Kuchnia polska – uwagi do wydań z połowy i końca XX wieku
Polish cuisine – remarks about the editions published in the middle and in the late 20th century

Author(s): Maria Czempka-Wewióra, Anna Gałęziowska‑Krzystolik
Subject(s): Language and Literature Studies
Published by: Wydawnictwo Uniwersytetu Śląskiego
Keywords: the linguistic image of the world; the cultural image of the world; Polish cuisine; PRL – the People’s Republic of Poland
Summary/Abstract: The article is devoted to a cookbook which became a bestselling book – Polish cuisine – which has been a staple of the Polish households for more than 60 years. Apart from reliable recipes, the publication contains information about the principles of rational nutrition, setting the table and serving meals and the appropriate behaviour during the consumption of meals and parties. Due to the fact that the idea of writing a cookbook of this kind was conceived in the 1950s, the subsequent editionsdemonstrate an image of Poland which changed along with the social and politicaleconomic transformations of the country. The authors attempt to compare the fifth edition published in 1959 and subsequent editions – published in 1985 (26th ed.) and 1993 (35 ed.). They contrast selected aspects, and above all the changes in terms of the meals which are suggested and the introductory remarks of the publications. They also make brief reference to: the principles of nutrition, the organisation of the work in the kitchen, the storage of products, menus, the organisation of parties, the feeding of children and the dietary requirements.The information contained in the introductions to the particular editions are intended primarily for women – homemakers, who are responsible for the feeding of families and for the caring for their health. An analysis of the elaborate theoretical part of all editions of Polish cuisine is a valuable source of information about life in Poland and the role of woman in the Polish family during the last sixty years.

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