Category Archives: food

Trekking Over Arctic Ice, 1881

From In the Kingdom of Ice: The Grand and Terrible Polar Voyage of the USS Jeannette, by Hampton Sides (Knopf Doubleday, 2014), Kindle pp. 245-247:

In high spirits, De Long and his men began their long march across the frozen ocean, inching toward the familiar world, or at least a place where other human beings might conceivably be found. Stretched out for miles across the ice, they resembled, said Melville, a straggle of “vagabond insects.” It was numbing, staggering work, and yet they were strangely happy—happy to be free of the confines of the ship, relieved to be moving again, eager to accept the bonds of their common struggle. They aimed for the middle of Russia and the Siberian Arctic coast, but in their minds they were heading home, to wives and mothers and girlfriends, to plump chickens and fresh garden vegetables, to soft beds and warm fires, to gossip and invention, and if not to glory, exactly, then to the cheers of an appreciative homeland.

De Long and Dunbar, equipped with field glasses and pocket prismatic compasses, clambered ahead of everyone else in the foggy distances to mark the way with black flags stuck in the ice. They called their path a “road,” but the route they staked was little more than a suggestion of lesser treachery, a devious course across ever-shifting mazes of fissures, hummocks, pressure ridges, and pools of shimmering meltwater. Which is to say, the captain and his ice pilot—whose earlier problem with snow blindness had cleared up—were merely going on their best hunches.

Keep to the road! they cried. Stay on the road! The men could only laugh at the absurdity of the word. As Danenhower put it, there was only “knee-deep snow” and “lumps of ice that would have taken a whole corps of engineers to level.” Yet they trudged on, sunburned and chapped-lipped, dressed in sour-smelling pelts, wearing slitted ice goggles, singing galley songs as they slogged over the impossible expanses of crust and rubble and sludge.

The June sun, whenever it burned through the fog, had a strange quality of penetrating intensity, as though it were training X-rays on the snow. The light revealed a dirty ice pack at times strewn with signs of life—crab claws, bear scat, mussel shells, bleached bones, goose quills, plant seeds, driftwood, ocean sponges. The gyre of the ocean and the churn of the ice had mixed everything up, old and new, animal and vegetable, into a kind of Arctic gumbo.

Dr. Ambler cared for the sick; Alexey and Aneguin tended to the dogs. But the others spent their days as draft animals, straining against their hemp ropes and canvas harnesses. They pulled more than eight tons of provisions and gear, on improvised sleds whose crosspieces had been fashioned from whiskey barrel staves and whose heavy oak runners were shod with smooth whalebone. In addition to the three battered boats, they hauled, among other things, medicine chests, ammunition, stew pots, cooking stoves, tent poles, oars, rifles, ship logs and diaries, canvas for sails, scientific instruments, the wooden dinghy, and two hundred gallons of stove alcohol.

As for food, they had inventoried, at the outset, 3,960 pounds of pemmican, 1,500 pounds of hardtack, thirty-two pounds of beef tongue, 150 pounds of Liebig’s beef extract, twelve and a half pounds of pigs’ feet, and substantial quantities of veal, ham, whiskey, brandy, chocolate, and tobacco. Every pound, every ounce, had been carefully weighed at the start, then just as carefully apportioned to the different sleds and crews so that everyone, aside from the sick, would pull an equal amount of weight.

There was far too much to haul in one trip, so they had to double back—and sometimes triple back—to bring up everything from the rear. This meant that for many of the haulers, each mile of forward progress actually represented a distance of five miles traversed. A full day of this Sisyphean business could mean twenty-five miles or more of ceaseless struggle. It would have constituted slave labor even on hard, dry ground, but this slob ice, with all its gaping holes and intervening sea-lanes, was the most trying terrain imaginable—as a landscape, said De Long, it was “terribly confused.”

The men often had to launch the boats, cross a narrow lead of water, and then hop right back out again to re-stow the boats on the sleds. Other times, they would use a large cake of floating ice as a ferry, employing grappling hooks and networks of ropes to tow it, and all their belongings, across the water to the icy shore beyond. The “road-building crew” would wield pickaxes to clear a smooth groove through encrusted ice, shave off the top of a high hummock, or fashion what De Long called a “causeway” or a “flying bridge” across emerald pools of meltwater.

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Demise of St. Lawrence Island, 1881

From In the Kingdom of Ice: The Grand and Terrible Polar Voyage of the USS Jeannette, by Hampton Sides (Knopf Doubleday, 2014), Kindle pp. 235-238:

One of Hooper’s responsibilities was to patrol the capes and islands of Alaska in search of rum merchants, whose illicit trade in alcohol was proving disastrous to the natives. It was in the service of that responsibility that in late June, Captain Hooper stopped at St. Lawrence Island, an ice-gouged crescent of volcanic rock set in the middle of the frigid sea, directly west of the mouth of the Yukon River. Part of America’s Alaskan territory, St. Lawrence Island was nearly a hundred miles long and some twenty miles wide. Three years earlier, the island had had a population of more than fifteen hundred Yupiks, living in a dozen well-established villages scattered along the coast. Theirs was an ancient, thriving culture built principally on the walrus hunt. But then, in a single winter, the populace had been nearly extinguished by some sort of disease or famine.

Around six o’clock on the evening of June 24, 1881, Hooper anchored the Corwin along the south coast of the island, beside a small Eskimo village. The captain, along with Muir, Smithsonian naturalist Edward Nelson, and the ship’s physician, Irving Rosse, rowed toward shore in a small boat, scanning the terrain with their field glasses. The island, said Muir, was a “cheerless-looking mass of black lava, dotted with volcanoes, covered with snow, without a single tree.” Landing the lifeboat, they strode across a gravel beach and then a spongy surface of snow-dusted lichen and moss. Here and there, blooming heaths and other bright wildflowers peeked through the snow. But when the men approached the village, there was no one to be seen. “We began to fear,” said Muir, “that not a soul was left alive.”

WHAT, PRECISELY, HAD happened on St. Lawrence Island? Many whalers suspected an epidemic of some kind, but others believed the mass death was caused by the complete failure of the Yupiks’ hunt in the summer and fall of 1878—which, in turn, was caused by an abundance of rum and whiskey illegally sold to the St. Lawrence Islanders by American traffickers. With alcohol around, Yupik life had ground to a halt—“as long as the rum lasts,” wrote Hooper, “they do nothing but drink and fight.” Drunkenness, said Muir, had “rendered them careless about the laying up of ordinary supplies of food for the winter.” Indeed, near one of the huts, Hooper counted eight empty whiskey casks.

Then an extremely severe winter followed, with far more ice than usual, which made it harder to find seals and whales. By early 1879, the Yupiks all over St. Lawrence Island had begun to starve. They ate their own sealskin clothing, and the walrus-skin coverings of their huts, and the walrus-skin membranes of their boats. This temporarily satisfied their cravings but made them violently ill. With nothing else left to eat, they butchered their dogs until they ran completely out of food. In twos and threes, the villagers of St. Lawrence Island began to die.

The numbers across the island were staggering: More than one thousand people—two-thirds of the population—had perished in 1879, the same year the Jeannette had set sail and cruised right past this island on her way to the pole. The conventional explanation addressed only part of the mass starvation. Alcohol and the severe winter were certainly factors—alcohol, especially. But something far larger had been taking place that made this colossal famine a certainty: Over the previous decade, American whalers in the Arctic, seeking to augment the value of their cargo, had turned to harvesting walruses in astoundingly high numbers. Throughout the 1870s, American whaling vessels had taken as many as 125,000 walruses from the Bering Strait region. The slaughter had proved to be a lucrative sideline to the whaling business. The whalers cooked the animal’s blubber into oil and hacked off the tusks to sell in ivory markets as far away as England and China. In a single season in 1876, more than 35,000 Bering walruses were killed.

Compared to the risky rigors of Arctic whaling, “walrusing” could be ridiculously easy. Rather than wielding lances and harpoons from tippy open boats, the whalers had discovered that they could simply clomp onto the ice with rifles and shoot large numbers of walruses point-blank in the head. Then the butchering, flensing, and boiling could begin. Firing up their try-pots aboard ship, the whalers could render more than twenty gallons of oil from the blubber of a single mature bull. In less than a decade, this industrially efficient slaughter had largely destroyed the Yupiks’ primary source of food and the seasonal hunting life upon which it was based. By the 1880s, the walrus was nearly extinct in large swaths of the Bering Sea.

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Polish zakąski vs. Romanian zacuscă

My latest compilation from Culture.pl includes some articles about Polish gastronomy, including Natalia Mętrak-Ruda’s 2020 article on Zakąski Culture in Poland: What to Eat with Vodka?

The Spanish have their tapas, the Italians have their aperitivo and in the Middle East they feast on mezze. Small plates, which you most often share with friends and which – at least in countries where it’s generally accepted to consume alcohol – are usually accompanied by a fair share of drinks, are a part of many food cultures worldwide. In Poland, these dishes are known as zakąski and go exceptionally well with vodka.

Traditional Polish weddings, especially in rural areas, are occasions where the culture of zakąski still reigns supreme. While we’ve observed a cultural shift in past decades, and people in big cities tend to drink more wine and often prefer a more Mediterranean or French approach to banquet canapés, smalec [animal fat, cf. schmaltz], sausages and other cured meats, meat jellies, pickles, and herring are still among the most popular items included in traditional wedding buffets – sometimes known as wiejski stół, ‘a country table’.

… Yet the king of all zakąski was herring, served with a tomato and onion sauce (the ‘Kashubian’ way), with mayonnaise and peas (curiously named Japanese herring), or simply in oil with some onions.

In the last decade ongoing efforts have been made by some Polish chefs, bartenders and spirit connoisseurs to start looking at vodka from a new perspective. Not just as something to get drunk on, or dissolve in a cocktail, but an interesting local product, which has the potential to become as important to Poland, as whiskey is to Ireland and Scotland, or champagne to France.

To do so, passionate chefs started to think about much more refined zakąski, which would go well with artisan vodkas. Chef Aleksander Baron and food writer Łukasz Klesyk even wrote a book about it entitled Między Wódką a Zakąską (which literally means ‘Between Vodka and an Appetiser’, yet also refers to the idiom wcinać się między wódkę a zakąskę – to meddle or interfere).

The authors claim that the most important rules in creating new zakąski are following the contrasts created by the pairing of the sweetness of vodka with either salt or acid. At the same time, keeping in mind that the appetisers should be rich and complex enough to handle high levels of alcohol. It can be achieved by adding fat but also by enriching the flavours by grilling, roasting, adding herbs, spices or mushrooms.

The Russian equivalent of zakąski is zakuski, singular zakuska, with pretty much the same meaning, but the Romanian zacuscă that we Outliers are very fond of is instead a vegetable concoction of roasted eggplant, red bell pepper, onion, tomato, and spices.

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Polish Realia: Beer Styles

From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
‘Best beer from Radom / Brewed on Site’

Pils Pilsner
Nasz Pils to pełne, jasne piwo dolnej fermentacji w stylu niemieckich pilznerów. Posiada barwę złota i wspaniałą białą pianę, a warzone jest ze słodu jasnego jęczmiennego. W smaku czyste, orzeżwiające, z wraźną szlachetną goryczką i zapachem szyszek chmielowych. Polecane do zimnych przekąsek, dań z drobiu i ryb. Alk. 5% obj. [< objętościowo]
Our Pils is a full-bodied, light bottom-fermented beer in the style of German pilsners. It has a golden color and a wonderful white foam, and is brewed from light barley malt. The taste is clean, refreshing, with a slight noble bitterness and the smell of hop flowers. Recommended for cold snacks, poultry and fish dishes. Alc. 5% vol.

Pszeniczne Wheat 
Pszeniczne to orzeźwiające piwo w stylu weizen. Warzone jest ze słodu pszenicznego (60%) i jęczmiennego jasnego. Piwo to charakteryzuje się słomkową barwą i puszystą białą pianką. W smaku wyczuwa się pszenicę jak również aromat bananowo goździkowy. Poleca się szczególnie do dan serwowanych z sosem śmietanowym, delikatnej wieprzowiny i placków ziemniaczanych. Alk. 5,1% obj.
Wheat is a refreshing weizen-style beer. It is brewed from wheat malt (60%) and light barley. This beer is characterized by a straw color and fluffy white foam. The taste is wheat with banana and clove aroma. It is especially recommended for dishes served with sour cream sauce, tender pork and potato pancakes. Alc. 5.1% vol.

Bursztynowe Amber
Bursztynowe to piwo dolnej fermentacji. Produkowane jest z udziałem słodu jasnego jęczmiennego i ciemnych słodówkarmelowych. Barwa jest adekwatna do nazwy, a smak to mieszające się nuty słodowo – karmelowe oraz wyczuwalna goryczka. Poleca się je szczególnie do potraw z grilla i dań ze schabu. Alk. 5,7 obj.
Amber is a bottom-fermented beer. It is produced with light barley malt and dark caramel malts. The color lives up to its name, and the taste is mixed malt and caramel notes and noticeable bitterness. They are especially recommended for grilled dishes and pork loin dishes. Alc. 5.7 vol.

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Polish Realia: Beer Types

From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
‘Best beer from Radom / Brewed on Site’

Koźlak Bock
Nasz Koźlak jest mocnym, ciemnym piwem o słodkim zapachu przypominającym ciasto z owocami. Wyczuwa się również woń karmelu, fig is suszonych śliwek. Ma rozgrzewający charakter, a na podniebieniu pozostawia pełny słodowy smak z przebijającymi się nutami toffi i wyraźną goryczką. Poleca cię go m.in. [< między innymi ‘inter alia’ ] do żeberek i delikatnej wołowiny. Alk. 7,5% obj. [< objętościowo]
Our Koźlak is a strong, dark beer with a sweet smell reminiscent of fruit cake. You can also smell caramel, figs and prunes. It has a warming character, and leaves a full malty taste on the palate with pungent [not ‘punctual’!] notes of toffee and a distinct bitterness. It is recommended for ribs and tender beef, among others. Alc. 7.5% vol.

APA American Pale Ale
Piwo górnej fermentacji w stylu American Pale Ale. W smaku wyrazista, zbalansowana gorycz z wyczuwalnym aromatem chmieli Amerykańskich. Piwo polecane do pikantnych i słonych dań. Alk. 5,0% obj.
Top fermented beer in the style of American Pale Ale. The taste is distinctive, balanced bitterness with a noticeable aroma of American hops. The beer is recommended for spicy and salty dishes. Alc. 5.0% vol.

Czarny Koń (lub inne piwo sezonowe)
Black Horse (or other seasonal beer)
Mocne, ciemne piwo w stylu ALE. W smaku i aromacie wyczuwalna jest słodowa słodycz z nutami karmelu. Znaczny dodatek słodów ciemnych nadaje piwu również aromat i smak ciemnej czekolady oraz kawy. Piwo długo leżakowane. Piwo poleca się m.in. do golonek i żeberek. Alk. 9.2% obj.
Strong, dark beer in the style of ALE. In the taste and aroma, there is a malty sweetness with notes of caramel. A significant addition of dark malts also gives the beer the aroma and taste of dark chocolate and coffee. Long aged beer. The beer is recommended for pork knuckles and ribs, among others. Alc. 9.2% vol.

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Evolution of Polish Viticulture

My latest compilation of stories from Culture.pl includes an interview about the history of Polish viticulture. Here are some excerpts:

Monika Kucia: Poland isn’t historically a winemaking country, but we do have a short history of winemaking dating back centuries. When were grapes first cultivated on our territories? 

Wojciech Bońkowski: In the Middle Ages, viticulture was quite developed in our country, also because the climate in our part of Europe was warmer back then. Wine was mainly needed for religious purposes, the celebration of mass, so it was grown on a limited, very small scale. Cultivation collapsed due to the so-called Little Ice Age, a period of cooling in the North Atlantic when average temperatures in the Northern Hemisphere dropped by about 1°C. Around the 17th century, Poland began importing large quantities of wine from, among other places, Hungary and Ukraine. After World War II, Lubusz Voivodeship, including Zielona Góra [‘Grünberg’], was incorporated into Poland. Before 1939, Zielona Góra was the largest wine-producing region in Germany and specialized in sparkling wines. We took over these vineyards, but they, too, were closed down by the 1960s because the Polish communist authorities promoted the production of fruit wines, not grape wines.

MK: What is fruit wine?

WB: Fruit wine is a cheap alcoholic beverage made from widely available fruit, in Poland primarily from apples. Hence the Polish term ‘jabol’ [slang term for low-quality, wine-like alcoholic fruit beverage derived from the word for ‘apple’, jabłko, trans.]. This kind of wine is much cheaper to produce than wine made from the fermentation of grape must. Fruit wine production was possible in Poland on a large scale thanks to the orchard industry. The Polish People’s Republic saw a decline in wine culture, which had been quite developed in interwar Poland, among the elite of course. The common folk, if we may use that term, drank other alcoholic beverages. This is, of course, a result of our geographical location. We have a different social situation today; changes are affecting the whole of society, and wine has definitely become very popular. Studies show that nearly 50% of Poles declare at least occasional wine consumption.

MK: How did it all begin?

WB: Winemaking was first revived in the Podkarpackie [‘Subcarpathian’]  region thanks to the efforts of Roman Myśliwiec [‘Hunter’], who founded a nursery where he propagated vines and supported the establishment of small vineyards and the production of wine in a style we affectionately call ‘allotment garden wine’. Some had 1,000, others 2,000 square meters of vineyard. Back then, no one had a hectare. These were amateur production attempts. 

MK: Where did the winemakers get their seedlings?

WB: Partly from Myśliwiec, but of course, seedlings can be easily purchased in wine-producing countries. We have Czechia and Slovakia just across the border. That’s not a problem, just a cost. And these were investors, businessmen who had money they’d made in other industries.

MK: And what about Jutrzenka in the Podkarpackie region?

WB: That was a variety created by Myśliwiec, a typical hybrid. The problem with hybrids was that most of them were of very poor quality. The early ones, such as Bianca and Sibera, were so-called second-generation hybrids that reeked of cabbage and IXI laundry powder; they had no merits.

MK: So why were they cultivated?

WB: Hybrids are developed for two purposes: either to ripen early and be suitable for a cold climate, which was their main function in Poland; or to be more disease resistant. At the time, it seemed that we in Poland couldn’t grow Chardonnay or any other viniferavariety, that the grapes wouldn’t be ripe enough to make wine. This turned out to be untrue. It gets a little warmer every year, which helps. Meanwhile, the discussion about hybrids is currently gaining momentum worldwide. On the one hand, we have the pressure of significantly reducing the use of chemicals in agriculture; after all, winemaking is responsible for a significant portion of soil contamination – in France, for example. There are stories about a winemaker spraying fifteen times, but if he’s planted a hybrid, spraying twice would be enough.

MK: So hybrids aren’t ‘inferior’?

WB: At first, I was skeptical about hybrids. Not from a cultivation perspective, as I don’t know anything about it, or at least I don’t have practical experience, but from the perspective of the market and the quality of these wines. Fourth-generation hybrids, such as Johanniter and Solaris, are varietals that are no longer easy to distinguish in a comparative tasting; they are simply very good. Johanniter and Riesling can be very similar, so the quality argument is no longer relevant.

MK: And can one grow noble red wine varietals in Poland?

WB: In Poland, for example, we have a lot of Pinot Noir; this varietal has recently produced surprisingly good wines in many places around the world, such as Czechia and Canada, which have similar climatic conditions to Poland. It used to be said that this was a difficult grape variety which only performed well in Burgundy, but that’s not true. That’s the great thing about wine – we’re constantly being self-verified. Yesterday, it seemed that only Italian wines were sexy, but today, wines from Greece and Croatia are considered sexy. It’s constantly changing.

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Polish Realia: Brewery Operating Steps

On the occasion of Śmigus-Dyngus:
From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
‘Best beer from Radom / Brewed on Site’

Słód ‘malt’
Mielenie Słodu / śrutownik ‘grinding the malt’ / ‘grinder’
Zacieranie / kadż zaciera + woda ‘rubbing / mash tun + water’
Filtracja / kadż filtracyjna ‘filtration / filtration vat’
Gotowanie / kocioł warzelny + chmiel ‘cooking / boiling kettle + hops’
Schładzanie Brzeczki / wymiennik ciepła ‘cooling the wort / heat exchanger’
Fermentacja / tank fermentacyjny + drożdże ‘fermentation / fermentation tank + yeast’
Leżakowanie / tank leżakowy ‘aging / aging tanks’
Butelka ‘bottle’ or Keg ‘keg’

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Food Rationing in Scotland, 1945

From Wojtek the Bear: Polish War Hero, by Aileen Orr (Birlinn, 2014), Kindle pp. 61-62:

In Scotland the food allowance each person had to get by on at that time included the following: 2 ounces of bacon or ham, a finger of cheese (1.5 ounces), 7 ounces of butter or margarine, 2 ounces of cooking fats, 8 ounces of sugar, 2 ounces of tea (about 20 teabags), 4 ounces of sweets and 1 shilling’s-worth (5p) of meat. It doesn’t sound too bad, does it? Except this wasn’t a day’s ration – it was for one full week. Except for the bacon. That was two weeks’ allowance. Other staples such as bread, bananas and even potatoes (throughout 1947) were also rationed. As for fresh eggs, you could have one a fortnight – if you could lay your hands on one. Most urban families made do with the vile-tasting powdered version for the skimpy amounts of baking they could eke out of their precious rations of flour and sugar. On the plus side, people were allowed three pints of milk a week.

In fact, milk was just about the only commodity with which the Attlee government was generous; as part of its drive to maintain the nutritional health of the country’s children, in 1946 free school milk was introduced for all pupils up to the age of 18. This was later reduced to primary schools only. A quarter of a century later, free school milk was finally phased out by Margaret Thatcher. She was dubbed Thatcher the Milk Snatcher by her political opponents.

Those of us of a certain age well remember the crates of one-third-of-a-pint bottles which had to be humped in from the playground into the classrooms. For some unfathomable reason, once indoors, the crates always seemed to be stacked next to the school radiators, ensuring the milk was lukewarm by the time it was dispensed. It is one of life’s ironies that, despite food shortages and rationing, the children of postwar Scotland were better fed than many of their modern counterparts. That, in large part, was down to the free milk ration and free school meals (about half the UK’s pupils qualified for them), plus daily doses of free cod liver oil and concentrated orange juice which mothers determinedly rammed down the throats of protesting offspring.

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Polish Easter Foods

My latest compilation from Culture.pl includes an article by Mai Jones listing 10 Traditional Dishes of Polish Easter. “White sausage, rye soup, cakes with poppy seed or cottage cheese… The numerous traditional Easter delicacies in Poland are surprising, sophisticated and inspired by spring.”

Here is an abbreviated list of the dishes.

Biała kiełbasa: “This white sausage is made of unsmoked minced pork, with the addition of beef and veal, covered in a thin layer of pork casings and seasoned with salt, pepper, garlic and marjoram.”

Żurek or żur: “a soup made of homemade or store-bought sourdough from rye flour. It’s garnished with boiled white sausage and boiled egg halves.”

Eggs: “Whether served boiled, stuffed, fried or with mayo, there’s no getting away from them. The decorative devilled egg is a hard-boiled egg, halved and filled with a mixture of the yolks, mayonnaise, mustard, onion and horseradish cream.”

Śledź: Herring “is served gutted and filleted, in pieces that have been marinated in vinegar and oil, with or without vegetable. It’s typically smothered with chopped, raw onion.”

Chrzan: “produces pungent vapours and makes the eyes water, but white or red horseradish relish pairs well with the variety of cold cuts. The fiery relish draws out more of the meat flavour. The red type is called ćwikła and its colour is due to the addition of beetroot.”

Mazurek: “The flat shortbread can be made of different kinds of dough and toppings – for example, marmalade, chocolate glazing, dried fruit or nuts.”

Sernik: “a rich creamy baked cheesecake that differs from its American counterpart in cheese. You could try to replace the exclusively Polish cheese called twaróg with country, cottage, quark, curd or ricotta cheese, but it won’t do the trick. Twaróg is more dense, sweeter, and less wet than those cheeses and less smooth than ricotta…. The Eastern Orthodox Church has a twaróg-based equivalent – the truncated, pyramid-shaped paskha.”

Babka: “The tall, airy Easter babka is a no-knead yeast cake baked in a Bundt pan. It can be laced with rum syrup and drizzled with icing, but custom dictates that it has no filling.”

Makowiec: ” a poppy seed roll spun like a strudel. With poppy seeds as the main ingredient, it uses the same type of dough as the babka.”

Easter lamb: “Made entirely of sugar and shaped like a lamb, this is the traditional centrepiece of the Polish Easter table and Easter basket. It often has a miniature red flag with a cross.”

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Polish Realia: On the Farm

Vocabulary from Muzeum Wsi Radomskiej ‘Village Museum of Radom’

dom wiejski ‘farmhouse, country house’
dom ludowy ‘people’s house’ (community center?)
dworek ‘manor house’
chlew ‘pigsty’
kurnik ‘henhouse’
obora ‘cattle barn’
stajnia ‘stable (for horses)’
stodoła ‘barn’
strzecha ‘thatch (roof)’
sławojka ‘outhouse privy’ (named after 1928 PM Felicjan Sławojka Składowski)

ciągnik rolniczy ‘farm tractor’ (cf. ciągnąć ‘pull’, pociąg ‘locomotive’)
brona
‘harrow’ (and ‘portcullis’!)
grabie ‘rake’
kosa
‘sickle’
kosiarka konna ‘horse-drawn mower’
pług konny ‘horse-drawn plow’
sierp ‘scythe’ (cf. Sierpień ‘August’)
widły ‘pitchfork’ (cf. widelec ‘food fork’)
zgrabiarka konna do siana ‘horse-drawn hay rake’
żniwiarka konna ‘horse-drawn harvester’

pszczoła ‘bee’
pszczelarstwo
‘beekeeping in apiaries’
pszczelarka ‘beekeeper’ (pszczelarze ‘beekeepers’)
bartnistwo ‘beekeeping in wild beehives’
bartnistka ‘beekeeper’
pasieka
‘apiary’
ul ‘beehive’
ule rozbieralne ‘movable beehives’

wiatrak koźlak ‘post windmill’ (which swivels on a post)
łopata wiatraka ‘windmill blade’
wał wiatraka ‘windmill shaft’ (blade axle)
wiatr ‘wind’
młyn wodny ‘watermill’
koło wodne ‘waterwheel’
koryto ‘trough, chute’
żuraw studzienny ‘crane well, shadoof’ (cf. żuraw ptak ‘crane bird’)

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