MazoviaMazovia or Masovia (Mazowsze) is a historical region in mid-north-eastern Poland. It spans the North European Plain, roughly between Łódź and Białystok, with Warsaw being the unofficial capital and largest city. Throughout the centuries, Mazovia developed a separate sub-culture featuring diverse folk songs, architecture, dress and traditions different from those of other Poles. Historical Mazovia existed from the Middle Ages until the partitions of Poland and consisted of three voivodeships with the capitals in Warsaw, Płock and Rawa.
Jewish cuisineJewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites.
PodlachiaPodlachia, or Podlasie, (Podlasie, Palenkė, Падляшша, Підляшшя) is a historical region in the north-eastern part of Poland. Between 1513 and 1795 it was a voivodeship with the capital in Drohiczyn. Now the part north of the Bug River is included in the modern Podlaskie Voivodeship with the capital in Białystok. The region is called Podlasie, Podlasko or Podlasze in Polish, Palenkė in Lithuanian, Padliašša (Падляшша) in Belarusian, Pidljaššja (Підляшшя), Pidljassja (Підлясся), Pidljasije (Підлясіє), or Pidljaxija (Підляхія) in Ukrainian, Podljas’e (Подлясье) in Russian, "Podlyashe" (פּאָדליאַשע) in Yiddish, and Podlachia in Latin.
GoulashGoulash (gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.
West Slavic fermented cereal soupsIn West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white barszcz"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines.
AustriaAustria (Österreich), formally the Republic of Austria (Republik Österreich), is a landlocked country in Central Europe, lying in the Eastern Alps. It is a federation of nine provinces, one of which is the capital, Vienna, the most populous city and province. Austria is bordered by Germany to the northwest, Czechia to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has a population of 9 million.
Armenian cuisineArmenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing.
Belarusian cuisineBelarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region. Belarus cuisine has predominantly Slavic roots. Along with a Ruthenian influence, it is also linked with Lithuanian and Polish because of the long intermingling of these three peoples; first within the Grand Duchy of Lithuania (11th-15th centuries) and later within the Polish–Lithuanian Commonwealth (16th-17th centuries).
CarpA carp (: carp) is an oily freshwater fish from various species of the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of Africa, Australia and most of the United States. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features.
History of PolandThe history of Poland spans over a thousand years, from medieval tribes, Christianization and monarchy; through Poland's Golden Age, expansionism and becoming one of the largest European powers; to its collapse and partitions, two world wars, communism, and the restoration of democracy. The roots of Polish history can be traced to ancient times, when the territory of present-day Poland was settled by various tribes including Celts, Scythians, Germanic clans, Sarmatians, Slavs and Balts.
