POLAND COURTNEY SUDAC SARAH DOERFFLER LIZZIE BROWN.

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Presentation transcript:

POLAND COURTNEY SUDAC SARAH DOERFFLER LIZZIE BROWN

HISTORY POLISH DISHES IN MIDDLE AGES WERE BASED ON THE AGRICULTURES- CEREAL CROPS, WILD ANIMALS, FRUIT, HONEY, GAME, SPICES, AND HERBS. DISHES ARE TYPICALLY HIGH CALORIE BREAD WASN'T USED MUCH BEER WAS THE MOST COMMON DRINK SPICY SAUCES POPULAR DUE TO SURROUNDING COUNTRIES

POLISH FOOD TODAY AMERICAN FOODS SUCH AS KFC AND MCDONALDS ARE STARTING TO FADE OUT IN POLAND DUE TO THE FACT POST POLES PREFER THEIR OWN CUISINE BREAD REMAINS ONE OF THE MOST IMPORTANT CUISINES BREAD AND SALT IS USED FOR HOSPITALITY POLISH CUISINE HAS EVOLVED OVER CENTURIES FROM OTHER EUROPEAN INFLUENCES SHARES MANY CUISINES WITH COUNTRIES SUCH AS UKRAINE, RUSSIA, AND BELORUSSIA MAINLY INFLUENCED BY CENTRAL EUROPEAN CUISINES

COMMON FOODS MEAT IS VERY PROMINENT IN POLISH CUISINES DEPENDING ON THE REGION, PORK, CHICKEN AND BEEF ARE THE MOST COMMON TYPES OF MEAT SPICES ARE WIDELY USED A LOT OF EGGS AND CREAM USED IN RECIPES VARIOUS TYPES OF NOODLES

MEALS THREE MEALS PER DAY; BREAKFAST, DINNER AND SUPPER DINNER IS THE MAIN MEAL, SERVED AROUND 2:00 PM USUALLY THREE COURSES EACH; SOUP, ENTRÉE, DESSERT

ALCOHOLIC BEVERAGES MEAD- POLISH WINE BEER- 3 RD LARGEST PRODUCER IN EUROPE VODKA- VERY POPULAR

NON-ALCOHOLIC BEVERAGES SOFT DRINKS COFFEE TEA KOMPOT SUSZ WATER

KLUSKI

KASHA

HORSERADISH

PARSLEY

COMMON HERBS AND SPICES IN EASTERN EUROPE

FOOD CULTURE

BIGOS

ZRAZY

POLISH MUSHROOM SOUP

POLISH DESSERTS

HOLIDAYS AND FEASTS HolidayMeal Options Easter Blessed basket foods (bread, salt, boiled eggs, smoked meat, cheese, horseradish, cake) Hams, roasted pork loins, poultry dishes, and sausages Zur or horseradish soup Pound cakes, mazureks, and wheat cakes Christmas Eve & Christmas Day Carp or pike in a gray sauce Beetroot soup with mushrooms Stuffed dumplings Cabbage dish Compote drink

EASTER

CHRISTMAS

FOOD-BASED DIETARY GUIDELINES NATIONAL FOOD AND NUTRITION INSTITUTE, WARSAW