Kuchnia regionalna Podhala i jej wykorzystanie w gastronomii regionu

Abstract

This paper discusses factors determining the character of the traditional cuisine of the Podhale region such as farming and breeding system, geographical and historical considerations, religious traditions, prevailing tastes of local inhabitants and economic conditions. The work includes detailed characterization of the traditional highlanders’ cuisine well-known for such dishes and products as sauerkraut soup, potato pancakes (moskole), and sheep chese (oscypek, bundz). Commonly associated with Podhale, they represent culinary showpieces of the region. Particular attention has been given to festive dishes, prepared by local population with special care. The empirical section of the work has been based on field investigation on regional cuisine and catering facilities available in Podhale. The survey was carried out in selected villages and settlements in the Małopolskie voivodship. It was found that the contemporary cuisine of the Podhale region has preserved to large extent culinary tradition that is still present in everyday’s life of the inhabitants. Included in the paper is a selection of recipes of most typical dishes. The recipes were provided by respondents participating in a questionnaire survey. Therefore these recipes are still in use in the region concerned. Most popular dishes include: sauerkraut soup, haluski (cabbage and noodles), kluski scykane (potato noodles), rzezańce (noodles). The survey explored also availability of eating places in the Podhale region, among which particularly important are traditional inns called karczma accounting for more than a half of all places. Serving mostly typical regional food, the karczmas represent a recommendable form of promotion of region’s assets, combining cuisine and folklore.