Polish Plate

„Cuisine PL” publication wirtten and prepared by Monika Kucia to promote Polish gastronomy in 2011 - Poland was the leader of the UE at the time. Top chefs were invited to co-op and share their recipes. Design: Ela Skrzypek.

https://instytutpolski.pl/newyork/2020/11/25/the-united-cuisine-of-the-visegrad-group-cabbage-kaposzta-zeli-kapusta/

The United Cuisine of the Visegrad Group: cabbage, káposzta, zelí, kapusta | Instytut Polski w Nowym Jorku Polish Cultural Institute NY would like to invite you on celebrating the Polish Presidency of the Visegrad Group (from July 2020 to June 2021) and…

"The Polish word szaber comes from Yiddish, where it means ‘crowbar’ – in Hebrew, szabar means to ‘break’. Szaber, according to Władysław Kopaliński, is “to loot things left without ownership because of natural disasters, social turmoil or wars.” (...) “In our village we used to go ‘scrumping’. Once the owner caught us and we had to sit in the tree for a long time; I remember this, because I really needed to pee,”

Forbidden Fruit - Przekrój Magazine In this edition of ‘Miracle Diet’, we look at the innocent joys and guilty pleasures of scrumping.

Culinary Meditation - Przekrój Magazine On lazy days – when you want to cook without effort and take time to read or day-dream – it’s good to know some methods for kitchen action with no action at all.

Why Poland should be your next foodie destination From soups to street food, there's far more to Polish cuisine than dumplings and cabbage. Here's our guide to the very best flavours and dishes of Poland.

By nature, humans are omnivorous. They’ll eat anything. They’ll make a pancake of ground cereal grains, ferment seal intestines, pick papayas, currants and hop shoots, press olives, dry seaweed. They’ll milk sheep, turn the milk into cheese, shape the cheese, and even smoke it. Wherever they go, they’ll find produce to process into sustenance. They must process; they must modify.
Monika Kucia writes about eating locally.

The ‘100-Mile’ Rule - Przekrój Magazine In our globalized world, the plethora of culinary choices is a wonderful thing… at least for those in the Global North. A switch to local food might benefit all of us.

“The Jewish connection to the bread has been almost completely lost,” Kucia said. “[There isn’t the same interest in] the old Ashkenazi food, I am afraid.”

Jewish Food Returns to Warsaw - Tablet Magazine Jewish Food Returns to Warsaw Israeli cuisine finds fans in the Polish capital. But can traditional Ashkenazi cuisine return to the place where it once flourished?

Film by Monika Kucia and Dominika Kulczyńska,, made for the opening of CULTURESCAPES, Theater Basel, Switzerland, 5 Oct 2019, as a part of our food performance "All Inclusive". Taste of home of "other people", immigrants, refugees, homeless, vegans, our friends. Enjoy! Please share!

Urban farming is the future of agriculture Eating hyper-local in the urban food desert.