Articles in Poland travel
Nose to tail, beak to claw: all about offal
If you don’t like a particular item of food – for argument’s sake brains or liver, tripe or tongue, cow cheeks or bull testicles – it’s most likely because you haven’t been served them prepared the right way. Offal delicacies are being served at upscale dining establishments far and wide. We speak to a Polish and a South African chef and talk about world trends.
Culinary Poland in the time of Chopin
Chopin a chocoholic? Yes, so long as it was hot. This is just one of the many food-related snippets revealed …
Assignation with An Assassination
Read Assignation with An Assassination on Perceptive Travel:
Given the excesses of our foray into Jan Baran’s fresh, local, creative, contemporary …
SAfm Otherwise: Shado Twala speaks to Wanda Hennig about Cravings (Podcast)
‘Shado’s interviews are more of a conversation than a straight Q&A. The interview will be about the book; how it came about and what it deals with. From depression to social phobia to meditation, celibacy, etc,’ SAfm Otherwise producer Hazel Makuzeni said. I was blown away that Otherwise host Shado Twala had read my book (Cravings: A Zen-inspired memoir…)—and liked it. And, might I say, ”got it”—in the sense that one writes memoir (“one” meaning “I”, natch…) to reach and express one’s truths. Knowing that it will speak to some people. Not to others. Hoping it will speak to “the right people” in an affirming, empowering way…
Life’s a FroBlog for Warsaw Foodie blogger Joanna Mroz
Warsaw is rich in culinary luminaries. One of them is Joanna Mróz, prolific founder-author of Poland’s popular food blog, FroBlog, “FRO” being the acronym for Fine Restaurants Only. She is also co-founder of Warsaw Foodie, which follows and comments on Warsaw’s culinary scene. We nibbled on small plates and swilled some good wine with Poland’s top restaurant blogger at Warsaw wine kitchen Kieliszki na Próżnej where she shared stories of food trends, changes, successes and more.
Discovering Polish Culinary Paths
Among other things you discover when you chat with her, Warsaw culinary luminary Magdalena Tomaszewska-Bolałek is a Japanologist, a journalist, a food anthropologist and author of four books including the award-winning Polish Culinary Paths. ‘My main goal is introducing foreign cuisine to Poles and Polish cuisine to the rest of the world,’ she says. ‘It’s very important to me to promote Polish cuisine and to build bridges between the cultures.’ Seems like she’s doing this very well…
Relishing Polish heritage cuisine at Opasły Tom
‘We forgot, for a while in Poland, how to grow things,’ says Warsaw restaurateur, author and Opasły Tom co-owner, Agnieszka Kręglicka. ‘But this is turning around now. We’re starting to see a return to traditions and a focus on real food. Gastronomy is now growing really quickly. In Warsaw we’re seeing about 100 restaurants a year opening.’
KukBuk: a Polish culinary success story
KukBuk grew out of a ‘a pure love of cooking, eating and communicating round food.’ The intention was to merge cultural, culinary and lifestyle elements. We meet editor Agata Michalak and publisher Daria Pawlewskaat at the Warsaw offices of the award-winning magazine who share the story of KukBuk’s unexpected, unprecedented success. Then we visit Wilanów Palace.
Elixir Dom Wodki pairs vodka and Polish nouvelle cuisine
Vodka is the most popular drink in Poland. Twenty years ago (during and immediately after the Soviet era) people were drinking shots, to get drunk. Now, they’re back to vodka for flavor, appreciation and enjoyment, says Pawel Matczak, our host at Dom Wódki in Warsaw, the first restaurant in the world to do menu pairings with vodka.
Poland: a six-day culinary-cultural study tour
Would I like to join a study tour of Poland in the event of their being one? “Is the Pope a Catholic?” pops, appropriately I would say, to mind. A couple of months later the formal invite comes via a heavily accented voice on my cellphone. The itinerary is still being planned but she can tell me the duration of the tour will be six days. In October, same month as my previous visit. “Poland’s golden autumn.”
