A Royal Banquet in Cracow: Difference between revisions

Line 357:

| rok = 1995

| strony = 233

}}</ref> What disgusted him so much in Bohemian cuisine were the ways of food preservation that were typical for the climes of all northern Europe, such as smoked meat, salted fish, brine-cured vegetables and beer-vinegar pickles. Unlike the Frenchman, the Poles had no qualms about imitating Bohemian foodways. The oldest-known Polish-language cookbook, ''Kuchmistrzostwo'' (''Cookery''), is in fact a translation of Pavel Severýn’s ''Kuchařství'', published in Czech in 1535; sadly, only a few of the translated recipës have survived, all of them for vinegar at that.<ref>{{Cyt

}}</ref> What disgusted him so much in Bohemian cuisine were the ways of food preservation that were typical for the climes of all northern Europe, such as smoked meat, salted fish, brine-cured vegetables and beer-vinegar pickles. Unlike the Frenchman, the Poles had no qualms about imitating Bohemian foodways. The oldest-known Polish-language cookbook, ''Kuchmistrzostwo'' (''Cookery''), is in fact a translation of Pavel Severýn’s ''Kuchařství'', published in Czech in 1535; sadly, only a few of the translated recipës have survived, all of them for vinegar at that<ref>{{Cyt

| tytuł = Przegląd Historyczny

| nazwisko r = Spychaj

Line 368:

| wolumin = 102/4

| strony = 597–598

}}</ref>

}}</ref> (we know now the entire contents of the book; see: [[Even Older Polish Cookery for Complete Beginners]]).

Let’s a take a peek, then, into the oldest recipë collection in the beautiful Czech language. It’s ''Spis o krmiech kterak mají dělány býti'' (''How to Prepare Dishes''), known from a 15th-century manuscript, although some individual recipës included in it may be much older. It turns out that, even back then, Bohemian-Polish culinary exchange wasn’t entirely one-sided and that among about 160 recipës we can find in the cookbook there are five which are described as ''po polsku'', or “in the Polish manner”. One of them is for Polish-style mutton and the remaining four are variants of ''štika po polsku'', or pike in the Polish way. Pike was a highly prized fish in the Middle Ages, so on a lean day it wouldn’t have been out of place on the royal table. And how better to receive a Bohemian king in Poland than by treating him to a Polish-style Bohemian dish? So let’s see how it was made.

@@ Line 357: / Line 357: @@
   | rok      = 1995
   | strony   = 233
-  }}</ref> What disgusted him so much in Bohemian cuisine were the ways of food preservation that were typical for the climes of all northern Europe, such as smoked meat, salted fish, brine-cured vegetables and beer-vinegar pickles. Unlike the Frenchman, the Poles had no qualms about imitating Bohemian foodways. The oldest-known Polish-language cookbook, ''Kuchmistrzostwo'' (''Cookery''), is in fact a&nbsp;translation of Pavel Severýn’s ''Kuchařství'', published in Czech in 1535; sadly, only a&nbsp;few of the translated recipës have survived, all of them for vinegar at that.<ref>{{Cyt
+  }}</ref> What disgusted him so much in Bohemian cuisine were the ways of food preservation that were typical for the climes of all northern Europe, such as smoked meat, salted fish, brine-cured vegetables and beer-vinegar pickles. Unlike the Frenchman, the Poles had no qualms about imitating Bohemian foodways. The oldest-known Polish-language cookbook, ''Kuchmistrzostwo'' (''Cookery''), is in fact a&nbsp;translation of Pavel Severýn’s ''Kuchařství'', published in Czech in 1535; sadly, only a&nbsp;few of the translated recipës have survived, all of them for vinegar at that<ref>{{Cyt
   | tytuł    = Przegląd Historyczny
    | nazwisko r      = Spychaj
@@ Line 368: / Line 368: @@
   | wolumin  = 102/4
   | strony   = 597–598
-  }}</ref>
+  }}</ref> (we know now the entire contents of the book; see: [[Even Older Polish Cookery for Complete Beginners]]).
 Let’s a&nbsp;take a&nbsp;peek, then, into the oldest recipë collection in the beautiful Czech language. It’s ''Spis o&nbsp;krmiech kterak mají dělány býti'' (''How to Prepare Dishes''), known from a&nbsp;15th-century manuscript, although some individual recipës included in it may be much older.  It turns out that, even back then, Bohemian-Polish culinary exchange wasn’t entirely one-sided and that among about 160 recipës we can find in the cookbook there are five which are described as ''po polsku'', or “in the Polish manner”. One of them is for Polish-style mutton and the remaining four are variants of ''štika po polsku'', or pike in the Polish way. Pike was a&nbsp;highly prized fish in the Middle Ages, so on a&nbsp;lean day it wouldn’t have been out of place on the royal table. And how better to receive a&nbsp;Bohemian king in Poland than by treating him to a&nbsp;Polish-style Bohemian dish? So let’s see how it was made.