Pożywienie kluczem do poznania kultury - uwagi o jadle pogranicza mazowiecko-litewsko-białoruskiego

ENRegional cuisine is one of the elements of cultural heritage. When travelling we exhibit a greater interest in local cooking. Sadly, the dishes served in restaurants often have little in common with tradition. The specific character of the Polish-Lithuanian-Belarusian borderland is clearly evident in its food. There are a number of dishes here which are unknown in other parts of the country. In the times of a self-sufficient economy, farming, hunting and gathering were of great importance. In the traditional peasant kitchen food was primarily boiled and roasted. Before English stoves became common food was cooked over an open fire using clay pots, wired if possible. In eastern Podlasie, where Ruthcnians live, food is cooked in a baker's oven. Among the characteristic traditional dishes of this borderland are those connected with Christmas and Easter. Two very old folk dishes are kueja (cooked pearl barley with linseed oil and ground poppy seeds with honey) and oat jelly (a dark thick mash made from ensiled oatmeal or oat flour).