for good food (but then, who doesn’t?). Below is a full list (at least as full as I’ve been able to ascertain) of the members of the Chapter of the Gastronomic Order of Pomiane.

{| class=wikitable

|+ Members of the Chapter of the Order of Pomiane<ref>According to a list located in the archive of the Przypkowski Museum in Jędrzejów. The list, most likely made in 1969, does not include the names of those inducted later, including S. Bratkowski and A. Hanftwurcel, nor does it include J. Brzechwa, who had died before that year. Information about their membership in the Chapter comes from other sources.</ref>

! Image !! Name (born – died) !! Notes

|-

| [[File:Tadeusz Gronowski.jpg|100px|Tadeusz Gronowski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Tadeusz_Gronowski Tadeusz Gronowski]'''{{czyt|Tadeusz Gronowski}} (1894–1990) || Painter and printmaker.<ref>{{Cyt

| tytuł = Varsavianista

| nazwisko r = Sobieszczański

| imię r = Adrian

| rozdział = Twórczość Tadeusza Gronowskiego w latach 20. na przykładzie wybranych realizacji

| adres rozdziału = https://varsavianista.pl/index.php/2022/08/28/tworczosc-tadeusza-gronowskiego-w-latach-20-na-przykladzie-wybranych-realizacji/

| wydawca = Fundacja Hereditas

| miejsce = Warszawa

| data = 12 May 2024

}}</ref> Grand Master of the Chapter.

|-

~~! Image !! Name~~ (~~born -- died~~) ~~!! Description~~

| [[File:Tadeusz Przypkowski 2.jpg|100px|Tadeusz Przypkowski]] || style=text-align:left | '''Tadeusz Przypkowski'''{{czyt|Tadeusz Przypkowski}} (1905–1977) || Gnomonist, historian of science and art. Chancellor of the Chapter.

|-

| [[File:~~Tadeusz Gronowski~~.jpg|100px|~~Tadeusz Gronowski~~]] || style=text-align:left | '''~~Tadeusz Gronowski~~''' (~~1894–1990~~) || ~~Painter and graphic designer.[https://varsavianista.pl/index.php/2022/08/28/tworczosc~~-~~tadeusza~~-~~gronowskiego~~-~~w-latach-20-na-przykladzie-wybranych-realizacji/]~~ ~~Grand Master~~ of the Chapter. ~~([https~~:/~~/www~~.~~krolestwogarow.pl~~/~~2020/03/homar-po-polsku.html Polish Lobster])~~

| [[File:Anatol Hanftwurcel.jpg|100px|Anatol Hanftwurcel]] || style=text-align:left | '''Anatol Hanftwurcel'''{{czyt|Anatol Hanftwurcel}} (1921–2006) || Food-processing technician, editor-in-chief of several trade magazines, translator, amateur cook, gourmet and author of cookery books and articles. Secretary of the Chapter.<ref>{{Cyt

| tytuł = Przegląd Techniczny

| nazwisko r = Rathman

| imię r = Tadeusz

| rozdział = Pożegnania: Anatol Hanftwurcel

| wydawca = Wydawnictwo Czasopism i Książek Technicznych {{small|SIGMA-NOT}}

| miejsce = Warszawa

| rok = 2007

| wolumin = 3

| strony = 30

}}</ref><ref>{{Cyt

| tytuł = Przegląd Gastronomiczny

| nazwisko r = Nowicki

| imię r = Zdzisław T.

| rozdział = Powrót Orderu Pomiana

| wydawca = Wydawnictwo Czasopism i Książek Technicznych {{small|SIGMA-NOT}}

| miejsce = Warszawa

| data = November 1998

| strony = 12

}}</ref>

|-

| [[File:~~Tadeusz Przypkowski 2~~.jpg|100px|~~Tadeusz Przypkowski~~]] || style=text-align:left | '''~~Tadeusz Przypkowski~~''' (~~1905--1977~~) || ~~Gnomonist, historian of science and arts. Chancellor of the Chapter.~~

| [[File:Józef Cyrankiewicz.jpg|100px|Józef Cyrankiewicz]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Józef_Cyrankiewicz Józef Cyrankiewicz]'''{{czyt|Józef Cyrankiewicz}} (1911–1989) || Prime Minister

|-

| [[File:~~Józef Cyrankiewicz~~.jpg|100px|~~Józef Cyrankiewicz~~]] || style=text-align:left | '''~~[https://en.wikipedia.org/wiki/Józef_Cyrankiewicz Józef Cyrankiewicz]~~''' (~~1911–1989~~) || ~~Prime~~ Minister

| [[File:Lucjan Motyka 1.jpg|100px|Lucjan Motyka]] || style=text-align:left | '''Lucjan Motyka'''{{czyt|Lucjan Motyka}} (1915–2006) || Minister of Culture and Arts

|-

| [[File:~~Lucjan Motyka~~ 1.jpg|100px|~~Lucjan Motyka~~]] || style=text-align:left | '''~~Lucjan Motyka~~''' (~~1915–2006~~) || Minister of ~~Culture and Arts~~

| [[File:Adam Rapacki 1.jpg|100px|Adam Rapacki]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Adam_Rapacki Adam Rapacki]'''{{czyt|Adam Rapacki}} (1909–1970) || Minister of Foreign Affairs

|-

| [[File:~~Adam Rapacki 1~~.~~jpg~~|100px|~~Adam Rapacki~~]] || style=text-align:left | '''~~[https://en.wikipedia.org/wiki/Adam_Rapacki Adam Rapacki]~~''' (~~1909–1970~~) || Minister of ~~Foreign Affairs~~

| [[File:Edward Sznajder.png|100px|Edward Sznajder]] || style=text-align:left | '''Edward Sznajder'''{{czyt|Edward Sznajder}} (1920–1978) || Minister of Internal Trade

|-

| [[File:~~Przeźroczysty kwadrat~~.~~png~~|~~100px~~|~~link=~~|]] || style=text-align:left | '''~~Edward Sznajder~~''' (~~1920--1978~~) || Minister of ~~Internal Trade~~

| [[File:Zygmunt Garstecki.jpg|x100px|center|Zygmunt Garstecki]] || style=text-align:left | '''Zygmunt Garstecki'''{{czyt|Zygmunt Garstecki}} (1912–1988) || Deputy Minister of Culture and Arts

|-

| [[File:~~Zygmunt Garstecki~~.jpg|~~x100px~~|~~center|Zygmunt Garstecki~~]] || style=text-align:left | '''[https://~~katalog.bip.ipn~~.~~gov~~.pl/~~informacje~~/~~54492 Zygmunt Garstecki~~]''' (~~1912–1988~~) || ~~Deputy Minister~~ of ~~Culture and Arts~~

| [[File:Jaroslaw Iwaszkiewicz 1.jpg|100px|Jarosław Iwaszkiewicz]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jarosław_Iwaszkiewicz Jarosław Iwaszkiewicz]'''{{czyt|Jarosław Iwaszkiewicz}} (1894–1980) || Poet and writer, diplomat, member of parliament

|-

| [[File:~~Jaroslaw Iwaszkiewicz 1~~.jpg|100px|~~Jaroslaw Iwaszkiewicz~~]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/~~Jarosław_Iwaszkiewicz Jarosław Iwaszkiewicz~~]''' (~~1894–1980~~) || ~~Poet and writer~~, ~~member~~ of ~~parliament~~

| [[File:Stefan Bratkowski.jpg|100px|Stefan Bratkowski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Stefan_Bratkowski Stefan Bratkowski]'''{{czyt|Stefan Bratkowski}} (1934–2021) || Journalist, co-author of a book about the Przypkowski family<ref>{{Cyt

| tytuł = Polityka

| nazwisko r = Adamczewski

| imię r = Piotr

| rozdział = Mistrz propagandy

| adres rozdziału = https://adamczewski.blog.polityka.pl/2006/11/03/mistrz-propagandy/

| data = 3 November 2006

}}</ref><ref>{{Cyt

| nazwisko = Roszko

| imię = Janusz

| nazwisko2= Bratkowski

| imię2 = Stefan

| tytuł = Ostatki staropolskie

| url = http://cejsh.icm.edu.pl/cejsh/element/bwmeta1.element.oai-journals-pan-pl-119483/c/oai-journals-pan-pl-119483_full-text_2020-01-WNUM-15-Sniezko.pdf-2

| wydawca = Czytelnik

| miejsce = Warszawa

| rok = 1966

}}</ref>

|-

| [[File:Jan Brzechwa 1.jpg|100px|Jan Brzechwa]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jan_Brzechwa Jan Brzechwa]''' (1898–1966) || Poet and writer, lawyer. Died within two years of the Order~~'s creation~~.<ref>{{Cyt

| [[File:Jan Brzechwa 1.jpg|100px|Jan Brzechwa]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jan_Brzechwa Jan Brzechwa]'''{{czyt|Jan Brzechwa}} (1898–1966) || Poet and writer, intellectual-property lawyer. Died within two years from the founding of the Order.<ref>{{Cyt

| nazwisko = Urbanek

| imię = Mariusz

Line 27:

Line 601:

| wydawca = Iskry

| rok = 2023

| rodział = Umierać trzeba z taktem…

| rodział = Umierać trzeba z taktem…

}}</ref>

|-

| [[File:Stanisław Konopka 1.jpg|100px|Stanisław Konopka]] || style=text-align:left | '''Stanisław Konopka''' (~~1896--1982~~) || Historian of medicine, founder of the ~~Polish~~ National Medical Library

| [[File:Stanisław Konopka 1.jpg|100px|Stanisław Konopka]] || style=text-align:left | '''Stanisław Konopka'''{{czyt|Stanisław Konopka}} (1896–1982) || Historian of medicine, founder of the National Medical Library in Warsaw

|-

| [[File:Andrzej Michałowski.JPG|100px|Andrzej Michałowski]] || style=text-align:left | '''Andrzej Michałowski''' (~~born~~ 1934) || Heritage Conservation Officer for ~~the~~ Kielce ~~Region~~

| [[File:Andrzej Michałowski.JPG|100px|Andrzej Michałowski]] || style=text-align:left | '''Andrzej Michałowski'''{{czyt|Andrzej Michałowski}} (b. 1934) || Regional Heritage Conservation Officer for Kielce

|-

| [[File:Aleksander Szczygieł 1.jpg|100px|Aleksander Szczygieł]] || style=text-align:left | '''Aleksander Szczygieł''' (~~1906--1983~~) || Physiologist, founder of the ~~Polish~~ Food and Nutrition Institute (''Instytut Żywności i Żywienia'')

| [[File:Aleksander Szczygieł 1.jpg|100px|Aleksander Szczygieł]] || style=text-align:left | '''Aleksander Szczygieł'''{{czyt|Aleksander Szczygieł}} (1906–1983) || Physiologist, founder of the Food and Nutrition Institute (''Instytut Żywności i Żywienia'') in Warsaw

|-

| [[File:Damazy Tilgner.jpg|100px|Damazy Tilgner]] || style=text-align:left | '''Damazy Jerzy Tilgner''' (~~1904--1997~~) || Agricultural engineer, professor of meat-processing technology

| [[File:Damazy Tilgner.jpg|100px|Damazy Tilgner]] || style=text-align:left | '''Damazy Jerzy Tilgner'''{{czyt|Damazy Jerzy Tilgner}} (1904–1997) || Agricultural engineer, professor of meat-processing technology

|-

| [[File:Mirosław Żuławski.jpg|100px|Mirosław Żuławski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Mirosław_Żuławski Mirosław Żuławski]''' (~~1913--1995~~) || Writer, diplomat, ~~Poland's~~ representative to Unesco

| [[File:Mirosław Żuławski.jpg|100px|Mirosław Żuławski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Mirosław_Żuławski Mirosław Żuławski]'''{{czyt|Mirosław Żuławski}} (1913–1995) || Writer, diplomat, Poland’s representative to Unesco

|}

=== Recipients ===

== Fourth Course: Lobster in the Polish Style ==

[[File:Tadeusz Gronowski w kuchni.jpg|thumb|Tadeusz Gronowski in his kitchen]]

The menu of that delayed inauguration dinner at Gronowski’s included onion soup ''à la'' Przypkowski, roast duck with peaches, a “vegetable bouquet” ''à la'' Gronowski on the side and an orange torte for dessert.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Order Pomiana

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924

| miejsce = Kraków

| rok = 1966

| wolumin = No. 1095–96

| strony = 8

}}</ref> We’ll get back to the onion soup in a while. As for the vegetable bouquet, sadly, I haven’t been able to find a recipë.

What I have found, however, is a recipë for another dish which was the pride of the Gronowski household and which may have been served at some of the subsequent meetings of the Chapter. It’s a typical example of Communist-era Polish cookery, a seemingly exquisite dish made from those simple ingredients which happened to be available in the poorly stocked grocery shops of the time. The name of the dish was “lobster in the Polish style” (''“homar po polsku”'').

[[File:Homar po polsku.jpg|thumb|Lobster in the Polish style {{small|The picture comes from the blog ''[https://www.krolestwogarow.pl/2020/03/homar-po-polsku.html Królestwo garów]'' (''The Kingdom of Pots'').}}]]

{{ Cytat |

* 500 g smoked cod

* 2 carrots (100 g)

* Half a lemon

* Parsley leaves

* 100 g mayonnaise

Divide the cod into small pieces, removing all of the bones. Peel and finely grate the carrots. Mix the fish and the carrots together with mayonnaise and sprinkle with lemon juice. Decorate with parsley leaves. If you really wish to make an impression, you can add some authentic tinned lobster or crab meat, but even without it, no one will be any the wiser as the dish will be just as pink as real lobster meat and equally tasty, while not as fattening. This cheap, yet elegant and delicious appetizer is the speciality of the household of Prof. Tadeusz Gronowski, who is not only a famous graphic artist, but also a knight of the Order of Pomiane (an award for gourmets).

| oryg = <div>

* 50 dag wędzonego dorsza

* 2 marchewki (10 dag)

* Połowa cytryny i natka pietruszki

* 10 dag majonezu</div>

Obrać dorsza tak, aby nie została ani jedna ość, i podzielić na cząstki. Marchewki obrać i zetrzeć na drobnej tarce. Skropić wszystko cytryną i razem wymieszać, dodając majonez. Przystroić natką pietruszki, a jeśli koniecznie chce się zaimponować potrawą, to można jeszcze domieszać oryginalnego homara lub kraby z puszki. I tak nikt się nie pozna, bo dorsz będzie różowy – jak homar – i równie smaczny, a przy tym nie tuczący. Ta świetna przystawka do obiadu – tania, elegancka i smaczna – jest specjalnością domu prof. Tadeusza Gronowskiego, nie tylko słynnego plastyka, ale i Kawalera Orderu Pomiana (odznaka dla smakoszy).

| źródło = {{Cyt

| nazwisko = Gumowska

| imię = Irena

| tytuł = Obiad w pół godziny

| wydawca = Watra

| miejsce = Warszawa

| rok = 1980

| strony = 135

}}, own translation }}

== The Recipients ==

[[File:Order Pomiana - Francja 2.JPG|thumb|left|Przypkowski, right, handing Order-of-Pomiane diplomas to Roger Topolinski, left, and Jean-Dominique Arnaboldi (Paris, 1965)]]

The Order of Pomiane was a very exclusive award. So exclusive, in fact, that the number of recipients is comparable to the headcount of the Chapter which gave it out.

Przypkowski intended from the beginning to award the decoration primarily to foreigners, his protestations that the purpose of the Order was to promote Polish cuisine notwithstanding. The first people he nominated for the Order were two Frenchmen: Parisian restaurateur Roger Topolinski{{czyt|Roger Topolinski}} and food writer Jean-Dominique Arnaboldi.{{czyt|Jean-Dominique Arnaboldi}} The Foreign Ministry instructed the Polish ambassador in Paris to provide a venue for the ceremony, along with customary toasting tipples. Przypkowski, as Chancellor of the Chapter, decorated both awardees personally.

In order to help him in his role as Poland’s gastronomic ambassador of sorts, the ministry supplied him even with hard currency for his travels across the Iron Curtain. And whenever ministry officials hesitated to give him as much as he said he needed, he would threaten them with his connections to Rapacki, Cyrankiewicz or even the Central Committee.<ref>{{Cyt

| tytuł = Rzeczpospolita

| nazwisko r = Miliszkiewicz

| imię r = Janusz

| rozdział = Na początek – zupa cebulowa przypkowska

| adres rozdziału = https://archiwum.rp.pl/artykul/221765-Na-poczatek–-zupa-cebulowa-przypkowska.html

| data = 3 April 1999

}} </ref>

During the ceremony, each knight of the Order of Pomiane would have the order badge hung upon a ribbon around his neck and receive an ornate diploma, written in French, which read as follows:

[[File:Order Pomiana - Francja.JPG|thumb|upright=1.3|Przypkowski among members of the French college of the Order of Pomiane (Paris, 1971)]]

{{ Cytat

| The Chapter of the Polish Gastronomic Order of Pomiane certifies that [recipient’s name] has merited, by a unanimous decision of the Chapter, the distinction of Pomiane in recognition of his great achievements for gastronomic culture.

| oryg = Chapitre de l’Ordre des Gastronomes Pomiane de Pologne certifie que {{...}} a merité par decision unanime du Chapitre la distinction du Pomiane en reconaissance de ses grandes œuvres sur la culture gastronome.

| źródło = Diploma of the Order of Pomiane, as found in: {{Cyt

| tytuł = Przegląd Gastronomiczny

| nazwisko r = Nowicki

| imię r = Zdzisław T.

| rozdział = Powrót Orderu Pomiana

| wydawca = Wydawnictwo Czasopism i Książek Technicznych {{small|SIGMA-NOT}}

| miejsce = Warszawa

| data = November 1998

| strony = 12–15

}}; own translation

}}

[[File:Odznaczenie Kalkowskiego.jpg|thumb|left|Tadeusz Gronowski and Tadeusz Przypkowski decorating Jan Kalkowski as a representative of the ''Przekrój'' editorial board (Jędrzejów, 1969)]]

Chefs and restaurateurs decorated with this exotic order would then invite Przypkowski to their restaurants and everyone was happy.

The order was only awarded to a few Polish people who either lived and worked abroad (Stanisław Kozioł{{czyt|Stanisław Kozioł}} in London, Grzegorz Tomaszewski{{czyt|Grzegorz Tomaszewski}} near Copenhagen) or who were most likely nominated by other members of the Chapter. I believe that the elderly chef Władysław Kucharski{{czyt|Władysław Kucharski}} may have been nominated by Jarosław Iwaszkiewicz, for whom Kucharski had cooked before the war while Iwaszkiewicz served as a secretary at the Polish embassy in Denmark. As for Stanisław Cuper, he may have been nominated by Premier Cyrankiewicz.

In 1969, the Chapter also awarded two legal persons, both from Poland. The order was bestowed on Pudliszki fruit-and-vegetable-processing company and on the ''Przekrój'' editorial board.

And here’s the full list (again, to the extent I’ve been able gather) of those decorated with the Order of Pomiane:

{| class=wikitable

|-

|+ Knights of the Order of Pomiane<ref>According to a list located in the archive of Przypkowski the Museum in Jędrzejów. The list, most likely made in 1969, does not include the names of those awarded later, including S. Cuper, K. Jaroszyński and R. Roucou. Information about their decoration with the order comes from other sources.</ref>

! ~~Wizerunek~~ !! ~~Imię i nazwisko~~ (~~ur. -- zm.~~) !! ~~Kraj zamieszkania~~[[#uwaga|*]] !! ~~Opis~~

! Image !! Name (born – died) !! Country of residence[[#uwaga|*]] !! Notes

|-

|- <!––––ANG KIM KHOAN––––->

| [[File:Ang Kim Khoan.JPG|100px|Ang Kim Khoan]] || style=text-align:left | '''Ang Kim Khoan'''~~ ~~{{czyt|Ang Kim Khoan}} (1910–1978) || [[~~Plik~~:KHM.~~png~~|23px|]] {{small|~~Kambodża~~}} || ~~Hotelarz~~, ~~minister turystyki Kambodży~~,<ref>{{Cyt

| [[File:Ang Kim Khoan.JPG|100px|Ang Kim Khoan]] || style=text-align:left | '''Ang Kim Khoan'''{{czyt|Ang Kim Khoan}} (1910–1978) || [[File:KHM.svg|23px|]] {{small|Cambodia}} || Hotel manager, Cambodian Minister of Tourism,<ref>{{Cyt

| nazwisko = Abdoul-Carime

| imię = Nasir

| tytuł = Association ~~d'échanges~~ et de formation pour les études khmères

| tytuł = Association d’échanges et de formation pour les études khmères

| rozdział = Ang Kim Khoan (1910–1978?)

| adres rozdziału = https://www.aefek.fr/wa_files/ang_kim_khoan_2.pdf

}}</ref> ~~dyrektor generalny sieci hoteli pod nazwą Khmerskie Towarzystwo Zajazdów Królewskich~~ (''Société khmère des Auberges royales'').<ref>{{Cyt

}}</ref> Director General of the Khmer Company of Royal Inns (''Société khmère des Auberges royales'', a hotel network).<ref>{{Cyt

| tytuł = Le Monde diplomatique

| rozdział = La société khmère des auberges royales : Un équipement touristique de grande classe

| adres rozdziału = https://www.monde-diplomatique.fr/1963/10/A/25614

| miejsce = Paris

| data = ~~październik~~ 1963

| data = October 1963

| strony = 15

}}</ref> ~~Odznaczenie orderem odbyło się w Paryżu~~.<ref>{{Cyt

}}</ref> The decoration took place in Paris.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Przypkowski

Line 67:

Line 725:

| wydawca =

| miejsce = Kraków

| data = 12 ~~stycznia~~ 1969

| data = 12 January 1969

| wolumin = nr 1240

| wolumin = no. 1240

| strony = 8

}}</ref>

|-

|- <!––––ARNABOLDI––––->

| [[File:Jean-Dominique Arnaboldi.JPG|100px|~~Karykatura~~ Jean-Dominique~~'a Arnaboldiego~~]] || style=text-align:left | '''Jean-Dominique Arnaboldi'''~~ ~~{{czyt|Jean-Dominique Arnaboldi}} (~~1919--1974~~)<ref>{{Cyt

| [[File:Jean-Dominique Arnaboldi.JPG|100px|Caricature of Jean-Dominique Arnaboldi]] || style=text-align:left | '''Jean-Dominique Arnaboldi'''{{czyt|Jean-Dominique Arnaboldi}} (1919–1974)<ref>{{Cyt

| tytuł = Généafrance

| rozdział = Jean Dominique Arnaboldi : Base de données des décès de ~~l'insee~~

| rozdział = Jean Dominique Arnaboldi : Base de données des décès de l’insee

| adres rozdziału = https://geneafrance.com/france/deces/?deces=37892347

}}</ref> || [[~~Plik~~:FRA.~~png~~|23px|]] {{small|~~Francja~~}} || ~~Dziennikarz zajmujący się tematyką gastronomiczną~~, ~~jeden z jurorów turnieju o Złotą Patelnię~~ (''Poêle d’or'')<ref>{{Cyt

}}</ref> || [[File:FRA.svg|23px|]] {{small|France}} || Gastronomic journalist, one of the jurors in the Golden Pan (''Poêle d’or'') tournament.<ref>{{Cyt

| nazwisko = Kapandji

| imię = Ghislaine

Line 85:

Line 743:

| miejsce = Paris

| rok = 2016

| strony = ~~50--51~~

| strony = 50–51

~~}}</ref>~~

|-

| [[File:Stefan Bratkowski.jpg|100px|Stefan Bratkowski]] || style=text-align:left | '''[https://pl.wikipedia.org/wiki/Stefan_Bratkowski Stefan Bratkowski]''' (1934–2021) || [[Plik:POL.png|23px|]] {{small|Polska}} || Dziennikarz, współautor książki ''Ostatki staropolskie'', poświęconej w dużej części rodzinie Przypkowskich<ref>{{Cyt

~~| nazwisko = Roszko~~

~~| imię = Janusz~~

~~| nazwisko2= Bratkowski~~

~~| imię2 = Stefan~~

~~| tytuł = Ostatki staropolskie~~

~~| url = http://cejsh.icm.edu.pl/cejsh/element/bwmeta1.element.oai-journals-pan-pl-119483/c/oai-journals-pan-pl-119483_full-text_2020-01-WNUM-15-Sniezko.pdf-2~~

~~| wydawca = Czytelnik~~

~~| miejsce = Warszawa~~

~~| rok = 1966~~

}}</ref>

|-

|- <!––––BRENNA––––->

| [[File:Gian Giuseppe Brenna.jpg|100px|Gian Giuseppe Brenna]] || style=text-align:left | '''Gian Giuseppe Brenna'''~~ ~~{{czyt|Gian Giuseppe Brenna}} (~~1920--2006~~) || [[~~Plik~~:ITA.~~png~~|23px|]] {{small|~~Włochy~~}} || ~~Dentysta~~, ~~z zamiłowania gastronom~~, ~~delegat prowincji~~ Como ~~do Włoskiej Akademii Kulinarnej~~ (''Accademia Italiana della Cucina'')<ref>{{Cyt

| [[File:Gian Giuseppe Brenna.jpg|100px|Gian Giuseppe Brenna]] || style=text-align:left | '''Gian Giuseppe Brenna'''{{czyt|Gian Giuseppe Brenna}} (1920–2006) || [[File:ITA.svg|23px|]] {{small|Italy}} || Dentist by trade, gastronome by hobby, representative of the province of Como (Lombardy) at the Italian Culinary Academy (''Accademia Italiana della Cucina'')<ref>{{Cyt

| tytuł = Espansione TV

| nazwisko r = Bambace

| imię r = Andrea

| rozdział = Campo di Tremezzina, una piazza dedicata a Gian Giuseppe Brenna

| rozdział = Campo di Tremezzina, una piazza dedicata a Gian Giuseppe Brenna

| adres rozdziału = https://www.espansionetv.it/2018/09/27/campo-di-tremezzina-una-piazza-dedicata-a-gian-giuseppe-brenna/

| miejsce = Como

| data = 27 ~~września~~ 2018

| data = 27 September 2018

}}</ref>

|-

|- <!––––CLOS-JOUVE––––->

| [[File:~~Przeźroczysty kwadrat~~.png|100px|~~link~~=|]] || style=text-align:left | '''André Hurtrel'''~~ ~~{{czyt|André Hurtrel}} (~~1917--1995~~) || [[~~Plik~~:FRA.~~png~~|23px|]] {{small|~~Francja~~}} || ~~Dziennikarz~~, ~~założyciel Krajowego Związku Rzeczników Prasowych~~, ~~prezes Narodowego Komitetu Gastronomicznego~~ (''Comité National de la Gastronomie''), ~~przewodniczący ''~~jury~~'' turnieju o Złotą Patelnię~~.<ref>{{Cyt

| [[File:Henry Clos-Jouve.png|100px|Henry Clos-Jouve]] || '''Henry Clos-Jouve'''{{czyt|Henry Clos-Jouve}} (1908–1981) || [[File:FRA.svg|23px|]] {{small|France}} || Co-founder of ''Académie Rabelais'',<ref>{{Cyt

| tytuł = Académie Rabelais

| rozdział = Membres

| adres rozdziału = https://academie-rabelais.fr/membres/

}}</ref> President of the Society of Chroniclers of Gastronomy and Tourism (''Chroniqueurs de la Gastronomie et du Tourisme''), first organizer of a competition for the best sommelier in France,<ref>{{Cyt

| tytuł = Association des sommerliers de Paris Ile-de-France

| rozdział = 1907–1969 Les origines des l’association

| adres rozdziału = https://www.sommelier-paris.org/les_origines_de_lassociation/

}}</ref> co-founder of the Friendly Association of Authentic Andouillette Sausage Lovers (''Association Amicale des Amateurs d’Andouillette Authentique'', or ''AAAAA'')<ref>{{Cyt

| tytuł = Gastronomiac

| rozdział = Clos-Jouve (Henri Belin, known as Henry)

| adres rozdziału = https://en.gastronomiac.com/chefs_metiers_bouche/clos-jouve-henri-belin-dit-henry/

}}</ref><ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>

|- <!––––CUPER––––->

| [[File:Stanisław Cuper.jpg|100px|Stanisław Cuper]] || '''Stanisław Cuper'''{{czyt|Stanisław Cuper}} || [[File:POL.svg|23px|]] {{small|Poland}} ||

Chef at the ''Biesiada'' restaurant in Szydłowiec, best known for his carp in cream, one of Józef Cyrankiewicz’s favourite dishes<ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>

|- <!––––HURTREL––––->

| [[File:Andre Hurtrel.JPG|100px|André Hurtrel]] || style=text-align:left | '''André Hurtrel'''{{czyt|André Hurtrel}} (1917–1995) || [[File:FRA.svg|23px|]] {{small|France}} || Journalist, founder of the National Trade Union of Press Officers, President of the National Gastronomic Committee (''Comité National de la Gastronomie''), head of the jury in the Golden Pan tournament.<ref>{{Cyt

| tytuł = Souillas.net

| rozdział = Le Souillagais Pierre Arnal « Poêle d’Or » 1969

| adres rozdziału = http://www.souillac.net/le-souillagais-pierre-arnal-poele-dor-1969

}}</ref> ~~Przypkowskiego odznaczył komandorią Złotej Patelni za pracę nad polsko~~-~~francuskimi relacjami kulinarnymi~~.<ref>{{Cyt

}}</ref> He, in turn, decorated Przypkowski with a necklet of the Golden Pan in recognition of his work on Polish-French culinary relations.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Order Pomiana

| adres rozdziału = https://przekroj.pl/~~en/archive~~/artykuly/61924

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924

| miejsce = Kraków

| ~~data~~ = ~~4 kwietnia~~ 1966

| rok = 1966

| wolumin = ~~1095-96 (14-15/1966)~~

| wolumin = no. 1095–96

| strony = 8

}}</ref>

|- <!––––JAROSZYŃSKI––––->

| [[File:Kazimierz Jaroszyński.jpg|100px|Kazimierz Jaroszyński]] || '''Kazimierz Jaroszyński'''{{czyt|Kazimierz Jaroszyński}} (1931–2013) || [[File:POL.svg|23px|]] {{small|Poland}} || Chef at ''Hotel Europejski'' and ''Spatif'' (actors’ club) in Warsaw<ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>

|-

| [[File:Stanisław Kozioł.JPG|100px|Stanisław Kozioł]] || style=text-align:left | '''Stanisław Kozioł''' (~~1899--1974~~) || [[~~Plik~~:GBR.~~png~~|23px|]] {{small|~~W. Brytania~~}} || ~~Właściciel londyńskiej restauracji~~ ''Lucullus''<ref>{{Cyt

| [[File:Stanisław Kozioł.JPG|100px|Stanisław Kozioł]] || style=text-align:left | '''Stanisław Kozioł'''{{czyt|Stanisław Kozioł}} (1899–1974) || [[File:GBR.svg|23px|]] {{small|Britain}} || Polish ''émigré'', owner of the ''Lucullus'' restaurant in London<ref>{{Cyt

| tytuł = Wschodni Rocznik Humanistyczny

| nazwisko r = Kaczorowski

| imię r = Andrzej W.

| rozdział = Służba Bezpieczeństwa na tropach Tola z Łyczakowa

| rozdział = Służba Bezpieczeństwa na tropach Tola z Łyczakowa

| adres rozdziału = http://wrh.edu.pl/wp-content/uploads/2018/06/06_Kaczorowski_WRH_10_2014.pdf

| rok = 2014

| tom = X

| strony = ~~80--81~~ (~~przypis~~ 45)

| strony = 80–81 (footnote 45)

}}</ref>

|-

|- <!––––KUCHARSKI––––->

| [[File:~~Przeźroczysty kwadrat~~.~~png~~|100px|~~link=|~~]] || style=text-align:left | '''Władysław Edward Kucharski''' (~~1879--1973~~) || [[~~Plik~~:POL.~~png~~|23px|]] {{small|~~Polska~~}} || ~~Kucharz. Kucharzami byli też jego dziadek~~, ~~ojciec~~, ~~brat i syn~~. ~~Gotował dla arystokratów i dyplomatów~~, ~~m.in. dla Jarosława Iwaszkiewicza~~.<ref>{{Cyt

| [[File:Władysław Kucharski 1.jpg|100px|Władysław Edward Kucharski]] || style=text-align:left | '''Władysław Edward Kucharski'''{{czyt|Władysław Edward Kucharski}} (1879–1973) || [[File:POL.svg|23px|]] {{small|Poland}} || True to his surname, which comes from the Polish word for a cook, he was an accomplished chef, as were his grandfather, father, brother and son. He cooked for monarchs, aristocrats and diplomats (including Jarosław Iwaszkiewicz).<ref>{{Cyt

| tytuł = Polskie Radio Czwórka

| nazwisko r = Kuś

| imię r = Agnieszka

| rozdział = Pawłowa i Kucharski: Kto serwował Iwaszkiewiczom kurę po literacku?

| rozdział = Pawłowa i Kucharski: Kto serwował Iwaszkiewiczom kurę po literacku?

| adres rozdziału = https://www.polskieradio.pl/10/5374/artykul/2831015,pawlowa-i-kucharski-kto-serwowal-iwaszkiewiczom-kure-po-literacku

| data = 25 ~~października~~ 2021

| data = 25 October 2021

}}</ref> ~~Po II wojnie światowej szef kuchni w~~ Grand ~~Hotelu~~ w ~~Sopocie oraz w ośrodku konferencyjno-wypoczynkowym Polskiej Akademii Nauk~~ w pałacu w Jabłonnie.~~<ref>Biogram dołączony do listy odznaczonych orderem Pomiana, Muzeum im. Przypkowskich w Jędrzejowie~~</ref>

}}</ref> After World War 2, he worked as a chef at the Grand Hotel in Sopot and at a conference and recreation centre of the Polish Academy of Sciences in Jabłonna.<ref>Biographic note attached to the list of the Order of Pomiane awardees, Przypkowski Museum in Jędrzejów</ref><ref> {{Cyt

|-

| tytuł = Gazeta Powiatowa

| [[File:~~Przeźroczysty kwadrat~~.~~png~~|100px|link=|]] || style=text-align:left | '''Édouard Longue'''~~ ~~{{czyt|Édouard Longue}} (~~1908--1989~~)<ref> {{Cyt

| nazwisko r = Degiel

| imię r = Rafał

| rozdział = Nasza Historia: Władysław Kucharski (1879-1973) – dzierżawca kasyna oficerskiego w Legionowie, kuchmistrz w pałacu w Jabłonnie

| adres rozdziału = https://gazetapowiatowa.pl/poradniki/nasza-historia/nasza-historia-wladyslaw-kucharski-1879-1973-dzierzawca-kasyna-oficerskiego-legionowie-kuchmistrz-palacu-jablonnie/

| wydawca = Agencja Reklamowo-Wydawnicza Błękitne Centrum

| miejsce = Legionowo

| rok = 26 November 2020

}}</ref>

|- <!––––LONGUE––––->

| [[File:Edouard Longue 1.jpg|100px|link=|]] || style=text-align:left | '''Édouard Longue'''{{czyt|Édouard Longue}} (1908–1989)<ref> {{Cyt

| tytuł = Acte Décès

| rozdział = Acte de décès à Paris 18e arrondissement (75018) pour ~~l'année~~ 1989

| rozdział = Acte de décès à Paris 18e arrondissement (75018) pour l’année 1989

| adres rozdziału = https://www.acte-deces.fr/acte-de-deces-paris-18e-arrondissement-1989

}}</ref> || [[~~Plik~~:FRA.~~png~~|23px|]] {{small|~~Francja~~}} || ~~Dziennikarz~~, ~~pisarz~~, ~~krytyk kulinarny~~, ~~założyciel Francuskiego Towarzystwa Prasy Gastronomiczno-Turystycznej~~ (''Association française de la Presse gastronomique et touristique''),<ref> {{Cyt

}}</ref> || [[File:FRA.svg|23px|]] {{small|France}} || Journalist, writer, culinary critic, founder of the French Association of Gastronomic and Tourist Press (''Association française de la Presse gastronomique et touristique''),<ref> {{Cyt

| tytuł = Souillas.net

| rozdział = Le Souillagais Pierre Arnal « Poêle d’Or » 1969

| adres rozdziału = http://www.souillac.net/le-souillagais-pierre-arnal-poele-dor-1969

}}</ref> ~~prezes Francuskiego Związku Dziennikarzy~~, ~~Pisarzy i Redaktorów Gastronomów~~ (''Union française des journalistes, écrivains et éditeurs gastronomes''),<ref> {{Cyt

}}</ref> President of the French Union of Gastronome Journalists, Writers and Editors (''Union française des journalistes, écrivains et éditeurs gastronomes''),<ref> {{Cyt

| tytuł = Feuille ~~d'Avis~~ du Valais

| tytuł = Feuille d’Avis du Valais

| url = https://doc.rero.ch/record/175903/files/1968-01-23.pdf

| nazwisko r = Longue

| imię r = Édouard

| rozdział = Respect du goût ~~d'autrui~~ en gastronome

| rozdział = Respect du goût d’autrui en gastronome

| miejsce = Sion

| data = 23 ~~stycznia~~ 1968

| data = 23 January 1968

| wolumin = No 19

| wolumin = No. 19

| strony = 9

}}</ref> ~~wiceprezes Międzynarodowej Federacji Prasy Gastronomicznej~~ (''Fédération internationale de la Presse gastronomique''),<ref>{{Cyt

}}</ref> Vice President of the International Gastronomic Press Federation (''Fédération internationale de la Presse gastronomique''),<ref>{{Cyt

| nazwisko = Cracknell

| imię = H. L.

Line 174:

Line 850:

| rok = 1985

| strony = 330

}}</ref> w 1980 ~~r. nagrodzony Złotym Piórem~~ ([https://www.gastronomische-akademie.de/aktivitaeten/literarischer-wettbewerb/buecher-archiv/ergebnisse-nach-jahren/buecher-goldene-feder.html ''Goldene Feder'']) ~~przez Akademię Gastronomiczną Niemiec~~ (''Gastronomische Akademie Deutschlands''). ~~Siostrzeniec Edwarda Pożerskiego~~.<ref> ~~{{Cyt~~

}}</ref> awarded in 1980 with a Golden Feather ([https://www.gastronomische-akademie.de/aktivitaeten/literarischer-wettbewerb/buecher-archiv/ergebnisse-nach-jahren/buecher-goldene-feder.html ''Goldene Feder'']) by the Gastronomic Academy of Germany (''Gastronomische Akademie Deutschlands''). Edouard de Pomiane’s nephew.<ref>''Curriculum vitae d’Édouard Camille Longue'', Muzeum im. Przypkowskich w Jędrzejowie, manuscript MPJ/G/329, after 1967</ref><ref>{{Cyt

~~| nazwisko = This~~

| tytuł = Sciences des aliments

~~| imię = Hervé~~

| nazwisko r = This

~~| tytuł = Cours de gastronomie moléculaire n°2 : Les précisions culinaires~~

| imię r = Hervé

~~| url = https://books.google.pl/books?id=ngngB87WwRwC&pg=PA104~~

| rozdział = Pourquoi la cuisine n’est pas une science ?

~~| wydawca = Éditions Belais – Éditions Quæ~~

| adres rozdziału = https://docplayer.fr/210415603-Pourquoi-la-cuisine-n-est-pas-une-science.html

~~| rok = 2010~~

| wydawca = Lavoisier

~~| strony = 104~~

| rok = 2006

~~}}, określa Édouarda Pomiane~~'~~a i Édouarda~~ Longue~~'a jako~~ '',,~~l'oncle et le neveu"''~~, ~~co można rozumieć jako ,,wuj i siostrzeniec" albo ,,stryj i bratanek".~~ {{Cyt

| wolumin = 26

| tytuł = ~~Studia Polonijne~~

| strony = 203

| nazwisko r = ~~Pietrzkiewicz~~

}}</ref>

| imię r = ~~Dorota~~

|- <!––––MANTERO––––->

| rozdział = ~~Francusko-polskie życie Edwarda Aleksandra Pożerskiego~~

| [[File:Gianni Mantero.jpg|100px|Gianni Mantero]] || style=text-align:left | '''Gianni Mantero'''{{czyt|Gianni Mantero}} (1897–1985) || [[File:ITA.svg|23px|]] {{small|Italy}} || Architect, printmaker, bookplate collector.<ref>{{Cyt

| adres rozdziału = https://~~www~~.~~researchgate.net~~/~~publication/347197192_Francusko~~-~~polskie_zycie_Edwarda_Aleksandra_Pozerskiego~~

| rok = ~~2020~~

| wolumin = 41

| strony = 78

}}~~, podaje, że Edward Pożerski miał brata Witolda i siostrę Emilię. Zakładam, że jeśli obaj Édouardowie nosili różne nazwiska, to byli raczej wujem i siostrzeńcem.~~</ref>

|-

| [[File:Gianni Mantero.jpg|100px|Gianni Mantero]] || style=text-align:left | '''Gianni Mantero'''~~ ~~{{czyt|Gianni Mantero}} (1897–1985) || [[~~Plik~~:ITA.~~png~~|23px|]] {{small|~~Włochy~~}} || ~~Architekt~~, ~~grafik~~, ~~kolekcjoner ekslibrysów~~.<ref>{{Cyt

| tytuł = British Museum

| rozdział = Gianni Mantero

| adres rozdziału = https://www.britishmuseum.org/collection/term/BIOG37108

}}</ref> ~~Związków z gastronomią nie udało mi się ustalić~~.

}}</ref> No ties to gastronomy established.

|-

|- <!––––ROUCOU––––->

| [[File:Roger Roucou.jpg|100px|Roger Roucou]] || style=text-align:left | '''Roger Roucou'''~~ ~~{{czyt|Roger Roucou}} (~~1921--2012~~) || [[~~Plik~~:FRA.~~png~~|23px|]] {{small|~~Francja~~}} || ~~Właściciel lugduńskiej restauracji~~ ''La Mère Guy'', ~~w latach 1983--87 prezes stowarzyszenia Białych Czapek Lugduńskich~~ (''Toques Blanches Lyonnaises''),<ref>{{Cyt

| [[File:Roger Roucou.jpg|100px|Roger Roucou]] || style=text-align:left | '''Roger Roucou'''{{czyt|Roger Roucou}} (1921–2012) || [[File:FRA.svg|23px|]] {{small|France}} || Owner of the ''La Mère Guy'' restaurant in Lyons, President of the White Hats of Lyons (''Toques Blanches Lyonnaises'', 1983–87),<ref>{{Cyt

| inni = ~~red~~. Hervé Bal

| inni = ed. Hervé Bal

| tytuł = Guide Toques Blanches Lyonnaises 2021

| url = https://issuu.com/toques-blanches-lyonnaises/docs/guide_2021_compresse_

Line 206:

Line 875:

| rok = 2021

| strony = 26

}}</ref> ~~a w latach 1988--91 prezes Stowarzyszenia Kuchmistrzów Francji~~ (''Maîtres Cuisiniers de France'')<ref>{{Cyt

}}</ref> President of the Master Chefs of France (''Maîtres Cuisiniers de France'', 1988–91)<ref>{{Cyt

| tytuł = Association des Maîtres Cuisiniers de France

| rozdział = Notre histoire

Line 212:

Line 881:

| miejsce = Paris

}}</ref>

|-

|- <!––––TERRAIL––––->

| [[File:Claude Terrail.jpg|100px|Claude Terrail]] || style=text-align:left | '''Claude Terrail'''~~ ~~{{czyt|Claude Terrail}} (~~1918--2006~~) || [[~~Plik~~:FRA.~~png~~|23px|]] {{small|~~Francja~~}} || ~~Właściciel paryskiej restauracji~~ ''La Tour ~~d'Argent~~''<ref>{{Cyt

| [[File:Claude Terrail.jpg|100px|Claude Terrail]] || style=text-align:left | '''Claude Terrail'''{{czyt|Claude Terrail}} (1918–2006) || [[File:FRA.svg|23px|]] {{small|France}} || Owner of the ''La Tour d’Argent'' restaurant in Paris<ref>{{Cyt

| tytuł = The New York Times

| nazwisko r = Prial

| imię r = Frank J.

| rozdział = Claude Terrail, 88, Model of a Restaurateur, Dies

| rozdział = Claude Terrail, 88, Model of a Restaurateur, Dies

| adres rozdziału = https://www.nytimes.com/2006/06/07/world/europe/07terrail.html?ex=1307332800&en=5b6cfa83074578f3&ei=5088&partner=rssnyt&emc=rss

| rok = 7 ~~czerwca~~ 2006

| rok = 7 June 2006

}}</ref>

|-

|- <!––––TOMASZEWSKI––––->

| [[File:~~Przeźroczysty kwadrat~~.~~png~~|100px|~~link=|~~]] || style=text-align:left | '''Grzegorz Stanisław Tomaszewski''' (~~1927--1999~~)<ref>{{Cyt

| [[File:Grzegorz Tomaszewski.JPG|100px|Grzegorz Stanisław Tomaszewski]] || style=text-align:left | '''Grzegorz Stanisław Tomaszewski'''{{czyt|Grzegorz Stanisław Tomaszewski}} (1927–1999)<ref>{{Cyt

| tytuł = Kendtes Gravsted

| rozdział = Grzegorz Stanisław Georges ~~'Georg'~~ Tomaszewski

| rozdział = Grzegorz Stanisław Georges ’Georg’ Tomaszewski

| adres rozdziału = https://gravsted.dk/person.php?navn=georgsstomaszewski

}}</ref> || [[~~Plik~~:DNK.~~png~~|23px|]] {{small|~~Dania~~}} || ~~Kucharz~~, ~~współzałożyciel duńskiej firmy~~ ''Jensens Konserves'' ~~produkującej konswery i zupy w puszce~~.<ref>{{Cyt

}}</ref> || [[File:DNK.svg|23px|]] {{small|Denmark}} || Polish Danish chef, co-founder of ''Jensens Konserves'', a Danish canned-soup company.<ref>{{Cyt

| nazwisko = Jensen

| imię = Bjarne

Line 233:

Line 902:

| wydawca = Turbine

| rok = 2017

}}</ref> ~~Później właściciel Instytutu Gastronomicznego~~ (''Gastronomisk Institut''), ~~czyli firmy oferującej doradztwo w zakresie gastronomii~~, w Hørsholm.<ref>{{Cyt

}}</ref> He would later set up the Gastronomic Institute (''Gastronomisk Institut''), a gastronomic consulting company, in Hørsholm near Copenhagen.<ref>{{Cyt

| tytuł = Samling af anmeldelser til handelsregistrene

| url = https://tidsskrift.dk/Handelsregistrene/article/download/77734/112477/164004

| wydawca = Handelsministeriet

| rok = 1968

| wolumin = Nr. 5

| wolumin = No. 5

| strony = 89

}}</ref> In Denmark he was known as Georges, a pseudonym he had used during the Warsaw Uprising of 1944.<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Dwa Pomiany

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/29793

| miejsce = Kraków

| rok = 1969

| wolumin = No. 1268

| strony = 1–2

}}</ref>

|-

|- <!––––TOPOLINSKI––––->

| [[File:Roger Topolinski.JPG|100px|Roger Topolinski]] || style=text-align:left | '''Roger Topolinski'''~~ ~~{{czyt|Roger Topolinski}} (~~1905--1994~~) || [[~~Plik~~:FRA.~~png~~|23px|]] {{small|~~Francja~~}} || ~~Właściciel paryskiej restauracji~~ ''Lapérouse''<ref>{{Cyt

| [[File:Roger Topolinski.JPG|100px|Roger Topolinski]] || style=text-align:left | '''Roger Topolinski'''{{czyt|Roger Topolinski}} (1905–1994) || [[File:FRA.svg|23px|]] {{small|France}} || Owner of the ''Lapérouse'' restaurant in Paris,<ref>{{Cyt

| tytuł = È molto goloso

| rozdział = Roger Topolinski : restaurant Lapérouse à Paris (France)

| adres rozdziału = https://emoltogoloso.fr/2021/05/02/roger-topolinski-restaurant-laperouse-a-paris-france

| wydawca = WordPress

| data = 2 ~~maja~~ 2021

| data = 2 May 2021

}}</ref>

}}</ref> President of the Union of Parisian Restaurateurs. Said to be a descendant of a Polish court chef to King Stanislas Leszczyński at Lunéville.<ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>

|-

|- <!––––PRZEKRÓJ––––->

| [[File:Przekrój.png|100px|~~Winieta tytułowa Przekroju~~]] || style=text-align:left | ~~Redakcja tygodnika~~ '''''[https://przekroj.pl/ Przekrój]''''' || [[~~Plik~~:POL.~~png~~|23px|]] {{small|~~Polska~~}} || Przypkowski ~~i ,,sfafikowani" z nim dziennikarze często pisali o jego działalności właśnie na łamach~~ ''~~Przekroju~~''. ~~Odznaczenie odebrał zastępca redaktora naczelnego [~~https://pl.~~wikipedia.org~~/~~wiki/Jan_Kalkowski Jan Kalkowski]~~ (~~1922--1989~~).<ref>{{Cyt

| [[File:Przekrój.png|100px|Przekrój masthead]] || style=text-align:left | '''''[https://przekroj.pl/ Przekrój]'''''{{czyt|Przekrój}} || [[File:POL.svg|23px|]] {{small|Poland}} || Przypkowski and his journalist friends often wrote of his activities on the pages of ''Przekrój'' (''Cut Open''), a weekly cultural magazine. The decoration was received by Deputy Editor Jan Kalkowski{{czyt|Jan Kalkowski}}<ref>{{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Z przyjemnością informujemy Czytelników, że…

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/39950

| miejsce = Kraków

| rok = 1969

| wolumin = No. 1285

| strony = 9

}}</ref> (1922–1989), author of books and articles on culinary topics.<ref>{{Cyt

| nazwisko = Klominek

| imię = Andrzej

| tytuł = Życie w Przekroju

| tytuł = Życie w Przekroju

| wydawca = Oficyna Wydawnicza Most

| miejsce = Warszawa

| rok = 1995

| strony = ~~324--325~~

| strony = 324–325

}}</ref>

|-

|- <!––––PUDLISZKI––––->

| [[File:Pudliszki.png|100px|~~Logo Pudliszek~~]] || style=text-align:left | ~~Przedsiębiorstwo~~ '''[https://www.pudliszki.pl/o-nas/historia-firmy Pudliszki]''' || [[~~Plik~~:POL.~~png~~|23px|]] {{small|~~Polska~~}} || ~~O pionierskiej roli zakładów przetwórstwa owocowo~~-~~warzywnego w Pudliszkach wspomniałem już kiedyś pisząc o~~ [[~~Keczup czy musztarda?~~#~~Keczup – „coś w rodzaju kabulu”~~|~~historii keczupu~~]].

| [[File:Pudliszki.png|100px|Pudliszki logo]] || style=text-align:left | '''[https://www.pudliszki.pl/o-nas/historia-firmy Pudliszki]'''{{czyt|Pudliszki}} || [[File:POL.svg|23px|]] {{small|Poland}} || I touched on the pioneering role of the Pudliszki fruit-and-vegetable-processing company in my post about [[Ketchup_vs_Mustard#Ketchup, “Something Akin to Kabul”|the history of ketchup]]. The decoration was received by Executive Director Zbyszko Trzeciakowski{{czyt|Zbyszko Trzeciakowski}}<ref>Z.T. Nowicki, ''op. cit.'', p. 15</ref><ref>{{Cyt

| inni = reż. Wiesław Karaś

| tytuł = Ludzie z pierwszych stron gazet

| url = https://www.youtube.com/watch?v=CmAh8vvsk0M

| wydawca = Telewizja Polska, Oddział we Wrocławiu

| rok = 10 April 1976

}}</ref> (1913–1989).

|-

|}

‎*)‎ {{small|~~W chwili odznaczenia orderem~~ Pomiana}}

‎*)‎ {{small|At the moment of being awarded the Order of Pomiane}}

== Good Spirits at the Stove ==

[[File:Gronowscy.JPG|thumb|Tadeusz Gronowski (right) and his wife, Maria Erhardt-Gronowska]]

You may have noticed by now that the Order of Pomiane was strictly a men-only affair. The Order had its knights – but not a single dame. Where were the ladies then? Well, knowing the social norms still prevailing in the 1960s, I suppose the answer is simple: the women were in the kitchen! After all, someone had to cook for all these gourmet gentlemen.

Journalist Janusz Miliszkiewicz wrote of “Gronowski’s wife and accomplished translator, Maria Erhardt-Gronowska,” as “the good spirit” of the Chapter meetings held in the Grand Master’s apartment.<ref>J. Miliszkiewicz, ''op. cit.'', p. 36</ref> Like a true ghost, however, she is nowhere to be seen in any of the pictures taken at these meetings. I’d bet that while the members of the Chapter were busy with their banquets and erudite conversations, it fell to her to prepare all those vegetable bouquets and mock-lobster salads.

When it comes to dinners held in Jędrzejów, we need not even guess. Tadeusz Przypkowski’s son had this to say about his father’s culinary prowess:

[[File:Witold i Stefania Hulewiczowie, Stefania Przypkowska.jpg|thumb|left|upright=1.4|Left: Stefania Ossowska, future wife of Tadeusz Przypkowski, with her first husband, Witold Hulewicz (later executed by the German occupiers). Right: Elżbieta Chodkiewicz-Przypkowska, Tadeusz Przypkowski’s daughter-in-law.]]

{{ Cytat

| My father never cooked. He didn’t have the skill. He never even made any attempts in this matter. He was simply a gourmet. He knew his food, he would write about it and he would talk about it most of all. And he would, of course, eat.

| oryg = Ojciec nigdy niczego nie ugotował. Nie potrafił. Nawet nie czynił w tej mierze żadnych prób. On był po prostu smakoszem. Znał się na dobrym jadle, pisał o nim i przede wszystkim mówił. No i oczywiście jadł.

| źródło = Piotr Maciej Przypkowski, quoted in: {{Cyt

| tytuł = Polityka

| nazwisko r = Adamczewski

| imię r = Piotr

| rozdział = Mistrz propagandy

| adres rozdziału = https://adamczewski.blog.polityka.pl/2006/11/03/mistrz-propagandy/

| data = 3 November 2006

}}, own translation }}

Most likely the only thing Tadeusz Przypkowski ever produced himself that was fit for human consumption was his homemade angelica (wild celery) liqueur.<ref>{{Cyt

| nazwisko = Roszko

| imię = Janusz

| nazwisko2= Bratkowski

| imię2 = Stefan

| tytuł = Ostatki staropolskie

| url = https://studioopinii.pl/wp-content/uploads/2014/04/Ostatki-staropolskie.pdf

| wydawca = Czytelnik

| miejsce = Warszawa

| rok = 1966

| strony = 32

}}</ref> He shared his gastronomic and historiosophical reflections in the foreword to the aforementioned ''A Spoon in the Boot Leg'', but it was his wife Stefania who added a practical chapter at the end of the same book. Next to recipës for Pomiane’s ''kołduny'' or Cuper’s carp in cream, she also divulged directions for preparing family specialities which had been tested by all the housewives faithfully catering to three generations of Przypkowski men.

{{ Cytat

| A handful of Polish culinary recipës tried out multiple times over the last one hundred years or more in the Przypkowski, Ossowski and Gawroński families by: Mrs. Feliks Przypkowski, née Zofia Horst {{...}}; Mrs. Józef Ostrowski, née Zenobia Gawrońska; Mrs. Tadeusz Przypkowski, née Stefania Ossowska, first married to Witold Hulewicz; and Mrs. Maciej Przypkowski, née Elżbieta Chodkiewicz; all currently served at the seat of the Chapter of the Gastronomic Order of Pomiane, at the Przypkowski Museum in Jędrzejów.

| oryg = Garść kulinarnych polskich przepisów wypróbowanych wielokrotnie w ostatnich co najmniej stu latach w rodzinach Przypkowskich, Ossowskich i Gawrońskich przez: Zofię z Horstów Feliksową Przypkowską {{...}}, Zenobię z Gawrońskich Józefową Ossowską {{...}} oraz Stefanię z Ossowskich, 1° voto Witoldową Hulewiczową, 2° voto Tadeuszową Przypkowską, i Elżbietę z Chodkiewiczów Maciejową Przypkowską, a podawanych obecnie w siedzibie Kapituły Gastronomicznego Orderu Pomiana w Jędrzejowie (kieleckim) przy Muzeum im. Przypkowskich.

| źródło = {{Cyt

| nazwisko = Berezowska

| imię = Maja

| nazwisko2= Przypkowska

| imię2 = Stefania

| nazwisko3= Przypkowski

| imię3 = Tadeusz

| nazwisko4= Samozwaniec

| imię4 = Magdalena

| tytuł = Łyżka za cholewą, a widelec na stole: mała kulinarna silva rerum

| nazwisko r = Przypkowska

| imię r = Stefania

| rozdział = Garść kulinarnych polskich przepisów

| wydawca = Wydawnictwo Literackie

| miejsce = Kraków

| rok = 1977

| strony = 79

}}, own translation }}

== Fifth Course: Good King Stanislas and Przypkowski Onion Soup ==

One recipë that could not have been omitted from the book was for a dish which was the absolute ''pièce de résistance'' in the Przypkowski household, the culinary pride of the family, served at all important gatherings in their Jędrzejów home (and now also in local restaurants): the onion soup ''à la'' Przypkowski. Yes, I know, onion soup is typically associated with French cuisine. Its Przypkowski version is a little different, though, as it’s thickened with crumbled wholemeal rye bread and seasoned in the Old Polish manner with ginger, cloves and nutmeg.

[[File:Zupa cebulowa przypkowska.jpg|thumb|upright=.9|Artwork from an invitation for onion soup at Tadeusz Przypkowski’s house {{small|By Tadeusz Przypkowski}}]]

{{ Cytat

| Onion soup à la Przypkowski, which, under this name, has already gained popularity among Parisian gourmets and is even served at the best restaurant in Madrid, has been an heirloom of the Przypkowski family for generations. While it possesses all the features of Old Polish cuisine, it is not listed in any printed cookbooks. Take one and a half litres of lean beef stock, 6 large sweet onions (if the onions are too sharp, the soup may require a little sweetening), 6 slices of dark wholemeal rye bread, 30 to 40 g butter, and to taste: nutmeg, ginger, cloves, black pepper and salt, and if possible, some curry, which is at last becoming available in Poland! Fry the finely sliced onions in butter until golden, separately fry the bread slices until crispy, crumble them and cook together with the onions in the stock, then strain through a fine sieve and add the seasonings to taste. If it has cooled down, heat it before serving in deep bowls with crispy cookies. Alexandre Dumas, in his gastronomic musings, recounts an anecdote about Stanislas Leszczyński arriving two days late for his daughter’s banquet in Versailles because he was busy seasoning, in the Polish manner, this excellent onion soup, which had been served to him at an inn along the way.}}

{{ Cytat

| Crispy cookies for the onion soup. Take 3 cups of wheat flour, half a cup of milk, 40 g yeast, 250 g butter, 1 egg for brushing, 2 teaspoons very finely ground caraway seeds, salt to taste. Knead the dough together with the caraway powder and roll into finger-thick sticks. (For special celebrations, the dough used to be rolled out very thinly and shaped, with special moulds, into the guests’ armorial devices. In our time, when one is more likely to entertain non-armigerous visitors, it is safer to cut out Zodiac signs for each guest to pick according to their own date of birth.) Brush with egg and bake in a well-heated oven.

| oryg = Przypkowska zupa cebulowa (pod tą nazwą spopularyzowana już wśród smakoszy Paryża, a nawet serwowana w najlepszej restauracji Madrytu, od pokoleń tradycyjnie podawana w rodzinie Przypkowskich. Posiadając wszelkie cechy staropolskiej kuchni, nie figuruje jednak w drukowanych książkach kucharskich). Półtora litra chudego rosołu wołowego, 6 dużych słodkich cebul (jeżeli cebule zbyt ostre, zupa wymaga lekkiego przysłodzenia), 6 kromek żytniego ciemnego razowego chleba, 30 do 40 g masła i do smaku: gałka muszkatołowa, imbir, goździki korzenne, pieprz, sól i o ile można curry, która przecież wreszcie do Polski dociera! Cebule w cienkich plastrach przysmażyć na maśle na złoto, kromki chleba zaś osobno przysmażyć na chrupiąco, pokruszyć i razem z cebulą rozgotować w rosole, przetrzeć przez gęste sito, dodać korzeni do smaku indywidualnego i o ile przy tym ostygła – podgrzać przed podaniem w głębokich czarkach, z kruchymi ciasteczkami. Aleksander Dumas w swych gastronomicznych rozważaniach podaje anegdotę, jak Stanisław Leszczyński spóźnił się o dwa dni na przyjęcie do królowej córki w Wersalu, przyrządzając na ten polski sposób doskonałą francuską zupę cebulową, jaką mu w gospodzie po drodze podali.

Kruche ciasteczka do zupy cebulowej. 3 szklanki mąki pszennej, pół szklanki mleka, 40 g drożdży, 250 g masła, jajko do smarowania, 2 łyżeczki bardzo drobno zmielonego kminku, sól do smaku. Ciasto ugnieść wraz z proszkiem kminku i robić paluszki grubości palca (dla przyjęć bardziej uroczystych rozwałkowywano ciasto cienko i odpowiednimi foremkami wycinano z niego herby gości. Teraz, ponieważ coraz częściej zdarza się przyjmować także i nieherbowych gości, bezpieczniej wycinać znaki zodiaku, które goście według swego urodzenia sobie wybierają). Smarować jajkiem i piec w dobrze rozgrzanym piecu.

| źródło = ''Ibid.'', s. 82–83, own translation }}

[[File:Maja Berezowska, Stanisław Leszczyński gotuje zupę.JPG|thumb|left|King Stanislas Leszczyński seasoning onion soup with ginger and nutmeg {{small|By Maja Berezowska (1970)}}]]

So apparently, while the soup bears the name of the Przypkowski family, it dates back all the way to King Stanislas Leszczyński in the 18th century! Provided, of course, that it’s really the same kind of soup. And provided the anecdote about a soup cooked personally by the monarch is true. Which it most likely isn’t. The author of ''The Three Musketeers'' and ''The Count of Monte Cristo'' was undoubtedly blessed with a vivid imagination. And Przypkowski certainly wouldn’t have minded if the anecdote didn’t really square with historical truth.

Alexandre Dumas, while best known as a great swashbuckling novelist, is also the author of the ''Great Culinary Dictionary'' (''Grand dictionnaire de cuisine'') which he penned toward the end of his life. Many of the delicacies he described in his work are supposedly linked to Stanisław Leszczyński or his entourage. The former Polish monarch and Louis XV’s father-in-law was responsible, according to Dumas, not only for introducing the rich yeast cake known as [[Good King Stanislas and the Forty Thieves|“baba”]] or the buttery shell-shaped cookies called madeleines, but he was also involved in inventing turkey wings ''à la Stanislas'' and the rack of lamb in gooseberry sauce, the latter credited to Leszczyński’s cook. He adds that it was the Poles at the Lunéville court who taught the French to gather and appreciate king bolete mushrooms. Generally speaking, if any element of French cuisine had even the slightest connection to Poland or Lorraine, Dumas could not imagine King Stanislas not having had his plump fingers in the pie when it came to bringing that dish to France.

As for the onion-soup anecdote, it goes like this:

{{ Cytat

| On his journeys from Lunéville to Paris each year to visit his daughter the Queen, ex-King Stanislaus of Poland stopped at the inn in Châlons, where he was served such a fine, delicate onion soup that he refused to continue on his way without learning how to make it. His Majesty, wrapped in his dressing gown, went down to the kitchen and insisted that the chef perform before his eyes. Neither the smoke nor the onion fumes that made his eyes tear distracted his attention. He observed carefully, took notes, and went on his way only when he was certain he had mastered the art of making excellent onion soup.

| źródło = {{Cyt

| nazwisko = Dumas

| imię = Alexandre

| inni = translated by Louis Colman

| tytuł = Dictionary of Cuisine

| wydawca = Routledge

| miejsce = London and New York

| rok = 2013

| strony = 176

}}

| oryg = Dans un de ses voyages de Lunéville à Versailles, où il allait tous les ans visiter la reine sa fille, l’ex-roi de Pologne, Stanislas, s’arrêta dans une auberge de Châlons où on lui servit une soupe à l’oignon si délicate et si soignée, qu’il ne voulut pas continuer sa route sans avoir appris à en préparer une semblable. Enveloppé de sa robe de chambre, Sa Majesté descendit à la cuisine et voulut absolument que le chef opérât sous ses yeux. Ni la fumée ni l’odeur de l’oignon, qui lui arrachait de grosses larmes, ne purent le distraire de son attention. Il observa tout, en prit note et ne remonta en voiture qu’après être certain de posséder l’art de faire une excellente soupe à l’oignon.

| źródło-oryg = {{Cyt

| nazwisko = Dumas

| imię = Alexandre

| inni = ed. Denis-Joseph Vuillemot

| tytuł = Grand dictionnaire de cuisine

| url = https://fr.wikisource.org/wiki/Page%3ADumas.-_Grand_dictionnaire_de_cuisine%2C_1873.djvu/787

| wydawca = Alphonse Lemerre

| miejsce = Paris

| rok = 1873

| strony = 764

}}

The recipë given by Dumas, however, differs from Przypkowski’s: it contains no spicy, exotic spices — not even pepper, let alone ginger. Moreover, Dumas does not even allow bouillon to be added to the soup, as in his view such an addition would make it too nourishing and less delicate.

== Moving On ==

After Tadeusz Przypkowski’s death in 1977, his son Piotr Maciej Przypkowski took over as the new museum director. The Chapter, however, now without its original driving force, found it was unable to function anymore and decided to put their activities on hold – for an unspecified period of time.

[[File:Reaktywacja Orderu Pomiana 1.jpg|thumb|left|The first (and probably last) meeting of the Organizing Committee for the Reëstablishment of the Chapter of the Order of Pomiane (Jędrzejów, 1998)]]

There was an attempt to reactivate the Chapter two decades later, after the fall of Communism. It was started by two of the few people in Poland who had been somehow connected to the Order (either as member of the Chapter or as an awardee) and were still alive at the time: Andrzej Michałowski and Kazimierz Jaroszyński. The two veterans of the project met in 1998, in the Jędrzejów museum at Piotr Maciej Przypkowski’s{{czyt|Piotr Maciej Przypkowski}} invitation, with several other people who expressed interest in reviving the Order. They discussed, over herring salad and walnut-and-chocolate torte among other delicacies, the need to resume the Chapter’s activities “as a means to foster the art of Polish cuisine in the new economic and political realities of the Third Polish Commonwealth.” To this end, an Organizing Committee for the Reëstablishment of the Chapter of the Order of Pomiane was created. And this time, there were even a few women among its members: Elżbieta Chodkiewicz-Przypkowska,{{czyt|Elżbieta Chodkiewicz-Przypkowska}} head of the Przypkowski Museum publishing house; Krystyna Kaszuba,{{czyt|Krystyna Kaszuba}} editor-in-chief of ''Twój Styl'' (''Your Style''), a lifestyle magazine; and Magdalena Nieżychowska{{czyt|Magdalena Nieżychowska}} who co-authored, together with her husband, a book about the eating habits of Old Polish landed gentry.<ref> {{Cyt

| tytuł = Szczeciner

| nazwisko r = Stefański

| imię r = Antoni

| rozdział = Nieżychowski mniej i bardziej prywatnie

| adres rozdziału = https://szczeciner.pl/niezychowski-mniej-i-bardziej-prywatnie/25875/

| rok = 22 maja 2024

}}</ref><ref>Z.T. Nowicki, ''op. cit.'', s. 15</ref>

Unfortunately, I was unable to find any information regarding whether a second meeting of this committee ever took place. It seems that this noble initiative came to nothing, and that the Order of Pomiane was never awarded again.

== Bibliography ==

* {{Cyt

| tytuł = Polityka

| nazwisko r = Adamczewski

| imię r = Piotr

| rozdział = Mistrz propagandy

| adres rozdziału = https://adamczewski.blog.polityka.pl/2006/11/03/mistrz-propagandy/

| data = 3 November 2006

}}

* {{Cyt

| nazwisko = Berezowska

| imię = Maja

| nazwisko2= Przypkowska

| imię2 = Stefania

| nazwisko3= Przypkowski

| imię3 = Tadeusz

| nazwisko4= Samozwaniec

| imię4 = Magdalena

| tytuł = Łyżka za cholewą, a widelec na stole: mała kulinarna silva rerum

| wydawca = Wydawnictwo Literackie

| miejsce = Kraków

| rok = 1977

}}

* {{Cyt

| tytuł = Internetowy Polski Słownik Biograficzny

| wydawca = Instytut Historii PAN

| miejsce = Warszawa

}}

** {{Cyt

| tytuł = IPSB

| nazwisko r = Brzozowski

| imię r = Stanisław Marian

| rozdział = Tadeusz Konrad Przypkowski

| adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/tadeusz-konrad-przypkowski?print

}}, entry published in Polish Biographical Dictionary, volume XXIX

** {{Cyt

| tytuł = IPSB

| nazwisko r = Ostrowska

| imię r = Teresa

| rozdział = Edward Aleksander Pożerski

| adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/edward-aleksander-pozerski?print

}}, entry published in Polish Biographical Dictionary, volume XXVIII

* {{Cyt

| tytuł = Przekrój

| nazwisko r = Kalkowski

| imię r = Jan

| rozdział = Order Pomiana

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924

| miejsce = Kraków

| rok = 1966

| wolumin = No. 1095–96

| strony = 8

}}

* {{Cyt

| tytuł = Culture.pl

| nazwisko r = Kasprzyk-Chevriaux

| imię r = Magdalena

| rozdział = O Alibabie i Pomianie, czyli Polakach, którzy mieszali we francuskiej gastronomii

| adres rozdziału = https://culture.pl/pl/artykul/o-alibabie-i-pomianie-czyli-polakach-ktorzy-mieszali-we-francuskiej-gastronomii

| wydawca = Instytut Adama Mickiewicza

| data = 14 July 2017

}}

* {{Cyt

| tytuł = Gastronomica

| nazwisko r = McArthur

| imię r = Margaret

| rozdział = Desperately Seeking Edouard: A Passion for de Pomiane

| adres rozdziału = https://www.jstor.org/stable/10.1525/gfc.2004.4.4.62

| wydawca = University of California Press

| rok = 2004

| wolumin = Vol. 4, No. 4

| strony = 62–65

}}

* {{Cyt

| tytuł = Spotkania z Zabytkami

| nazwisko r = Miliszkiewicz

| imię r = Janusz

| rozdział = Przypkowski i PRL

| adres rozdziału = https://polona.pl/item-view/3bea1f8d-7c87-4b94-afbd-48b53b61861b?page=36

| wydawca = Ministerstwo Kultury i Sztuki, Towarzystwo Opieki nad Zabytkami

| miejsce = Warszawa

| rok = 1996

| wolumin = 116

| strony = 35–37

}}

* {{Cyt

| nazwisko =

| imię =

| tytuł = Przegląd Gastronomiczny

| nazwisko r = Nowicki

| imię r = Zdzisław T.

| rozdział = Powrót Orderu Pomiana

| wydawca = Wydawnictwo Czasopism i Książek Technicznych {{small|SIGMA-NOT}}

| miejsce = Warszawa

| data = November 1998

| strony = 12–15

}}

* {{Cyt

| tytuł = Studia Polonijne

| nazwisko r = Pietrzkiewicz

| imię r = Dorota

| rozdział = Francusko-polskie życie Edwarda Aleksandra Pożerskiego

| adres rozdziału = https://ojs.tnkul.pl/index.php/sp/article/download/14408/14078/

| wydawca = Towarzystwo Naukowe {{small|KUL}} i Katolicki Uniwersytet Lubelski Jana Pawła II

| rok = 2020

| tom = 41

| strony = 75–93

}}

* {{Cyt

| nazwisko = Pomiane

| imię = Édouard de

| tytuł = Bien manger pour bien vivre : Essai de gastronomie théorique

| wydawca = Editions Albin Michel

| miejsce = Paris

| rok = 1948

}}

* {{Cyt

| nazwisko = Pomiane

| imię = Édouard de

| tytuł = La cuisine polonaise vue des bords de la Seine

| wydawca = Société Polonaise des Amis du Livre

| miejsce = Paris

| rok = 1952

}}

* {{Cyt

| nazwisko = Przypkowski

| imię = Piotr Maciej

| nazwisko2= Zaczkowski

| imię2 = Rafał

| tytuł = Zbiory Muzeum im. Przypkowskich w Jędrzejowie

| wydawca = Muzeum im. Przypkowskich w Jędrzejowie

| rok = 2012

}}

* {{Cyt

| nazwisko = Roszko

| imię = Janusz

| nazwisko2= Bratkowski

| imię2 = Stefan

| tytuł = Ostatki staropolskie

| url = https://studioopinii.pl/wp-content/uploads/2014/04/Ostatki-staropolskie.pdf

| wydawca = Czytelnik

| miejsce = Warszawa

| rok = 1966

}}

* {{Cyt

| tytuł = Przekrój

| nazwisko r = Roszko

| imię r = Janusz

| rozdział = Ostatni szlachcic Rzeczypospolitej

| adres rozdziału = https://przekroj.pl/archiwum/numery/1374/3

| rok = 1971

| wolumin = No. 1374

| strony = 4–5

}}

* {{Cyt

| tytuł = Przekrój

| nazwisko r = Roszko

| imię r = Janusz

| rozdział = Przypkowskiemu panegiryk ostatni

| adres rozdziału = https://przekroj.pl/archiwum/artykuly/72969

| rok = 1978

| wolumin = No. 1711

| strony = 11

}}

* {{Cyt

| tytuł = Culture Avenue

| nazwisko r = Sokołowska-Gwizdka

| imię r = Joanna

| rozdział = Na straży rodzinnej kolekcji (wywiad z Janem Przypkowskim)

| adres rozdziału = https://www.cultureave.com/na-strazy-rodzinnej-kolekcji/

| data = 30 July 2021

}}

* {{Cyt

| tytuł = Sciences des aliments

| nazwisko r = This

| imię r = Hervé

| rozdział = Pourquoi la cuisine n’est pas une science ?

| adres rozdziału = https://docplayer.fr/210415603-Pourquoi-la-cuisine-n-est-pas-une-science.html

| wydawca = Lavoisier

| rok = 2006

| wolumin = 26

| strony = 201–210

}}

* {{Cyt

| tytuł = Studia Historiae Scientiarum

| nazwisko r = Zaczkowski

| imię r = Rafał

| rozdział = Tadeusz Konrad Przypkowski (1905–1977) – gnomonik z Jędrzejowa

| adres rozdziału = https://pau.krakow.pl/SHS/shs-19-2020-5.pdf

| wydawca = Polska Akademia Umiejętności

| miejsce = Kraków

| rok = 2020

| wolumin = 19

| strony = 75–130

}}

{{Nawigacja|poprz=Even Older Polish Cookery for Complete Beginners|nast=Italian Greens from Italian Queens}}

[[Category: Carp in cream]]

[[Category: Kołduny]]

[[Category: Lobster in the Polish style]]

[[Category: Onion soup]]

[[Category: Pozharsky cutlet]]

[[Category: Recipës]]

[[Category: Henryk Babiński]]

[[Category: Bona Sforza]]

[[Category: Jean-Anthelme Brillat-Savarin]]

[[Category: Jan Brzechwa]]

[[Category: Stanisław Cuper]]

[[Category: Józef Cyrankiewicz]]

[[Category:Fyodor Dostoyevsky]]

[[Category: Jarosław Dumanowski]]

[[Category: Alexandre Dumas]]

[[Category: Władysław Gomułka]]

[[Category: Tadeusz Gronowski]]

[[Category: Henry III]]

[[Category: Jarosław Iwaszkiewicz]]

[[Category: Kazimierz Jaroszyński]]

[[Category: Jan Kalkowski]]

[[Category: Władysław Edward Kucharski]]

[[Category: Adam Mickiewicz]]

[[Category: Maria Ochorowicz-Monatowa]]

[[Category:Darya Pozharskaya]]

[[Category: Edward Pożerski]]

[[Category: Tadeusz Przypkowski]]

[[Category: Stanisław Leszczyński]]

[[Category: Cracow]]

[[Category: Jędrzejów]]

[[Category: Paris]]

[[Category: Torzhok]]

[[Category: Warsaw]]

[[Category: 19th century]]

[[Category: 20th century]]

[[pl:Gastronomiczny Order Pomiana]]

@@ Line 1: / Line 1: @@
-=== Chapter of the Order ===
+{{data|23 June 2025}}
-{| class="wikitable"
+[[File:{{#setmainimage:Odznaka orderu Pomiana.jpg}}|thumb|upright=1.3|Badge of the Order of Pomiane]]
+There is a&nbsp;curious award badge, called the Order of Pomiane (''Order Pomiana'' in Polish), which occasionally turns up at numismatics-and-phaleristics auctions in Poland.<ref>{{Cyt
+ | tytuł    = Rzeczpospolita
+  | nazwisko r      = Miliszkiewicz
+  | imię r          = Janusz
+  | nazwisko2 r     = Belke
+  | imię2 r         = Rafał
+  | rozdział        = Mafia kolekcjonerska pod młotkiem
+  | adres rozdziału = https://www.rp.pl/ekonomia/art13653071-mafia-kolekcjonerska-pod-mlotkiem
+ | rok      = 22 June 2012
+ }}</ref> It has never had the status of a&nbsp;state decoration, yet its badges were produced by the Polish National Mint and the award ceremony was at times hosted at a&nbsp;Polish embassy with all the customary fanfare.
+The badge has the form of a&nbsp;little shield in the roughly triangular shape of a&nbsp;goblet, measuring 57×45&nbsp;mm. The shield is adorned with a&nbsp;bull’s or bison’s head in black enamel overlaid with a&nbsp;crossed knife and fork. The badge would be hung around the recipient’s neck on a&nbsp;yellow-and-red ribbon and fastened with a&nbsp;metal buckle in the shape of a&nbsp;filled dumpling. It came in a&nbsp;decorative box, whose lid bore the bison’s head again, along with the Latin motto: ''“Materiam superat opus”'' (“The workmanship surpasses the material”).<ref>{{Cyt
+ | nazwisko = Niemczyk
+ | imię     = Michał
+ | tytuł    = Aukcja 30. Jubileuszowa
+ | url      = https://niemczyk.pl/storage/39007/katalog-A30.pdf
+ | wydawca  = Antykwariat Numizmatyczny
+ | miejsce  = Warszawa
+ | data     = 25 September 2021
+ | strony   = 353
+ }}</ref>
+The knife, fork, goblet and dumpling suggest that the award must have had something to do with eating and drinking. But whom was it awarded to – and for what achievements? Who conferred this peculiar honour – and why? Where did the idea and the name for this decoration come from? And what the heck is a&nbsp;bison’s head doing in the design? These are the questions I will try to answer in this post.
+== The Namesake: The Guru of Gallic Gastronomy ==
+First things first, so let’s begin with the man who lent the Order of Pomiane its name.
+[[File:Edward Pożerski herbu Pomian.jpg|thumb|Edward Pożerski of Clan Pomian (1875–1964), a&nbsp;gastroenterologist and gastronome]]
+He was born in 1875 in Paris, in a&nbsp;Polish noble family, and his real name was Edward Pożerski.{{czyt|Edward Pożerski}} His parents were refugees who had fled Poland after the failed anti-Russian uprising of 1863. They sent him to a&nbsp;Polish school in the French capital, where he was raised as a&nbsp;Polish patriot, but fed rather poorly. He would later write in his memoirs that he was hungry most of his youth. The hunger kept him thinking about food to such an extent that once he had graduated from school, he chose to study gastrointestinal physiology at the university. He became a&nbsp;doctor of medicine in 1902. By that time he had already worked at the Pasteur Institute for a&nbsp;year and this is where he would keep doing research on digestive juices for most of his life.
+[[File:Henryk Babiński.jpg|thumb|upright=.7|left|Henryk Babiński (1855–1931), also known as Ali-Bab, cookbook author]]
+His academic work on digestion motivated him to take interest in healthy nutrition, which in turn led him to the question of rational food preparation techniques. It was another Frenchman whose parents had been political refugees from Poland, albeit a&nbsp;generation older, who became Pożerski’s mentor in culinary matters. His name was Henryk Babiński{{czyt|Henryk Babiński}} and, although he was a&nbsp;mining engineer by trade, he also authored cookbooks under the pen name Ali-Bab. His monumental work, ''Practical Gastronomy'' (''Gastronomie pratique''),<ref> {{Cyt
+ | nazwisko = Ali-Bab
+ | tytuł    = Gastronomie pratique&nbsp;: études culinaires suivies du Traitement de l’obésité des gourmands
+ | url      = https://gallica.bnf.fr/ark:/12148/bpt6k34113057/
+ | wydawca  = Ernest Flammarion
+ | miejsce  = Paris
+ | rok      = 1923
+ }}</ref> was a&nbsp;best seller in the French culinary literature of the early 20th century.
+Encouraged by Ali-Bab, Pożerski decided to publish his own thoughts on how to cook meals that are both tasty and healthy: an essay on theoretical gastronomy. The author of ''Practical Gastronomy'' penned a&nbsp;foreword to the book, where he stated that Pożerski was walking in the footsteps of “the master of us all, the immortal author of ''The Physiology of Taste''”, meaning Jean-Anthelme Brillat-Savarin{{czyt|Jean-Anthelme Brillat-Savarin}} (1755–1826), who was a&nbsp;famous gourmet, but not really a&nbsp;scientist. Brillat-Savarin’s work, contrary to its title, doesn’t actually say much about the physiology of the sense of taste; it was more of a&nbsp;suggestion for future scientists to delve into the matter.<ref>{{Cyt
+ | nazwisko = Brillat Savarin
+ | imię     = Jean-Anthelme
+ | tytuł    = Physiologie du goût
+ | url      = https://gallica.bnf.fr/ark:/12148/bpt6k1063697/
+ | wydawca  = G. de Gonet
+ | miejsce  = Paris
+ | rok      = 1848
+ }}</ref> Pożerski’s book, entitled, ''Eat Well to Live Well'' (''Bien manger pour bien vivre''), was a&nbsp;first step towards taking this suggestion up. Pożerski argued that cooking ought to be a&nbsp;marriage between the art of gastronomy and the science of gastrotechnique (a&nbsp;word of his own coinage) whose ultimate goal would be to a&nbsp;create a&nbsp;dish providing maximum pleasure, thus inducing the healthy secretion of digestive juices. “The discovery of a&nbsp;new dish,” wrote Pożerski, quoting Brillat-Savarin, “does more for the happiness of the human race than the discovery of a&nbsp;star.”<ref>{{Cyt
+ | nazwisko = Pomiane
+ | imię     = Édouard de
+ | tytuł    = Bien manger pour bien vivre&nbsp;: Essai de gastronomie théorique
+ | wydawca  = Editions Albin Michel
+ | miejsce  = Paris
+ | rok      = 1948
+ }}</ref>
+{{video|url=https://www.youtube.com/watch?v=lzjyfqPe7ZE|poz=left|szer=350|opis=First episode of the TV show ''French Cooking in Ten Minutes'', aired by BBC in 1995, with Polish actor Krzysztof Różycki as Edouard de Pomiane. In English, but with a&nbsp;thick Polish accent.}}
+In those times, however, culinary matters were considered trivial and unbecoming of a&nbsp;scientist. For this reason, Pożerski, who always signed his academic papers with his Polish name, decided, not unlike Babiński, to use a&nbsp;pen name when writing about gastronomy and gastrotechnique. Unlike Babiński, though, he chose a&nbsp;''nom de plume'' which wasn’t as fairy-talish as “Ali-Bab”. He forged his pseudonym from the French version of his first name and the French spelling of “Pomian”, the name of his nobility clan, ending up with “Edouard de Pomiane”.{{czyt|Edouard de Pomiane}}
+Soon, under this name, he started to publish cookery books, putting the theoretical tenets of gastrotechnique into practice. He was also the first person to host a&nbsp;culinary radio show. Edouard de Pomiane would shortly become a&nbsp;gastronomic celebrity.
+[[File:Edward Pożerski w kuchni.JPG|thumb|upright=.7|Edward Pożerski in his kitchen, with the wooden spoons his mother brought all the way from Siberia]]
+Unlike earlier culinary authorities, Pomiane didn’t write for great chefs whose ambition was to rise to the summit of culinary artistry and to prepare feasts worthy of monarchs and aristocrats. His target audience consisted of ordinary housewives who wished to cook healthy, thrifty and tasty meals for their families, and still have time left for other pursuits. His novel approach is already evident from the titles of his books, such as: ''Cooking in Six Lessons'' (''La cuisine en six leçons'') or ''Cooking in Ten Minutes'' (''La cuisine en dix minutes''). Older masters of the pot and pan must have scratched their heads when reading that a&nbsp;daily supper could very well do without one meat and one fish course.
+Even though Pomiane carried out his culinary revolution in France in the first half of the 20th century, he did it in a&nbsp;romantic Old Polish style he had been brought up to love. If, for example, his recipë called for a&nbsp;bunch of parsley, he would specify that it had to be the size of a&nbsp;bouquet of violets.<ref>{{Cyt
+ | tytuł    = Gastronomica
+  | nazwisko r      = McArthur
+  | imię r          = Margaret
+  | rozdział        = Desperately Seeking Edouard: A&nbsp;Passion for de Pomiane
+  | adres rozdziału = https://www.jstor.org/stable/10.1525/gfc.2004.4.4.62
+ | wydawca  = University of California Press
+ | rok      = 2004
+ | wolumin  = Vol. 4, No. 4
+ | strony   = 62
+ }}</ref> With his bald dome and bushy white whiskers, he even looked like a&nbsp;character out of an illustration to ''Pan Tadeusz'', the Polish national epic by Adam Mickiewicz that is set in the early 19th century. And apparently, this was no coincidence. His father, after whom he would increasingly take after with age, was friends with Michał Elwiro Andriolli, an Italian-Polish artist who etched well known illustrations to ''Pan Tadeusz'' and who used the elder Pożerski as a&nbsp;model for a&nbsp;typical old-time Polish gentleman.<ref>{{Cyt
+ | tytuł    = Studia Polonijne
+  | nazwisko r      = Pietrzkiewicz
+  | imię r          = Dorota
+  | rozdział        = Francusko-polskie życie Edwarda Aleksandra Pożerskiego
+  | adres rozdziału = https://ojs.tnkul.pl/index.php/sp/article/download/14408/14078/
+ | wydawca  = Towarzystwo Naukowe {{small|KUL}} i&nbsp;Katolicki Uniwersytet Lubelski Jana Pawła II
+ | rok      = 2020
+ | tom      = 41
+ | strony   = 89
+ }}</ref>
+Pomiane is also responsible for having smuggled some Polish touches into French cuisine. He even wrote an entire book whose purpose was to familiarize the French with Polish dishes and foodways, ''Polish Cookery as Seen from the Banks of the Seine'' (''La Cuisine polonaise vue des bords de la Seine''). When entertaining guests at home, he would often regale them with “Polish dinners”, which could include, for example, a&nbsp;shot of bison-grass vodka and a&nbsp;piece of dried sausage for an ''apéritif'', meat with Tartary buckwheat and cognac-infused sauce or croquettes with fresh strawberries.<ref>''Ibid.'', p. 82–83</ref> And whenever he wanted to brew some tea, he did it in an old samovar, the same that his father shared with Fyodor Dostoyevsky when they were both serving time in a&nbsp;Russian penal colony.<ref>''Ibid.'', p. 89</ref>
+== First Course: Pozhersky Cutlets, Anyone? ==
+[[File:Kotlety pożarskie.jpg|thumb|<s>Pozhersky</s> Pozharsky cutlets]]
+According to food journalist Jan Kalkowski, Edward Pożerski was the inventor of a&nbsp;delicacy known as ''kotlety pożerskie'', or Pozhersky cutlets.<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Dwa Pomiany
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/29793
+ | miejsce  = Kraków
+ | rok      = 1969
+ | wolumin  = No. 1268
+ | strony   = 1–2
+ }}</ref> The same information is even repeated in the ''Polish Biographical Dictionary'' (''Polski Słownik Biograficzny'').<ref>{{Cyt
+ | tytuł    = Internetowy Polski Słownik Biograficzny
+ | wydawca  = Instytut Historii PAN
+ | miejsce  = Warszawa
+  | nazwisko r      = Ostrowska
+  | imię r          = Teresa
+  | rozdział        = Edward Aleksander Pożerski
+  | adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/edward-aleksander-pozerski?print
+ }}</ref> This isn’t true, however.
+First of all, there is no such thing as “Pozhersky” cutlets. There is, however, a&nbsp;dish known as Pozh'''a'''rsky cutlets. Some sources, such as Maciej Halbański’s 1987 ''Dictionary of Culinary Arts'' (''Leksykon sztuki kulinarnej''), claim that they’ve been named after Prince Dmitry Pozharsky,<ref> {{Cyt
+ | nazwisko = Halbański
+ | imię     = Maciej E.
+ | tytuł    = Leksykon sztuki kulinarnej
+ | wydawca  = Wydawnictwo Watra
+ | miejsce  = Warszawa
+ | rok      = 1987
+ | strony   = 89
+ }}</ref> the national hero of Russia who, together with Kuzma Minin, lead the uprising which liberated Moscow from Polish occupation in 1612. Halbański referenced this claim to what he called “serious historians of culinary arts”, even though, back in the 1980s, there were still very few serious historians who would have deemed culinary arts to be a&nbsp;topic worthy of serious historical research. Anyway, the idea that Pozharsky cutlets have anything to do with Dmitry Pozharsky, isn’t accurate either. The only thing that is true, so far, is that Pozharsky cutlets originate from Russian – not Polish – cuisine.
+Historical sources indicate that ''pozharskiye kotlyety''{{czyt|пожарские котлеты}} were first created in Torzhok, a&nbsp;town in the Tver Region, on the road from Moscow to Saint Petersburg. It was there that, in the first half of the 19th century, a&nbsp;man called Yevdokim Pozharsky ran an inn, famous for its signature chicken cutlets.
+This is what one can read about the town in an 1843 Russian guidebook:
+{{ Cytat
+| In Torzhok, two things deserve special attention: firstly, Morocco-leather products {{...}} The second item relates to gastronomy: at Pozharskaya Inn, they make very tasty chicken cutlets that will melt in your mouth. I advise everyone who passes through Torzhok to sample them. A&nbsp;single portion, or two cutlets, costs only a&nbsp;ruble.
+| oryg = В Торжке два предмета заслуживают особенного внимания: во первых, сафьянные изделия {{...}} Второй предмет относится до гастрономии: в гостинице Пожарской приготовляются очень вкусные котлеты; они делаются из курицы и тают во рту; советую всем проезжающим чрез Торжок покушать их. Порция, или две котлетки стоют только рубль.
+| źródło =  {{Cyt
+ | nazwisko = Жданов
+ | imię     = Михаил Павлович
+ | tytuł    = Путевые записки по России
+ | url      = https://www.prlib.ru/item/441211
+ | wydawca  = В. Поляков
+ | miejsce  = Санктпетербург
+ | rok      = 1843
+ | strony   = 25–26
+ }}, own translation }}
+As you can imagine, there were many famous and influential people travelling up and down the road between Russia’s two major cities and many of them would stop in Torzhok for lunch, helping spread the fame of the local cutlets far and wide. Alexander Pushkin, for instance, included the following advice, in verse, in a&nbsp;letter to his friend, Sergei Sobolevsky:
+{{ Cytat
+| <poem>In Torzhok, at your leisure,
+At Pozhersky’s alight.
+Try the cutlets (a&nbsp;pleasure),
+Then keep travelling light.</poem>
+| oryg = <poem>На досуге отобедай
+У Пожарского в Торжке,
+Жареных котлет отведай (именно котлет)
+И отправься налегке.</poem>
+| źródło =  {{Cyt
+ | tytuł    = Собрание сочинений в 10 томах
+  | nazwisko r      = Пушкин
+  | imię r          = Александр Сергеевич
+  | rozdział        = С.А. Соболевскому
+  | adres rozdziału = https://rvb.ru/pushkin/01text/10letters/1815_30/01text/1826/1390_207.htm
+ | wydawca  = РВБ
+ | tom      = 9. Письма 1815–1830
+ | strony   = 242
+ }}, own translation }}
+Pozharsky cutlets were also praised by foreign visitors, including French novelist Charles-Victor Prévost d’Arlincourt{{czyt|Charles-Victor Prévost d’Arlincourt}}<ref> {{Cyt
+ | nazwisko = Le Vicomte d’Arlincourt
+ | tytuł    = L’étoile polaire
+ | url      = https://books.google.pl/books?id=_b9hAAAAcAAJ&pg=PA305
+ | wydawca  = Dumont
+ | miejsce  = Paris
+ | rok      = 1843
+ | strony   = 305
+ }}</ref> and Scottish writer Leitch Ritchie. The latter wrote that in Torzhok he had “the satisfaction of eating the finest veal [''sic''] cutlets in Europe” and that the Russian “empress herself burned with curiosity to taste them”, so much that she had the woman who cooked them “brought to St. Petersburg express, to make veal cutlets for majesty.”<ref>{{Cyt
+ | nazwisko = Ritchie
+ | imię     = Leitch
+ | tytuł    = A&nbsp;Journey to St. Petersburg and Moscow Through Courland and Livonia
+ | url      = https://books.google.pl/books?id=r09EAAAAIAAJ&pg=PA179
+ | wydawca  = Longman
+ | miejsce  = London
+ | rok      = 1836
+ | strony   = 179
+ }}</ref> “The woman”? Yes, because it wasn’t Yevdokim Pozharsky himself who created the recipë; it was his daughter, Darya Pozharskaya, who worked at her father’s inn as a&nbsp;chef. But why does the quote mention veal, rather than chicken, cutlets? Well, because they were made from chicken, but meant to look and taste as though they were made from veal. There’s even a&nbsp;legend about Emperor Nicholas&nbsp;I himself calling at Pozharsky’s inn and ordering veal cutlets for his meal, upon which, not having any veal in her pantry, Darya quickly devised a&nbsp;new recipë using chicken instead.<ref>{{Cyt
+ | tytuł    = Torzhok.pro
+  | rozdział        = Дарья Евдокимовна Пожарская
+  | adres rozdziału = https://torzhok.pro/vyidayushhiesya-lichnosti-torzhka/darya-evdokimovna-pozharskaya.html
+ | data     = 16 December 2021
+ }}</ref>
+[[File:Daria Pożarska.jpg|thumb|upright|left|Darya Yevdokimovna Pozharskaya (1798–1854) with a&nbsp;child<br>{{small|By Carl Timoleon von Neff}}]]
+In the second half of the 19th century, once a&nbsp;railway line linking Moscow with Saint Petersburg had been opened, the Torzhok inn lost much of its traffic. By that time, however, the recipë for ''côtelettes Pojarsky''{{czyt|côtelettes Pojarsky}} was already taking France by storm and from there it would soon spread all over Europe. Here’s a&nbsp;Polish version of the recipë from the early 20th century:
+{{ Cytat
+| Use only [poularde] breasts for the cutlets; it is most thrifty to buy just the breasts from kosher butchers. Detach each half of the breast, together with the wing, from the bone. Scrape the bone as for a&nbsp;veal cutlet. Remove veins and skin from the meat, salt and pound thin with a&nbsp;mallet. {{...}} Spread each cutlet with stuffing made from ground veal and bone marrow mixed with egg yolk, fold in half, then fold the edges in, baste with whisked egg, cover with flour mixed with an equal part of sieved breadcrumbs, and fry in clarified butter. Once they are nicely browned, put them into an oven for five more minutes until they are done inside. Before serving, sprinkle with lemon juice and douse with strong bouillon. Serve with cauliflowers, green peas or a&nbsp;mash of white mushrooms or chestnuts.
+| oryg = Na kotlety używa się tylko mięso [pulard] z&nbsp;piersi, dlatego najoszczędniej jest kupować w&nbsp;jatkach koszernych same piersi. Odjąć każdą połowę piersi od kości wraz ze skrzydełkiem, kostkę oskrobać jak przy kotlecie cielęcym, a&nbsp;mięso wyżyłować, zdjąć z&nbsp;niego skórkę, posolić i&nbsp;zbić cienko pałką. {{...}} Posmarować każdy [kotlet] w&nbsp;środku farszem ze zmielonej cielęciny ze szpikiem wymieszanej z&nbsp;żółtkiem, złożyć kotlet we dwoje, zawinąć brzegi, posmarować rozbitym jajkiem, obsypać mąką wymieszaną na wpół z&nbsp;przesianą bułką i&nbsp;smażyć na sklarowanym maśle. Gdy się ładnie obrumienią, wstawić je jeszcze do pieca na pięć minut, aby w&nbsp;środku doszły, a&nbsp;wydając skropić cytryną i&nbsp;podlać mocnym bulionem. Podać do nich kalafiory, zielony groszek lub purée z&nbsp;pieczarek albo kasztanów.
+| źródło =  {{Cyt
+ | nazwisko = Ochorowicz-Monatowa
+ | imię     = Maria
+ | tytuł    = Uniwersalna książka kucharska
+ | url      = https://polona.pl/item-view/f4459abd-6847-4275-b9bd-96ee9e8da151?page=470
+ | wydawca  = Lwów: Księgarna H. Altenberga, Warszawa-Łódź: Ludwik Fiszer
+ | rok      = 1910
+ | strony   = 417–418
+ }}, own translation }}
+{{clear}}
+== The Founder: The Last Nobleman in Communist Poland ==
+[[File:Tadeusz Przypkowski 1.jpg|thumb|upright=.9|Tadeusz Przypkowski (1905–1977), a&nbsp;gnomonist and gastronome]]
+Some time ago, Prof. Jarosław Dumanowski,{{czyt|Jarosław Dumanowski}} head of the Culinary Heritage Centre at the History Department of the Copernicus University in Toruń, advised me to take interest in the collection of old hand-written recipës held in the archives of the [http://muzeum.jedrzejow.pl/o-nas/zbiory Przypkowski Museum in Jędrzejów.] But wait, I said, isn’t it a&nbsp;museum of sundials?
+Yes, the unique collection of sundials, said to be the world’s third largest, is what the museum is best known for. It was the local doctor, Feliks Przypkowski, who started collecting these timepieces in 1895, a&nbsp;hobby later taken up by his son, Tadeusz Przypkowski.{{czyt|Tadeusz Przypkowski}} Tadeusz, however, a&nbsp;true Renaissance man, didn’t just continue his father’s passion; he also had several of his own. His interests included the histories of art and astronomy, printmaking and bromoil photography, bibliophilia and bookplates, heraldry and numismatics… as well as the enjoyment of good food and drink.
+Before World War II, Tadeusz Przypkowski obtained his PhD in art history at the Jagiellonian University in Cracow and followed his studies with extensive travels (including to Germany, Italy, France, Belgium, the Netherlands, England, Spain, Portugal, North Africa, the Balkan Peninsula, Norway and Estonia). Back in Poland, he got a&nbsp;job as a&nbsp;cultural propaganda specialist – first in Cracow and later in Warsaw. Back then, the word “propaganda” didn’t yet carry the negative connotation it does today; think of it as equivalent to “promotion” or “public relations”. His duties as a&nbsp;cultural propagandist in Cracow included showing high-ranking foreign visitors around the historic monuments of Poland’s former capital (he even had the questionable honour of serving as a&nbsp;tourist guide to Josef Goebbels, the German Minister of Propaganda). Eventually, once the war broke out, he settled down back home in Jędrzejów{{czyt|Jędrzejów}} – a&nbsp;small town on the road from Kielce{{czyt|Kielce}} to Cracow – but still kept in touch with numerous interesting people in various countries, especially in France. “I am to be found either in Paris,” he was fond of saying, “or in Jędrzejów.”<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Roszko
+  | imię r          = Janusz
+  | rozdział        = Ostatni szlachcic Rzeczypospolitej
+  | adres rozdziału = https://przekroj.pl/archiwum/numery/1374/3
+ | rok      = 1971
+ | wolumin  = No. 1374
+ | strony   = 4
+ }}</ref>
+[[File:Podkładka pod piwo z zegarem słonecznym.jpg|thumb|upright=.9|left|An artefact in the collection of the Przypkowski Museum, which reflects two of Tadeusz Przypkowski’s passions: gnomonics and gastronomy. It’s a&nbsp;beer coaster adorned with the coat of arms of the town of Jędrzejów and equipped with a&nbsp;folding gnomon, or pointer, which converts it into a&nbsp;sundial.]]
+When in Jędrzejów, Przypkowski helped his father collect, research and design sundials. After his father’s death, he took over the care of the collection, housed in a&nbsp;private museum near the town square, over from him. He went on to become one of the world’s foremost gnomonists, or experts on sundials. The sundials placed in some historic landmarks, including St. Mary’s Basilica in Cracow, the Royal Castle in Warsaw and the Royal Observatory in Greenwich, are of his design.
+Janusz Roszko,{{czyt|Janusz Roszko}} a&nbsp;journalist who was a&nbsp;close friend of Przypkowski’s, described him as “the last nobleman of the Polish Commonwealth”, who swapped the sabre for a&nbsp;professor’s umbrella, wore his suit as aloofly as if it were a&nbsp;17th-century gentleman’s robe and every now and then raised a&nbsp;pinch of snuff to his bewhiskered face.<ref>''Ibid.''</ref><ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Roszko
+  | imię r          = Janusz
+  | rozdział        = Przypkowskiemu panegiryk ostatni
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/72969
+ | rok      = 1978
+ | wolumin  = nr 1711
+ | strony   = 11
+ }}</ref> Przypkowski was also a&nbsp;master of the Old Polish art of banter and humbug. You could never know for sure whether he was joking or being serious. And if truth ever happened to stand in his way of telling a&nbsp;good anecdote, well, then it was tough luck for the former. He used to claim, for example, to be a&nbsp;cousin to Queen Elizabeth II of Britain.<ref>{{Cyt
+ | nazwisko = Roszko
+ | imię     = Janusz
+ | nazwisko2= Bratkowski
+ | imię2    = Stefan
+ | tytuł    = Ostatki staropolskie
+ | url      = https://studioopinii.pl/wp-content/uploads/2014/04/Ostatki-staropolskie.pdf
+ | wydawca  = Czytelnik
+ | miejsce  = Warszawa
+ | rok      = 1966
+ | strony   = 21
+ }}</ref> Once, he made efforts to open a&nbsp;“Museum of the Prehistory of Communism” in what he maintained was a&nbsp;newly discovered former Calvinist church, until it turned out it had never been a&nbsp;church in the first place, but a&nbsp;synagogue.<ref> {{Cyt
+ | tytuł    = Internetowy Polski Słownik Biograficzny
+ | wydawca  = Instytut Historii PAN
+ | miejsce  = Warszawa
+  | nazwisko r      = Brzozowski
+  | imię r          = Stanisław Marian
+  | rozdział        = Tadeusz Konrad Przypkowski
+  | adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/tadeusz-konrad-przypkowski?print
+ }}</ref>
+[[File:Przypkowscy.jpg|thumb|upright=.9|Tadeusz Przypkowski (1905–1977), seated below a&nbsp;portrait of his father, Feliks Przypkowski  (1872–1951), flanked by his son, Piotr Maciej Przypkowski (b. 1947), right, and his grandson, Jan Aleksander Przypkowski (b. 1973), current director of the Przypowski Museum]]
+In 1962, Przypkowski donated the sundial collection to the People’s Republic of Poland, thus giving rise to the State Przypkowski Museum in Jędrzejów. It may very well have been a&nbsp;preëmptive move to avoid forced nationalization, allowing him to gain access to public funding, while keeping actual control over the collection in the hands of House Przypkowski, where the post of the museum director is passed from father to son (currently in the third generation). It’s just one of many examples proving that, his Old Polish charm notwithstanding, Tadeusz Przypkowski was resourceful enough to successfully make do in the grim reality of post-war communist Poland.
+His head was always full of fantastic ideas, which he persistently pitched to the communist authorities. Many of these schemes were way too far-fetched to have any chance of ever materialising, but Przypkowski never lost heart and just kept coming up with new ones. His own design for a&nbsp;new national coat of arms fell through.<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Przypkowski
+  | imię r          = Tadeusz
+  | rozdział        = Kto był autorem godła?
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/33527
+ | miejsce  = Kraków
+ | rok      = 1971
+ | wolumin  = nr 1362
+ | strony   = 8
+ }}</ref> So did his suggestion to use Warsaw’s Palace of Culture and Science, the tallest building in Europe at the time, as part of a&nbsp;giant sundial, so that its shadow would not remain “unemployed like the shadows of skyscrapers in capitalist cities”. He was able to bring at least some of his concepts to fruition, though, and the Order of Pomiane was one of them. But where did he get that idea from?
+{{clear}}
+<gallery mode=packed heights=200px>
+File:Muzeum Przypkowskich w Jędrzejowie 1.jpg | Przypkowski Museum as seen from the town square of Jędrzejów
+File:Muzeum Przypkowskich w Jędrzejowie 2.jpg | Astronomical observatory
+File:Muzeum Przypkowskich w Jędrzejowie 3.jpg | Garden with water cascades, enclosed by a&nbsp;wall decorated with astronomical and alchemical symbols
+File:Muzeum Przypkowskich w Jędrzejowie 4.jpg | Sundials standing among beds planted with culinary herbs
+</gallery>
+== The Idea: A&nbsp;New Order ==
+[[File:List Brillat-Savarina.jpg|thumb|upright|A letter, dated the 12th of ''Frimaire'', Year VI of the French Republic (that is, 2&nbsp;December 1797 CE), from Jean-Anthelme Brillat-Savarin, secretary of the general staff of the French Army in Germany, to War Minister Claude-Louis Petiet, now in the collection of the Przypkowski Museum in Jędrzejów]]
+Considering both men’s fondness for tasty food and Old Polish gentry styles, it shouldn’t come as a&nbsp;surprise that Edouard de Pomiane became friends with Tadeusz Przypkowski, even though the latter was thirty years his junior. During his visits to Paris, the gnomonist was among those invited to the Polish dinners held by the famous gastroenterologist. Years later, Przypkowski would still fondly remember Pomiane’s Baccarat crystal decanter filled with Polignac cognac, half of which the host poured into a&nbsp;pot while preparing the sauce for one of his dishes.<ref>D. Pietrzkiewicz, ''op. cit.'', p. 82</ref>
+Przypkowski, conversely, must have also made quite an impression on Pomiane. Strong enough, in any case, that in 1964, when Pomiane died in a&nbsp;car crash at the age of 89, it was revealed that he had bequeathed some of his belongings to his friend from Jędrzejów. The Przypkowski Museum thus acquired a&nbsp;sizeable collection of vintage kitchen and tableware (including the crystal decanter), as well as Pomiane’s library collection, which consisted of old cookbooks, restaurant menus, dinner invitations and celebrity  gourmet memorabilia (including a&nbsp;letter signed by none other than Brillat-Savarin, back when he was an officer in the French Revolutionary Army).
+It was this inheritance which most likely inspired Przypkowski to build his own gastronomic collection. As a&nbsp;result, Jędrzejów is now home to Poland’s largest assemblage of culinary manuscripts, mostly from the 19th century. I’m going to write more about these in the future. Przypkowski himself, on the other hand, wrote surprisingly little on the subject of food and cooking.
+[[File:Maja Berezowska, Sobieski i Marysieńka.JPG|thumb|left|King John III Sobieski and Queen Mary Casimire d’Arquien in one of Maja Berezowska’s illustrations to ''A Spoon in a&nbsp;Boot Leg'' (1974)]]
+In 1968, he made plans to attend the 12th International History of Science Congress in Paris. At previous editions of the event he had talked about the astronomical instruments used by Copernicus, but this time he intended to give a&nbsp;speech on the history of Polish cookery and its relations to French cuisine. Unfortunately, he was impeded by ill health, so all he could do was to send his lecture in writing. He typed the account of the evolution of Polish foodways – from 13th-century Cistercian monks planting grapevines in Jędrzejów Abbey, to [[Italian Greens from Italian Queens|Queen Bona Sforza]], [[Use the Forks, Henry|King Henry Valois]], [[Good King Stanislas and the Forty Thieves|King Stanislas Leszczyński]], all the way to Edouard Pożerski de Pomiane – on four pages in French. Przypkowski asked for the text to be read out by his friend, culinary journalist Edouard Longue,{{czyt|Édouard Longue}} but the paper was rejected by the congress organising committee.<ref> {{Cyt
+ | nazwisko = Przypkowski
+ | imię     = Tadeusz
+ | tytuł    = L’art et la science de la gastronomie dans les relations entre la France et la Pologne
+ | rok      = 1968
+ }}, manuscript at the Library of the Institute of Advanced Education (''École normale supérieure'') in Paris (IUHPS 55.3)</ref> He would later rewrite the text in Polish and in a&nbsp;more popularising tone, which was then published as a&nbsp;foreword to a&nbsp;little book entitled ''A Spoon in a&nbsp;Boot Leg and a&nbsp;Fork on the Table'' (''Łyżka za cholewą, a&nbsp;widelec na stole''). The book’s main part consisted of stories by Magdalena Samozwaniec{{czyt|Magdalena Samozwaniec}} about the eating habits of Old Polish nobility, illustrated with racy artwork by Maja Berezowska.{{czyt|Maja Berezowska}} In his “prologue tale”, Przypkowski presented his view of the culinary art as a&nbsp;creative art in its own right (“the world’s first artpiece was a&nbsp;piece of meat!”) and warned against the dangers posed to it by industrialization and standardization.<ref>{{Cyt
+ | nazwisko = Berezowska
+ | imię     = Maja
+ | nazwisko2= Przypkowska
+ | imię2    = Stefania
+ | nazwisko3= Przypkowski
+ | imię3    = Tadeusz
+ | nazwisko4= Samozwaniec
+ | imię4    = Magdalena
+ | tytuł    = Łyżka za cholewą, a&nbsp;widelec na stole: mała kulinarna silva rerum
+  | nazwisko r      = Przypkowski
+  | imię r          = Tadeusz
+  | rozdział        = Prologowa gawęda
+ | wydawca  = Wydawnictwo Literackie
+ | miejsce  = Kraków
+ | rok      = 1977
+ | strony   = 5–16
+ }}</ref> The same text was also published in ''Przekrój'', a&nbsp;Cracow-based cultural weekly.<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Przypkowski
+  | imię r          = Tadeusz
+  | rozdział        = Łyżka za cholewą, a&nbsp;widelec na stole…
+  | adres rozdziału = https://przekroj.pl/archiwum/numery/1514/6
+ | miejsce  = Kraków
+ | rok      = 1974
+ | wolumin  = No. 1514
+ | strony   = 10–11
+ }}</ref> This is all I’ve been able to find regarding books or papers written by Przypkowski on gastronomic topics.
+[[File:Ekslibris gastronomiczny Przypkowskiego.jpg|thumb|Tadeusz Przypkowski’s gastronomic bookplate]]
+Przypkowski, who owed much of his gastronomic collection to Pożerski, was looking for a&nbsp;way to commemorate his late friend and eventually came up with the idea to establish the Order of Pomiane. I believe he got the notion to celebrate the great gastronome in this particular way from another specialist order. He was, as it happened, already an active member of the Order of the White Raven. Founded in Cracow, in 1930, the Chivalric Order of the White Raven was a&nbsp;society of bibliophiles. According to its charter, “the highest virtue of the Order is the love of books”.<ref>{{Cyt
+ | tytuł    = Salon Tradycji Polskiej
+  | rozdział        = Rycerski Zakon Białego Kruka
+  | adres rozdziału = https://salontradycjipolskiej.pl/rycerski-zakon-bialego-kruka/
+ | data     = 8 May 2022
+ }}</ref> Its monastic rule, patterned on those of medieval orders of knights, the exclusivity and secrecy, the hierachy and titles, the symbols and rituals – all of this must have captured Przypkowski’s imagination and inspired him to found a&nbsp;similar organization, only in the realm of gastronomy.
+[[File:Herb i Ekslibrys Pomiana.png|thumb|left|Left: armorial achievement of Clan Pomian, featuring, in a&nbsp;golden field, a&nbsp;black buffalo head pierced diagonally with a&nbsp;silver sword.<br>Right: Edouard Pożerski de Pomiane’s bookplate, designed by Tadeusz Przypkowski.]]
+He started by recruiting his friend, Tadeusz Gronowski,{{czyt|Tadeusz Gronowski}} for the project. Gronowski was an artist, known, among other things, for designing the logo of {{small|LOT}}, Poland’s national airline. It fell to him to design the order badge, which he modelled on a&nbsp;bookplate Przypkowski had created for Pomiane. The bookplate was based on the historical coat of arms of Clan Pomian, which features, in a&nbsp;golden field, a&nbsp;black water buffalo head (although one medieval source says it was a&nbsp;bison head instead, with a&nbsp;nose ring at that) pierced diagonally with a&nbsp;silver sword.<ref>{{Cyt
+ | nazwisko = Kulikowski
+ | imię     = Andrzej
+ | tytuł    = Wielki herbarz rodów polskich
+ | wydawca  = Świat Książki
+ | miejsce  = Warszawa
+ | rok      = 2005
+ | strony   = 270–271
+ }}</ref> Przypkowski only replaced the sword with a&nbsp;table knife crossed with a&nbsp;fork. The chalice-shaped shield which bears this armorial achievement was designed to be used as a&nbsp;sort of rest to be put under a&nbsp;plate for the sauce to flow to one side.
+And the silver buckle for fastening the order ribbon was designed in the shape of a&nbsp;kind of dumpling known as ''kołdun'' “in order to commemorate a&nbsp;fact of historic importance, namely that Pomiane loved to eat ''kołduny''”.{{czyt|kołduny}}<ref>{{Cyt
+ | tytuł    = Spotkania z&nbsp;Zabytkami
+  | nazwisko r      = Miliszkiewicz
+  | imię r          = Janusz
+  | rozdział        = Przypkowski i&nbsp;PRL
+  | adres rozdziału = https://polona.pl/item-view/3bea1f8d-7c87-4b94-afbd-48b53b61861b?page=36
+ | wydawca  = Ministerstwo Kultury i&nbsp;Sztuki, Towarzystwo Opieki nad Zabytkami
+ | miejsce  = Warszawa
+ | rok      = 1996
+ | wolumin  = 116
+ | strony   = 36
+ }}</ref>
+{{clear}}
+== Second Course: Divine Dumplings ==
+[[File:Kołduny 1.jpg|thumb|upright|''Kołduny'', or Lithuanian dumplings – Edouard de Pomiane’s favourite dish]]
+''Kołduny'' (singular: ''kołdun'') is the Polish term for a&nbsp;kind of Lithuanian dumplings (similar to ''pierogi'') filled with raw forcemeat and cooked in boiling water. They are typically served in soup or at least in the water in which they were boiled. Naturally, Pomiane included a&nbsp;recipë for his favourite dish in the cookbook he wrote to familiarize the French with Polish cuisine (or rather Lithuanian in this case). He even added a&nbsp;legend about the divine origin of ''kołduny'' (or ''koldūnai'' in Lithuanian), which mortals came to know thanks to a&nbsp;simple Lithuanian peasant who married the pagan goddess Milda.
+And here’s the recipë:
+{{ Cytat
+| Kołduny: pierogi whose filling consists of equal parts raw beef tenderloin and beef kidney suet, chopped and mixed together. Season with salt, pepper, fried onion and, obligatorily, dried and powdered marjoram (Origanum majorana). Boil in the same way as you would pierogi. Ladle onto hot plates and serve doused with the cooking water.<br> Kołduny are eaten with a&nbsp;spoon. Never cut them open on the plate. They are meant to open inside your mouth, flooding it with aromatic and scorching fat.<br> The kidney suet may be advantageously replaced with beef bone marrow.
+| oryg = Koldouny&nbsp;: Piérogui dont la farce consiste en un hachis composé de parties égales de filet de bœuf crû et de graisse de rognon de bœuf. Sel, poivre, oignon cuit et, obligatoirement, marjolaine sèche (Origanum majorana) en poudre. Pocher comme les piérogui. Servir dans l’eau de cuisson. Ceuillir à l’écumoire. Poser sur assiettes chaudes.<br> Les coldouny se mangent à la cuillère. Ne jamais les ouvrir dans l’assiette. Ils s’ouvrent dans la bouche et l’inondent de graisse parfumée et brûlante.<br> Cette graisse de rognon est avantageusement remplacée par de la moëlle d’os de bœuf.
+| źródło =  {{Cyt
+ | nazwisko = Pomiane
+ | imię     = Edouard de
+ | tytuł    = La cuisine polonaise vue des bords de la Seine
+ | wydawca  = Société polonaise des Amis du Livre
+ | miejsce  = Paris
+ | rok      = 1952
+ | strony   = 52
+ }}, own translation }}
+== Caviar and Champagne vs Sausage and Vodka ==
+While the Order of the White Raven had always been shrouded in a&nbsp;cloud of Masonic-style secrecy, Przypkowski assumed from the start that the chief purpose of the Order of Pomiane would be to advertize Polish cuisine (as well as himself and his museum). And for this to work, he knew he had to get the national authorities on board. But how do you sell an idea rooted in the feudal tradition of chivalric orders to a&nbsp;communist government? Przypkowski decided to present his project as a&nbsp;way to improve the state of Polish gastronomy, which under communist rule had become only a&nbsp;shadow of its former self. Everybody agreed that the food in People’s Poland had become monotonous, bland and grey. Przypkowski claimed that the Order could be used to promote “the improvement of public catering without changing the system of government”. There remained the question, however, of who among the authorities would be the best person to reach out to. So allow me now to write a&nbsp;few words about what kind of people ruled Poland at the time.
+[[File:Cyrankiewicz i Gomułka.jpg|thumb|left|Prime Minister Józef Cyrankiewicz (1911–1989), left, with First Secretary Władysław Gomułka (1905–1982)]]
+Throughout the 1960s, the People’s Republic of Poland was run by the same two men. The man number one was Władysław Gomułka,{{czyt|Władysław Gomułka}} also known as Comrade Wiesław, First Secretary of the Polish United Workers’ Party. The man number two was Józef Cyrankiewicz,{{czyt|Józef Cyrankiewicz}} the longest-serving prime minister in Polish history. But even though they stood at the helm together, they remained quite different from one another. Gomułka came from a&nbsp;working-class background and had been a&nbsp;genuine communist even before the Second World War. He was, in fact, one of the few pre-war Polish communists to survive a&nbsp;Stalinist purge of 1937–38; Comrade Wiesław failed to appear at the invitation to Moscow at the time, as he was lucky enough to be serving time in a&nbsp;Polish prison. Cyrankiewicz, on the other hand, was a&nbsp;socialist intellectual who only decided to coöperate with the Soviet-imposed communist regime after the war, because he would rather do that than go to prison or into exile.
+[[File:Józef Cyrankiewicz z kieliszkiem.jpg|thumb|upright=.9|Józef Cyrankiewicz served as Prime Minister of Poland from 1947 to 1952 and from 1954 to 1970.]]
+The two politicians were also as different as night and day when it came to their attitudes towards the finer things in life. Gomułka was known for his modest, almost ascetic lifestyle and morbid frugality, while Cyrankiewicz loved to indulge in refined foods, expensive drinks and beautiful women. Gomułka tolerated his decadence to some extent, on account of the Prime Minister being an Auschwitz survivor. “In my opinion, Cyrankiewicz was broken by the camp,” the First Secretary explained. “He got out of Auschwitz with his moral and political backbone shattered and with one desire only: to enjoy his life.”<ref>{{Cyt
+ | nazwisko = Klim
+ | imię     = Andrzej
+ | tytuł    = Jak w&nbsp;kabarecie: Obrazki z&nbsp;życia PRL
+ | wydawca  = Wydawnictwo Naukowe PWN
+ | miejsce  = Warszawa
+ | rok      = 2016
+ }}, quoted in:  {{Cyt
+ | tytuł    = Ciekawostki Historyczne
+  | nazwisko r      = Miklasz
+  | imię r          = Adam
+  | rozdział        = Luksus w&nbsp;PRL-u: Jak naprawdę żyła wtedy władza?
+  | adres rozdziału = https://ciekawostkihistoryczne.pl/2016/06/21/luksus-w-prl-u-jak-naprawde-zyla-wtedy-wladza/
+ | rok      = 21 June  2016
+ }}</ref> Sumptuous feasts hosted by “Comrade Cyrano” were the stuff of legends:
+{{ Cytat
+| It is said that during one of the Prime Minister’s stays at a&nbsp;government retreat in Łańsk [on the Masurian Lakes], Gomułka made a&nbsp;sudden visit as well. Cyrankiewicz had all of the delicacies, like caviar, salmon and French cognac, immediately hidden away, with blood sausages, cheese and cereal coffee brought out instead. And it wasn’t the only time when the Prime Minister had to conceal his sybaritic inclinations from the First Secretary.
+| oryg = Podobno podczas jednego z&nbsp;pobytów Cyrankiewicza w&nbsp;rządowym ośrodku w&nbsp;Łańsku zjechał tam również Gomułka. Cyrankiewicz natychmiast kazał ukryć frykasy: zniknęły kawior, łosoś i&nbsp;francuski koniak, a&nbsp;pojawiły się kaszanka, ser i&nbsp;kawa zbożowa. I&nbsp;to niejedyny wypadek, kiedy premier maskował przed pierwszym sekretarzem swoje sybaryckie upodobania.
+| źródło =  {{Cyt
+ | nazwisko = Klim
+ | imię     = Andrzej
+ | tytuł    = Jak w&nbsp;kabarecie: Obrazki z&nbsp;życia PRL
+ | wydawca  = Wydawnictwo Naukowe PWN
+ | miejsce  = Warszawa
+ | rok      = 2016
+ }}, quoted in:  {{Cyt
+ | tytuł    = Ciekawostki Historyczne
+  | nazwisko r      = Miklasz
+  | imię r          = Adam
+  | rozdział        = Luksus w&nbsp;PRL-u: Jak naprawdę żyła wtedy władza?
+  | adres rozdziału = https://ciekawostkihistoryczne.pl/2016/06/21/luksus-w-prl-u-jak-naprawde-zyla-wtedy-wladza/
+ | rok      = 21 June 2016
+ }}, own translation }}
+In another version of this anecdote, the staff replaced caviar, prawns and champagne with wieners, ''bigos'' (meat-and-sauerkraut stew) and vodka.<ref>{{Cyt
+ | tytuł    = Rozkoszny
+  | nazwisko r      = Michał
+  | imię r          = Korkosz
+  | rozdział        = Dieta reżimowa – Realia PRL-u a&nbsp;Kuchnia Polska; Część VI: Kulinaria centralnie sterowane
+  | adres rozdziału = https://www.rozkoszny.pl/dieta-rezimowa-realia-prl-u-a-kuchnia-polska-czesc-vi-kulinaria-centralnie-sterowane/
+ | rok      = 10 January 2018
+ }}</ref> In yet another variant, they took away caviar, roasted quails and wine, and in their place whipped out bread with jam and farmer’s cheese.<ref>{{Cyt
+ | tytuł    = Dzieje.pl
+  | nazwisko r      = S.
+  | imię r          = P.
+  | rozdział        = Byłem gorylem Gomułki i&nbsp;Gierka
+  | adres rozdziału = https://dzieje.pl/ksiazki/bylem-gorylem-gomulki-i-gierka
+ | wydawca  = Muzeum Historii Polski, Polska Agencja Prasowa
+ | rok      = 3 November 2019
+ }}</ref>
+==Third Course: Cuper’s Super Carp ==
+When travelling between Warsaw and his family home in Cracow, Cyrankiewicz would often make a&nbsp;stop at the ''Ratuszowa''{{czyt|Ratuszowa}} (“Townhall”) restaurant in the town of Szydłowiec, drawn by the carp in cream that the place was famous for. Eventually, the “Eternal Premier” had a&nbsp;new, bigger restaurant, called ''Biesiada''{{czyt|Biesiada}} (“Banquet”), opened inside a&nbsp;local department store, featuring a&nbsp;little {{small|VIP}} room upstairs, commonly known as ''Cyrankiewiczówka''.{{czyt|Cyrankiewiczówka}} Stanisław Cuper,{{czyt|Stanisław Cuper}} who had previously cooked at ''Ratuszowa'', was quickly employed as the head chef at ''Biesiada''.<ref>{{Cyt
+ | tytuł    = Szydłowiec dla turystów
+  | rozdział        = Karp w&nbsp;śmietanie
+  | adres rozdziału = https://www.facebook.com/visitszydlowiec/posts/pfbid02WesvEVBesPK9K5jmLN53ZKYr6EaWjoZ5dfmTrJ2netJ9N9HVpikFE81gv2wTGn6Zl
+ | wydawca  = Facebook
+ | rok      = 21 November 2017
+ }}</ref> In 1970, Cuper was even sent to a&nbsp;culinary competition in Venice, where he won a&nbsp;cup for his signature carp.<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Spod znaku Pomiana
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/20085
+ | miejsce  = Kraków
+ | rok      = 1970
+ | wolumin  = No. 1307
+ | strony   = 9
+ }}</ref>
+[[File:Karp w śmietanie.jpg|thumb|Carp in cream ''à la'' Cuper, as served at [https://www.facebook.com/visitszydlowiec/posts/pfbid0UVcbKYV1wcdNRmYvi6qAd4tsCv2ACQUTsT4f213GUnpN5kdurr7qe2m4GTeXGjdFl Hotel Primagor in Szydłowiec]]]
+{{ Cytat
+| 1,500&nbsp;g carp fillets, 50&nbsp;g each of butter and lard, 50&nbsp;g flour, 1,000&nbsp;g potatoes, 100&nbsp;g Parmesan, breadcrumbs, butter for basting, [parsley] greens. Divide the carp into 100&nbsp;g portions, fry in lard, then remove the lard, add butter and place in an oven. For the sauce, take melted butter, browned onion, sprinkle with flour and douse with sour cream, season with salt and pepper to taste. Place the carp on a&nbsp;heated platter, surround with boiled potatoes and cover with the cream sauce. Sprinkle with Parmesan and greens before casseroling. Serve on heated plates with the sauce piping hot.
+| oryg = Karpia filetowanego 1500&nbsp;g, masła i&nbsp;smalcu po 50&nbsp;g, mąki 50&nbsp;g, ziemniaków 1000&nbsp;g, parmezanu 100&nbsp;g oraz bułeczka tarta, masło do podlewania i&nbsp;zielenina. Karpia porcjować po 100&nbsp;g, smażyć na smalcu, po którego odlaniu podłożyć masło i&nbsp;wstawić do piecyka. Wykonać sos: masło z&nbsp;patelni, cebula przyrumieniona, oprószyć mąką i&nbsp;zalać kwaśną śmietaną, solić i&nbsp;pieprzyć do smaku. Wyłożyć karpia na grzany półmisek, obłożyć drążonymi ziemniakami i&nbsp;zalać sosem śmietanowym. Całość posypać parmezanem i&nbsp;zieleniną, i&nbsp;zapiec. Wydawać na gorące talerze z&nbsp;wrzącym sosem śmietanowym.
+| źródło = {{Cyt
+ | nazwisko = Berezowska
+ | imię     = Maja
+ | nazwisko2= Przypkowska
+ | imię2    = Stefania
+ | nazwisko3= Przypkowski
+ | imię3    = Tadeusz
+ | nazwisko4= Samozwaniec
+ | imię4    = Magdalena
+ | tytuł    = Łyżka za cholewą, a&nbsp;widelec na stole: mała kulinarna silva rerum
+  | nazwisko r      = Przypkowska
+  | imię r          = Stefania
+  | rozdział        = Garść kulinarnych polskich przepisów
+ | wydawca  = Wydawnictwo Literackie
+ | miejsce  = Kraków
+ | rok      = 1977
+ | strony   = 85
+ }}, own translation }}
+== The Chapter ==
+It was obvious that Cyrankiewicz made a&nbsp;perfect candidate to join the chapter, or governing body, of the new gastronomic order. On the other hand, it would have been best, if Gomułka never heard about the whole thing. Przypkowski and Gronowski must have thought that the best way to get to Cyrankiewicz was through Lucjan Motyka,{{czyt|Lucjan Motyka}} the Minister of Culture and a&nbsp;personal friend of the Prime Minister’s. In order to strengthen their position when talking with the ministry, they first recruited a&nbsp;few well known writers (who were looked on favourably by the government), such as Jarosław Iwaszkiewicz,{{czyt|Jarosław Iwaszkiewicz}} Jan Brzechwa{{czyt|Jan Brzechwa}} and Mirosław Żuławski.{{czyt|Mirosław Żuławski}} From the cabinet, they eventually managed to enlist not only Motyka, but also Foreign Minister Adam Rapacki{{czyt|Adam Rapacki}} and Internal Trade Minister Edward Sznajder.{{czyt|Edward Sznajder}}
+Przypkowski planned to hold the Chapter’s inaugural meeting on 26 January 1965, the first anniversary of Edouard de Pomiane’s death. In the invitation letter he sent to Minister Rapacki, he made it a&nbsp;point to mention that the Party Regional Committee for Kielce had already agreed to introduce traditional aristocratic specialities into local restaurant menus.
+{{ Cytat
+| Onion soup à la Przypkowski, beef olives à la Radziwiłł and blancmange à la Sobieski are going to be introduced first. The Regional Committee has already instructed local bakeries to bake the kind of wholemeal rye bread that the beef olives and the soup require.
+| oryg = Na początek poszła zupa cebulowa przypkowska, zrazy radziwiłłowskie i&nbsp;blamanże Sobieskiego! Komitet Wojewódzki dał dyspozycję pieczenia chleba razowego piekarniom kieleckim. Chleba takiego rodzaju, jakiego zrazy i&nbsp;zupa wymagają.
+| źródło = Tadeusz Przypkowski in a&nbsp;letter to Adam Rapacki, between 16 July 1964 and 26 January 1965; quoted in: {{Cyt
+ | tytuł    = Spotkania z&nbsp;Zabytkami
+  | nazwisko r      = Miliszkiewicz
+  | imię r          = Janusz
+  | rozdział        = Przypkowski i&nbsp;PRL
+  | adres rozdziału = https://polona.pl/item-view/3bea1f8d-7c87-4b94-afbd-48b53b61861b?page=36
+ | wydawca  = Ministerstwo Kultury i&nbsp;Sztuki, Towarzystwo Opieki nad Zabytkami
+ | miejsce  = Warszawa
+ | rok      = 1996
+ | wolumin  = 116
+ | strony   = 35
+ }} }}
+In the end, Rapacki had a&nbsp;scheduling conflict and the meeting didn’t come to pass. Przypkowski, being Przypkowski, however, started acting as if the Order had already been instituted and proceeded to send letters to France – all typed on special Order-of-Pomiane letterhead stationery printed on handmade watermarked paper – informing prospective awardees of this new establishment.
+[[File:Order Pomiana - Polska.jpg|thumb|upright=1.25|Dinner of the Chapter of the Order of Pomiane on the second anniversary of Edouard de Pomiane’s death.
+Seated with his back to the camera, wearing a&nbsp;visible order ribbon around his neck, is Grand Master Tadeusz Gronowski – facing Chancellor Tadeusz Przypkowski at the opposite end of the table.]]
+The Chapter only met for the first time on the second anniversary of Pomiane’s death. The gathering was hosted by Tadeusz Gronowski in his Warsaw flat. The government was represented by Minister Motyka and his Deputy Minister, Zygmunt Garstecki. Gronowski was elected the Grand Master of the Chapter, while Przypkowski became its Chancellor. The Chapter also adopted a&nbsp;special resolution, written in a&nbsp;language that was an obvious parody of Gomułka’s speeches. It read as follows:
+{{ Cytat
+| A&nbsp;unanimous decision has been taken to strive for bringing Polish Cuisine, as a&nbsp;signal branch of Polish Culture, back to its former glory through precise definition and realization, upon a&nbsp;new systemic base, of its notion as an art founded on scientific, empirical and research-based groundwork, contrariwise to its heretofore treatment as a&nbsp;bureaucratized craft or industry, which has led to its universally discussed downfall. It is the foremost task standing before the Chapter of the Order of Pomiane.
+| oryg = Jednogłośnie‎ ‎postanowiono‎ ‎dążyć‎ ‎do‎ ‎przywrócenia dawnej‎ ‎sławy‎ ‎Polskiej‎ ‎Kuchni, jako‎ ‎wybitnemu‎ ‎działowi‎ ‎Polskiej‎ ‎Kultury,‎ ‎przez‎ ‎sprecyzowanie‎ ‎i‎ ‎na‎ ‎podstawie‎ ‎nowej‎ ‎bazy‎ ‎ustrojowej‎ ‎wprowadzenie‎ ‎w życie‎ ‎jej‎ ‎pojęcia‎ ‎jako‎ ‎sztuki‎ ‎na naukowym‎ ‎podkładzie‎ ‎empirycznym‎ ‎czy‎ ‎badawczym,‎ ‎w przeciwieństwie‎ ‎do‎ ‎dotychczasowego‎ ‎jej‎ ‎traktowania‎ ‎jako zbiurokratyzowanego‎ ‎rzemiosła i‎ ‎przemysłu,‎ ‎co‎ ‎doprowadziło‎ ‎do jej‎ ‎tak‎ ‎powszechnie‎ ‎dyskutowanego‎ ‎upadku.‎ Jest to zadaniem głównym Kapituły Orderu Pomiana.
+| źródło = Resolution adopted by the Chapter of the Order of Pomiane on the second anniversary of Edouard de Pomiane’s death; quoted in: {{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Order Pomiana
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924
+ | miejsce  = Kraków
+ | rok      = 1966
+ | wolumin  = No. 1095–96
+ | strony   = 8
+ }} }}
+The Chapter’s first meeting, even if belated, was still a&nbsp;success. Przypkowski was glowing with optimism and was already making big plans for the future. Four days later he wrote to the Grand Master about the idea of recreating the famous Thursday Dinners, originally hosted by King Stanislas Augustus for Poland’s leading Enlightenment-era intellectuals at his summer residence known as the Royal Baths.
+{{ Cytat
+| At the next dinner, I think we can expect that, in place of the ailing Jan Brzechwa, we shall be eventually joined by Cyrankiewicz and that we shall discuss with him the possibility, already raised by Motyka and Garstecki, of the Chapter having Thursday dinners at the Royal Baths.
+| oryg = Myślę, że już na tym następnym obiedzie, zamiast chorego Jana Brzechwy, wejdzie Cyrankiewicz i&nbsp;z&nbsp;nim przedyskutujemy podniesioną przez Motykę i&nbsp;Garsteckiego możliwość czwartkowych obiadów Kapituły w&nbsp;Łazienkach.
+| źródło = Tadeusz Przypkowski in a&nbsp;letter to Tadeusz Gronowski, 30 January 1966; quoted in: Miliszkiewicz, ''op. cit.''
+}}
+Ultimately, over a&nbsp;dozen people were inducted into the Chapter. Most of its members had no particular connection to gastronomy, other than having a&nbsp;taste for good food (but then, who doesn’t?). Below is a&nbsp;full list (at least as full as I’ve been able to ascertain) of the members of the Chapter of the Gastronomic Order of Pomiane.
+{| class=wikitable
+|+ Members of the Chapter of the Order of Pomiane<ref>According to a&nbsp;list located in the archive of the Przypkowski Museum in Jędrzejów. The list, most likely made in 1969, does not include the names of those inducted later, including S.&nbsp;Bratkowski and A.&nbsp;Hanftwurcel, nor does it include J.&nbsp;Brzechwa, who had died before that year. Information about their membership in the Chapter comes from other sources.</ref>
+! Image !! Name<br>(born – died) !! Notes
+|-
+| [[File:Tadeusz Gronowski.jpg|100px|Tadeusz Gronowski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Tadeusz_Gronowski Tadeusz Gronowski]'''{{czyt|Tadeusz Gronowski}}<br>(1894–1990) || Painter and printmaker.<ref>{{Cyt
+ | tytuł    = Varsavianista
+  | nazwisko r      = Sobieszczański
+  | imię r          = Adrian
+  | rozdział        = Twórczość Tadeusza Gronowskiego w&nbsp;latach 20. na przykładzie wybranych realizacji
+  | adres rozdziału = https://varsavianista.pl/index.php/2022/08/28/tworczosc-tadeusza-gronowskiego-w-latach-20-na-przykladzie-wybranych-realizacji/
+ | wydawca  = Fundacja Hereditas
+ | miejsce  = Warszawa
+ | data     = 12 May 2024
+ }}</ref> <br>Grand Master of the Chapter.
 |-
-! Image !! Name<br>(born -- died) !! Description
+| [[File:Tadeusz Przypkowski 2.jpg|100px|Tadeusz Przypkowski]] || style=text-align:left | '''Tadeusz Przypkowski'''{{czyt|Tadeusz Przypkowski}}<br>(1905–1977) || Gnomonist, historian of science and art.<br>Chancellor of the Chapter.
 |-
-| [[File:Tadeusz Gronowski.jpg|100px|Tadeusz Gronowski]] || style=text-align:left | '''Tadeusz Gronowski'''<br>(1894–1990) || Painter and graphic designer.[https://varsavianista.pl/index.php/2022/08/28/tworczosc-tadeusza-gronowskiego-w-latach-20-na-przykladzie-wybranych-realizacji/] <br>Grand Master of the Chapter. ([https://www.krolestwogarow.pl/2020/03/homar-po-polsku.html Polish Lobster])
+| [[File:Anatol Hanftwurcel.jpg|100px|Anatol Hanftwurcel]] || style=text-align:left | '''Anatol Hanftwurcel'''{{czyt|Anatol Hanftwurcel}}<br>(1921–2006) || Food-processing technician, editor-in-chief of several trade magazines, translator, amateur cook, gourmet and author of cookery books and articles.<br>Secretary of the Chapter.<ref>{{Cyt
+ | tytuł    = Przegląd Techniczny
+  | nazwisko r      = Rathman
+  | imię r          = Tadeusz
+  | rozdział        = Pożegnania: Anatol Hanftwurcel
+ | wydawca  = Wydawnictwo Czasopism i&nbsp;Książek Technicznych {{small|SIGMA-NOT}}
+ | miejsce  = Warszawa
+ | rok      = 2007
+ | wolumin  = 3
+ | strony   = 30
+ }}</ref><ref>{{Cyt
+ | tytuł    = Przegląd Gastronomiczny
+  | nazwisko r      = Nowicki
+  | imię r          = Zdzisław T.
+  | rozdział        = Powrót Orderu Pomiana
+ | wydawca  = Wydawnictwo Czasopism i&nbsp;Książek Technicznych {{small|SIGMA-NOT}}
+ | miejsce  = Warszawa
+ | data     = November 1998
+ | strony   = 12
+ }}</ref>
 |-
-| [[File:Tadeusz Przypkowski 2.jpg|100px|Tadeusz Przypkowski]] || style=text-align:left | '''Tadeusz Przypkowski'''<br>(1905--1977) || Gnomonist, historian of science and arts.<br>Chancellor of the Chapter.
+| [[File:Józef Cyrankiewicz.jpg|100px|Józef Cyrankiewicz]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Józef_Cyrankiewicz Józef Cyrankiewicz]'''{{czyt|Józef Cyrankiewicz}}<br>(1911–1989) || Prime Minister
 |-
-| [[File:Józef Cyrankiewicz.jpg|100px|Józef Cyrankiewicz]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Józef_Cyrankiewicz Józef Cyrankiewicz]'''<br>(1911–1989) || Prime Minister
+| [[File:Lucjan Motyka 1.jpg|100px|Lucjan Motyka]] || style=text-align:left | '''Lucjan Motyka'''{{czyt|Lucjan Motyka}}<br>(1915–2006) || Minister of Culture and Arts
 |-
-| [[File:Lucjan Motyka 1.jpg|100px|Lucjan Motyka]] || style=text-align:left | '''Lucjan Motyka'''<br>(1915–2006) || Minister of Culture and Arts
+| [[File:Adam Rapacki 1.jpg|100px|Adam Rapacki]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Adam_Rapacki Adam Rapacki]'''{{czyt|Adam Rapacki}}<br>(1909–1970) || Minister of Foreign Affairs
 |-
-| [[File:Adam Rapacki 1.jpg|100px|Adam Rapacki]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Adam_Rapacki Adam Rapacki]'''<br>(1909–1970) || Minister of Foreign Affairs
+| [[File:Edward Sznajder.png|100px|Edward Sznajder]] || style=text-align:left | '''Edward Sznajder'''{{czyt|Edward Sznajder}}<br>(1920–1978) || Minister of Internal Trade
 |-
-| [[File:Przeźroczysty kwadrat.png|100px|link=|]] || style=text-align:left | '''Edward Sznajder'''<br>(1920--1978) || Minister of Internal Trade
+| [[File:Zygmunt Garstecki.jpg|x100px|center|Zygmunt Garstecki]] || style=text-align:left | '''Zygmunt Garstecki'''{{czyt|Zygmunt Garstecki}}<br>(1912–1988) || Deputy Minister of Culture and Arts
 |-
-| [[File:Zygmunt Garstecki.jpg|x100px|center|Zygmunt Garstecki]] || style=text-align:left | '''[https://katalog.bip.ipn.gov.pl/informacje/54492 Zygmunt Garstecki]'''<br>(1912–1988) || Deputy Minister of Culture and Arts
+| [[File:Jaroslaw Iwaszkiewicz 1.jpg|100px|Jarosław Iwaszkiewicz]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jarosław_Iwaszkiewicz Jarosław Iwaszkiewicz]'''{{czyt|Jarosław Iwaszkiewicz}}<br>(1894–1980) || Poet and writer, diplomat, member of parliament
 |-
-| [[File:Jaroslaw Iwaszkiewicz 1.jpg|100px|Jaroslaw Iwaszkiewicz]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jarosław_Iwaszkiewicz Jarosław Iwaszkiewicz]'''<br>(1894–1980) || Poet and writer, member of parliament
+| [[File:Stefan Bratkowski.jpg|100px|Stefan Bratkowski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Stefan_Bratkowski Stefan Bratkowski]'''{{czyt|Stefan Bratkowski}}<br>(1934–2021) || Journalist, co-author of a&nbsp;book about the Przypkowski family<ref>{{Cyt
+ | tytuł    = Polityka
+  | nazwisko r      = Adamczewski
+  | imię r          = Piotr
+  | rozdział        = Mistrz propagandy
+  | adres rozdziału = https://adamczewski.blog.polityka.pl/2006/11/03/mistrz-propagandy/
+ | data     = 3 November 2006
+ }}</ref><ref>{{Cyt
+ | nazwisko = Roszko
+ | imię     = Janusz
+ | nazwisko2= Bratkowski
+ | imię2    = Stefan
+ | tytuł    = Ostatki staropolskie
+ | url      = http://cejsh.icm.edu.pl/cejsh/element/bwmeta1.element.oai-journals-pan-pl-119483/c/oai-journals-pan-pl-119483_full-text_2020-01-WNUM-15-Sniezko.pdf-2
+ | wydawca  = Czytelnik
+ | miejsce  = Warszawa
+ | rok      = 1966
+ }}</ref>
 |-
-| [[File:Jan Brzechwa 1.jpg|100px|Jan Brzechwa]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jan_Brzechwa Jan Brzechwa]'''<br>(1898–1966) || Poet and writer, lawyer.<br>Died within two years of the Order's creation.<ref>{{Cyt
+| [[File:Jan Brzechwa 1.jpg|100px|Jan Brzechwa]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Jan_Brzechwa Jan Brzechwa]'''{{czyt|Jan Brzechwa}}<br>(1898–1966) || Poet and writer, intellectual-property lawyer.<br>Died within two years from the founding of the Order.<ref>{{Cyt
   | nazwisko = Urbanek
   | imię     = Mariusz
@@ Line 27: / Line 601: @@
   | wydawca  = Iskry
   | rok      = 2023
-  | rodział  = Umierać trzeba z taktem…
+  | rodział  = Umierać trzeba z&nbsp;taktem…
   }}</ref>
 |-
-| [[File:Stanisław Konopka 1.jpg|100px|Stanisław Konopka]] || style=text-align:left | '''Stanisław Konopka'''<br>(1896--1982) || Historian of medicine, founder of the Polish National Medical Library
+| [[File:Stanisław Konopka 1.jpg|100px|Stanisław Konopka]] || style=text-align:left | '''Stanisław Konopka'''{{czyt|Stanisław Konopka}}<br>(1896–1982) || Historian of medicine, founder of the National Medical Library in Warsaw
 |-
-| [[File:Andrzej Michałowski.JPG|100px|Andrzej Michałowski]] || style=text-align:left | '''Andrzej Michałowski'''<br>(born 1934) || Heritage Conservation Officer for the Kielce Region
+| [[File:Andrzej Michałowski.JPG|100px|Andrzej Michałowski]] || style=text-align:left | '''Andrzej Michałowski'''{{czyt|Andrzej Michałowski}}<br>(b. 1934) || Regional Heritage Conservation Officer for Kielce
 |-
-| [[File:Aleksander Szczygieł 1.jpg|100px|Aleksander Szczygieł]] || style=text-align:left | '''Aleksander Szczygieł'''<br>(1906--1983) || Physiologist, founder of the Polish Food and Nutrition Institute (''Instytut Żywności i Żywienia'')
+| [[File:Aleksander Szczygieł 1.jpg|100px|Aleksander Szczygieł]] || style=text-align:left | '''Aleksander Szczygieł'''{{czyt|Aleksander Szczygieł}}<br>(1906–1983) || Physiologist, founder of the Food and Nutrition Institute (''Instytut Żywności i Żywienia'') in Warsaw
 |-
-| [[File:Damazy Tilgner.jpg|100px|Damazy Tilgner]] || style=text-align:left | '''Damazy Jerzy Tilgner'''<br>(1904--1997) || Agricultural engineer, professor of meat-processing technology
+| [[File:Damazy Tilgner.jpg|100px|Damazy Tilgner]] || style=text-align:left | '''Damazy Jerzy Tilgner'''{{czyt|Damazy Jerzy Tilgner}}<br>(1904–1997) || Agricultural engineer, professor of meat-processing technology
 |-
-| [[File:Mirosław Żuławski.jpg|100px|Mirosław Żuławski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Mirosław_Żuławski Mirosław Żuławski]'''<br>(1913--1995) || Writer, diplomat, Poland's representative to Unesco
+| [[File:Mirosław Żuławski.jpg|100px|Mirosław Żuławski]] || style=text-align:left | '''[https://en.wikipedia.org/wiki/Mirosław_Żuławski Mirosław Żuławski]'''{{czyt|Mirosław Żuławski}}<br>(1913–1995) || Writer, diplomat, Poland’s representative to Unesco
 |}
-=== Recipients ===
+== Fourth Course: Lobster in the Polish Style ==
+[[File:Tadeusz Gronowski w kuchni.jpg|thumb|Tadeusz Gronowski in his kitchen]]
+The menu of that delayed inauguration dinner at Gronowski’s included onion soup ''à la'' Przypkowski, roast duck with peaches, a&nbsp;“vegetable bouquet” ''à la'' Gronowski on the side and an orange torte for dessert.<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Order Pomiana
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924
+ | miejsce  = Kraków
+ | rok      = 1966
+ | wolumin  = No. 1095–96
+ | strony   = 8
+ }}</ref> We’ll get back to the onion soup in a&nbsp;while. As for the vegetable bouquet, sadly, I haven’t been able to find a&nbsp;recipë.
+What I have found, however, is a&nbsp;recipë for another dish which was the pride of the Gronowski household and which may have been served at some of the subsequent meetings of the Chapter. It’s a&nbsp;typical example of Communist-era Polish cookery, a&nbsp;seemingly exquisite dish made from those simple ingredients which happened to be available in the poorly stocked grocery shops of the time. The name of the dish was “lobster in the Polish style” (''“homar po polsku”'').
+[[File:Homar po polsku.jpg|thumb|Lobster in the Polish style<br>{{small|The picture comes from the blog ''[https://www.krolestwogarow.pl/2020/03/homar-po-polsku.html Królestwo garów]'' (''The Kingdom of Pots'').}}]]
+{{ Cytat |
+* 500&nbsp;g smoked cod
+* 2 carrots (100&nbsp;g)
+* Half a&nbsp;lemon
+* Parsley leaves
+* 100&nbsp;g mayonnaise
+Divide the cod into small pieces, removing all of the bones. Peel and finely grate the carrots. Mix the fish and the carrots together with mayonnaise and sprinkle with lemon juice. Decorate with parsley leaves. If you really wish to make an impression, you can add some authentic tinned lobster or crab meat, but even without it, no one will be any the wiser as the dish will be just as pink as real lobster meat and equally tasty, while not as fattening. This cheap, yet elegant and delicious appetizer is the speciality of the household of Prof. Tadeusz Gronowski, who is not only a&nbsp;famous graphic artist, but also a&nbsp;knight of the Order of Pomiane (an award for gourmets).
+| oryg = <div>
+* 50&nbsp;dag wędzonego dorsza
+* 2 marchewki (10&nbsp;dag)
+* Połowa cytryny i&nbsp;natka pietruszki
+* 10&nbsp;dag majonezu</div>
+Obrać dorsza tak, aby nie została ani jedna ość, i&nbsp;podzielić na cząstki. Marchewki obrać i&nbsp;zetrzeć na drobnej tarce. Skropić wszystko cytryną i&nbsp;razem wymieszać, dodając majonez. Przystroić natką pietruszki, a&nbsp;jeśli koniecznie chce się zaimponować potrawą, to można jeszcze domieszać oryginalnego homara lub kraby z&nbsp;puszki. I&nbsp;tak nikt się nie pozna, bo dorsz będzie różowy – jak homar – i&nbsp;równie smaczny, a&nbsp;przy tym nie tuczący. Ta świetna przystawka do obiadu – tania, elegancka i&nbsp;smaczna – jest specjalnością domu prof. Tadeusza Gronowskiego, nie tylko słynnego plastyka, ale i&nbsp;Kawalera Orderu Pomiana (odznaka dla smakoszy).
+| źródło = {{Cyt
+ | nazwisko = Gumowska
+ | imię     = Irena
+ | tytuł    = Obiad w&nbsp;pół godziny
+ | wydawca  = Watra
+ | miejsce  = Warszawa
+ | rok      = 1980
+ | strony   = 135
+ }}, own translation }}
+{{clear}}
+== The Recipients ==
+[[File:Order Pomiana - Francja 2.JPG|thumb|left|Przypkowski, right, handing Order-of-Pomiane diplomas to Roger Topolinski, left, and Jean-Dominique Arnaboldi (Paris, 1965)]]
+The Order of Pomiane was a&nbsp;very exclusive award. So exclusive, in fact, that the number of recipients is comparable to the headcount of the Chapter which gave it out.
+Przypkowski intended from the beginning to award the decoration primarily to foreigners, his protestations that the purpose of the Order was to promote Polish cuisine notwithstanding. The first people he nominated for the Order were two Frenchmen: Parisian restaurateur Roger Topolinski{{czyt|Roger Topolinski}} and food writer Jean-Dominique Arnaboldi.{{czyt|Jean-Dominique Arnaboldi}} The Foreign Ministry instructed the Polish ambassador in Paris to provide a&nbsp;venue for the ceremony, along with customary toasting tipples. Przypkowski, as Chancellor of the Chapter, decorated both awardees personally.
+In order to help him in his role as Poland’s gastronomic ambassador of sorts, the ministry supplied him even with hard currency for his travels across the Iron Curtain. And whenever ministry officials hesitated to give him as much as he said he needed, he would threaten them with his connections to Rapacki, Cyrankiewicz or even the Central Committee.<ref>{{Cyt
+ | tytuł    = Rzeczpospolita
+  | nazwisko r      = Miliszkiewicz
+  | imię r          = Janusz
+  | rozdział        = Na początek – zupa cebulowa przypkowska
+  | adres rozdziału = https://archiwum.rp.pl/artykul/221765-Na-poczatek–-zupa-cebulowa-przypkowska.html
+ | data     = 3 April 1999
+ }} </ref>
+During the ceremony, each knight of the Order of Pomiane would have the order badge hung upon a&nbsp;ribbon around his neck and receive an ornate diploma, written in French, which read as follows:
+[[File:Order Pomiana - Francja.JPG|thumb|upright=1.3|Przypkowski among members of the French college of the Order of Pomiane (Paris, 1971)]]
+{{ Cytat
+| The Chapter of the Polish Gastronomic Order of Pomiane certifies that [recipient’s name] has merited, by a&nbsp;unanimous decision of the Chapter, the distinction of Pomiane in recognition of his great achievements for gastronomic culture.
+| oryg = Chapitre de l’Ordre des Gastronomes Pomiane de Pologne certifie que {{...}} a&nbsp;merité par decision unanime du Chapitre la distinction du Pomiane en reconaissance de ses grandes œuvres sur la culture gastronome.
+| źródło = Diploma of the Order of Pomiane, as found in: {{Cyt
+ | tytuł    = Przegląd Gastronomiczny
+  | nazwisko r      = Nowicki
+  | imię r          = Zdzisław T.
+  | rozdział        = Powrót Orderu Pomiana
+ | wydawca  = Wydawnictwo Czasopism i&nbsp;Książek Technicznych {{small|SIGMA-NOT}}
+ | miejsce  = Warszawa
+ | data     = November 1998
+ | strony   = 12–15
+ }}; own translation
+}}
+[[File:Odznaczenie Kalkowskiego.jpg|thumb|left|Tadeusz Gronowski and Tadeusz Przypkowski decorating Jan Kalkowski as a&nbsp;representative of the ''Przekrój'' editorial board (Jędrzejów, 1969)]]
+Chefs and restaurateurs decorated with this exotic order would then invite Przypkowski to their restaurants and everyone was happy.
+The order was only awarded to a&nbsp;few Polish people who either lived and worked abroad (Stanisław Kozioł{{czyt|Stanisław Kozioł}} in London, Grzegorz Tomaszewski{{czyt|Grzegorz Tomaszewski}} near Copenhagen) or who were most likely nominated by other members of the Chapter. I believe that the elderly chef Władysław Kucharski{{czyt|Władysław Kucharski}} may have been nominated by Jarosław Iwaszkiewicz, for whom Kucharski had cooked before the war while Iwaszkiewicz served as a&nbsp;secretary at the Polish embassy in Denmark. As for Stanisław Cuper, he may have been nominated by Premier Cyrankiewicz.
+In 1969, the Chapter also awarded two legal persons, both from Poland. The order was bestowed on Pudliszki fruit-and-vegetable-processing company and on the ''Przekrój'' editorial board.
+And here’s the full list (again, to the extent I’ve been able gather) of those decorated with the Order of Pomiane:
+{{clear}}
+<!-------------------------------------------LISTA ODZNACZONYCH----------------------------------------------------------->
 {| class=wikitable
-|-
+|+ Knights of the Order of Pomiane<ref>According to a&nbsp;list located in the archive of Przypkowski the Museum in Jędrzejów. The list, most likely made in 1969, does not include the names of those awarded later, including S.&nbsp;Cuper, K.&nbsp;Jaroszyński and R.&nbsp;Roucou. Information about their decoration with the order comes from other sources.</ref>
-! Wizerunek !! Imię i nazwisko<br>(ur. -- zm.) !! Kraj zamieszkania[[#uwaga|*]] !! Opis
+! Image !! Name<br>(born – died) !! Country of residence[[#uwaga|*]] !! Notes
-|-
+|- <!––––ANG KIM KHOAN––––->
-| [[File:Ang Kim Khoan.JPG|100px|Ang Kim Khoan]] || style=text-align:left | '''Ang Kim Khoan'''&nbsp;{{czyt|Ang Kim Khoan}}<br>(1910–1978) || [[Plik:KHM.png|23px|]] {{small|Kambodża}} || Hotelarz, minister turystyki Kambodży,<ref>{{Cyt
+| [[File:Ang Kim Khoan.JPG|100px|Ang Kim Khoan]] || style=text-align:left | '''Ang Kim Khoan'''{{czyt|Ang Kim Khoan}}<br>(1910–1978) || [[File:KHM.svg|23px|]] {{small|Cambodia}} || Hotel manager, Cambodian Minister of Tourism,<ref>{{Cyt
   | nazwisko = Abdoul-Carime
   | imię     = Nasir
-  | tytuł    = Association d'échanges et de formation pour les études khmères
+  | tytuł    = Association d’échanges et de formation pour les études khmères
    | rozdział        = Ang Kim Khoan (1910–1978?)
    | adres rozdziału = https://www.aefek.fr/wa_files/ang_kim_khoan_2.pdf
-  }}</ref> dyrektor generalny sieci hoteli pod nazwą Khmerskie Towarzystwo Zajazdów Królewskich (''Société khmère des Auberges royales'').<ref>{{Cyt
+  }}</ref> Director General of the Khmer Company of Royal Inns (''Société khmère des Auberges royales'', a&nbsp;hotel network).<ref>{{Cyt
   | tytuł    = Le Monde diplomatique
    | rozdział        = La société khmère des auberges royales&nbsp;: Un équipement touristique de grande classe
    | adres rozdziału = https://www.monde-diplomatique.fr/1963/10/A/25614
   | miejsce  = Paris
-  | data     = październik 1963
+  | data     = October 1963
   | strony   = 15
-  }}</ref><br>Odznaczenie orderem odbyło się w Paryżu.<ref>{{Cyt
+  }}</ref><br>The decoration took place in Paris.<ref>{{Cyt
   | tytuł    = Przekrój
    | nazwisko r      = Przypkowski
@@ Line 67: / Line 725: @@
   | wydawca  =
   | miejsce  = Kraków
-  | data     = 12 stycznia 1969
+  | data     = 12 January 1969
-  | wolumin  = nr 1240
+  | wolumin  = no. 1240
   | strony   = 8
   }}</ref>
-|-
+|- <!––––ARNABOLDI––––->
-| [[File:Jean-Dominique Arnaboldi.JPG|100px|Karykatura Jean-Dominique'a Arnaboldiego]] || style=text-align:left | '''Jean-Dominique Arnaboldi'''&nbsp;{{czyt|Jean-Dominique Arnaboldi}}<br>(1919--1974)<ref>{{Cyt
+| [[File:Jean-Dominique Arnaboldi.JPG|100px|Caricature of Jean-Dominique Arnaboldi]] || style=text-align:left | '''Jean-Dominique Arnaboldi'''{{czyt|Jean-Dominique Arnaboldi}}<br>(1919–1974)<ref>{{Cyt
   | tytuł    = Généafrance
-   | rozdział        = Jean Dominique Arnaboldi&nbsp;: Base de données des décès de l'insee
+   | rozdział        = Jean Dominique Arnaboldi&nbsp;: Base de données des décès de l’insee
    | adres rozdziału = https://geneafrance.com/france/deces/?deces=37892347
-  }}</ref> || [[Plik:FRA.png|23px|]] {{small|Francja}} || Dziennikarz zajmujący się tematyką gastronomiczną, jeden z jurorów turnieju o Złotą Patelnię (''Poêle d’or'')<ref>{{Cyt
+  }}</ref> || [[File:FRA.svg|23px|]] {{small|France}} || Gastronomic journalist, one of the jurors in the Golden Pan (''Poêle d’or'') tournament.<ref>{{Cyt
   | nazwisko = Kapandji
   | imię     = Ghislaine
@@ Line 85: / Line 743: @@
   | miejsce  = Paris
   | rok      = 2016
-  | strony   = 50--51
+  | strony   = 50–51
- }}</ref>
-|-
-| [[File:Stefan Bratkowski.jpg|100px|Stefan Bratkowski]] || style=text-align:left | '''[https://pl.wikipedia.org/wiki/Stefan_Bratkowski Stefan Bratkowski]'''<br>(1934–2021) || [[Plik:POL.png|23px|]] {{small|Polska}} || Dziennikarz, współautor książki ''Ostatki staropolskie'', poświęconej w dużej części rodzinie Przypkowskich<ref>{{Cyt
- | nazwisko = Roszko
- | imię     = Janusz
- | nazwisko2= Bratkowski
- | imię2    = Stefan
- | tytuł    = Ostatki staropolskie
- | url      = http://cejsh.icm.edu.pl/cejsh/element/bwmeta1.element.oai-journals-pan-pl-119483/c/oai-journals-pan-pl-119483_full-text_2020-01-WNUM-15-Sniezko.pdf-2
- | wydawca  = Czytelnik
- | miejsce  = Warszawa
- | rok      = 1966
   }}</ref>
-|-
+|- <!––––BRENNA––––->
-| [[File:Gian Giuseppe Brenna.jpg|100px|Gian Giuseppe Brenna]] || style=text-align:left | '''Gian Giuseppe Brenna'''&nbsp;{{czyt|Gian Giuseppe Brenna}}<br>(1920--2006) || [[Plik:ITA.png|23px|]] {{small|Włochy}} || Dentysta, z zamiłowania gastronom, delegat prowincji Como do Włoskiej Akademii Kulinarnej (''Accademia Italiana della Cucina'')<ref>{{Cyt
+| [[File:Gian Giuseppe Brenna.jpg|100px|Gian Giuseppe Brenna]] || style=text-align:left | '''Gian Giuseppe Brenna'''{{czyt|Gian Giuseppe Brenna}}<br>(1920–2006) || [[File:ITA.svg|23px|]] {{small|Italy}} || Dentist by trade, gastronome by hobby, representative of the province of Como (Lombardy) at the Italian Culinary Academy (''Accademia Italiana della Cucina'')<ref>{{Cyt
   | tytuł    = Espansione TV
    | nazwisko r      = Bambace
    | imię r          = Andrea
-   | rozdział        = Campo di Tremezzina, una piazza dedicata a Gian Giuseppe Brenna
+   | rozdział        = Campo di Tremezzina, una piazza dedicata a&nbsp;Gian Giuseppe Brenna
    | adres rozdziału = https://www.espansionetv.it/2018/09/27/campo-di-tremezzina-una-piazza-dedicata-a-gian-giuseppe-brenna/
   | miejsce  = Como
-  | data     =  27 września 2018
+  | data     =  27 September 2018
   }}</ref>
-|-
+|- <!––––CLOS-JOUVE––––->
-| [[File:Przeźroczysty kwadrat.png|100px|link=|]] || style=text-align:left | '''André Hurtrel'''&nbsp;{{czyt|André Hurtrel}}<br>(1917--1995) || [[Plik:FRA.png|23px|]] {{small|Francja}} || Dziennikarz, założyciel Krajowego Związku Rzeczników Prasowych, prezes Narodowego Komitetu Gastronomicznego (''Comité National de la Gastronomie''), przewodniczący ''jury'' turnieju o Złotą Patelnię.<ref>{{Cyt
+| [[File:Henry Clos-Jouve.png|100px|Henry Clos-Jouve]] || '''Henry Clos-Jouve'''{{czyt|Henry Clos-Jouve}}<br>(1908–1981) || [[File:FRA.svg|23px|]] {{small|France}} || Co-founder of ''Académie Rabelais'',<ref>{{Cyt
+ | tytuł    = Académie Rabelais
+  | rozdział        = Membres
+  | adres rozdziału = https://academie-rabelais.fr/membres/
+ }}</ref> President of the Society of Chroniclers of Gastronomy and Tourism (''Chroniqueurs de la Gastronomie et du Tourisme''), first organizer of a&nbsp;competition for the best sommelier in France,<ref>{{Cyt
+ | tytuł    = Association des sommerliers de Paris Ile-de-France
+  | rozdział        = 1907–1969 Les origines des l’association
+  | adres rozdziału = https://www.sommelier-paris.org/les_origines_de_lassociation/
+ }}</ref> co-founder of the Friendly Association of Authentic Andouillette Sausage Lovers (''Association Amicale des Amateurs d’Andouillette Authentique'', or ''AAAAA'')<ref>{{Cyt
+ | tytuł    = Gastronomiac
+  | rozdział        = Clos-Jouve (Henri Belin, known as Henry)
+  | adres rozdziału = https://en.gastronomiac.com/chefs_metiers_bouche/clos-jouve-henri-belin-dit-henry/
+ }}</ref><ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>
+|- <!––––CUPER––––->
+| [[File:Stanisław Cuper.jpg|100px|Stanisław Cuper]] || '''Stanisław Cuper'''{{czyt|Stanisław Cuper}} || [[File:POL.svg|23px|]] {{small|Poland}} ||
+Chef at the ''Biesiada'' restaurant in Szydłowiec, best known for his carp in cream, one of Józef Cyrankiewicz’s favourite dishes<ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>
+|- <!––––HURTREL––––->
+| [[File:Andre Hurtrel.JPG|100px|André Hurtrel]] || style=text-align:left | '''André Hurtrel'''{{czyt|André Hurtrel}}<br>(1917–1995) || [[File:FRA.svg|23px|]] {{small|France}} || Journalist, founder of the National Trade Union of Press Officers, President of the National Gastronomic Committee (''Comité National de la Gastronomie''), head of the jury in the Golden Pan tournament.<ref>{{Cyt
   | tytuł    = Souillas.net
    | rozdział        = Le Souillagais Pierre Arnal «&nbsp;Poêle d’Or&nbsp;» 1969
    | adres rozdziału = http://www.souillac.net/le-souillagais-pierre-arnal-poele-dor-1969
-  }}</ref><br>Przypkowskiego odznaczył komandorią Złotej Patelni za pracę nad polsko-francuskimi relacjami kulinarnymi.<ref>{{Cyt
+  }}</ref><br>He, in turn, decorated Przypkowski with a&nbsp;necklet of the Golden Pan in recognition of his work on Polish-French culinary relations.<ref>{{Cyt
   | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
    | rozdział        = Order Pomiana
-   | adres rozdziału = https://przekroj.pl/en/archive/artykuly/61924
+   | adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924
   | miejsce  = Kraków
-  | data     = 4 kwietnia 1966
+  | rok      = 1966
-  | wolumin  = 1095-96 (14-15/1966)
+  | wolumin  = no. 1095–96
   | strony   = 8
   }}</ref>
+|- <!––––JAROSZYŃSKI––––->
+| [[File:Kazimierz Jaroszyński.jpg|100px|Kazimierz Jaroszyński]] || '''Kazimierz Jaroszyński'''{{czyt|Kazimierz Jaroszyński}}<br>(1931–2013) || [[File:POL.svg|23px|]] {{small|Poland}} || Chef at ''Hotel Europejski'' and ''Spatif'' (actors’ club) in Warsaw<ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>
 |-
-| [[File:Stanisław Kozioł.JPG|100px|Stanisław Kozioł]] || style=text-align:left | '''Stanisław Kozioł'''<br>(1899--1974) || [[Plik:GBR.png|23px|]] {{small|W.&nbsp;Brytania}} || Właściciel londyńskiej restauracji ''Lucullus''<ref>{{Cyt
+| [[File:Stanisław Kozioł.JPG|100px|Stanisław Kozioł]] || style=text-align:left | '''Stanisław Kozioł'''{{czyt|Stanisław Kozioł}}<br>(1899–1974) || [[File:GBR.svg|23px|]] {{small|Britain}} || Polish ''émigré'', owner of the ''Lucullus'' restaurant in London<ref>{{Cyt
   | tytuł    = Wschodni Rocznik Humanistyczny
    | nazwisko r      = Kaczorowski
    | imię r          = Andrzej W.
-   | rozdział        = Służba Bezpieczeństwa na tropach Tola z Łyczakowa
+   | rozdział        = Służba Bezpieczeństwa na tropach Tola z&nbsp;Łyczakowa
    | adres rozdziału = http://wrh.edu.pl/wp-content/uploads/2018/06/06_Kaczorowski_WRH_10_2014.pdf
   | rok      = 2014
   | tom      = X
-  | strony   = 80--81 (przypis 45)
+  | strony   = 80–81 (footnote 45)
   }}</ref>
-|-
+|- <!––––KUCHARSKI––––->
-| [[File:Przeźroczysty kwadrat.png|100px|link=|]] || style=text-align:left | '''Władysław Edward Kucharski'''<br>(1879--1973) || [[Plik:POL.png|23px|]] {{small|Polska}} || Kucharz. Kucharzami byli też jego dziadek, ojciec, brat i syn. Gotował dla arystokratów i dyplomatów, m.in. dla Jarosława Iwaszkiewicza.<ref>{{Cyt
+| [[File:Władysław Kucharski 1.jpg|100px|Władysław Edward Kucharski]] || style=text-align:left | '''Władysław Edward Kucharski'''{{czyt|Władysław Edward Kucharski}}<br>(1879–1973) || [[File:POL.svg|23px|]] {{small|Poland}} || True to his surname, which comes from the Polish word for a&nbsp;cook, he was an accomplished chef, as were his grandfather, father, brother and son. He cooked for monarchs, aristocrats and diplomats (including Jarosław Iwaszkiewicz).<ref>{{Cyt
   | tytuł    = Polskie Radio Czwórka
    | nazwisko r      = Kuś
    | imię r          = Agnieszka
-   | rozdział        = Pawłowa i Kucharski: Kto serwował Iwaszkiewiczom kurę po literacku?
+   | rozdział        = Pawłowa i&nbsp;Kucharski: Kto serwował Iwaszkiewiczom kurę po literacku?
    | adres rozdziału = https://www.polskieradio.pl/10/5374/artykul/2831015,pawlowa-i-kucharski-kto-serwowal-iwaszkiewiczom-kure-po-literacku
-  | data     = 25 października 2021
+  | data     = 25 October 2021
-  }}</ref> Po II wojnie światowej szef kuchni w Grand Hotelu w Sopocie oraz w ośrodku konferencyjno-wypoczynkowym Polskiej Akademii Nauk w pałacu w Jabłonnie.<ref>Biogram dołączony do listy odznaczonych orderem Pomiana, Muzeum im. Przypkowskich w Jędrzejowie</ref>
+  }}</ref> After World War 2, he worked as a&nbsp;chef at the Grand Hotel in Sopot and at a&nbsp;conference and recreation centre of the Polish Academy of Sciences in Jabłonna.<ref>Biographic note attached to the list of the Order of Pomiane awardees, Przypkowski Museum in Jędrzejów</ref><ref> {{Cyt
-|-
+ | tytuł    = Gazeta Powiatowa
-| [[File:Przeźroczysty kwadrat.png|100px|link=|]] || style=text-align:left | '''Édouard Longue'''&nbsp;{{czyt|Édouard Longue}}<br>(1908--1989)<ref> {{Cyt
+  | nazwisko r      = Degiel
+  | imię r          = Rafał
+  | rozdział        = Nasza Historia: Władysław Kucharski (1879-1973) – dzierżawca kasyna oficerskiego w&nbsp;Legionowie, kuchmistrz w&nbsp;pałacu w&nbsp;Jabłonnie
+  | adres rozdziału = https://gazetapowiatowa.pl/poradniki/nasza-historia/nasza-historia-wladyslaw-kucharski-1879-1973-dzierzawca-kasyna-oficerskiego-legionowie-kuchmistrz-palacu-jablonnie/
+ | wydawca  = Agencja Reklamowo-Wydawnicza Błękitne Centrum
+ | miejsce  = Legionowo
+ | rok      = 26 November 2020
+ }}</ref>
+|- <!––––LONGUE––––->
+| [[File:Edouard Longue 1.jpg|100px|link=|]] || style=text-align:left | '''Édouard Longue'''{{czyt|Édouard Longue}}<br>(1908–1989)<ref> {{Cyt
   | tytuł    = Acte Décès
-   | rozdział        = Acte de décès à Paris 18e arrondissement (75018) pour l'année 1989
+   | rozdział        = Acte de décès à Paris 18e arrondissement (75018) pour l’année 1989
    | adres rozdziału = https://www.acte-deces.fr/acte-de-deces-paris-18e-arrondissement-1989
-  }}</ref> || [[Plik:FRA.png|23px|]] {{small|Francja}} || Dziennikarz, pisarz, krytyk kulinarny, założyciel Francuskiego Towarzystwa Prasy Gastronomiczno-Turystycznej (''Association française de la Presse gastronomique et touristique''),<ref> {{Cyt
+  }}</ref> || [[File:FRA.svg|23px|]] {{small|France}} || Journalist, writer, culinary critic, founder of the French Association of Gastronomic and Tourist Press (''Association française de la Presse gastronomique et touristique''),<ref> {{Cyt
   | tytuł    = Souillas.net
    | rozdział        = Le Souillagais Pierre Arnal «&nbsp;Poêle d’Or&nbsp;» 1969
    | adres rozdziału = http://www.souillac.net/le-souillagais-pierre-arnal-poele-dor-1969
-  }}</ref> prezes Francuskiego Związku Dziennikarzy, Pisarzy i Redaktorów Gastronomów (''Union française des journalistes, écrivains et éditeurs gastronomes''),<ref> {{Cyt
+  }}</ref> President of the French Union of Gastronome Journalists, Writers and Editors (''Union française des journalistes, écrivains et éditeurs gastronomes''),<ref> {{Cyt
-  | tytuł    = Feuille d'Avis du Valais
+  | tytuł    = Feuille d’Avis du Valais
   | url      = https://doc.rero.ch/record/175903/files/1968-01-23.pdf
    | nazwisko r      = Longue
    | imię r          = Édouard
-   | rozdział        = Respect du goût d'autrui en gastronome
+   | rozdział        = Respect du goût d’autrui en gastronome
   | miejsce  = Sion
-  | data     = 23 stycznia 1968
+  | data     = 23 January 1968
-  | wolumin  = No 19
+  | wolumin  = No. 19
   | strony   = 9
-  }}</ref> wiceprezes Międzynarodowej Federacji Prasy Gastronomicznej (''Fédération internationale de la Presse gastronomique''),<ref>{{Cyt
+  }}</ref> Vice President of the International Gastronomic Press Federation (''Fédération internationale de la Presse gastronomique''),<ref>{{Cyt
   | nazwisko = Cracknell
   | imię     = H. L.
@@ Line 174: / Line 850: @@
   | rok      = 1985
   | strony   = 330
-  }}</ref> w 1980 r. nagrodzony Złotym Piórem ([https://www.gastronomische-akademie.de/aktivitaeten/literarischer-wettbewerb/buecher-archiv/ergebnisse-nach-jahren/buecher-goldene-feder.html ''Goldene Feder'']) przez Akademię Gastronomiczną Niemiec (''Gastronomische Akademie Deutschlands''). Siostrzeniec Edwarda Pożerskiego.<ref> {{Cyt
+  }}</ref> awarded in 1980 with a&nbsp;Golden Feather ([https://www.gastronomische-akademie.de/aktivitaeten/literarischer-wettbewerb/buecher-archiv/ergebnisse-nach-jahren/buecher-goldene-feder.html ''Goldene Feder'']) by the Gastronomic Academy of Germany (''Gastronomische Akademie Deutschlands'').<br>Edouard de Pomiane’s nephew.<ref>''Curriculum vitae d’Édouard Camille Longue'', Muzeum im. Przypkowskich w&nbsp;Jędrzejowie, manuscript MPJ/G/329, after 1967</ref><ref>{{Cyt
- | nazwisko = This
+  | tytuł    = Sciences des aliments
- | imię     = Hervé
+   | nazwisko r      = This
- | tytuł    = Cours de gastronomie moléculaire n°2&nbsp;: Les précisions culinaires
+   | imię r          = Hervé
- | url      = https://books.google.pl/books?id=ngngB87WwRwC&pg=PA104
+   | rozdział        = Pourquoi la cuisine n’est pas une science&nbsp;?
- | wydawca  = Éditions Belais – Éditions Quæ
+   | adres rozdziału = https://docplayer.fr/210415603-Pourquoi-la-cuisine-n-est-pas-une-science.html
- | rok      = 2010
+ | wydawca  = Lavoisier
- | strony   = 104
+  | rok      = 2006
- }}, określa Édouarda Pomiane'a i Édouarda Longue'a jako '',,l'oncle et le neveu"'', co można rozumieć jako ,,wuj i siostrzeniec" albo ,,stryj i bratanek".  {{Cyt
+  | wolumin  = 26
-  | tytuł    = Studia Polonijne
+  | strony   = 203
-   | nazwisko r      = Pietrzkiewicz
+  }}</ref>
-   | imię r          = Dorota
+|- <!––––MANTERO––––->
-   | rozdział        = Francusko-polskie życie Edwarda Aleksandra Pożerskiego
+| [[File:Gianni Mantero.jpg|100px|Gianni Mantero]] || style=text-align:left | '''Gianni Mantero'''{{czyt|Gianni Mantero}}<br>(1897–1985) || [[File:ITA.svg|23px|]] {{small|Italy}} || Architect, printmaker, bookplate collector.<ref>{{Cyt
-   | adres rozdziału = https://www.researchgate.net/publication/347197192_Francusko-polskie_zycie_Edwarda_Aleksandra_Pozerskiego
-  | rok      = 2020
-  | wolumin  = 41
-  | strony   = 78
-  }}, podaje, że Edward Pożerski miał brata Witolda i siostrę Emilię. Zakładam, że jeśli obaj Édouardowie nosili różne nazwiska, to byli raczej wujem i siostrzeńcem.</ref>
-|-
-| [[File:Gianni Mantero.jpg|100px|Gianni Mantero]] || style=text-align:left | '''Gianni Mantero'''&nbsp;{{czyt|Gianni Mantero}}<br>(1897–1985) || [[Plik:ITA.png|23px|]] {{small|Włochy}} || Architekt, grafik, kolekcjoner ekslibrysów.<ref>{{Cyt
   | tytuł    = British Museum
    | rozdział        = Gianni Mantero
    | adres rozdziału = https://www.britishmuseum.org/collection/term/BIOG37108
-  }}</ref><br>Związków z gastronomią nie udało mi się ustalić.
+  }}</ref><br>No ties to gastronomy established.
-|-
+|- <!––––ROUCOU––––->
-| [[File:Roger Roucou.jpg|100px|Roger Roucou]] || style=text-align:left | '''Roger Roucou'''&nbsp;{{czyt|Roger Roucou}}<br>(1921--2012) || [[Plik:FRA.png|23px|]] {{small|Francja}} || Właściciel lugduńskiej restauracji ''La Mère Guy'', w latach 1983--87 prezes stowarzyszenia Białych Czapek Lugduńskich (''Toques Blanches Lyonnaises''),<ref>{{Cyt
+| [[File:Roger Roucou.jpg|100px|Roger Roucou]] || style=text-align:left | '''Roger Roucou'''{{czyt|Roger Roucou}}<br>(1921–2012) || [[File:FRA.svg|23px|]] {{small|France}} || Owner of the ''La Mère Guy'' restaurant in Lyons, President of the White Hats of Lyons (''Toques Blanches Lyonnaises'', 1983–87),<ref>{{Cyt
-  | inni     = red. Hervé Bal
+  | inni     = ed. Hervé Bal
   | tytuł    = Guide Toques Blanches Lyonnaises 2021
   | url      = https://issuu.com/toques-blanches-lyonnaises/docs/guide_2021_compresse_
@@ Line 206: / Line 875: @@
   | rok      = 2021
   | strony   = 26
-  }}</ref> a w latach 1988--91 prezes Stowarzyszenia Kuchmistrzów Francji (''Maîtres Cuisiniers de France'')<ref>{{Cyt
+  }}</ref> President of the Master Chefs of France (''Maîtres Cuisiniers de France'', 1988–91)<ref>{{Cyt
   | tytuł    = Association des Maîtres Cuisiniers de France
    | rozdział        = Notre histoire
@@ Line 212: / Line 881: @@
   | miejsce  = Paris
   }}</ref>
-|-
+|- <!––––TERRAIL––––->
-| [[File:Claude Terrail.jpg|100px|Claude Terrail]] || style=text-align:left | '''Claude Terrail'''&nbsp;{{czyt|Claude Terrail}}<br>(1918--2006) || [[Plik:FRA.png|23px|]] {{small|Francja}} || Właściciel paryskiej restauracji ''La Tour d'Argent''<ref>{{Cyt
+| [[File:Claude Terrail.jpg|100px|Claude Terrail]] || style=text-align:left | '''Claude Terrail'''{{czyt|Claude Terrail}}<br>(1918–2006) || [[File:FRA.svg|23px|]] {{small|France}} || Owner of the ''La Tour d’Argent'' restaurant in Paris<ref>{{Cyt
   | tytuł    = The New York Times
    | nazwisko r      = Prial
    | imię r          = Frank J.
-   | rozdział        = Claude Terrail, 88, Model of a Restaurateur, Dies
+   | rozdział        = Claude Terrail, 88, Model of a&nbsp;Restaurateur, Dies
    | adres rozdziału = https://www.nytimes.com/2006/06/07/world/europe/07terrail.html?ex=1307332800&en=5b6cfa83074578f3&ei=5088&partner=rssnyt&emc=rss
-  | rok      = 7 czerwca 2006
+  | rok      = 7 June 2006
   }}</ref>
-|-
+|- <!––––TOMASZEWSKI––––->
-| [[File:Przeźroczysty kwadrat.png|100px|link=|]] || style=text-align:left | '''Grzegorz Stanisław Tomaszewski'''<br>(1927--1999)<ref>{{Cyt
+| [[File:Grzegorz Tomaszewski.JPG|100px|Grzegorz Stanisław Tomaszewski]] || style=text-align:left | '''Grzegorz Stanisław Tomaszewski'''{{czyt|Grzegorz Stanisław Tomaszewski}}<br>(1927–1999)<ref>{{Cyt
   | tytuł    = Kendtes Gravsted
-   | rozdział        = Grzegorz Stanisław Georges 'Georg' Tomaszewski
+   | rozdział        = Grzegorz Stanisław Georges ’Georg’ Tomaszewski
    | adres rozdziału = https://gravsted.dk/person.php?navn=georgsstomaszewski
-  }}</ref> || [[Plik:DNK.png|23px|]] {{small|Dania}} || Kucharz, współzałożyciel duńskiej firmy ''Jensens Konserves'' produkującej konswery i zupy w puszce.<ref>{{Cyt
+  }}</ref> || [[File:DNK.svg|23px|]] {{small|Denmark}} || Polish Danish chef, co-founder of ''Jensens Konserves'', a&nbsp;Danish canned-soup company.<ref>{{Cyt
   | nazwisko = Jensen
   | imię     = Bjarne
@@ Line 233: / Line 902: @@
   | wydawca  = Turbine
   | rok      = 2017
-  }}</ref> Później właściciel Instytutu Gastronomicznego (''Gastronomisk Institut''), czyli firmy oferującej doradztwo w zakresie gastronomii, w Hørsholm.<ref>{{Cyt
+  }}</ref> He would later set up the Gastronomic Institute (''Gastronomisk Institut''), a&nbsp;gastronomic consulting company, in Hørsholm near Copenhagen.<ref>{{Cyt
   | tytuł    = Samling af anmeldelser til handelsregistrene
   | url      = https://tidsskrift.dk/Handelsregistrene/article/download/77734/112477/164004
   | wydawca  = Handelsministeriet
   | rok      = 1968
-  | wolumin  = Nr. 5
+  | wolumin  = No. 5
   | strony   = 89
+ }}</ref> In Denmark he was known as Georges, a&nbsp;pseudonym he had used during the Warsaw Uprising of 1944.<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Dwa Pomiany
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/29793
+ | miejsce  = Kraków
+ | rok      = 1969
+ | wolumin  = No. 1268
+ | strony   = 1–2
   }}</ref>
-|-
+|- <!––––TOPOLINSKI––––->
-| [[File:Roger Topolinski.JPG|100px|Roger Topolinski]] || style=text-align:left | '''Roger Topolinski'''&nbsp;{{czyt|Roger Topolinski}}<br>(1905--1994) || [[Plik:FRA.png|23px|]] {{small|Francja}} || Właściciel paryskiej restauracji ''Lapérouse''<ref>{{Cyt
+| [[File:Roger Topolinski.JPG|100px|Roger Topolinski]] || style=text-align:left | '''Roger Topolinski'''{{czyt|Roger Topolinski}}<br>(1905–1994) || [[File:FRA.svg|23px|]] {{small|France}} || Owner of the ''Lapérouse'' restaurant in Paris,<ref>{{Cyt
   | tytuł    = È molto goloso
    | rozdział        = Roger Topolinski&nbsp;: restaurant Lapérouse à Paris (France)
    | adres rozdziału = https://emoltogoloso.fr/2021/05/02/roger-topolinski-restaurant-laperouse-a-paris-france
   | wydawca  = WordPress
-  | data     = 2 maja 2021
+  | data     = 2 May 2021
-  }}</ref>
+  }}</ref> President of the Union of Parisian Restaurateurs. Said to be a&nbsp;descendant of a&nbsp;Polish court chef to King Stanislas Leszczyński at Lunéville.<ref>Z.T. Nowicki, ''op. cit.'', p. 13</ref>
-|-
+|- <!––––PRZEKRÓJ––––->
-| [[File:Przekrój.png|100px|Winieta tytułowa Przekroju]] || style=text-align:left | Redakcja tygodnika '''''[https://przekroj.pl/ Przekrój]''''' || [[Plik:POL.png|23px|]] {{small|Polska}} || Przypkowski i ,,sfafikowani" z nim dziennikarze często pisali o jego działalności właśnie na łamach ''Przekroju''. Odznaczenie odebrał zastępca redaktora naczelnego [https://pl.wikipedia.org/wiki/Jan_Kalkowski Jan Kalkowski] (1922--1989).<ref>{{Cyt
+| [[File:Przekrój.png|100px|Przekrój masthead]] || style=text-align:left | '''''[https://przekroj.pl/ Przekrój]'''''{{czyt|Przekrój}} || [[File:POL.svg|23px|]] {{small|Poland}} || Przypkowski and his journalist friends often wrote of his activities on the pages of ''Przekrój'' (''Cut Open''), a&nbsp;weekly cultural magazine.<br>The decoration was received by Deputy Editor Jan Kalkowski{{czyt|Jan Kalkowski}}<ref>{{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Z&nbsp;przyjemnością informujemy Czytelników, że…
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/39950
+ | miejsce  = Kraków
+ | rok      = 1969
+ | wolumin  = No. 1285
+ | strony   = 9
+ }}</ref> (1922–1989), author of books and articles on culinary topics.<ref>{{Cyt
   | nazwisko = Klominek
   | imię     = Andrzej
-  | tytuł    = Życie w Przekroju
+  | tytuł    = Życie w&nbsp;Przekroju
   | wydawca  = Oficyna Wydawnicza Most
   | miejsce  = Warszawa
   | rok      = 1995
-  | strony   = 324--325
+  | strony   = 324–325
   }}</ref>
-|-
+|- <!––––PUDLISZKI––––->
-| [[File:Pudliszki.png|100px|Logo Pudliszek]] || style=text-align:left | Przedsiębiorstwo '''[https://www.pudliszki.pl/o-nas/historia-firmy Pudliszki]''' || [[Plik:POL.png|23px|]] {{small|Polska}} || O pionierskiej roli zakładów przetwórstwa owocowo-warzywnego w Pudliszkach wspomniałem już kiedyś pisząc o [[Keczup czy musztarda?#Keczup – „coś w rodzaju kabulu”|historii keczupu]].
+| [[File:Pudliszki.png|100px|Pudliszki logo]] || style=text-align:left | '''[https://www.pudliszki.pl/o-nas/historia-firmy Pudliszki]'''{{czyt|Pudliszki}} || [[File:POL.svg|23px|]] {{small|Poland}} || I touched on the pioneering role of the Pudliszki fruit-and-vegetable-processing company in my post about [[Ketchup_vs_Mustard#Ketchup, “Something Akin to Kabul”|the history of ketchup]].<br>The decoration was received by Executive Director Zbyszko Trzeciakowski{{czyt|Zbyszko Trzeciakowski}}<ref>Z.T. Nowicki, ''op. cit.'', p. 15</ref><ref>{{Cyt
+ | inni     = reż. Wiesław Karaś
+ | tytuł    = Ludzie z&nbsp;pierwszych stron gazet
+ | url      = https://www.youtube.com/watch?v=CmAh8vvsk0M
+ | wydawca  = Telewizja Polska, Oddział we Wrocławiu
+ | rok      = 10 April 1976
+ }}</ref> (1913–1989).
 |-
 |}
-‎<span id="uwaga">*)‎</span> {{small|W chwili odznaczenia orderem Pomiana}}
+‎<span id=uwaga>*)‎</span> {{small|At the moment of being awarded the Order of Pomiane}}
+== Good Spirits at the Stove ==
+[[File:Gronowscy.JPG|thumb|Tadeusz Gronowski (right) and his wife, Maria Erhardt-Gronowska]]
+You may have noticed by now that the Order of Pomiane was strictly a&nbsp;men-only affair. The Order had its knights – but not a&nbsp;single dame. Where were the ladies then? Well, knowing the social norms still prevailing in the 1960s, I suppose the answer is simple: the women were in the kitchen! After all, someone had to cook for all these gourmet gentlemen.
+Journalist Janusz Miliszkiewicz wrote of “Gronowski’s wife and accomplished translator, Maria Erhardt-Gronowska,” as “the good spirit” of the Chapter meetings held in the Grand Master’s apartment.<ref>J. Miliszkiewicz, ''op. cit.'', p. 36</ref> Like a&nbsp;true ghost, however, she is nowhere to be seen in any of the pictures taken at these meetings. I’d bet that while the members of the Chapter were busy with their banquets and erudite conversations, it fell to her to prepare all those vegetable bouquets and mock-lobster salads.
+When it comes to dinners held in Jędrzejów, we need not even guess. Tadeusz Przypkowski’s son had this to say about his father’s culinary prowess:
+{{clear}}
+[[File:Witold i Stefania Hulewiczowie, Stefania Przypkowska.jpg|thumb|left|upright=1.4|Left: Stefania Ossowska, future wife of Tadeusz Przypkowski, with her first husband, Witold Hulewicz (later executed by the German occupiers).<br>Right: Elżbieta Chodkiewicz-Przypkowska, Tadeusz Przypkowski’s daughter-in-law.]]
+{{ Cytat
+| My father never cooked. He didn’t have the skill. He never even made any attempts in this matter. He was simply a&nbsp;gourmet. He knew his food, he would write about it and he would talk about it most of all. And he would, of course, eat.
+| oryg = Ojciec nigdy niczego nie ugotował. Nie potrafił. Nawet nie czynił w&nbsp;tej mierze żadnych prób. On był po prostu smakoszem. Znał się na dobrym jadle, pisał o&nbsp;nim i&nbsp;przede wszystkim mówił. No i&nbsp;oczywiście jadł.
+| źródło = Piotr Maciej Przypkowski, quoted in: {{Cyt
+ | tytuł    = Polityka
+  | nazwisko r      = Adamczewski
+  | imię r          = Piotr
+  | rozdział        = Mistrz propagandy
+  | adres rozdziału = https://adamczewski.blog.polityka.pl/2006/11/03/mistrz-propagandy/
+ | data     = 3 November 2006
+ }}, own translation }}
+Most likely the only thing Tadeusz Przypkowski ever produced himself that was fit for human consumption was his homemade angelica (wild celery) liqueur.<ref>{{Cyt
+ | nazwisko = Roszko
+ | imię     = Janusz
+ | nazwisko2= Bratkowski
+ | imię2    = Stefan
+ | tytuł    = Ostatki staropolskie
+ | url      = https://studioopinii.pl/wp-content/uploads/2014/04/Ostatki-staropolskie.pdf
+ | wydawca  = Czytelnik
+ | miejsce  = Warszawa
+ | rok      = 1966
+ | strony   = 32
+ }}</ref> He shared his gastronomic and historiosophical reflections in the foreword to the aforementioned ''A Spoon in the Boot Leg'', but it was his wife Stefania who added a&nbsp;practical chapter at the end of the same book. Next to recipës for Pomiane’s ''kołduny'' or Cuper’s carp in cream, she also divulged directions for preparing family specialities which had been tested by all the housewives faithfully catering to three generations of Przypkowski men.
+{{ Cytat
+| A&nbsp;handful of Polish culinary recipës tried out multiple times over the last one hundred years or more in the Przypkowski, Ossowski and Gawroński families by: Mrs. Feliks Przypkowski, née Zofia Horst {{...}}; Mrs. Józef Ostrowski, née Zenobia Gawrońska; Mrs. Tadeusz Przypkowski, née Stefania Ossowska, first married to Witold Hulewicz; and Mrs. Maciej Przypkowski, née Elżbieta Chodkiewicz; all currently served at the seat of the Chapter of the Gastronomic Order of Pomiane, at the Przypkowski Museum in Jędrzejów.
+| oryg = Garść kulinarnych polskich przepisów wypróbowanych wielokrotnie w&nbsp;ostatnich co najmniej stu latach w&nbsp;rodzinach Przypkowskich, Ossowskich i&nbsp;Gawrońskich przez: Zofię z&nbsp;Horstów Feliksową Przypkowską {{...}}, Zenobię z&nbsp;Gawrońskich Józefową Ossowską {{...}} oraz Stefanię z&nbsp;Ossowskich, 1°&nbsp;voto Witoldową Hulewiczową, 2°&nbsp;voto Tadeuszową Przypkowską, i&nbsp;Elżbietę z&nbsp;Chodkiewiczów Maciejową Przypkowską, a&nbsp;podawanych obecnie w&nbsp;siedzibie Kapituły Gastronomicznego Orderu Pomiana w&nbsp;Jędrzejowie (kieleckim) przy Muzeum im. Przypkowskich.
+| źródło =  {{Cyt
+ | nazwisko = Berezowska
+ | imię     = Maja
+ | nazwisko2= Przypkowska
+ | imię2    = Stefania
+ | nazwisko3= Przypkowski
+ | imię3    = Tadeusz
+ | nazwisko4= Samozwaniec
+ | imię4    = Magdalena
+ | tytuł    = Łyżka za cholewą, a&nbsp;widelec na stole: mała kulinarna silva rerum
+  | nazwisko r      = Przypkowska
+  | imię r          = Stefania
+  | rozdział        = Garść kulinarnych polskich przepisów
+ | wydawca  = Wydawnictwo Literackie
+ | miejsce  = Kraków
+ | rok      = 1977
+ | strony   = 79
+ }}, own translation }}
+== Fifth Course: Good King Stanislas and Przypkowski Onion Soup ==
+One recipë that could not have been omitted from the book was for a&nbsp;dish which was the absolute ''pièce de résistance'' in the Przypkowski household, the culinary pride of the family, served at all important gatherings in their Jędrzejów home (and now also in local restaurants): the onion soup ''à la'' Przypkowski. Yes, I know, onion soup is typically associated with French cuisine. Its Przypkowski version is a&nbsp;little different, though, as it’s thickened with crumbled wholemeal rye bread and seasoned in the Old Polish manner with ginger, cloves and nutmeg.
+[[File:Zupa cebulowa przypkowska.jpg|thumb|upright=.9|Artwork from an invitation for onion soup at Tadeusz Przypkowski’s house<br>{{small|By Tadeusz Przypkowski}}]]
+{{ Cytat
+| Onion soup à la Przypkowski, which, under this name, has already gained popularity among Parisian gourmets and is even served at the best restaurant in Madrid, has been an heirloom of the Przypkowski family for generations. While it possesses all the features of Old Polish cuisine, it is not listed in any printed cookbooks. Take one and a&nbsp;half litres of lean beef stock, 6 large sweet onions (if the onions are too sharp, the soup may require a&nbsp;little sweetening), 6 slices of dark wholemeal rye bread, 30 to 40 g butter, and to taste: nutmeg, ginger, cloves, black pepper and salt, and if possible, some curry, which is at last becoming available in Poland! Fry the finely sliced onions in butter until golden, separately fry the bread slices until crispy, crumble them and cook together with the onions in the stock, then strain through a&nbsp;fine sieve and add the seasonings to taste. If it has cooled down, heat it before serving in deep bowls with crispy cookies. Alexandre Dumas, in his gastronomic musings, recounts an anecdote about Stanislas Leszczyński arriving two days late for his daughter’s banquet in Versailles because he was busy seasoning, in the Polish manner, this excellent onion soup, which had been served to him at an inn along the way.}}
+{{ Cytat
+| Crispy cookies for the onion soup. Take 3 cups of wheat flour, half a&nbsp;cup of milk, 40 g yeast, 250 g butter, 1 egg for brushing, 2 teaspoons very finely ground caraway seeds, salt to taste. Knead the dough together with the caraway powder and roll into finger-thick sticks. (For special celebrations, the dough used to be rolled out very thinly and shaped, with special moulds, into the guests’ armorial devices. In our time, when one is more likely to entertain non-armigerous visitors, it is safer to cut out Zodiac signs for each guest to pick according to their own date of birth.) Brush with egg and bake in a&nbsp;well-heated oven.
+| oryg = Przypkowska zupa cebulowa (pod tą nazwą spopularyzowana już wśród smakoszy Paryża, a&nbsp;nawet serwowana w&nbsp;najlepszej restauracji Madrytu, od pokoleń tradycyjnie podawana w&nbsp;rodzinie Przypkowskich. Posiadając wszelkie cechy staropolskiej kuchni, nie figuruje jednak w&nbsp;drukowanych książkach kucharskich). Półtora litra chudego rosołu wołowego, 6&nbsp;dużych słodkich cebul (jeżeli cebule zbyt ostre, zupa wymaga lekkiego przysłodzenia), 6&nbsp;kromek żytniego ciemnego razowego chleba, 30 do 40&nbsp;g masła i&nbsp;do smaku: gałka muszkatołowa, imbir, goździki korzenne, pieprz, sól i&nbsp;o&nbsp;ile można curry, która przecież wreszcie do Polski dociera! Cebule w&nbsp;cienkich plastrach przysmażyć na maśle na złoto, kromki chleba zaś osobno przysmażyć na chrupiąco, pokruszyć i&nbsp;razem z&nbsp;cebulą rozgotować w&nbsp;rosole, przetrzeć przez gęste sito, dodać korzeni do smaku indywidualnego i&nbsp;o&nbsp;ile przy tym ostygła – podgrzać przed podaniem w&nbsp;głębokich czarkach, z&nbsp;kruchymi ciasteczkami. Aleksander Dumas w&nbsp;swych gastronomicznych rozważaniach podaje anegdotę, jak Stanisław Leszczyński spóźnił się o&nbsp;dwa dni na przyjęcie do królowej córki w&nbsp;Wersalu, przyrządzając na ten polski sposób doskonałą francuską zupę cebulową, jaką mu w&nbsp;gospodzie po drodze podali.
+Kruche ciasteczka do zupy cebulowej. 3&nbsp;szklanki mąki pszennej, pół szklanki mleka, 40&nbsp;g drożdży, 250&nbsp;g masła, jajko do smarowania, 2&nbsp;łyżeczki bardzo drobno zmielonego&nbsp;kminku, sól do smaku. Ciasto ugnieść wraz z&nbsp;proszkiem kminku i&nbsp;robić paluszki grubości palca (dla przyjęć bardziej uroczystych rozwałkowywano ciasto cienko i&nbsp;odpowiednimi foremkami wycinano z&nbsp;niego herby gości. Teraz, ponieważ coraz częściej zdarza się przyjmować także i&nbsp;nieherbowych gości, bezpieczniej wycinać znaki zodiaku, które goście według swego urodzenia sobie wybierają). Smarować jajkiem i&nbsp;piec w&nbsp;dobrze rozgrzanym piecu.
+| źródło =  ''Ibid.'', s. 82–83, own translation }}
+[[File:Maja Berezowska, Stanisław Leszczyński gotuje zupę.JPG|thumb|left|King Stanislas Leszczyński seasoning onion soup with ginger and nutmeg<br>{{small|By Maja Berezowska (1970)}}]]
+So apparently, while the soup bears the name of the Przypkowski family, it dates back all the way to King Stanislas Leszczyński in the 18th century! Provided, of course, that it’s really the same kind of soup. And provided the anecdote about a soup cooked personally by the monarch is true. Which it most likely isn’t. The author of ''The Three Musketeers'' and ''The Count of Monte Cristo'' was undoubtedly blessed with a&nbsp;vivid imagination. And Przypkowski certainly wouldn’t have minded if the anecdote didn’t really square with historical truth.
+Alexandre Dumas, while best known as a&nbsp;great swashbuckling novelist, is also the author of the  ''Great Culinary Dictionary'' (''Grand dictionnaire de cuisine'') which he penned toward the end of his life. Many of the delicacies he described in his work are supposedly linked to Stanisław Leszczyński or his entourage. The former Polish monarch and Louis XV’s father-in-law was responsible, according to Dumas, not only for introducing the rich yeast cake known as [[Good King Stanislas and the Forty Thieves|“baba”]] or the buttery shell-shaped cookies called madeleines, but he was also involved in inventing turkey wings ''à la Stanislas'' and the rack of lamb in gooseberry sauce, the latter credited to Leszczyński’s cook. He adds that it was the Poles at the Lunéville court who taught the French to gather and appreciate king bolete mushrooms. Generally speaking, if any element of French cuisine had even the slightest connection to Poland or Lorraine, Dumas could not imagine King Stanislas not having had his plump fingers in the pie when it came to bringing that dish to France.
+As for the onion-soup anecdote, it goes like this:
+{{ Cytat
+| On his journeys from Lunéville to Paris each year to visit his daughter the Queen, ex-King Stanislaus of Poland stopped at the inn in Châlons, where he was served such a&nbsp;fine, delicate onion soup that he refused to continue on his way without learning how to make it. His Majesty, wrapped in his dressing gown, went down to the kitchen and insisted that the chef perform before his eyes. Neither the smoke nor the onion fumes that made his eyes tear distracted his attention. He observed carefully, took notes, and went on his way only when he was certain he had mastered the art of making excellent onion soup.
+| źródło = {{Cyt
+ | nazwisko = Dumas
+ | imię     = Alexandre
+ | inni     = translated by Louis Colman
+ | tytuł    = Dictionary of Cuisine
+ | wydawca  = Routledge
+ | miejsce  = London and New York
+ | rok      = 2013
+ | strony   = 176
+ }}
+| oryg = Dans un de ses voyages de Lunéville à Versailles, où il allait tous les ans visiter la reine sa fille, l’ex-roi de Pologne, Stanislas, s’arrêta dans une auberge de Châlons où on lui servit une soupe à l’oignon si délicate et si soignée, qu’il ne voulut pas continuer sa route sans avoir appris à en préparer une semblable. Enveloppé de sa robe de chambre, Sa Majesté descendit à la cuisine et voulut absolument que le chef opérât sous ses yeux. Ni la fumée ni l’odeur de l’oignon, qui lui arrachait de grosses larmes, ne purent le distraire de son attention. Il observa tout, en prit note et ne remonta en voiture qu’après être certain de posséder l’art de faire une excellente soupe à l’oignon.
+| źródło-oryg =  {{Cyt
+ | nazwisko = Dumas
+ | imię     = Alexandre
+ | inni     = ed. Denis-Joseph Vuillemot
+ | tytuł    = Grand dictionnaire de cuisine
+ | url      = https://fr.wikisource.org/wiki/Page%3ADumas.-_Grand_dictionnaire_de_cuisine%2C_1873.djvu/787
+ | wydawca  = Alphonse Lemerre
+ | miejsce  = Paris
+ | rok      = 1873
+ | strony   = 764
+ }}
+}}
+The recipë given by Dumas, however, differs from Przypkowski’s: it contains no spicy, exotic spices — not even pepper, let alone ginger. Moreover, Dumas does not even allow bouillon to be added to the soup, as in his view such an addition would make it too nourishing and less delicate.
+== Moving On ==
+After Tadeusz Przypkowski’s death in 1977, his son Piotr Maciej Przypkowski took over as the new museum director. The Chapter, however, now without its original driving force, found it was unable to function anymore and decided to put their activities on hold – for an unspecified period of time.
+[[File:Reaktywacja Orderu Pomiana 1.jpg|thumb|left|The first (and probably last) meeting of the Organizing Committee for the Reëstablishment of the Chapter of the Order of Pomiane (Jędrzejów, 1998)]]
+There was an attempt to reactivate the Chapter two decades later, after the fall of Communism. It was started by two of the few people in Poland who had been somehow connected to the Order (either as member of the Chapter or as an awardee) and were still alive at the time: Andrzej Michałowski and Kazimierz Jaroszyński. The two veterans of the project met in 1998, in the Jędrzejów museum at Piotr Maciej Przypkowski’s{{czyt|Piotr Maciej Przypkowski}} invitation, with several other people who expressed interest in reviving the Order. They discussed, over herring salad and walnut-and-chocolate torte among other delicacies, the need to resume the Chapter’s activities “as a&nbsp;means to foster the art of Polish cuisine in the new economic and political realities of the Third Polish Commonwealth.” To this end, an Organizing Committee for the Reëstablishment of the Chapter of the Order of Pomiane was created. And this time, there were even a&nbsp;few women among its members: Elżbieta Chodkiewicz-Przypkowska,{{czyt|Elżbieta Chodkiewicz-Przypkowska}} head of the Przypkowski Museum publishing house; Krystyna Kaszuba,{{czyt|Krystyna Kaszuba}} editor-in-chief of ''Twój Styl'' (''Your Style''), a&nbsp;lifestyle magazine; and Magdalena Nieżychowska{{czyt|Magdalena Nieżychowska}} who co-authored, together with her husband, a&nbsp;book about the eating habits of Old Polish landed gentry.<ref> {{Cyt
+ | tytuł    = Szczeciner
+  | nazwisko r      = Stefański
+  | imię r          = Antoni
+  | rozdział        = Nieżychowski mniej i&nbsp;bardziej prywatnie
+  | adres rozdziału = https://szczeciner.pl/niezychowski-mniej-i-bardziej-prywatnie/25875/
+ | rok      = 22 maja 2024
+ }}</ref><ref>Z.T. Nowicki, ''op. cit.'', s. 15</ref>
+Unfortunately, I was unable to find any information regarding whether a&nbsp;second meeting of this committee ever took place. It seems that this noble initiative came to nothing, and that the Order of Pomiane was never awarded again.
 {{Przypisy}}
+== Bibliography ==
+* {{Cyt
+ | tytuł    = Polityka
+  | nazwisko r      = Adamczewski
+  | imię r          = Piotr
+  | rozdział        = Mistrz propagandy
+  | adres rozdziału = https://adamczewski.blog.polityka.pl/2006/11/03/mistrz-propagandy/
+ | data     = 3 November 2006
+ }}
+* {{Cyt
+ | nazwisko = Berezowska
+ | imię     = Maja
+ | nazwisko2= Przypkowska
+ | imię2    = Stefania
+ | nazwisko3= Przypkowski
+ | imię3    = Tadeusz
+ | nazwisko4= Samozwaniec
+ | imię4    = Magdalena
+ | tytuł    = Łyżka za cholewą, a&nbsp;widelec na stole: mała kulinarna silva rerum
+ | wydawca  = Wydawnictwo Literackie
+ | miejsce  = Kraków
+ | rok      = 1977
+ }}
+*  {{Cyt
+ | tytuł    = Internetowy Polski Słownik Biograficzny
+ | wydawca  = Instytut Historii PAN
+ | miejsce  = Warszawa
+ }}
+**  {{Cyt
+ | tytuł    = IPSB
+  | nazwisko r      = Brzozowski
+  | imię r          = Stanisław Marian
+  | rozdział        = Tadeusz Konrad Przypkowski
+  | adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/tadeusz-konrad-przypkowski?print
+ }}, entry published in Polish Biographical Dictionary, volume XXIX
+**  {{Cyt
+ | tytuł    = IPSB
+  | nazwisko r      = Ostrowska
+  | imię r          = Teresa
+  | rozdział        = Edward Aleksander Pożerski
+  | adres rozdziału = https://www.ipsb.nina.gov.pl/a/biografia/edward-aleksander-pozerski?print
+ }}, entry published in Polish Biographical Dictionary, volume XXVIII
+* {{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Kalkowski
+  | imię r          = Jan
+  | rozdział        = Order Pomiana
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/61924
+ | miejsce  = Kraków
+ | rok      = 1966
+ | wolumin  = No. 1095–96
+ | strony   = 8
+ }}
+* {{Cyt
+ | tytuł    = Culture.pl
+  | nazwisko r      = Kasprzyk-Chevriaux
+  | imię r          = Magdalena
+  | rozdział        = O&nbsp;Alibabie i&nbsp;Pomianie, czyli Polakach, którzy mieszali we francuskiej gastronomii
+  | adres rozdziału = https://culture.pl/pl/artykul/o-alibabie-i-pomianie-czyli-polakach-ktorzy-mieszali-we-francuskiej-gastronomii
+ | wydawca  = Instytut Adama Mickiewicza
+ | data     = 14 July 2017
+ }}
+*  {{Cyt
+ | tytuł    = Gastronomica
+  | nazwisko r      = McArthur
+  | imię r          = Margaret
+  | rozdział        = Desperately Seeking Edouard: A&nbsp;Passion for de Pomiane
+  | adres rozdziału = https://www.jstor.org/stable/10.1525/gfc.2004.4.4.62
+ | wydawca  = University of California Press
+ | rok      = 2004
+ | wolumin  = Vol. 4, No. 4
+ | strony   = 62–65
+ }}
+* {{Cyt
+ | tytuł    = Spotkania z&nbsp;Zabytkami
+  | nazwisko r      = Miliszkiewicz
+  | imię r          = Janusz
+  | rozdział        = Przypkowski i&nbsp;PRL
+  | adres rozdziału = https://polona.pl/item-view/3bea1f8d-7c87-4b94-afbd-48b53b61861b?page=36
+ | wydawca  = Ministerstwo Kultury i&nbsp;Sztuki, Towarzystwo Opieki nad Zabytkami
+ | miejsce  = Warszawa
+ | rok      = 1996
+ | wolumin  = 116
+ | strony   = 35–37
+ }}
+* {{Cyt
+ | nazwisko =
+ | imię     =
+ | tytuł    = Przegląd Gastronomiczny
+  | nazwisko r      = Nowicki
+  | imię r          = Zdzisław T.
+  | rozdział        = Powrót Orderu Pomiana
+ | wydawca  = Wydawnictwo Czasopism i&nbsp;Książek Technicznych {{small|SIGMA-NOT}}
+ | miejsce  = Warszawa
+ | data     = November 1998
+ | strony   = 12–15
+ }}
+*  {{Cyt
+ | tytuł    = Studia Polonijne
+  | nazwisko r      = Pietrzkiewicz
+  | imię r          = Dorota
+  | rozdział        = Francusko-polskie życie Edwarda Aleksandra Pożerskiego
+  | adres rozdziału = https://ojs.tnkul.pl/index.php/sp/article/download/14408/14078/
+ | wydawca  = Towarzystwo Naukowe {{small|KUL}} i&nbsp;Katolicki Uniwersytet Lubelski Jana Pawła II
+ | rok      = 2020
+ | tom      = 41
+ | strony   = 75–93
+ }}
+* {{Cyt
+ | nazwisko = Pomiane
+ | imię     = Édouard de
+ | tytuł    = Bien manger pour bien vivre&nbsp;: Essai de gastronomie théorique
+ | wydawca  = Editions Albin Michel
+ | miejsce  = Paris
+ | rok      = 1948
+ }}
+* {{Cyt
+ | nazwisko = Pomiane
+ | imię     = Édouard de
+ | tytuł    = La cuisine polonaise vue des bords de la Seine
+ | wydawca  = Société Polonaise des Amis du Livre
+ | miejsce  = Paris
+ | rok      = 1952
+ }}
+* {{Cyt
+ | nazwisko = Przypkowski
+ | imię     = Piotr Maciej
+ | nazwisko2= Zaczkowski
+ | imię2    = Rafał
+ | tytuł    = Zbiory Muzeum im. Przypkowskich w&nbsp;Jędrzejowie
+ | wydawca  = Muzeum im. Przypkowskich w&nbsp;Jędrzejowie
+ | rok      = 2012
+ }}
+* {{Cyt
+ | nazwisko = Roszko
+ | imię     = Janusz
+ | nazwisko2= Bratkowski
+ | imię2    = Stefan
+ | tytuł    = Ostatki staropolskie
+ | url      = https://studioopinii.pl/wp-content/uploads/2014/04/Ostatki-staropolskie.pdf
+ | wydawca  = Czytelnik
+ | miejsce  = Warszawa
+ | rok      = 1966
+ }}
+* {{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Roszko
+  | imię r          = Janusz
+  | rozdział        = Ostatni szlachcic Rzeczypospolitej
+  | adres rozdziału = https://przekroj.pl/archiwum/numery/1374/3
+ | rok      = 1971
+ | wolumin  = No. 1374
+ | strony   = 4–5
+ }}
+* {{Cyt
+ | tytuł    = Przekrój
+  | nazwisko r      = Roszko
+  | imię r          = Janusz
+  | rozdział        = Przypkowskiemu panegiryk ostatni
+  | adres rozdziału = https://przekroj.pl/archiwum/artykuly/72969
+ | rok      = 1978
+ | wolumin  = No. 1711
+ | strony   = 11
+ }}
+* {{Cyt
+ | tytuł    = Culture Avenue
+  | nazwisko r      = Sokołowska-Gwizdka
+  | imię r          = Joanna
+  | rozdział        = Na straży rodzinnej kolekcji (wywiad z&nbsp;Janem Przypkowskim)
+  | adres rozdziału = https://www.cultureave.com/na-strazy-rodzinnej-kolekcji/
+ | data     = 30 July 2021
+ }}
+* {{Cyt
+ | tytuł    = Sciences des aliments
+  | nazwisko r      = This
+  | imię r          = Hervé
+  | rozdział        = Pourquoi la cuisine n’est pas une science&nbsp;?
+  | adres rozdziału = https://docplayer.fr/210415603-Pourquoi-la-cuisine-n-est-pas-une-science.html
+ | wydawca  = Lavoisier
+ | rok      = 2006
+ | wolumin  = 26
+ | strony   = 201–210
+ }}
+* {{Cyt
+ | tytuł    = Studia Historiae Scientiarum
+  | nazwisko r      = Zaczkowski
+  | imię r          = Rafał
+  | rozdział        = Tadeusz Konrad Przypkowski (1905–1977) – gnomonik z&nbsp;Jędrzejowa
+  | adres rozdziału = https://pau.krakow.pl/SHS/shs-19-2020-5.pdf
+ | wydawca  = Polska Akademia Umiejętności
+ | miejsce  = Kraków
+ | rok      = 2020
+ | wolumin  = 19
+ | strony   = 75–130
+ }}
+{{Nawigacja|poprz=Even Older Polish Cookery for Complete Beginners|nast=Italian Greens from Italian Queens}}
+[[Category: Carp in cream]]
+[[Category: Kołduny]]
+[[Category: Lobster in the Polish style]]
+[[Category: Onion soup]]
+[[Category: Pozharsky cutlet]]
+[[Category: Recipës]]
+[[Category: Henryk Babiński]]
+[[Category: Bona Sforza]]
+[[Category: Jean-Anthelme Brillat-Savarin]]
+[[Category: Jan Brzechwa]]
+[[Category: Stanisław Cuper]]
+[[Category: Józef Cyrankiewicz]]
+[[Category:Fyodor Dostoyevsky]]
+[[Category: Jarosław Dumanowski]]
+[[Category: Alexandre Dumas]]
+[[Category: Władysław Gomułka]]
+[[Category: Tadeusz Gronowski]]
+[[Category: Henry III]]
+[[Category: Jarosław Iwaszkiewicz]]
+[[Category: Kazimierz Jaroszyński]]
+[[Category: Jan Kalkowski]]
+[[Category: Władysław Edward Kucharski]]
+[[Category: Adam Mickiewicz]]
+[[Category: Maria Ochorowicz-Monatowa]]
+[[Category:Darya Pozharskaya]]
+[[Category: Edward Pożerski]]
+[[Category: Tadeusz Przypkowski]]
+[[Category: Stanisław Leszczyński]]
+[[Category: Cracow]]
+[[Category: Jędrzejów]]
+[[Category: Paris]]
+[[Category: Torzhok]]
+[[Category: Warsaw]]
+[[Category: 19th century]]
+[[Category: 20th century]]
+[[pl:Gastronomiczny Order Pomiana]]