We are the group focusing on Polish cuisine and dinning. In this paper, we will discuss
Polish food habits, their meal cycle, food service style, food taboos, and how the religion affects
their food and wine consumption.
Poland is one of the biggest countries in Europe and home to many different cultures.
Polish culture is influenced by so many other different cultures that exist in the country. Those
cultures have a great impact on Poland's culture even on Polish culinary and food habits.
Poland’s culinary traditions are influenced by French, Italian, German, Ukrainian, Jewish, and
even Oriental for historical reasons. (www.polishfoodinfo.com) According to
www.foodbycountry.com, “the cereal grains grown on Poland’s rich agriculture, are the
country’s most important dietary staples.” Those grains include wheat, rye, buckwheat, and
barley. Besides the cereal grains, Poland also has potatoes, beets, cabbage, carrots, mushrooms
and cucumbers in their core foods. These vegetables are boiled usually. Another staple of the
Polish diet is cucumber salad with sour cream. As for meat, the most popular meat eaten in
Poland is pork. It is usually breaded and fried, served with a thick sauce. The other meats such as
beef, ham, sausage, and fish are also eaten regularly as their secondary food. During holidays,
the Polish simply prepare the core and secondary food in larger amounts; therefore, there is no
specific food or peripheral food that they consume only during holiday season. (www.food-
According to the owner of a Polish grocery shop Seakor Polish Delicatessen and Sausage
Factory, on Geary Boulevard, the women are the ones who prepare the food. On the website www.food-
links.com, it is states that, “Polish women take great pride in their culinary abilities.” The food is usually
prepared in the kitchen right before the meal is served. However, if it is a big celebration meal, the
women usually prepare the meal ahead of time.