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Private life of Poles in the 19th century. Perspective of the table. Volume 11 Cover Image
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Życie prywatne Polaków w XIX wieku. Perspektywa stołu. Tom 11
Private life of Poles in the 19th century. Perspective of the table. Volume 11

Contributor(s): Maria Korybut-Marciniak (Editor), Jarosław Kita (Editor)
Subject(s): History, Local History / Microhistory, Family and social welfare, 19th Century
Published by: Wydawnictwo Uniwersytetu Łódzkiego
Keywords: pożywienie; Polacy; niedostatek jedzenia; życie prywatne Polaków; XIX wiek; zdrowie; jedzenie
Summary/Abstract: Prezentowany, jedenasty tom z serii Życie prywatne Polaków w XIX wieku, opatrzony podtytułem „Perspektywa stołu”, przenosi uwagę na kulturowe i społeczne kwestie spożywania i jedzenia. Stanowi próbę oglądu życia prywatnego i życia codziennego epoki przez pryzmat praktyk i nawyków żywieniowych oraz szeroko pojętej kultury jedzenia. Analiza życia prywatnego dziewiętnastowiecznych Polaków „z perspektywy stołu” – w kontekście kultury kulinarnej, rytuałów konsumpcyjnych oraz społecznych uwarunkowań wyżywienia nie była do tej pory podejmowana przez badaczy. Zdecydowanie lepiej opracowane są tradycje żywieniowe w epoce nowożytnej (kuchnia staropolska) czy w dobie wieków średnich. Wiek XIX, oglądany przez pryzmat kuchni, wydaje się szczególnie interesujący. Znamionował go szybki rozwój przemysłu i komunikacji (kolej), co dało początek stopniowej niwelacji zjawiska głodu na kontynencie europejskim. Na ziemiach polskich nastąpiło zetknięcie „kuchni polskiej” z „kuchnią zaborców”. Kulturowy i społeczny kontekst wyżywienia odsłania nie tylko warunki życia codziennego, ale stwarza też grunt pod refleksje na temat przemian cywilizacyjnych, gospodarczych i kulturowych społeczeństwa polskiego. Obrazuje procesy i kierunki modernizacji oraz obszary zacofania i środowiska spauperyzowane. „Pogoń za chlebem” była głównym motywem migracji ze wsi do miast. W realiach zaborowych „kultura stołu” może być odczytywana jako kultura „własna” – narodowa i „obca”, przenikająca ze struktur o odmiennej tradycji. Praktyki kulinarne i konwenanse związane ze spożywaniem przynoszą informacje również o mentalności Polaków. Doświadczenia kulinarne podczas podróży, na emigracji czy na zesłaniu, były często ważnym wątkiem literatury wspomnieniowej, dzienników i korespondencji. Tematyka dziewiętnastowiecznej kuchni i kultury przygotowywania oraz spożywania posiłków stwarza wiele możliwości interpretacyjnych i otwiera nowe perspektywy w badaniach nad społeczeństwem polskim w dobie zaborów.

  • E-ISBN-13: 978-83-8331-313-9
  • Print-ISBN-13: 978-83-8331-312-2
  • Page Count: 306
  • Publication Year: 2023
  • Language: Polish
Kilka uwag na temat historycznej „perspektywy stołu”

Kilka uwag na temat historycznej „perspektywy stołu”
(Some remarks on the historical “table perspective”)

  • Author(s):Jarosław Kita, Maria Korybut-Marciniak
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:7-25
  • No. of Pages:19
  • Keywords:the history of food; culinary culture; private life; Poles; 19th century
  • Summary/Abstract:The eleventh volume of the publishing series Private life of Poles in the 19th century, subtitled “Perspective of the table”, shifts attention to the cultural and social issues of eating food, thus it is part of the increasingly popular research trend – the history of food. It is an overview of the private life and everyday life of the era through the prism of eating practices and habits as well as the broadly understood food culture. The analysis of the private life of 19th-century Poles in the context of culinary culture, consumption rituals and social determinants of food has not been widely undertaken by researchers so far. The 19th century, viewed through the prism of the kitchen, seems particularly interesting. It was characterized by the rapid development of industry and communication (railway), which gave rise to the gradual elimination of famine on the European continent. In the Polish lands, “Polish cuisine” came into contact with the food cultures of the partitioning powers. Has the Polish table retained its identity? Did Polish cuisine have any influence on the survival of this identity? What have we borrowed from our invaders? What were the flavors of emigration – were they also associated with nostalgia for national dishes, or on the contrary – new taste sensations pleased Polish palates? What factors influenced dietary practices in particular social groups? These are just some of the questions worth seeking answers to.
  • Price: 4.50 €
Ojczyzna smakami zapamiętana. Patriotyczno-literacka apoteoza polskiej

Ojczyzna smakami zapamiętana. Patriotyczno-literacka apoteoza polskiej
(Homeland is remembered with flavors. Patriotic and literary apotheosis of Polish cuisine)

  • Author(s):Jolanta Załęczny
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:29-44
  • No. of Pages:16
  • Keywords:emigration; Polish cuisine; émigré literature; Adam Mickiewicz; national cuisine
  • Summary/Abstract:People who left their home base after the 19th century uprising, emigrated or sent to Siberia would take with them the most dear memories of people, places, and the tastes they remembered, and they will remind Poland at all times. Later, they described them in their diaries and memoirs, and the writers recorded them on the pages of a novel and in verses of poems. Away from their home country, they tried to recall Polish dishes, sometimes even trying to prepare them, thus creating a substitute for their homeland. Christmas Eve and holy ceremonies were organized in a Polish way. Some recipes entered the canon of Polish literature and inseparably inscribed in the patriotic and literary apotheosis of Polish cuisine, creating the canon of Polish national cuisine. The master here was Adam Mickiewicz, whose descriptions of dishes and tableware recorded in the pages of the national epic entered the history of literature for good, but also built the image of the homeland through the flavors and smells of dishes considered almost national.
  • Price: 4.50 €
,,Pije Kuba do Jakuba…”. Co Polacy śpiewali przy stole w XIX i na początku XX wieku

,,Pije Kuba do Jakuba…”. Co Polacy śpiewali przy stole w XIX i na początku XX wieku
(,,Pije Kuba do Jakuba”… What did Poles sing at the table in the 19th and early 20th centuries?)

  • Author(s):Kinga Fink
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:45-68
  • No. of Pages:24
  • Keywords:canto; revel; partitions; songbooks; Polish composers
  • Summary/Abstract:The study is devoted to the investigation of the genesis of one of the most popular cantos among Poles in the 19th and early 20th centuries, sung during revels, feasts and social gatherings, and its functioning in social circles. The sources for the study are handwritten theatrical pieces from the Library of the Lviv Theatre, diaries and reminiscences, Polish songbooks published in the 19th and early 20th centuries, and etnohgraphic material from the whole of pre-partition Poland collected by Oskar Kolberg.
  • Price: 4.50 €
Co każda panna o kuchni powinna wiedzieć? Rozważania teoretyczne w świetle XIX-wiecznych poradników dla młodych kobiet

Co każda panna o kuchni powinna wiedzieć? Rozważania teoretyczne w świetle XIX-wiecznych poradników dla młodych kobiet
(What should every woman know about the kitchen? Theoretical considerations in the light of the nineteenth-handbooks for young women)

  • Author(s):Kinga Raińska
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:69-90
  • No. of Pages:22
  • Keywords:19th century cuisine; Polish handbook literature; housewife; table behavior; dining culture; cookbooks; everyday life; household
  • Summary/Abstract:The guide literature presented a very idealized vision of the cooking skills of nineteenth-century housewives. In fact, there were many ladies, especially in very wealthy courts, who prided themselves on never crossing the kitchen doorstep. In this era, it was believed that the future housewife should become thoroughly familiar with the kitchen, which did not mean that she should know how to cook. On the contrary, she hardly ever prepared the dishes herself. She was only supposed to have general knowledge about how individual dishes should be prepared, what products should be used for them, ensuring that the appropriate amount of food was delivered from the pantry or the necessary products of appropriate quality were purchased. She should also be able to give appropriate orders to the cook, arrange the menu, ensure punctuality at the table or make sure that her orders are properly carried out. In short, she should be able to manage all matters related to the kitchen. Of course, it was welcome for the housewife or her daughters to be able to prepare at least one dish by themselves, but usually it was a dish for special occasions. Usually housewives were assisted by housekeepers in their kitchen activities, as well as by residents, who often devoted most of their time to housework.As a result of changes in the social structure that took place in the second half of the nineteenth century, many women, even those from the highest social classes, began to be interested in the cuisine. More and more importance began to be paid to the quantity and quality of consumed food. Taking care of the kitchen, the appearance and behavior at the table, supervising cooking or personal preparation of dishes began to be identified with the so-called a good tone, without which it was impossible to pass by indifferently.
  • Price: 4.50 €
Dietetyka lecznicza w polskich uzdrowiskach w drugiej połowie XIX wieku

Dietetyka lecznicza w polskich uzdrowiskach w drugiej połowie XIX wieku
(Therapeutic dietetics in Polish spas in the second half of the 19th century)

  • Author(s):Jarosław Kita
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:93-116
  • No. of Pages:24
  • Keywords:dietetics; health resorts; Polish land; 19th century
  • Summary/Abstract:In the second half of the 19th century, the Polish lands under the Austrian and Russian partitions witnessed a rapid development of spa culture. The inhabitants of these areas not only decided to go to recognized foreign resorts, but at the same time began to use “native” health resorts, many of which were experiencing their heyday. At the same time, a process of democratization of spa culture took place. In Polish health resorts, a number of different types of treatment procedures were used, which did not differ from those carried out in the most famous European resorts. Simultaneously with the treatments, various types of therapeutic diets began to be introduced. Initially, they did not differ much from the point of view of different diseases and ailments of patients. However, with the progress of spa treatment, its “scientific” and the development of dietetics in the last decades of the 19th century and the beginning of the 20th century, a number of specialized therapeutic diets appeared. In addition, in some health resorts, special diets adapted to the therapeutic profile and character of a given town were introduced. This was an attempt to attract patients and guests. In the text, based on sources of various provenance, I intend to show selected, most characteristic curative diets of the time. In addition, I try to trace whether spas put emphasis on advertising dietetics and good cuisine. The analyzes concern the so-called “national” health resorts, i.e. Galician and those located within the borders of the Kingdom of Poland and in Cieszyn Silesia.
  • Price: 4.50 €
Pożywienie i jego wpływ na stan zdrowia mieszkańców Mazowsza Północnego w drugiej połowie XIX i na początku XX wieku

Pożywienie i jego wpływ na stan zdrowia mieszkańców Mazowsza Północnego w drugiej połowie XIX i na początku XX wieku
(The Nutrition of the Residents of Northern Mazovia and its Impact on Health In the Second Half of the 19th and at the Beginning of the 20th Century)

  • Author(s):Marta Milewska
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:117-129
  • No. of Pages:13
  • Keywords:food; nutrition; healt; food; Northern Mazovia
  • Summary/Abstract:The type and quality of consumed food has always had an impact on human health. The aim of the article is to analyze the products consumed by particular social groups in Northern Mazovia and to assess the impact of diet on health. The article describes the food products consumed by the inhabitants of Northern Mazovia. This analysis showed insufficient value of nutrients in the diet, irregular meals and the dominance of plant-based products over animal products. The above-mentioned factors negatively influenced the general health of the inhabitants of Northern Mazovia. Malnutrition of the inhabitants of Northern Mazovia should be perceived as a social problem with health, demographic and economic repercussions. The article is therefore an attempt to assess the impact of nutrition on the health condition of the inhabitants of Northern Mazovia.
  • Price: 4.50 €
„Jarskie uzdrowisko” w Bojarowie i jego twórca Konstanty Moes-Oskragiełło

„Jarskie uzdrowisko” w Bojarowie i jego twórca Konstanty Moes-Oskragiełło
(„Vegetarian health resort” in Bojarów and its founder Konstanty Moes-Oskragiełło)

  • Author(s):Anna Śmiechowicz
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:131-140
  • No. of Pages:10
  • Keywords:vegetarianism; Konstanty Moes-Oskragiełło; in the second half of the nineteenth century; Bojarów
  • Summary/Abstract:In the second half of the nineteenth century, a vegetarian movement appeared in Poland, referring to the ideology of healing oppressed nations by renewing the spirit and body. Konstanty Moes-Oskragiełło was the propagator of this innovative idea under the partitions, who looked for a remedy for his deteriorated health in this idea. He was tenacious in promoting vegetarianism in Warsaw and Krakow, especially in Bojarów near Otwock. He created a spa there in 1883, where one of the methods of treatment was a diet devoid of meat products.
  • Price: 4.50 €
„Żołnierski wikt” w wojsku polskim w 1807 roku

„Żołnierski wikt” w wojsku polskim w 1807 roku
(“Food for a soldier” in the Polish army in 1807)

  • Author(s):Tadeusz Srogosz
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:143-151
  • No. of Pages:9
  • Summary/Abstract:While stationed in the barracks or in the quarters, with regular deliveries, the daily food ration in the Polish army was sufficient. In field conditions, especially in winter and in the pre-harvest season, the nutrition of soldiers deteriorated rapidly. The country, devastated by war and requisitions, could not feed a large number of soldiers concentrated in a small area. The lack of detailed data does not make it possible to determine the amount of alcohol consumption by soldiers, but it can be assumed based on indirect sources that it was higher than in the entire society. The feeding of soldiers in the field hospitals was similar to the shape of the stationing.
  • Price: 4.50 €
Żywieniowe strategie przetrwania. Polscy uchodźcy polityczni w Anglii wobec perspektywy niedożywienia i głodu w latach trzydziestych i czterdziestych XIX wieku

Żywieniowe strategie przetrwania. Polscy uchodźcy polityczni w Anglii wobec perspektywy niedożywienia i głodu w latach trzydziestych i czterdziestych XIX wieku
(Nutritional Survival Strategies. Polish political refugees in England against the prospect of malnutrition and famine in the 1830s and 1840s)

  • Author(s):Krzysztof Marchlewicz
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:153-166
  • No. of Pages:14
  • Keywords:Great Emigration; England; malnutrition; nutrition; meals; diet
  • Summary/Abstract:In the 19th century, one of the consequences of the emigration was often breaking direct contact with the culinary culture of the home country. This break-up gave rise to longing and discomfort, which the emigrants tried to alleviate by recreating the flavors of their homeland in exile. However, for many poorer refugees the fundamental threat was disturbance of the very foundations of their material existence and the need to deal with the perpective of malnutrition and hunger. This text analyzes the strategies used by Polish refugees in England after the November Uprising to avert the risk of starvation. Various methods were discussed successively, which allowed the less wealthy ex-insurgents to compile a daily menu – which was not easy task in 19th century Britain, characterized by high cost of living. Among these methods were indicated both those that were the initiatives of the emigrants themselves and those that resulted from the imitation of poorer Britons by Poles.
  • Price: 4.50 €
Kuchnia ubogich. Elity intelektualne Wilna wobec zjawiska głodu w pierwszej połowie XIX wieku

Kuchnia ubogich. Elity intelektualne Wilna wobec zjawiska głodu w pierwszej połowie XIX wieku
(Cuisine of the poor. Vilnius’s intellectual elites in the face of hunger in the first half of the 19th century)

  • Author(s):Maria Korybut-Marciniak
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:167-186
  • No. of Pages:20
  • Keywords:Vilnius; 19th century; philanthropy; diet; Vilnius University; the poor
  • Summary/Abstract:The article is an analysis of the problems of malnutrition among the lower social strata in the Lithuanian-Belarusian territories after the partitions. It characterizes the causes of poverty and the development of charitable activities, one of the main goals of which was to eliminate hunger. The source basis are articles by social activists published in Vilnius magazines as well as reports and annual accounts of the Vilnius Charity Society from the first half of the 19th century, which present the diet of pauperized groups covered by philanthropic help.
  • Price: 4.50 €
Urzędniczy wikt. Sytuacja materialna urzędników administracji państwowej w Imperium Rosyjskim w XIX wieku

Urzędniczy wikt. Sytuacja materialna urzędników administracji państwowej w Imperium Rosyjskim w XIX wieku
(Clerical maintenance. The material situation of state administration officials in the Russian Empire in the 19th century)

  • Author(s):Jolanta Kowalik
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, 19th Century
  • Page Range:187-201
  • No. of Pages:15
  • Keywords:clerical hierarchy; Russian Empire; material condition for civil officials; 19th century
  • Summary/Abstract:The world of government officials of the Russian Empire was full of legal regulations. From the start of the career path (which had its course according to the rank table), to the outfit and the salary of the employee, all these aspects had to be approved by the tsar himself. The increase in the number of civil service in the Russian Empire in the nineteenth century was not proportionate to the increase in state spending on office administration. This resulted in low salaries, especially for employees who came in large number offices to ministries and central offices. Their barely ‘subsistence’ payments ensured only the minimum necessary for the living, and therefore the expenses for basic means of life necessities, including food, were also modest and often did not satisfy the basic physiological needs of a human being.However, officials of higher positions taking up ministerial or provincial posts enjoyed dif­ferent material situation. Their salary allowed them to lead a more affluent standard of living, which also involved consumption of varied meals, not only at home, but also in restaurants, clubs and parties organized by them.Research on the cuisine of officials of the Russian Empire in the nineteenth century will become a pretext to trace their everyday living conditions and costs of living, which will prove the prevailing economic inequalities in this social group. The analysis of the topic will be carried out on the basis of available archival sources, memoirs and literature.
  • Price: 4.50 €
Stół w życiu codziennym uczniów Gimnazjum i Liceum Wołyńskiego w Krzemieńcu

Stół w życiu codziennym uczniów Gimnazjum i Liceum Wołyńskiego w Krzemieńcu
(Table-board in daily life of students of the Volhynian Gymnasium and Secondary School in Kremenets)

  • Author(s):Andrzej Szmyt
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:205-220
  • No. of Pages:16
  • Keywords:Kremenets; the Volhynian Gymnasium; Secondary School in Kremenets; students; daily life; maintenance
  • Summary/Abstract:In the Volhynian Gymnasium and Secondary School in Kremenets, which functioned in the years 1805–1831, attention was paid to students’ maintenance. The quality and the sort of nutrition depended on pupils’ wealthiness. The table-board was related to an individual’s living place. Therefore, housing and feeding were diverse. The proper regulations controlled the students’ living conditions. It was necessary to respect them. The mealtimes as well as daily and weekly bill of fare were regulated by school rules. Thanks to students and their parents who resided in Kremenets social life developer there. One of its elements was diverse and very often rich sustenance. It differed from daily feeding. On the basis of bill of fair applicable in boarding schools and vocational schools it is known that table-board was galore, varied and nourishing.
  • Price: 4.50 €
Wokół tradycji wielkopolskiego stołu: przedmioty, ludzie, obyczaje

Wokół tradycji wielkopolskiego stołu: przedmioty, ludzie, obyczaje
(Around the tradition of the Wielkopolska table: objects, people, customs)

  • Author(s):Emilian Prałat
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:221-233
  • No. of Pages:13
  • Keywords:table; Wielkopolska; memoirs
  • Summary/Abstract:The article is devoted to presenting the table and dining room in the perspective of the material legacy related to the Wielkopolska landed gentry. Attention was paid to objects and places of historical importance, associated with figures important for the culture. There are also fragments of memoirs and correspondences devoted to, inter alia, tables at which spiritistic séances were held. Through the analysis of individual testimonies, attention was drawn to the multi-level importance of the table in the culture of the nineteenth and early twentieth centuries.
  • Price: 4.50 €
„O smaku ze smakiem” – czy Jan Matejko otrzymał czarną polewkę, kim był Czarny Strzelec, gdzie malarz pijał najlepszą kawę...?

„O smaku ze smakiem” – czy Jan Matejko otrzymał czarną polewkę, kim był Czarny Strzelec, gdzie malarz pijał najlepszą kawę...?
(“About taste with taste” – did Jan Matejko receive black soup, who was Czarny Strzelec, where the painter drank the best coffee...?)

  • Author(s):Marta Kłak-Ambrożkiewicz
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:235-244
  • No. of Pages:10
  • Keywords:Cornaro; taste; coffee; Jan Matejko
  • Summary/Abstract:The sketch was prepared on the basis of a series of meetings “About taste with taste” conducted by the author in 2017 at the Jan Matejko House biographical Museum in Krakow in cooperation with the Lesser Poland Heritage of Taste Association. In the text we will find answers to several questions: did Jan Matejko receive black soup, as it used to be at the Matejkos in Krzesławice, and who was the mysterious Black Sagittarius? For dessert, a story about lipsticks from Redolfi and black coffee was recalled. Thus, it is a kind of return through manuscripts, diaries and memories related to the outstanding Polish master of the paintbrush to the roots of Krakow’s culinary identity in the second half of the 19th century.
  • Price: 4.50 €
O dziczyźnie na polskich stołach w drugiej połowie XIX wieku

O dziczyźnie na polskich stołach w drugiej połowie XIX wieku
(About game meat on Polish tables in the second half of the 19th cen)

  • Author(s):Piotr Hubicki, Karolina Studnicka-Mariańczyk
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:245-257
  • No. of Pages:13
  • Keywords:game; hunting; landed gentry; table; recipes
  • Summary/Abstract:Game meat has been an important component of human food for centuries. Eating it itself has been part of the traditions of many social strata throughout history. Each social group in the 19th century used game in a different way. For peasants, game was an opportunity to survive or earn money quickly, while on the tables of landed gentry it was often served and was one of the most important ingredients of the menu. The authors of the article paid attention to the issue of acquiring game, the appearance of the hunt and which animals were hunted by hunters. Game farms, i.e. methods of breeding forest animals, were described, as well as the issue of distribution of venison. It then discusses methods of preparing the meat. The final part of the work is devoted to the description of specific venison dishes based on 19th century cookbooks and family and estate archives. Preparing and eating meals can be a very prosaic activity, serving only to satisfy hunger, to fulfil one of the basic physiological needs. A meal may also take the form of a special celebration - marked by the abundance and elaborate preparation of individual dishes, their ceremonial serving at the table. The authors have therefore mainly paid attention to how and in what form venison was consumed in the second half of the 19th century.
  • Price: 4.50 €
Kulinarne rozkosze ze snu naczelnego mechanika korwety „Żubr” D. D. Guslikowa z 18 lipca 1858 r. w Suchumi

Kulinarne rozkosze ze snu naczelnego mechanika korwety „Żubr” D. D. Guslikowa z 18 lipca 1858 r. w Suchumi
(Culinary delights from the dream of the chief mechanic of the corvette “Zubr” D. D. Guslikov from Sukhumi on 18 July 1858)

  • Author(s):Olga Morozowa
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:259-274
  • No. of Pages:16
  • Keywords:nutrition; diet; culinary traditions; dreams; navy; Russian Empire
  • Summary/Abstract:Nutrition is one of the most important components of material living conditions, and their level – one of the indicators of human well-being. After analyzing the diet, we can assess not only the taste preferences of its representative, but also his financial situation, status and possibilities. The aim of the article is to draw attention to dreams as a specific method of getting to know everyday life, as well as the private life of certain strata of the population of the Russian Empire of the 19th century, in particular the nutritional properties and material well-being of the lower ranks of the navy. In the 19th century, the Russian Empire developed its own culinary traditions regarding food preferences, food intake rules, table design, etc., which are different for certain categories of society. The representatives of maritime professions also had their own traditions. Their research and analysis are of particular interest. Based on the sleep analysis of chief mechanic D.D. Guslikov, seen by him in Sukhumi on July 18, 1858, as well as an analysis of scientific literature, the author describes the daily life, diet and material well-being of the lower ranks of the Russian Empire in the second half of the 19th century.
  • Price: 4.50 €
Przykłady wykwintnej kuchni dworskiej księcia żagańskiego Napoléona Louisa (Ludwika) de Talleyrand-Périgord w latach 1878–1894

Przykłady wykwintnej kuchni dworskiej księcia żagańskiego Napoléona Louisa (Ludwika) de Talleyrand-Périgord w latach 1878–1894
(Examples of exquisite court cuisine of the duke of Sagan Napoléon Louis (Ludwig) de Talleyrand-Périgord in the years 1878-1894)

  • Author(s):Katarzyna Głowania
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:275-289
  • No. of Pages:15
  • Keywords:Duke of Sagan; culinary recipes; court kitchen; Lower Silesia; the second half of the 19th century
  • Summary/Abstract:The article presents the sphere of everyday life practices in the second half of the 19th century through analysis of eating habits of the House of Talleyrand-Périgord. The basis of analysis are expenses from ducal court kitchen from Sagan from the times of duke Louis Napoléon de Talleyrand-Périgord (1863-1898). The ducal family shared time between Paris, an estate in Valençay, a flat in Berlin and a palace in Sagan in the Lower Silesia. There they celebrated ostentatiously both the family meetings (birthday of princes Pauline) and social events, especially in 1881 (the wedding ceremony of the Duke’s daughter „Dolly”) and in 1886 (the 100th anniversary of purchase of the duchy of Sagan by the Duke of Courland Biron), in which participated noble representatives of aristocratic European houses. The refinement of dishes increased during solemn meals. The luxury food products, like pineapples, vanilla, chocolate, Strasbourg pâté or truffles from the southern France, decorated the Duke’s table. Very often in the expensnes appeared local products imported from the entire Europe, like Tyrolean apples, Helgoland lobster, Holland oysters, Brussels poulards, English ham or Italian macaroni. Duke of Sagan cared not only about the quality of meals, but also about decorations of dining room, its furnishings and liveries of footmen, who served the meals. He attached special attention to professional preparation of meals. The high position of Duke was emphasized not only by the care of meal preparation in the court kitchen and table service. All those elements formed the culture of eating and emphasized the elegance of the Sagan’s table.
  • Price: 4.50 €
„Woli w Polszcze leda schaby / Niż tu ostrygi i żaby / „Woli zraz pieczeni spory / Niźli kaulafiory”. Kuchnia włoska w oczach polskich peregrynantów

„Woli w Polszcze leda schaby / Niż tu ostrygi i żaby / „Woli zraz pieczeni spory / Niźli kaulafiory”. Kuchnia włoska w oczach polskich peregrynantów
(Woli w Polszcze leda schaby / Niż tu ostrygi i żaby / Woli zraz pieczeni spory / Niźli kaulafiory”. Italian cuisine in the eyes of Polish peregrinates)

  • Author(s):Olga Szadkowska-Mańkowska
  • Language:Polish
  • Subject(s):History, Local History / Microhistory, Modern Age, 19th Century
  • Page Range:291-306
  • No. of Pages:16
  • Keywords:Italian cuisine; Polish-Italian relations; Italianism; Italian travel; Polish travels at the turn of the 18th and 19th centuries
  • Summary/Abstract:The cultural relations between Poland and Italy over the centuries have been an important element in historical and literary discussions. There is no doubt that Italianism – understood more as a way of perceiving Italy, resulting from the role played by Italy in Western culture, than as a doctrine about Italy – meant a completely new concept of sightseeing. Interestingly, it was not only the architecture, painting, sculpture or the exceptionally favourable Italian climate that evoked emotions in Polish peregrinates. Italian cuisine also remained in the circle of their interest. The love for Italian cuisine is not a homogenous subject – solid meat and dignified Polish drinks were often contrasted with Italian “exquisiteness”. The traditionalists of Polish society, stuck in the cult of the old custom and not venturing beyond Polish borders, have certainly contributed to the poor reputation of Italian fashion, including Italian cuisine. And although the majority of voices on the shadows and glories of Italian food belong to men, as they travelled more often, an interesting source for analysing everyday life on the road are the memories of women-peregrinates. Teofilia Morawska, Waleria Tarnowska or Katarzyna Sosnowska Platerowa are examples of Polish female travellers of the turn of the 18th and 19th centuries, who enriched this topic with their reflections. Irrespective of the purpose and reason for a woman’s journey, each in her own way broadened her horizons and brought about an experience invaluable in human life. They described what they encountered in a balanced way, reflecting calmly because they felt a complete connection with Western Europe and its cultural life. They often included the reality of the country they knew – also from the “table” side. Did we really “fall in love with Italian cuisine only in the 20th century”? In my article, I would like to take up the issue of Polish attitude towards Italian cuisine in women’s travel memoirs of the early 19th century.
  • Price: 4.50 €
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